Lower Your Cholesterol Naturally

Olive oil (OO) is made by pressing olives. Olives are a fruit and in general as I’ve always pointed out, fruits contain nutrients that make them heart protective. But even beyond this there are factors that make OO much better than other vegetable oils. Part of it lies in the composition of its fatty acids.

For example: 100g (grams) of OO is typically composed of 27g of three fatty acids: 3.6g of saturated (SFA), 20.0g of monounsaturated (MUFA), and 2.2g polyunsaturated (PUFA). OO has the highest MUFA composition of any naturally-produced oil and here is where it is believed that OO excels in protecting the heart.

The negative effects of the SFA are pretty much neutralized by the other two fats and possibly other constituents in OO. This oil contains polyphenols which act as antioxidants. So substituting OO for other oils will lower your LDL levels and raise your HDL levels. Note – some researchers have suggested that the antioxidants may play a greater heart-protective role than the composition of fatty acids in OO.

It can be quite confusing buying OO because there are so many different types. The best one to buy is Extra Virgin Olive Oil. The main reason for this is that the olives have to be pressed within 24 hours after picking. If the olives are left in the open and in the sun they can quickly lose their nutrients. By expediting their processing, when you buy the resulting OO it is closest to the real fruit and you benefit from its many nutrients.

The second reason to purchase Extra Virgin OO is that it is pressed from the very best olives. Other reasons are that first pressed oil is technically flawless and has an acidity level of 0.8% or less.

The freshness is the key.