In his explanation, the specialist @doctorrojass starts from a very direct phrase: “It is one of the best natural ‘medicines’ for your heart as long as you use it well“His first advice is concrete and points to the quality of the product: “May it always be Extra Virgin“. The reason, as detailed, is that “It is the only one with the highest concentration of antioxidant polyphenols”, compounds that he links with two especially relevant effects: “They protect your heart and reduce inflammation”.
How to take it
The cardiologist’s second point is aimed at the daily routine. “Take it raw: 1 teaspoon per day“, he recommends. With that small dose, he assures that several metabolic and cardiovascular benefits can be achieved: “improves insulin sensitivity”, “reduces LDL oxidation” y “protect your arteries“And he highlights why he proposes it this way: “It is the most powerful way to take advantage of its bioactive compounds”. Raw and in moderate quantity to preserve as much as possible the compounds that degrade with heat.
The third block of his message addresses a common question: whether EVOO is useful for cooking. His answer is affirmative, but with limits: “To cook: yes, but with your head” As he explains, “EVOO tolerates heat well“, although he warns that “don’t fry it until it smokes“. His recommendation is to use it to “sauté gently”, “cook over medium heat” or even “add at the end of cooking” with the aim of “maintain your polyphenols”.
The ‘liquid gold’
He extra virgin olive oil stands out for its unique nutritional profile and for the set of bioactive compounds that make it a pillar of healthy eating. Its main fat is oleic acida type of monounsaturated fat associated with an improvement in lipid profileas it helps reduce the cholesterol LDL and maintain or increase the HDL. Added to this are the polyphenolsresponsible for a good part of its effects antioxidants and anti-inflammatorywhich help protect the walls of the arteries against oxidative damage and vascular aging.
Furthermore, extra virgin olive oil acts at the level metabolic and digestive. Its regular consumption has been related to better insulin sensitivitybetter control of the blood glucose and a reduction in the risk of developing type 2 diabetes. It also favors the digestionstimulates bile secretion and protects the gastric mucosa, which explains why it is well tolerated even in people with sensitive digestion. In the long term, these properties translate into a global protective effect, not only on the heart, but also on the digestive systemhe metabolism and the processes of chronic inflammation low grade.
date:2026-02-15 09:00:00
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