Olive oil: healthy, good, versatile. For some time now discussing on the many properties of olive oil in America and recent studies have shown that one of its components, the oleocanthal, has properties similar to ibuprofen, a principle active anti-inflammatory and painkiller.
That said, it can be concluded that the olive oil, taken in small doses every day may help reduce the risk of cardiovascular disease, can be supportive in some treatments for certain forms of cancer and in general can be useful in various disorders associated with old age.
Remember that you must choose a good olive oil and that not all those found in many supermarkets can be defined as such. Be very careful
first acidity (which is detected by tasting) of the oil: it is the percentage of oleic acid and the higher its value as the oil is poor. In the catalog of Ientu.com are many oils with an acidity of less than even 0.3% (the maximum allowed is 0.8).
once checked the goodness of the oil we are careful to use it though. For example, remember that for frying must absolutely not exceed 180 degrees centigrade (the so-called smoke point), because otherwise even the oil will produce the absolute most delicious acronoline, substances that are very harmful to our liver.
Other advice is to fry them in oil, so the food does not impregnate the dressing but will be nice and crisp.
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