In an effort to lose weight, do not necessarily limit yourself to the intake of food, important that you balance your diet to the products that stimulate the metabolic processes in the body. One of these products nutritionists believe the olive oil and recommended to use it for weight loss. How to use olive oil for weight loss will be described in this article.
Already 6000 years ago, people learned about the excellent properties of olive oil. The first inhabitants began to grow olives in Mediterranean countries, especially from Asia Minor and Egypt. Over time, olive trees have grown in other countries and olive oil is deservedly nicknamed “liquid gold”, and for many states and peoples – a symbol of prosperity and economic well-being.
By the content of these substances of vitamins for the organism. A, E, D, K, acids (oleic acid, stearic acid and palmitic acid), olive oil to normalize the cholesterol level in the body and prevents the occurrence of tumors. Softening of the gastrointestinal tract, especially the pancreas and liver. However, people with the aggravation of gastrointestinal diseases should not take this oil for weight loss.
About the possibility of using olive oil for the purpose of weight loss are the results of experiments that have been proven to reduce its acidity, accelerate metabolism and reduce hunger.
Taking twice a day one tablespoon of oil in a month, you can get rid of 2 to 5 kg. Olive oil can be used for making various foods, both the first and second as well as salad dressing, and so on.
In the world there are many recipes for cooking in their formulation, the olive oil.
Do you want to cleanse the body of excess fat, toxins? Then the following recipe is for you : 300 grams of white cabbage, finely chop the chopped cucumbers, onions and celery rust or celery chopped salad with salt, lemon juice and olive oil.
And here is the recipe of French salad with olive oil, which help keep a slim figure and cleanse the skin in winter when there are no fresh vegetables and fruits. To make this salad you have to tear salad or even roughly chopped, add the olives need, then be ready to salad dressing. The structure, which contains the following ingredients: 50 to 60 grams of olive oil, it should be high quality and refined, half a teaspoon of mustard, 20 grams of lemon juice and some pimento and seasonal salad.
It is important to remember that each lettuce a few hours later lose the beneficial properties, even if it is made of the highest quality, so it is advisable to eat only freshly prepared salads.
In order to have the effect of using olive oil, you not only have the right to use it, but also be able to choose it. The taste, color and smell of the oil depends on the location of the olive cultivation as well as the degree of ripeness of the harvested olives. The more ripe fruit oil has a mild taste and pale yellow. The oil harvested from olives made less ripe, greenish smell and taste it is spicy.
In many ways, the quality of olive oil is determined by the method of production of the product, olive oil was a refined and unrefined, the first and second, hot and cold pressed. It is considered a high quality virgin olive oil, since oil is not subjected to heat treatment and is not refined. This oil retains all the positive qualities besides oil has a pleasant smell and taste. Can be used for frying, refined oil, which is odorless and tasteless, and in the end, to prepare food that is high in temperature – this oil has a name, olive oil pomace is made from the cake, which remains after the first extraction.