Does olive oil help you lose weight or gain weight? What is the principle behind olive oil's ability to help you lose weight?

Through our previous introductions, everyone should have a preliminary understanding of olive oil. The trace elements contained in extra virgin olive oil are indispensable biological substances in the human body. The low content of saturated fatty acids and cholesterol in olive oil is beneficial to reduce the incidence of cardiovascular disease. Today, let's take a look at whether olive oil can help you lose weight or gain weight, as well as 4 common questions about olive oil. I hope it will be helpful to you.

Contents of this article

1. Does olive oil help you lose weight or gain weight?

2. What is the principle of olive oil for weight loss?

3. Four common questions about olive oil

Olive oil for weight loss or weight gain

Olive Oil for Weight Loss

1. Olive oil can inhibit the growth of fatty acid synthase

If the metabolic genes in the human body are too active, it is very easy to cause obesity. Scientists then discovered that metabolic genes are related to a steroid substance called "peroxisome proliferator-activated receptor". When the ω-3 fatty acids in olive oil bind to it, this steroid substance can be activated, thereby accelerating the burning of fat. This is why people who consume olive oil for a long time are less likely to become obese. In addition, you can also use plastic fiber fruit to lose weight faster, because it carefully extracts beneficial weight loss ingredients from various natural herbs such as Pu'er tea, Luomeng fruit, and psyllium, which quickly consumes body fat and achieves the effect of rapid weight loss.

2. Olive oil helps lower bad cholesterol

Lowering the level of bad cholesterol, low-density lipoprotein, can fundamentally change the structure of blood lipids. The reduction of bad cholesterol will naturally help with weight loss. The increase of good cholesterol can also transfer the bad cholesterol on blood lipids and arterial blood walls to the liver and metabolize it into bile, thereby further reducing the pressure of bad cholesterol in blood lipids, which is particularly effective for weight loss.

3. Which is better, olive oil or peanut oil?

For most people, olive oil is not particularly good, and peanut oil is not particularly bad. It's just that the fatty acid ratios in these two oils are different, and we judge whether the oil is good or bad for health by whether this fatty acid ratio meets the needs of the human body. The saturated fat content of peanut oil is one of the best among vegetable oils, and saturated fatty acids will increase the harm of cardiovascular and cerebrovascular diseases, so it is recommended to give full play to its advantages and use it for frying. Based on its special flavor, it can also be used as a baking oil for making pastries. In addition to having a special olive fruit aroma, olive oil is no different from other vegetable oils in consumption. It is just extra virgin, and many phenols, squalene and other substances in it are not heat-resistant. It is not recommended to heat at high temperatures to destroy these beneficial nutrients. Therefore, in the cooking process, the editor recommends that if it is fried, it is more delicious to use peanut oil. If it is a cold dish, you can use olive oil for seasoning. No matter which oil, in the cooking process, as long as you adhere to the principle of less oil, you generally don't have to worry too much about getting fat.

How does olive oil help lose weight?

Olive oil is good for our health. We can use olive oil to lose weight. First of all, we should note that olive oil is rich in unsaturated fatty acids and vitamin E, which promotes blood circulation and skin metabolism, stimulates digestion, and relieves stomach pain, flatulence and burning. Drinking a tablespoon of olive oil every morning and then a glass of orange juice will help relieve constipation. If the effect is not obvious, you can also try drinking another tablespoon of olive oil at night. This method is suitable for people with severe constipation, so everyone should know about olive oil in normal times, which will make us healthier to take olive oil. At the same time, we should also pay attention to the fact that in fact, all things made with white flour, including bread, biscuits, cakes and noodles, should be avoided. Although whole wheat bread is okay, it is best for constipated people to avoid wheat products completely. However, cold-pressed olive oil, grapeseed oil and various low-temperature treated oils are the most digestible oils, and it is best to eat them raw. You can also create your own special oil. Just mix soy sauce, red pepper, garlic, onion and other things with olive oil or other cold-pressed oils and put them in a blender. This can also have a weight loss effect, so everyone might as well try olive oil for weight loss.

4 Common Questions About Olive Oil

Q: Is olive oil the best cooking oil?

A: Each cooking oil has its own characteristics and nutritional components. It is recommended to choose 2 to 3 types and use them alternately!

Common sources of fat intake for humans include lard and butter with high saturated fatty acid content, and vegetable oils with high unsaturated fatty acid content, such as canola oil, olive oil, and camellia oil.

Olive oil is often considered the best cooking oil because it is mostly monounsaturated fatty acids and contains unique olive polyphenols, vitamins and minerals, which help to resist oxidation, reduce blood vessel blockage and protect cardiovascular system. However, different types of oils have their own functions, characteristics and nutritional values. For example, sunflower oil contains Omega3 and Omega6, which are beneficial to human body. It is recommended to choose 2 to 3 kinds of oils for daily use. For example, lard that can withstand high temperature should be used for deep frying, and olive oil that is not suitable for high temperature cooking should be used for stir frying and salad dressing.

Q: Is darker olive oil better than lighter one?

A: Darker olive oil means it retains more chlorophyll and also has more nutrients!

The first olive oil (Extra Virgin Olive Oil) is directly cold-pressed from freshly picked olives. It retains the most nutritional value of olives and has a darker color because it retains chlorophyll. The remaining residue is further refined with chemical solutions to obtain the second olive oil (Pure Olive Oil). Some of the nutrients have been destroyed and lost, and the refined color is also lighter. The third and subsequent olive oils are extracted from the remaining olive dregs. Due to the chemical solvents and high-temperature refining, they have lost the characteristics of olive oil. They are the lowest grade of olive oil and are generally used as industrial oil. In addition, the maturity of the fruit when it is picked will also affect the color of the oil. If the fruit is green and unripe, the color will be green. If the oil is squeezed from overripe fruits, the original fruity flavor will be reduced.

Q: Will cooking olive oil at high temperatures destroy its effectiveness?!

A: Overheating olive oil will produce fatty acids that are harmful to the human body.

Olive oil is a high-unit unsaturated fatty acid oil that is easily destroyed by high temperatures, causing it to deteriorate and become rancid. Cold-pressed olive oil is like freshly squeezed juice, retaining more nutrients, and has a lower smoke point (the lowest temperature at which heated oil begins to produce smoke). As long as it is overheated and smokes, free fatty acids that are not good for the human body will appear, and its nutritional value will be lost. The second-stage olive oil extracted by chemical means has lost its olive polyphenols, which is equivalent to removing substances that are easily destroyed by high temperatures. It is more resistant to high temperatures and is suitable for use as a blending oil after blanching vegetables, or for stir-frying vegetables with water.

Q: Olive oil is very precious, so it should be stored in the refrigerator?

A: Olive oil will oxidize and become rancid more quickly because it is repeatedly put in and out of the refrigerator, so its preservation effect is poor!

Extra virgin olive oil is less stable and easily oxidized by contact with air and moisture. If placed in the refrigerator, it will condense into small particles. When used, it is repeatedly put in and out of the refrigerator, and the large temperature difference will accelerate oxidation and rancidity, making the storage state worse. In addition, most families are accustomed to placing the oil can next to the oil pan for easy access, but the high temperature may cause the oil to deteriorate. Therefore, Zhang Peirong recommends placing it in a cool dark place away from exposure to sunlight.