The health benefits of using olive oil are unsurpassed, and new research reveals ever more benefits of using olive oil everyday. According to some experts, we are just beginning to understand the countless ways this wonderful oil can improve human health and well-being, and help them stay healthy for longer. In fact, olive oil is the main cooking oil in Mediterranean meals, proving that this is the primary nutritional mainstay for the longest-living cultures in the world.
Leonardo Olive Pomace Oil (LOPO), a variant of olive oil, has been specially designed to withstand the high cooking temperatures during frying and sautéing, making it more suitable for Indian cooking. In addition, LOPO is used in just 1/3rd the amount of other refined oils as it is absorbed less and has high spreadibility. LOPO has a neutral taste and flavor, thereby it helps in retaining the taste and flavor of the food cooked in it.
So, if you want to live longer and stay healthy for longer, switch to olive oil for cooking. LOPO is more spreadable, lighter and less absorbent than other available brands of olive oil. Most importantly, it contains 75 percent MUFA.
Role of MUFA in olive oil
Olive oil contains MUFA or monounsaturated fatty acids, which is the more healthy dietary fat. You are likely to get more health benefits if your food contains more MUFA instead of trans fats and saturated fats. MUFA is known to reduce the risk of heart diseases; it lowers the total cholesterol levels and decreases low-density lipoprotein cholesterol content. MUFA also makes your blood clotting normal, and benefits blood sugar and insulin level control.
Disease management with olive oil
Olive oil, especially a healthier brand like LOPO, is known to be highly effective against a number of diseases, including the following:
Indian cooking requires much oil and fat, and that is why olive oil is the best alternative for normal cooking oils. Even if you are already using olive oil in your kitchen, it would help to move to LOPO, the best brand in town, as it contains more MUFA, and it is lighter, less absorbent and more spreadable. Due to these properties, it is required in minimum amount, and it gets least absorbed in your food, thus keeping the meals light, less fatty, and healthy.