By Dietitian – Nutritionist Elina Agastinoti
4 + 1 MYTHS about olive oil
1. It is not good to consume olive oil daily
On the contrary, olive oil is rich in monounsaturated fats and has many health benefits.
us. Monounsaturated fats can help lower “bad” cholesterol (LDL)
cholesterol). Still, a diet rich in monounsaturated fats can reduce it
possibility of inflammation. Research has shown that people who follow a Mediterranean
diet high in monounsaturated fats, have lower inflammatory chemicals
substances in their blood. Frequent consumption of olive oil, therefore, can help us get there
in the recommended intake of monounsaturated fats and this will benefit our health.
2. Olive oil thickens
Research has shown that when olive oil is consumed in moderation and in combination with a
A balanced diet does not cause weight gain. When we replace unsaturated fats
with monounsaturated (such as olive oil) on the contrary helps in weight loss.
3. The smoke point is too low to use the olive oil for frying
The smoking point of the olive oil is at 210 ο C which makes it ideal for frying. The
Virgin olive oil has the highest smoke point of all oils and is thus considered by
best for frying
4. When you fry your vegetables with olive oil they lose their antioxidant abilities
Research has shown that cooking with extra virgin olive oil (including
frying and sautéing) increases phenols (antioxidants) especially when
we cook raw vegetables. On the contrary, when we boil vegetables in water, there is a reduction
level of total phenols.
5. Olive oil has no expiration dat
All oils deteriorate over time and it is best to consume as much as
possible fresher. To keep the oil fresh, store it in a cool, dark place
with the cap fixed to the bottle when not in use
Dietitian Nutritionist
Elina Agkastinoti
Elina Agastinioti holds a degree in Nutrition and Food Science from the University of Reading, England. He then applied for one of the 3 Master’s Degrees in Clinical Dietetics at Eastern Michigan University, USA. At the same time, she did her internship in Michigan, in hospitals, schools, medical centers for children and adolescents, etc. She worked as an athlete dietitian at Eastern Michigan University and then as a clinical dietitian in one of the largest hospitals in the state. In addition, he participated in a group with other health professionals, for the evaluation of children.
He specialized in diabetes at Michigan University Hospital, which is ranked in the top 10 in the world for diabetes and metabolic diseases. He recently acquired a specialty in irritable bowel syndrome from Monash University in Australia. She presented her research at the American Academy of Dietetics in October 2016 in Boston and in October 2017 in Chicago. Finally, one of her researches on the Mediterranean diet has been published recently in the World Nutrition Journal.
Uof Reading (UK) Eastern Michigan University (USA) IAAND CY Representative
