Everyone is familiar with olives - these are the fruits of an olive tree or olives. Usually "in the people" black olives are called olives, and green olives are actually olives, although it is one and the same fruit, just "black" - mature. The taste of olives is somewhat different. Fruits, their butter and cake are used in various areas of human activity from cooking to cosmetology. There are many legends connected with the tree, including not quite poetic ones - from the field of healthy lifestyle and losing weight. Nevertheless, olives are the acknowledged leader of the so-called superfood list, and are included in most modern healthy diets, according to the Internet edition for girls and women aged 14 to 35 Pannochka. net Useful properties of olives Olives are divided into oilseeds and non-varieties. In the fresh form, as a rule, are not used. In a preserved form retain most of the beneficial properties. Fresh olives are rather bitter and to taste resemble not the usual oil-bearing fruit "from a jar", but ... the grass.

Fruits, despite, on the average, 114 kcal per 100 g of product and 10 g of pure fat are recognized as extremely useful, primarily for all those who strive to maintain a healthy level of cholesterol. Olives contain useful unsaturated fats, and their use can reduce the level of "bad" cholesterol several times, which is scientifically proven. A few olives or oil from them every day are included in the diet of the American diet for hypertensive patients, cardiac patients, and patients with elevated cholesterol DASH. It is recommended that these fruits be included in the diet of people who are at risk for a heart attack.

Olive oil is considered the main "secret" of harmony and health of the inhabitants of the Mediterranean. Therefore, along with marine fish, low-fat meat, and whole grains, it is part of the recognized almost all health organizations of the Mediterranean diet.

The composition of fetal olives - vitamins, A, E, C, and potassium salts, phosphorous and iron. Many supporters of alternative medicine consider olives an antidepressant product. Their use is indicated for the brain and the nervous system of man.

Modern Western nutritionists often write about the anti-inflammatory properties of olive oil, and not only for the treatment of "cold" diseases, but also for chronic inflammatory processes in the joints, ligaments and soft tissues.

The matured olives are rich in kahetins and bioflavonoids, which makes them a very valuable product for the vessels and youth of the skin. Countless creams with an extract of olives and oil from it confirm this. If we talk about cosmetology, olive oil has a moisturizing, nutritious and emollient property, and creams on its basis are considered hypoallergenic.

Olive damage Unfortunately, those black olives or olives that we buy in stores are not always ripe by natural means. Most often, the "reason" for changing their color is chemicals. Organic olives for extracting bitterness are soaked in salt water. The process of "refining the taste" can take up to 6 months. During soaking, natural fermentation occurs and the product acquires the properties of the prebiotic.

But it's not about organic canned olives, but about conventional. They are just soaked in a solution of caustic soda (alkali), and to accelerate the onset of ripeness, pass through the sodium oxygen. Conditionally, this product is considered safe for health. But here you can no longer call it useful. In the process of "quick cooking", olives lose most of the vitamins and minerals.

Distinguish the fruits of artificial ripeness is not always possible. Common signs are an iron can, a bright, glossy fetal surface, and iron gluconate (additive E 579) in the product. Gluconate iron is designed to fix an artificial color, its presence means that the olives were prepared in a solution of caustic soda.

Manufacturers usually hide the way of making olives, which further complicates the situation.

There is no state control over this moment either. In any case, canned olives are not recommended for use in pancreatitis, gastrointestinal diseases, kidneys, liver, in the postoperative period, and with individual intolerance (allergies).

If you want to get only benefit, look for the olives in Greek. This is olive oil, poured olive oil. They are sold in most large supermarkets, slightly more expensive in price, and have a piquant bitter taste.

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