Celebrities, influencers and youtubers have been making coconut oil fashionable in recent years and thanks to their recommendations, sales have skyrocketed. But is it really as beneficial to health as these celebrities claim?
During a seminar at the University of Freiburg, Harvard professor Karin Michels has not hesitated to express her rejection of the growing trend towards coconut oil consumption. For Michels, who is also director of the Institute for Tumor Prevention and Epidemiology at the University of Freiburg, this type of oil, which is described as a "superfood" by its producers and promoters, is a "superfood",
is not beneficial to our health, quite the contrary.
During his lecture
"Coconut oil and other nutritional errors", Karin Michels affirms that coconut oil is undoubtedly a harmful food for people. This is based on the fact that it is composed of more than 80% of saturated fats, which increases the chances of suffering from cholesterol, in the words of the professor herself, coconut oil is "pure poison".
Our granola has olive oil as ingredient
But why talk about coconut oil if in our land we have a unique product in the world and really
beneficial to health. Olive oil, our liquid gold, has a multitude of favorable properties that help our organism.
Among its benefits we can find that it is a magnificent antioxidant, that it reduces cholesterol and is anticarcinogenic, that it helps to avoid constipation and protects the stomach, and also that it is an antioxidant.
prevents Alzheimer's and heart attacks. Likewise, the consumption of extra virgin olive oil helps to tone the skin, improves the health of the hair and delays the aging of the organism. Not to mention that it can also help in the process of weight loss because it is a food with a great capacity to satiate.
Basic in a Mediterranean diet, the populations of Italy, Greece and Spain consume on average more than 13 liters per year of olive oil. Knowing of its benefits and its great quality, in La Newyorkina we elaborate
our original granola and also the
new Pink flavor with extra virgin olive oil.
We have always searched for the best raw materials to create a granola with a unique and special taste.For this reason, extra virgin olive oil is one of the main ingredients.
Why do we choose extra virgin olive oil for our granola?
Among the different types of olive oil, extra virgin olive oil is the highest quality and the one that best preserves its benefits and unique properties. In short, it is the purest and, of course, the one used to make our granola.
There is not only the extra virgin, after it come several other types of oil that, although they do not reach the excellence of the one used by La Newyorkina, they have a great quality. The division can be made by a multitude of factors: variety, degree of acidity, quality, extraction methods, etc.
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Extra Virgin Olive Oil: maximum quality and an acidity of less than 0.8%.
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Virgin Olive Oil: good quality, but lower than extra. It must have an acidity between 0.8 and 2%.
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Lampante olive oil: from olives of poorer quality, usually the last of the harvesting season, this oil has an acidity higher than 2%.
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Olive pomace oil: it is characterized by being a mixture of oils from different oils and with a maximum acidity level of 1.5%.
