“Food and Drug Administration” (American FDA) authorized the distribution of healthy messages on the olive oil, by indicating that 3 daily coffee spoon (23 grams) can reduce the coronary risk, when they replace the same quantity of saturated fat. Naturally the report leans on 73 clinical trials and he allowed to establish that the consumption of this food maintains the cholesterol at a high rate of lipoprotein of high density of cHDL) and reduces the cholesterol to a low rate of lipoprotein of low density (cLDL) when it replaces a source of saturated fat.
Information source: the Unity(Unit) of Lipids and Atherosclerosis of the University Hospital of Queen Sophie in association with the University of Córdoba
November 16th, 2010, the Intergovernmental Committee of the UNESCO for the Protection of the Immaterial Cultural heritage, agreed to register the Mediterranean diet in the representative List of the Immaterial Cultural heritage of the Humanity. It was coordinated at a transnational technical level by the Foundation Mediterranean diet.
THE MEDITERRANEAN DIET: A CULTURAL HERITAGE OF THE HUMANITY
The extra virgin olive oil of Low Aragon is an authentic treasure for the health. It is the archetypal food of the Mediterranean diet so appreciated. The scientists highlighted that the Mediterranean lifestyle is advantageous for the health and the well-being of the people, besides contributing to the preservation of a sustainable agriculture and besides protecting the environment. The consumption of extra virgin olive oil left fundamental of the Mediterranean and Spanish diet, by integrating Spain as first place in the production and the sale of olive oil in the world. At Oleazara, our objective is to share with the whole world this part of the Mediterranean diet to show the culture and the heritage of our habits of healthy diet. At present, numerous studies noticed a narrow relation between its consumption and a hope of longer life, thanks to the decrease of the diseases caused largely by little healthy habits in the western cooking. However, the virtues of the olive oil go beyond the protection against the cardiovascular diseases. Certain antioxidants of the olive oil of the name of polyphenol can have the capacity to destroy substances which are at the origin of the proliferation of carcinogenic cells. Obviously, researches are necessary to know how this protection occurs, but the obvious fact shows that the women in the Mediterranean countries have less chance to undergo a breast cancer that in countries as the United States and Australia