The fall in olive oil consumption has to do with the fall in the consumption of all quality products, I would say in all areas of our society, of our culture. People are buying less, but it is not a question of price, it is a question of a taste for healthy living. It is related to the fact that half of Spaniards do not exercise, are overweight, get little sleep and consume little fruit, pulses and vegetables.
In Spain we have the five best olive oils in the world. There are hoaxes, prejudices and silly recommendations such as the use of a spray to spray the oil on salads or that oil is fattening, among other nonsense that inundates us. Olive juice is an anti-inflammatory, antioxidant, improves bone mineralisation, regulates blood pressure, lowers cholesterol, is a poly-vitamin and is anti-ageing.
Its oleic acid prevents cardiovascular diseases by reducing total cholesterol in the body, as it helps to reduce bad cholesterol (LDL), while preserving good cholesterol (HDL). It has sterols that compete with cholesterol absorption in the intestine, which is why it lowers blood cholesterol. It also helps to keep blood pressure down, relieving the effects of arthritis due to its anti-inflammatory power. Due to oleocanthal as well as terpenic alcohols, it increases the excretion of bile acids, resulting in the elimination of cholesterol in the faeces. It is a non-steroidal anti-inflammatory (aine), similar to ibuprofen, paracetamol or diclofenac, although natural and without side effects, with anti-cancer properties because some cancers require an inflammatory substrate. By the same token, it is anti-diabetic and contributes to weight loss in obesity, which also has this inflammatory substrate.
Its phytosterols compete with cholesterol absorption in the intestine and lower high triglycerides. Its tocopherols improve cardiovascular flow, protecting the heart, and also blood circulation, preventing the formation of clots. Another cardioprotective and prebiotic component is hydroxytyresol. According to a study by the University of Navarra, carried out on 187 volunteers and published in the journal Atherosclerosis: "A Mediterranean diet enriched with virgin olive oil and nuts can reverse atherosclerosis in the carotid arteries in just one year"..
Dietary fats play a key role in the ongoing process of cell construction and cell renewal, as they provide the building blocks for the cell membrane and the membranes of the mitochondria, the energy powerhouses of our cells. Depending on the type of fats present in the diet, the construction of these membranes is carried out with different structures, so that there are fats that give rise to membranes that are resistant to oxidative stress caused by free radicals and others that make them vulnerable to it. Olive oil provides in its fatty acids the ideal components for the construction of a cell membrane that is more efficient in its vital dynamics and more resistant to oxidation, while the consumption of other types of fats produces membranes that are more fragile and prone to oxidation.
It contributes to lowering blood glucose and triglyceride levels. There also seems to be a positive relationship between oil consumption and a reduction in cancers.
Oil protects us from ageing
The antioxidants in the oil are accompanied by the necessary proportion of cofactor minerals that enable antioxidant action, such as potassium, calcium, magnesium, manganese, iron and zinc, a perfect antioxidant formula! All these minerals are present in dressed olives. This makes it necessary to improve osteoporosis, from middle age onwards. It contains vitamins A and E which contribute to improving the appearance and smoothness of the skin. In addition, vitamin E stabilises and regulates the production of female hormones, so its consumption is beneficial for the reproductive organs, facilitates pregnancy and childbirth.
José Antonio Rodríguez Piedrabuena
Specialist in Psychiatry and Psychoanalysis. Specialist in management training, group and couple therapies.