Extra Virgin Olive Oil (EVOO) has always been characteristic of our Mediterranean diet and is one of the protagonists in the prevention of non-communicable diseases (NCDs) such as cardiovascular diseases, cancer and other inflammatory diseases.
Its consumption has been related to a lower incidence of diseases, thanks to its fats, mainly monounsaturated, and its contribution of antioxidants such as polyphenols and Vitamin E, which have an anti-inflammatory effect.
Extra virgin olive oil is rich in omega-3, an essential fatty acid, that is, we can only obtain it through food and is part of important structures of the body such as the brain and the immune system, just like omega- 6.
In our body there is an omega 6 / omega3 ratio which should be 1: 1 or lower and today, due to poor diet, it is 16: 1 on average, resulting in a higher prevalence of chronic diseases. The main reason is because omega-3 is anti-inflammatory and omega-6 pro-inflammatory. This imbalance is linked to an increased risk of cardiovascular disease, diabetes, Alzheimer's, metabolic syndrome, cancer, and other chronic diseases. To maintain a balance it is important to increase the consumption of foods in omega 3 such as Extra Virgin Olive Oil, blue fish, nuts, seeds, eggs, etc. and reduce foods very rich in omega 6 such as industrial pastries , refined flours, refined vegetable oils, etc.
Therefore, EVOO will always be your best ally in the kitchen, since most of the rest of the oils are refined, rich in omega-6 and therefore pro-inflammatory.
At Llàgrimes de Canigó we have been working to add a plus to the benefits already inherent to our oil, which has been produced with the best selection of olives (90% are from the Argudell variety, native to the Albera area, Alt Empordà), without adding any chemical product and also taking care of the production temperature to preserve all its properties to the maximum.