If we want to improve our health, it is important to have a proper ratio of omega 3 to 6 fatty acids, but what about omega 9, the main component in olive oil?
Olive contains 75% oleic acid, a mono-unsaturated omega 9 fatty acid. The primary fatty acids in olive oil are all long chain fatty acids, oleic, linolenic and linoleic.
Olive oil's abundance of polyphenols in extra virgin olive oil, rather than its
monosaturated fatty acids are responsible for its well-known cardiovascular benefits, not the varied mineral and vitamin content as stated on many websites pertaining to olive oil. Check out www.nutritiondata.com for the full nutritional profits.
And just "What is the Right Amount of Extra Virgin Olive Oil for Daily Consumption?" I found some surprising information on www.iowaavenue.com forum.
Olive Oil Cardio-Protective - But Don't Overdo It
Olive oil, particularly extra virgin olive oil, provides a number of heart-healthy benefits-increasing HDL "good" cholesterol, improving the ratio of LDL:HDL, and, if you aren't already following a Mediterranean diet, may lower your systolic blood pressure as well. But don't overdo it. Consuming more than a couple of tablespoons at a meal can increase free radical damage of cholesterol. Source: The World's Healthiest Foods
I wondered about the source of this surprising information, as most nutritionists state that olive oil is a good source for frying and all types of baking.
Mary Enig, one of the foremost authorities on oil, states olive oil is the safest vegetable oil you can use, but don't overdo. The longer chain fatty acids found in olive oil are more likely to contribute to the build up of body fat than the short and medium-chain fatty acids found in butter, coconut oil or palm kernel oil.
Long chain fatty acids found in plant and animal fat are not easily absorbed by the GI tract and require pancreatic enzymes and bile salts to break them down so that they can be absorbed by the intestines.
Next, the long chain fatty acids are packaged into chylomicrons, which are lipoproteins that transport lipids throughout the body. The lipoproteins are transported through the lymphatic system then circulate through the bloodstream, where they deliver fat components to a variety of tissues, including adipose, cardiac and skeletal tissue. After the lipoproteins have uploaded their triglyceride components to these tissues, the left over lipoproteins are transported to the liver, where they are imported into the mitochondria of liver cells, using the carnitine palmitoyl transferase machinery, and are finally oxidized for energy use . This is how all saturated fat, unsaturated fat, and cholesterol that consists of long chain fatty acids (all of your dietary fat) is transported throughout the body
