<p><font face="Verdana, Arial">Pompeian In the United States, producers of olive oil health claim on product Limited and not conclusive scientific evidence suggests that eating about two tablespoons 23 grams of olive oil daily may reduce the risk of coronary heart disease due to the monounsaturated fat in olive oil. To achieve this possible benefit, olive oil is to replace a similar amount of saturated fat and not increase the total number of calories you eat in a day by the Food and Drug Administration after application was made to the FDA by producers. Similar labels are permitted for foods rich in omega-3 fatty acids such as walnuts. There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favourable effects on cholesterol regulation and LDL cholesterol oxidation, and that it exerts antiinflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans. But some clinical evidence suggests that it is olive oils phenolic content, rather than its fatty acid profile, that is responsible for at least some of its cardioprotective benefits. For example, a clinical trial published in 2005 compared the effects of different types of olive oil on arterial elasticity. Test subjects were given a serving of 60 grams of white bread and 40 milliliters of olive oil each morning for two consecutive days. The study was conducted in two stages. During the first stage, the subjects received polyphenol-rich oil (extra virgin oil contains the highest amount of polyphenol antioxidants). During the second phase, they received oil with only one fifth the phenolic content. The elasticity of the arterial walls of each subject was measured using a pressure sleeve and a Doppler laser. It was discovered that after the subjects had consumed health-conscious olive oil high in polyphenol antioxidants, they exhibited increased arterial elasticity, while after the consumption of olive oil containing fewer polyphenols, they displayed no significant change in arterial elasticity. It is theorized that, in the long term, increased elasticity of arterial walls reduces vascular stress and consequentially the risk of two common causes of oliveoilhealth and stroke. This could, at least in part, explain the lower incidence of both diseases in regions where olive oil and olives are consumed on a daily basis. In addition to the internal health benefits of olive oil, topical application is quite popular with fans of natural health remedies. oliveoil health is the preferred grade for moisturizing the skin, especially when used in the Oil Cleansing Method (OCM). OCM is a method of cleansing and moisturizing the face with a mixture of extra virgin olive oil, castor oil or another suitable carrier and a select blend of essential oils.</font></p>
Using Olive Oil In Healthy Cooking
Pasta: Brush cooked lasagna noodles with Pompeian Extra Virgin Olive Oil for easier handling when preparing a casserole.
Seafood: Sauté or grill shrimp and fresh vegetables in Pompeian Extra Virgin Olive Oil, then sprinkle with Pompeian Balsamic Vinegar for a rich Mediterranean-style flavor.
Vegetables: Sauté or grill sliced, parboiled potatoes in Pompeian Extra Light Tasting Olive Oil until golden brown. Season with herbs and a dash of Pompeian Red Wine Vinegar instead of salt.
Poultry: Rub whole chicken or turkey with Pompeian Classic Mediterranean Olive Oil before roasting to seal in natural flavors.
Condiments: Drizzle Pompeian Extra Virgin Olive Oil on bread or toast instead of spreading butter or margarine. Enjoy it on sandwiches instead of mustard or mayonnaise.
Desserts: Use Pompeian Classic Mediterranean Olive Oil or Extra Light Tasting Olive Oil in your favorite cake recipes or cake mixes for extra moistness.
Storage: Olive oil has a shelf life of up to two years when stored away from light and heat in an airtight container.
Frozen Foods: Before baking, brush your favorite Pompeian Olive Oil on pizzas or other freezer-to-oven foods to seal in moisture.
