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Son yıllarda hediyelik eşya olarak da talep gören zeytinyağı, küçük ambalajlar ve özel etiketlerle düğün davetlilerine verilen hediyeler arasına girdi.
Tariş Zeytin Birliği Başkanı Çetin, “Özellikle son 2-3 yılda nikah şekeri yerine 50-55 cc’lik ambalajlarda zeytinyağı hediye etmek isteyen çiftlerin yoğun talebiyle karşılaşıyoruz. Düğünün kutsallığıyla zeytinyağının kutsallığını bir araya getiren bu fikir hızla yayılıyor. Bu talep bizi de çok sevindiriyor” dedi.
Evlililiğe hazırlanan çiftlerin kendilerinden düğünde ikram edilmek üzere küçük şişelerde zeytinyağı istediğini, dolum yapıldıktan sonra üzerine isimleri ve düğün tarihlerini yazdırdıklarını anlatan Çetin, bazı çiftlerin özel mesajları veya fotoğraflarını da ambalaja bastırdığını kaydetti.
Üzerine yapılacak baskı hariç tanesi 6-7 liraya mal olan nikah yağlarından en az 200 adet sipariş verilebildiğini, genelde 400-500 adet siparişi aldıklarını, bir düğün için bin adetlik üretim de yaptıklarını anlatan Çetin, bebekler için okutulan mevlitler ve sünnet düğünleri için de talep aldıklarını sözlerine ekledi.
Canan Karatay: Zeytinyağı yağ değildir, meyve suyudur
İç Hastalıkları ve Kardiyoloji Uzmanı Prof. Dr. Canan Karatay, zeytinin ömrü uzattığını belirterek, "Zeytinyağı yağ değildir, çok kuvvetli bir meyve suyudur" dedi.
Hatay'ın Altınözü ilçesinde Zeytin ve Zeytinyağı Festivali düzenlendi. Festivale katılan Prof. Dr. Canan Karatay, zeytinin altın olduğunu, Altınözü'nün de altının özü olduğunu ifade etti. Altınözü'nde yetişen zeytinler ve zeytin sularının hayatı ve ömrü uzattığını söyleyen Prof. Dr. Karatay, "Zeytin altındır, buranın adı Altınözü, altının özü. Zeytinyağı da zeytin suyudur. Hatta altınla alakası yok. Altından daha önemlidir zeytin. Çünkü altın için insanlar birbirini boğazlıyor. Ama Altınözü'nde yetişen zeytinler ve zeytin suları hayatı ve ömrü uzatıyor. Onun için ben bir sağlıkçı olarak bir kalp profesörü olarak iç hastalıkları profesörü olarak bu altın suyunun mutlaka kullanılması lazım, içilmesi lazım diyorum. Hangi hastalıkları önlediğini Hipokrat söylüyor Milattan Önce beşinci yüzyılda. Onun için Altınözü'nde yetişen çok önemli tipteki zeytinlerin çok önemli olduğunu biliyorum. Bu da senelerce örtbas edildi. Kimseye söylenmedi. Bu suç '2-3 zeytin yiyin' diyetisyenlerindir. Hiç kusura bakmasınlar. Vekilim kahvaltı yapmadan gelmiş, halbu ki sabah bir fincan zeytinyağı içseydi bu kadar yorulmazdı" şeklinde konuştu.
Karatay, zeytinin ömrü uzattığını belirterek, "Zeytinyağ yağ değildir, çok kuvvetli bir meyve suyudur" ifadelerini kullandı. Konuşmaların ardından hasat edilen zeytinler zeytin sıkma makinesinden geçirildikten sonra elde edilen zeytinyağları katılımcılara tattırıldı. Fokaçlı Mahallesi'nde yapımı tamamlanan Zeytin Müzesi'nin de açılışı yapıldı. Açılış töreninin ardından müze gezildi, Zeytindalı Korosu konser verdi.
Zeytinyağının çok uzun yıllardan beri güzellik ve cilt bakımı için kullanıldığını ve bilinen en eski kozmetik ürünü olduğunu biliyor muydunuz? Siz de bakım için doğal ürünleri tercih edenlerdenseniz aşağıdaki tariflere bir göz atın.
Nemlendirici serum: Gece uyumadan önce temizlediğiniz cildinize zeytinyağını doğrudan sürün. Uyandığınızda cildinizin sağlıklı bir parlaklık ve yumuşaklık kazandığını göreceksiniz.
Yüz toniği: Yarım çay bardağı zeytinyağını, çeyrek çay bardağı sirke ve çeyrek çay bardağı suyu karıştırıp uyumadan önce yüzünüze tonik niyetine sürebilirsiniz.
Göz kremi: Gece uyumadan önce bir miktar zeytinyağını göz altlarına ve ince çizgilerin olduğu bölgelere sürerek, daha yumuşak bir cilde sahip olabilirsiniz. Göz altılarınızda şişlik problemi yaşıyorsanız, buzdolabında beklettiğiniz zeytinyağını doğal bir çözüm olarak şiş bölgelere uygulayabilirsiniz.
Makyaj temizleyicisi: Bir parça zeytinyağını makyaj temizleme pamuğunun üzerine sürün ve makyajınızı temizleyin. Hem çok basit hem cilt için sağlıklı ve muhteşem bir çözüm!
Cilt maskesi: Zeytinyağını cilt için kusursuz bir maske olarak da kullanabilirsiniz. 1 yumurta sarısı, 1 yemek kaşığı bal, yemek kaşığı zeytinyağı ve birkaç damla limon suyunu iyice karıştırın. Hazırladığınız karışımı önceden temizlediğiniz cildinize doğrudan uygulayın ve maskeyi 5-10 dakika kadar bekletin. Maskeyi yüzünüzde bir süre beklettikten sonra ılık suyla durulayın.
Yumurta, cildi sıkılaştırıırken bal, ciltteki akne problemlerini çözerek nemlendirir. Zeytinyağı cilde muhteşem bir yumuaşklık katar ve C vitamini deposu limon cildin ışıldamasına yardımcı olur.
Dudak scrub'ı: 1 tatlı kaşığı kahverengi şeker ve 1 tatlı kaşığı zeytinyağını iyice karıştırıp direkt olarak dudaklarınıza sürün. Kullanmadığınız temiz bir diş fırçasıyla scrub'ı dudaklarınıza masaj yapar gibi uygulayın. Ölü derileri temizlemeye yardımcı bu scrub, dudaklarınızın pürüzsüz görünmesini sağlayacak.
Yüz scrub'ı: Deniz tuzu, işlenmemiş şeker ve zeytinyağını karıştırarak kusursuz bir yüz scrub'ı yapabilirsiniz. Bu scrub, yüzünüzdeki ölü derileri temizleyerek pürüzsüz ve yumuşacık bir cilde sahip olmanızı sağlayacak. Hazırladığınız scrub'ı aynı zamanda ellerinizde de kullanabilirsiniz.
Ev yapımı dudak balm'ı: Zeytinyağı, eritilmiş balmumu ve dilediğiniz bir esansiyel yağı karıştırarak muhteşem bir dudak balm'ı yapabilirsiniz. Hazırlayacağınız bu katkısız dudak balm'ı dudaklarınızı yumuşacık yapacak.
Balmumunu ve esansiyel meyve-çiçek yağlarını aktarlarda bulabilirsiniz.
The season for dry, flaky skin is upon us. But before you reach for that bottle of lotion, consider this: Some ingredients in moisturizers can actually make your skin drier, interfering with the barrier on your skin that prevents moisture from dissipating.
"Skin creams can actually increase signs of aging," says David Pollock, a beauty-product developer turned consumer advocate and author of the book Just Stop the Lies! Secrets the Beauty Industry Doesn't Want You to Know. Emulsifiers, binding agents that allow oil and water to mix in moisturizers and lotions, leave a residue on the skin that disrupts your skin's lipid barrier, allowing water to evaporate from the skin faster. "You get a fast shot of moisture that eventually fades," he says. So you use more lotion, and your skin gets drier, and the cycle just continues.
Not only does that expose you to dozens of unregulated and untested chemicals that are ingredients in lotions, but it's costing you money, too. The cure? Look no further than your kitchen cabinet. The very same oils you use for cooking are some of the best moisturizers for dry skin—much more effective than expensive lotions and creams at just pennies an ounce, says Deborah Niemann, author of the new book Ecothrifty: Cheaper, Greener Choices for a Happier, Healthier Life and the blog The Thrifty Homesteader. It's one of the most amazing beauty tricks you may have never heard about. "You can go all out and use something exotic, and it's still going to cost you pennies," she says.
Cold Weather Skincare Fixes
But not all vegetable oils are good for your skin, she warns. Some can actually dry your skin out, while others, such as canola, corn, and "vegetable" oils, are likely derived from genetically modified crops that have been sprayed with heavy doses of harmful pesticides. To keep your skin soft (and pesticide free), here are the four best moisturizers for dry skin that Niemann recommends:
Grapeseed Oil
A by-product of wine-making, grapeseed oil comes from the seeds of pressed grapes and, says Niemann, is reputed to work as well as over-the-counter creams that cost hundreds of dollars per bottle. Many holistic beauty care experts consider it the best oil for skin, regardless of your skin type. "It's especially good for thin skin around your eyes and neck," she says, and can even reduce fine lines. Not only that, but grapeseed oil is also high in vitamin C, which brightens your skin.
Olive Oil
This is a great oil if you have really dry skin—there's a reason Mediterranean women have used it as a moisturizer for centuries. It provides intense moisture, Niemann says, and the rich antioxidants that make it so good for your insides benefit your outsides, too, fighting free radicals created by exposure to sunlight.
Sunflower Oil
Just as good as olive oil, Niemann says, but a little less expensive. In addition to being a good moisturizer, she adds, it makes for a good massage oil because it's thinner and more slippery than some of the other cooking oils you can use. It also absorbs into the skin more quickly.
Using Oil for Your Skin
The best part about using healthy cooking oils for your skin? If you don't like the way any one of them feels, you can use up what's left over in your kitchen—no money gone to waste, and no more bathroom cabinets littered with half-empty bottles.
When you're applying any of them, Niemann recommends using just one or two drops. "It really doesn't take much," she says. If you've applied some to your skin and it hasn't absorbed within a couple of minutes, you're using too much, she adds.
Buy oils that are as unrefined as possible, as those retain the highest levels of vitamins and healthy fats. Look for words like "extra-virgin" and "cold-pressed." And like any oil you'd use in your kitchen, store those you're using for your skin in dark places away from direct sunlight, advises Niemann. If you can find an amber or cobalt jar to store them in, all the better. Those colors protect oil from sunlight. "It's like sunglasses," she says. Any oils you have in your bathroom should be used within a month, she notes. Otherwise, they'll go rancid and start to smell funky.
Making Your Own Scented Oils
Get creative with using essential oils, she suggests, if you're the type who likes scented products. Essential oils' fragrance is much more natural and comes without the hormone-disrupting and allergenic chemicals used to artificially scent commercial lotions and creams. Any fragrance works well, she says, but steer clear of lemongrass, which is very astringent and can dry out your skin, and cinnamon, which can be irritating.
Tea tree oil has been shown to improve acne, but Niemann warns that the scent is very strong. If you want to add tea tree oil to your beauty oils, she suggests using half the amount you'd use with other essential oils.
104-Year Old Japanese Doctor Recommends These 14 Healthy Pieces of Advice
104-year old Japanese Doctor – Shigeaki Hinohara gives advices how to live to a hundred years and enjoy every single year of the life. The oldest Japanese educator and clinician was born in 1911. He is also an author of 150 books including the best-seller “Living Long, Living Good” and founder of the “New Elderly Movement”. Today we will present you the most valuable piece of advices of Dr. Hinohara that will help you live happy, healthy and long life.
1. Take the stairs and always carry your own stuff
This represents firm proponent of doctor Hinohara, he still takes two steps at a time climbing the stairs.
2. Do not believe everything your doctor recommends or says
Explore, read and educated yourself. You do not have to believe in everything your doctor says.
3. Share what you know
Dr. Hinohara gives 150 lectures on an annual basis in schools, business communities etc. He often shares lessons on war and peace. Do not forget that most of the lessons (90 min) are done standing up.
4.You do not have to retire
If you love the work you do, you do not have to retire.
5.Plan ahead
If you want to enjoy your life better, you have to have busy schedule fill with different appointments, lectures, work, etc. Dr. Hinohara is planning to attend the 2020 Tokyo Olympics.
6. Don’t be overweight
Dr. Hinohara consumes a tbsp of olive oil, orange juice and coffee for breakfast. Cookies and milk for lunch and rice, fish and veggies for dinner. He consumes 100g of lean meat two times a week.
7. Energy does not come from sleeping a lot or eating well, it comes from feeling good
You will be more happy and energetic if you eliminate strict time-regulated rules, be like children – have a lots of fun until you feel sleepy or hungry.
8. It is wonderful to live long
He continues serving society, he volunteers, works 18h per day, 7 days a week and he also enjoy energy single moment of his life.
9. Find a role model
The doctor usually asks himself what his father would do when he faces with some issue.
10. Do not worry too much, life is unpredictable and full of incidents
The doctor was hijacked by the communist Red Army when he has 59 years old. He spent 4 days under 40 degree heat and handcuffed to his seat. He is also amazed how his body slowed down to adapt to deprivation.
11. Science alone can not help or cure people
The doctor believes that every illness can be cured with liberal and visual arts. He also believes in the uniqueness of every single individual.
12. Do not be crazy for money
The doctor is more than aware that he can not take anything when he goes!
13. Pain is mysterious
You have to do something fun if you want to forget about pain. The doctor found that music and animals can really help you to get rid of and mange your pain.
14. Be inspired
You must find inspiration in the World in order to motivate yourself. For ex: he finds motivation in the poem “Abt Vogler” by Robert Browning.
Sağlıklı Yaşıyoruz: “Meme kanseri ülkemizde kadınlarda en sık görülen kanserdir. Meme kanserinin beslenme ile ilişkisi ayrıntılı olarak ortaya konmuştur. Bazı beslenme alışkanlıkları meme kanseri riskini artırabildiği gibi, geleneksel Akdeniz diyetinin meme kanseri riskini azalttığı gösterilmiştir. Özellikle naturel sızma zeytinyağı destekli diyet meme kanseri riskinde azalmaya sebep olmaktadır.
Zeytinyağı ile meme kanseri riskini inceleyen en önemli çalışmalardan bir tanesi 2015 yılında yayımlanmıştır. İspanyol PREDIMED Çalışması 2003 ile 2009 yılları arasında 4282 kadın üzerinde yürütülmüştür. Hastaların bir kısmına naturel sızma zeytinyağı ile desteklenmiş Akdeniz diyeti verilmiştir. Yaklaşık beş yıllık takip sonunda, sızma zeytinyağı ile beslenen kadınlarda meme kanseri riskinin %62 azaldığı gösterilmiştir.
Meme kanserli hastaların naturel sızma zeytinyağı ile beslenmeleri durumunda kanser nüksünün azaltılabileceği ayrıca bildirilmiştir.
Zeytinyağının kanser üzerindeki bu etkisinin içeriğindeki oleik asitten kaynaklanabileceği öne sürülmektedir. Ayrıca zeytinyağı içeriğinde bulunan polifenollerin çok büyük etkisi vardır. Zeytinyağının hücre zarı yapısı üzerindeki etkileri, hücre içi sinyal iletim yolakları üzerindeki etkileri ve gen ifadesinin düzenlenmesi üzerine etkilerinin meme kanserini önleyici rolü olması muhtemeldir. -
Prof. Dr. Mustafa Benekli, Tıbbi Onkoloji Uzmanı, Ankara
Sağlıklı Yaşıyoruz® notu: Sabahları kahvaltıya zeytinyağı içerek başladığımız ve yemeklerde de bolca kullandığımız için bu haber çok hoşumuza gitti.
Kaynaklar: (1) Sağlıklı Yaşıyoruz
(2) Toledo E, et al. Mediterranean diet and invasive breast cancer risk among women at high cardiovascular risk in the PREDIMED trial: a randomized clinical trial. JAMA Intern Med 2015;175:1752-60.
(3) Braakhuis AJ, et al. Reducing breast cancer recurrence: the role of dietary polyphenolics. Nutrients 2016;8:547.
(4) Escrich E, et al. Olive oil and other dietary lipids in breast cancer. Cancer Treat Res 2014;159:289-309.
Contrary to popular belief, olive oil is one of the best oils for frying. The medium-high smoke point of olive oil exceeds the temperatures needed for frying. Furthermore, olive oil contains oleic acid and minor compounds that protect the oil from breaking down, even after reuse.
Frying is one of the most common and most delicious ways to prepare food. Throughout the Mediterranean, traditional foods like pescadillo, calamari, keftedes, patatas a la pobre, carciofi alla giudea, and falafel are all fried in olive oil. Mediterraneans know that olive oil is the best oil for cooking and frying. So why do Americans believe that olive oil should only be used raw?
The science
Olive oil is one of the most stable oils for cooking. Unlike other common cooking oils, olive oil contains compounds and antioxidants that prevent the oil from breaking down under moderate heat. Additionally, olive oil is mostly composed of oleic acid (Omega-9), a monounsaturated fatty acid that is naturally resistant to oxidation.
Multiple peer-reviewed studies have shown that olive oil is the best oil for frying. Olive oil outperformed vegetable, peanut, corn, soybean, sunflower and canola oils.
Olive oil can be heated to high temperatures - In 2013, Food Chemistry published a report comparing free radical formation and oxidation (rancidity) when heating peanut oil and extra virgin olive oil. The researchers found that more heat was needed to start the oxidation process in the extra virgin olive oil than in the peanut oil. Read more
Olive oil can be reheated and reused safely - In 2014, the American Chemical Society's Journal of Agricultural and Food Chemistry published a study comparing refined olive oil with corn, soybean, and sunflower oils. They deep-fried and pan-fried potatoes at heat up to 374°F for up to ten successive sessions. Olive oil was found to be the most stable, had the greatest resistance to oxidative deterioration, and its trans-fatty acid contents and harmful compounds were found to be lowest. Read more
Olive oil can be heated to high temperatures for long periods of time - In 2012, Food Chemistry published a study comparing extra virgin olive oil to sunflower oil. Both oils were heated in an industrial fryer at 374°F for 40 hours. The study found that extra virgin olive oil performed better than sunflower oil. Read more
Olive oil produces fewer harmful compounds when overheated - In 2004, a team studied the aldehydes produced by heating extra virgin olive oil, olive oil and canola oil to 464°F. The study found that both extra virgin and regular olive oil were healthier than canola oil. Read more
Olive oil is also good for shallow frying - A 2016 study experimented with shallow frying fish at 340°F in both extra virgin olive oil and sunflower oil. Olive oil performed better, showing more resistance to oxidation and degradation. Read more
Frying in olive oil is heart healthier - Perhaps most interestingly, a study in the British Medical Journal states that there is no link between the consumption of fried foods and heart disease when the food was fried in olive oil. Read more
Frying in olive oil may fight disease - Just this year, a study found that vegetables fried in extra virgin olive oil contained more phenols and antioxidants than vegetables boiled in water. Read more.
More peer review studies can be found here and here.
Smoke point
Often, the smoke point of olive oil is cited as the reason why olive oil should not be heated or used for cooking. However, the smoke point of olive oil is comparable, and in some cases higher than, common cooking oils such as soybean, sunflower, peanut, canola and corn oils.
The International Olive Council (IOC), the authority on olive oil, recommends the following temperatures for frying in olive oil:
TYPE OF FOOD / TEMPERATURE
High water content: vegetables, potatoes, fruit / Medium
(266-293ºF or 130-145ºC)
Coated in batter, flour or breadcrumbs, forming a crust / Hot
(311-338ºF or 155-170ºC)
Small, quickly fried: small fish, croquettes / Very Hot
(347-374ºF or 175–190ºC)
The smoke point of olive oils are above the temperatures needed for frying. The below chart shows the smoke points of olive oils and for reference, the smoke points of other oils commonly used for frying. The smoke points are listed as ranges. The actual smoke point depends on the free fatty acid content and level of refinement.
COOKING OIL / FAT SMOKE POINT °F
Olive oil or extra light olive oil / 390 - 468°F
Sunflower oil / 440 - 450°F
Soybean oil / 440 - 450°F
Canola oil / 435 - 445°F
Peanut oil / 420 - 430°F
Corn oil / 400 - 415°F
Extra-virgin olive oil / 350 - 410°F
Shortening / 360°F
Virgin Coconut oil / 350°F
Read more on the topic of measuring smoke points here and here.
Tips for frying with olive oil
Regular olive oil and extra light tasting olive oil are the most cost efficient for frying. If cost is not a factor, consider using extra virgin olive oil.
Don't worry that your food will taste like olives. Heating olive oil will neutralize much of the flavor.
Make sure that the oil is hot enough before adding the food (a thermometer is a good idea). Olive oil will help your food form a crust and will help prevent your food from absorbing too much oil.
Studies have shown that even as part of a Mediterranean diet, fried foods were associated with weight gain, so consume fried foods in moderation. Read more.
Does olive oil lose its health benefits when heated?
Contrary to what you may have heard, olive oil does not lose its health benefits or become unhealthy when heated.
Olive oil has been used for cooking for thousands of years. It is a cornerstone of the Mediterranean diet. So why do some people believe that olive oil should not be used for cooking? One persistent rumor is that olive oil will lose its health benefits when heated. This rumor is false. Here's why:
Olive oil's main health benefit is its fat composition. Olive oil is mostly monounsaturated fat. Cooking with an oil will not change its fat composition. Olive oil's percentage of monounsaturated fat remains the same after heating, even to high temperatures.
According to the American Heart Association, monounsaturated fats can help reduce bad cholesterol levels in your blood which can lower your risk of heart disease and stroke. They also provide nutrients to help develop and maintain your body’s cells. The Food and Drug Administration (FDA), in 2004, approved a health claim for olive oil on the basis that the monounsaturated fat in olive oil may reduce the risk of coronary heart disease when used in place of saturated fat.
All olive oils, whether extra virgin or refined, heated or raw, contain a comparable amount of monounsaturated fat.
What about trans fats?
Cooking oils, when heated, may form small amounts of trans fats. However, the concentration is minuscule – less than 1% - even with lengthy heating.
Smoke point
All oils will become unhealthy if heated past the smoke point. Stovetop cooking is usually around 350ºF. The smoke point of extra virgin olive oil is 350 - 410°F and the smoke point of olive oil or light-tasting olive oil is 390 - 468°F. It is unlikely that you will exceed the smoke point of olive oil with typical cooking methods. It is of course possible to burn food and burn olive oil. Regardless of your cooking oil, use caution to avoid burning your food! Read more about olive oil smoke points.
Carcinogens or other toxic compounds
Heating any oil past its smoke point will produce toxic compounds. Fortunately, olive oil contains phenols and antioxidants that prevent it from creating toxic compounds when heated. In 2004, a team studied the aldehydes produced by heating extra virgin olive oil, olive oil and canola oil to 464°F. The study found that both extra virgin and regular olive oil were healthier than canola oil. Read more
Oxidation
Unsaturated fats have the potential to oxidize when heated. Olive oil has been scientifically proven to resist oxidation when heated. Polyunsaturated oils (such as Canola) are significantly more likely to oxidize over the monounsaturated fats (found in olive oil). Read more
Phenols
We have heard that you should not cook with olive oil because the phenols will be destroyed by the heat. It is true that phenols in olive oil are sensitive to heat. However, a recent study made a remarkable discovery. When cooking with extra virgin olive oil, the phenols move into the food. Potatoes fried in EVOO contained more phenols and antioxidants than potatoes boiled in water. Read more.
What about the taste?
The flavor compounds in olive oil are delicate and will evaporate when heated. Heating olive oil does not damage the health benefits but it will make the olive oil lose flavor. Some people consider this to be a good thing as they do not want their foods to taste like olive oil. However, if you have an expensive olive oil with complex flavors, you may want to save it for finishing and cold uses.
In conclusion, olive oil is safe to cook with. Heating olive oil will not destroy the health benefits or turn olive oil unhealthy. You can feel confident using olive oil in all of your recipes.
Some people believe that you should not heat olive oil. They erroneously believe that olive oil, when heated, loses its health benefits.
A study published in the Journal of Agriculture and Food Chemistry puts this myth to rest. Researchers heated extra virgin olive oils to 356°F (180 °C) for 36 hours. Yes, you read that right. 36 hours! They monitored oxidation and the minor compounds, including polyphenols. They found that the olive oil retained most of the nutritional benefits.
Two monovarietal extra virgin olive oils from Arbequina and Picual cultivars were subjected to heating at 180 degrees C for 36 h. Oxidation progress was monitored by measuring oil quality changes (peroxide value and conjugated dienes and trienes), fatty acid composition, and minor compound content.
Tocopherols and polyphenols were the most affected by the thermal treatment and showed the highest degradation rate although their behavior was different for each cultivar. Alpha-tocopherol loss was more important in Arbequina oil whereas, total phenol content loss was greater in Picual oil. The latter showed an important decrease in hydroxytyrosol (3,4-DHPEA) and its secoiridoid derivatives (3,4-DHPEA-EDA and 3,4-DHPEA-EA), while lignans decrease was lesser. For Arbequina oil these compounds remained stable, and a lowering tendency was observed for tyrosol (p-HPEA) and its derivatives (p-HPEA-EDA and p-HPEA-EA).
In general, flavone content showed a decrease during heating, being higher for Arbequina oil. On the other hand, oleic acid, sterols, squalene, and triterpenic alcohols (erythrodiol and uvaol) and acids (oleanolic and maslinic) were quite constant, exhibiting a high stability against oxidation. From these results, we can conclude that despite the heating conditions, VOO maintained most of its minor compounds and, therefore, most of its nutritional properties. (Source: https://www.ncbi.nlm.nih.gov/pubmed/17935291)
A similar study was published in 2012 in Food Chemistry. The study compared extra virgin olive oil to sunflower oil. Both oils were heated in an industrial fryer at 374°F for 40 hours. The study found that extra virgin olive oil performed better than sunflower oil. Read more
But what about the smoke point? You will be glad to learn that the smoke point of olive oil is high enough for cooking. (Read more about olive oil's smoke point).
In conclusion, it is safe to cook or even fry with extra virgin olive oil and you do not need to worry about losing the nutrients or nutritional properties.
"...Domates tıka basa antioksidan mucize likopen ile dolu. Likopen yağda eriyen bir bileşik. Bu nedenle de bağırsaklardan emilebilmesi için yağ ile birlikte kazanılması lazım. Likopeni daha yararlı hale getiren yağların en başında ise zeytinyağı var.
Zeytinyağının bu ayrıcalıklı özelliği bilimsel olarak da kanıtlanmış durumda. Güvenilir bir çalışmada bir grup deneğe domates zeytinyağı ile birlikte diğer gruba ise ayçiçeği yağı ile beraber kullandırılmış. Netice şu: Ayçiçeği yağının domatesin içindeki likopenin daha güçlü emilimine ciddi bir katkısının olmadığı saptanmış.
Tavsiyem şu: Domatesi tüketirken üzerine birazcık zeytinyağı eklemeyi ihmal etmeyin. Domatesin salatasını da, çorbasını da zeytinyağı ilave etmeden yiyip içmeyin. İçecek olarak da yarım çay kaşığı zeytinyağı ve bir tutam karabiber eklenmiş domates suyunu tercih edin..." -Osman Müftüoğlu
The molecule in olive oil may be able to stop the production of ghrelin - the hunger hormone.
Weight loss often involves cutting calories, but what if it was all down to a molecule? New research has found a component in olive oil can help fight obesity.
Research by Syracuse University discovered a small molecule in the oil can disrupt the hunger-signalling pathway. The molecule in question can influence how the body senses and utilises energy. Study authors believe it could lead to a treatment for conditions that affect energy balance, like diabetes and obesity.
James Hougland, study author and associate professor of chemistry, said: “Given the hunger signalling pathway's suggested role in metabolism control, molecules that control signalling may provide new avenues for treating diabetes, obesity and other conditions linked to the body's intake and use of energy.”
His team researches ghrelin, a hormone involved in hunger signalling and metabolic activity. It’s produced by the gastrointestinal tract and transported to the brain via the bloodstream - this is where it signals hunger.
However, after eating, ghrelin levels drop to switch off desire to eat more.
The small molecule identified by the study could stop production of ghrelin.
It’s an altered version of oleanolic acid, which naturally occurs in olive oil, garlic and other plants. Hougland explained: “We wanted to cast our molecular net as wide as possible to look for potential inhibitor candidates.” The researchers are currently working on how to develop these findings into potential therapies.
Hougland added: ”More broadly, our results demonstrate the ability of basic research to provide new and exciting insights into how molecules may be interacting with our bodies." The study comes as 65 per cent of men and 58 per cent of women are classed as overweight or obese in the UK.
Reported by Lauren Clark for the Daily and Sunday Express.
One of the easiest and most enjoyable ways to use extra virgin olive oil is to drizzle it over cooked vegetables. Not only does it improve the taste of vegetables but it also improves our ability to absorb the vitamins and antioxidants found in them.
Well there is more good news. A recent study published in the journal PNAS found drizzling extra virgin olive oil over vegetables that contain nitrites forms nitro fatty acids. Vegetables that contain nitrites are mainly the green leafy types like spinach, wild greens and root vegetables. Nitro fatty acids are known to inhibit an enzyme that contributes to high blood pressure. This is a good example of how whole foods and healthy diets work together to promote good health.
A recent study out of Madrid suggests that olive oil is good for our bones. A two year study was conducted which revealed that people who consumed higher amounts of olive oil also had higher amounts of a compound called osteocalcin. It is thought that the presence of osteocalcin is an indicator of stronger bones because it helps prevent insulin resistance which is associated with weaker bones.
Another study from researchers in Athens found that a diet high in olive oil and low in red meat was linked to healthier bone density in women. The beneficial effect is thought to be caused by the high antioxidant levels in real extra virgin olive oil. Yet another reason to eat the real thing.
A recent article in USA Today highlights a Temple University’s Lewis Katz School of Medicine study that found extra virgin olive oil helped reduce the conditions associated with Alzheimer’s.
They also found evidence that EVOO preserves the ability to learn and improves memory. The mechanism by which this is achieved is EVOO reduces inflammation in the body including in the brain and it enhances the process of removing toxins and debris from our brains. Alzheimer’s is thought to begin by the reduced ability to remove these toxins.
The study was conducted on mice with one group consuming EVOO compared to a control group not consuming EVOO. After a few months the two groups tested the same, however, the differences began to show up after 9 to 12 months. The mice on a EVOO diet had better learning abilities and spatial memory. It seems good nutrition can take a while before we get noticeable changes. Like all good habits using natural methods, the change is slow but reliable.
1- “Biriyle anladığı dilde konuşursanız zihnine, eğer onun kendi dilinde konuşursanız kalbine hitap etmiş olursunuz.”
2- “Hayattaki en büyük şeref, hiçbir zaman düşmemek değil, her düştüğünde ayağa kalkmaktır.”
3- “Hayatta önemi olan sadece yaşamış olmak değildir. Başkalarının hayatlarında yarattığımız fark yaşadığımız hayatın kıymetini gösterir. ”
4- “Cesaretin, korkusuzluk değil, korkuyu yenmek olduğunu öğrendim. Cesur adam korku hissetmeyen değil, korkusunu fetheden insandır.”
5- “Bağımsız zihinleri olan dostları severim zira sizin, sorunları bütün açılardan görmenizi sağlarlar.”
6- “Ben hayattaki bütün başarılarımı yapacağım işi yapmaya zamanından 15 dakika önce hazır olma alışkanlığıma borçluyum”
7- “Hayatta karşılaşacağınız zorluklar bazen sadece mola vermeniz için başınıza gelir.”.
8 - “Hiç kimse derisinin rengi, dini ve düşünceleri sebebiyle dışlanamaz. Bu sebeplerden dolayı birine nefret beslememelisiniz.”
9- “Çoğu zaman bizi korkutan ışık değil, içimizdeki karanlıktır. Her zaman bunun farkında olun.”
10- “Unutmayın, Özgür olmak, sadece birisinin zincirlerini kırması değildir ancak başkalarının özgürlüğünü artırmak ve başkalarının özgürlüğüne saygı duyacak şekilde yaşamaktır.”
Anatolia’s oldest olive oil press found in southern Turkey's Antalya
Archaeologists in Turkey have discovered a 2,000-year-old olive oil press at the site of an ancient town run by women and dedicated to olive-oil production.
“This settlement is, in fact, a well-preserved olive oil world.” - Nevzat Çevik, Akdeniz University
The olive oil press was discovered through a project sponsored by the Kepez Municipality and the Culture and Tourism ministry in 2016, through which archaeologists have excavated the Lyrboton Kome Antique City including the site's ancient olive oil workshops, houses, baths and churches.
Kepez Mayor Hakan Tütüncü said, "One of our most important values is that we have a historic city that is 2,000 years old and no one knows."
"In the first year we did plant clearing and in the second year we started excavation activities to keep the artifacts on the ground. In 2017 the Archaeological Park will begin to host citizens," he said.
Akdeniz University Archaeology professor, Nevzat Çevik, explained that the Lyrboton Kome Ancient City was a unique production center with the presence of high-capacity olive oil plants.
Perhaps one of the most surprising revelations, Çevik explained, was that a woman founded many of the olive oil facilities. Çevik said that a woman named Arete, meaning "honor," established the settlement itself.
"This woman was the owner of the settlement. She had the tower built and dedicated to the Emperor Domitian and Perge Artemis. And the most important thing is that she institutionalized production by founding olive oil facilities."
When the excavation project completes, the ancient city will open as an archaeological park.
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