Health

The the third international Yale symposium and IV congress of olive oil and health will turn Jaén into a world benchmark in research on the olive sector. The Executive Secretariat of the International Olive Oil Council will follow and disseminate the results of the work of these international events

The EAC, the Association of Cretan Exporters, is taking the field and strongly disapproving. The algorithm, which assesses only part of each nutritional profile, does not actually consider the overall quality of each food or ingredient. A striking example of this misleading mechanism? Extra virgin olive oil, a natural food with a scientifically proven high health value, falls into category 'C', while processed foods and soft drinks paradoxically appear healthier, falling into a higher category ('B' or even 'A')

The Institute of Sciences of Food Production of the National Research Council of Italy and Cnr Edizioni released the book European Jellyfish Cookbook - New perspectives on marine food resources: researchers and international chefs will both lead public towards a new perception of these fascinating creatures as a possible new food resource

The project aims to provide users with a regularly updated database, giving them access to the latest research, including technical documents as well as more accessible content written in simple language

For a number of years now a defamatory campaign has been taking place against palm oil. The main accusation made is that it is one of the causes of child obesity. Objections have also been raised on the environmental impact of palm tree plantations. These claims, stirred up by mass media ravenously seeking scoops more than concrete facts, are provoking an emotional response from which we should steer away. We have often witnessed, throughout the years, the debunking of many so-called facts, which as such greatly influenced the consumption of certain foods. Before demonizing a certain oil, we should take into due account all the complex relationships that exist among its components

Nowadays, the concept of smoke point is considered outdated, but in the past, it was considered a key parameter for frying, and despite everything, it is still taken into account. But what exactly is it? And what are the best oils for cooking?

At present, available scientific evidence have not allowed to prove the superiority of extra virgin olive oil with respect to other vegetal fats beyond any reasonable doubt, yet. Still, it looks like the role of it in the Mediterranean diet is probably more complex than it was believed so far

Nourishment for the body and soul. We tend to consider olive oil as something we use with our food. But it is not so: oil can change our approach to life

What fats should never be used for frying? Our choice of oil is often dictated by habit, and we risk using products that are not suitable for cooking at high temperatures. Many believe that when it comes to frying, all fats are the same, but it is not so.

The use of extra virgin olive oil outside the traditional Mediterranean diet had never been investigated before the epidemiological study carried out by PREDIMED. This investigation reveals that, even alone, extra virgin olive oil can protect our heart, and that the reduction in the risk of cardiovascular disease does not depend on its combination with a Mediterranean diet.

Exactly: extra-virgin olive oil is the most digestible of dietary fats. We should keep this in mind when choosing what to use for cooking or dressing our food. Many consumers however are often unaware of this undisputable fact.

“Why olive oil is the best and healthy dressing and cooking”, a group on facebook highlights the high nutritional and health value of oils from olives