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Description
Olive oil is a premium cooking oil made from whole olives that is noted for its rich flavor and several health benefits. This oil's fruity and aromatic flavor and sweet almond finish enhance the flavor of a range of dishes, making it a Mediterranean cooking staple. Extra virgin olive oil, in particular, is noted for its high-quality extraction method, which retains the natural minerals and antioxidants contained in olives. This versatile oil works well as a salad dressing, a delicious drizzle over roasted veggies, or a dip for bread, elevating any meal. Its black bottle not only protects the oil from oxidation, but also helps to maintain its vibrant flavor and health benefits. Olive oil, which is high in heart-healthy monounsaturated fats, helps improve cardiovascular health and is an essential component of the Mediterranean diet, which improves overall well-being.
OLIVE OIL
Benefits
Heart-Healthy Fats: Rich in monounsaturated fats, olive oil lowers LDL cholesterol levels, supporting cardiovascular health and reducing the risk of heart disease.
Loaded with Antioxidants: Packed with vitamin E and polyphenols, olive oil effectively neutralizes free radicals, protecting your cells from oxidative damage.
Supports Digestive Health: By promoting bile production, olive oil aids in nutrient absorption and contributes to overall gut health, enhancing your digestive system's efficiency.
Anti-Inflammatory Properties: The oleocanthal compound in olive oil mimics the effects of ibuprofen, helping to reduce inflammation and alleviate discomfort.
Promotes Weight Management: Incorporating olive oil into your diet can boost metabolism and may assist in reducing belly fat when combined with a balanced diet.
Versatile Cooking Oil: Ideal for sautéing, roasting, or drizzling, olive oil enhances flavors while providing a nutritious boost to your meals.
Glycemic Load [GL]
A food's glycemic load indicates how much it will increase a person's blood sugar after being eaten. The impact of ingesting one gram of glucose is roughly equivalent to one glycemic load unit. The glycemic load is calculated by multiplying the total carbohydrate content of a food by its glycemic index and then dividing by 100. The range of low GL values is 0–10. A GL between 11 and 19 is considered medium, while a GL over 20 is considered high.
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Glycemic Index [GI]
The glycemic index measures the increase in blood sugar levels brought on by consuming a particular carbohydrate within two hours of ingestion. It is displayed on a scale from 0 to 100, with 100 denoting the effect of pure glucose. High-glycemic-index foods [70+] quickly release glucose into the bloodstream, which raises blood sugar levels. Foods with a medium [56–69] and low GI [0-55] release glucose into the blood gradually.
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