Like any oil, olive oil contains fatty acids, but in the case of olive oil more than 70% of these fatty acids are monounsaturated fatty acids. This fatty acid has a more beneficial effect on the cholesterol in the body than polyunsaturated fatty acids (such as sunflower oil) based on linoleic acid. Linoleic acid reduces cholesterol in the absolute sense. Olive oil does this too, however not to the same extent as polyunsaturated fatty acids. However, what is more important is that olive oil also changes the composition of the cholesterol. In the case of olive oil, therefore, it works both ways. Olive oil changes the composition so that the “bad” cholesterol LDL decreases in respect of the “good” cholesterol HDL. It is precisely this good cholesterol HDL which prevents the clogging of the blood vessels, which can cause heart attacks. In addition, it leaves no waste products of any kind in the body, as it is 100% digestible.
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