EVOO health benefits. Second gourmet lesson — Olive Oil Gourmet Blog
If you review the end of the previous lesson, we indicate you this data: The world consumption of olive oil is just over 3% of the total consumption of vegetable fats. Being Extra Virgin Olive Oil (EVOO) a vegetable fat with the higher nutritional value and it has better vitamins essential for health, this oil rarely is used in worldwide gastronomy . In fact, it could consider that the EVOO, so important in spanish economy, is a product of minority consumption.
This is due to different cultural and gastronomic traditions, and the location of most of consumers in a specific area such as Mediterranean Countries.
The export of olive oil and EVOO has increased in recent years, but the top 10 countries than import Olive Oil are the same as 10 or 15 years ago. The only significant change in these years is the rise of China to the podium, because of their greater purchasing power and changing economic model.
When we say that we want to share the culture of EVOO, and we say it quite seriously. For the 7 billion people who inhabit this planet, only 210 million people (3%) are consumers of olive oil. That means that the scope for improvement is enormous and that the average of world market gained is ridiculous.
The olive oil sector is a primary market in Spanish agriculture. We need to invest in outreach, information and advocacy. It is very important fact to value and report on the health characteristics of EVOO.
An anecdote that puts focus on what we mean. In a Latin American country like Mexico, which has a common culture with Spain, is not conceived the use a jet of EVOO in a salad. For the average of Mexican consumers EVOO is only a fat, and add EVOO to a healthy food as salad is incompatible with the benefits of eating vegetables.
Its concept is the same as if a butter or margarine is added to the salad. However, it is usual in Mexican foods an industrial fats like butter and hydrogenated fats in fried foods. Even margarine is usual.
We must inform to worldwide consumer that EVOO is rich in monounsaturated fatty acids such as oleic acid, linoleic, palmitic that help control cholesterol and triglycerides, and that regular consumption of EVOO reduces the risk of cardiovascular disease.
Using EVOO increases levels of HDL (High Density Lipids) and lowers LDL (Low Density Lipids). LDL are responsible for the formation of atheromatous plaques in blood capillaries in long run and produce thrombosis, embolism, stroke and heart attacks.
We must inform the consumer that EVOO is rich in natural antioxidant such as vitamin E, which protects against oxidative action of free radicals and cellular aging. EVOO promotes digestive bile secretion, hepatobiliary enzymes and the removal of cholesterol in blood.
We must report to the global consumer that EVOO, for its organoleptic characteristics and healthy is the ideal vegetable fat for preparing recipes, and is a basic ingredient of the Mediterranean Diet, declared Intangible Heritage of Humanity, a healthy diet according to WHO reference.
Are you a regular user of EVOO? What if you help us sharing the EVOO culture in your social network? Perhaps this article will be readed by a Mexican.
Originally published at en.puertalasvillas.com on February 11, 2014.