{"id":542,"date":"2021-05-25T11:22:28","date_gmt":"2021-05-25T09:22:28","guid":{"rendered":"http:\/\/www.nuproas.se\/en\/?page_id=542"},"modified":"2021-05-25T11:22:28","modified_gmt":"2021-05-25T09:22:28","slug":"","status":"publish","type":"page","link":"https:\/\/nuproas.ee\/sv\/olive-oil-world\/how-can-i-choose-the-olive-oil-that-is-best-for-me\/","title":{"rendered":"Vilken oliv olja \u00e4r r\u00e4tt f\u00f6r mig?","raw":"Vilken oliv olja \u00e4r r\u00e4tt f\u00f6r mig?"},"content":{"rendered":"<div>\u00b7 You should taste several&nbsp; olive oils in terms of type, olive variety, country of producers.. etc.<\/div>\n<div><\/div>\n<div>\u00b7 Within the olive oils which are more compatible for your taste, select the one with the higher polyphenol content&nbsp; (Virgin olive oils, the bitter and greener).<\/div>\n<div><\/div>\n<div>\u00b7 Try to use olive oil in raw condition with your meals. Add raw olive oil after you have finished cooking.<\/div>\n<div><\/div>\n<div>\u00b7 Select olive oils with different tastes to combine with different meals (i.e. stronger for salads, lighter for grilled or boiled fish, sweeter for bread and toast&#8230;.). Some Mediterranean restaurants have a menu for olive oils, in a similar way in that of wines.<\/div>\n<div><\/div>\n<div>\u00b7 25 mL (22 g) (around 2 tablespoons, 1 tablespoon =15 mL)) are safe in terms of weight gain and postprandial (after meals) oxidative stress when they substitute other fat sources. This dose is smaller than that reported as usual consumption in the Mediterranean countries (30-50g \/day). This amount has never been associated with gaining weight among consumers when it replaces other fats in our diet.<\/div>\n<div><\/div>\n<div>\u00b7 The phenolic compounds of an olive protect it from oxidation during cooking. So, we, consumers should use the highest phenolic content olive oil we can afford for cooking purposes.<\/div>\n<p><strong>WE SAY YES TO OLIVE OIL<\/strong><\/p>\n","protected":false,"raw":"<div>\u00b7 You should taste several&nbsp; olive oils in terms of type, olive variety, country of producers.. etc.<\/div>\n<div><\/div>\n<div>\u00b7 Within the olive oils which are more compatible for your taste, select the one with the higher polyphenol content&nbsp; (Virgin olive oils, the bitter and greener).<\/div>\n<div><\/div>\n<div>\u00b7 Try to use olive oil in raw condition with your meals. Add raw olive oil after you have finished cooking.<\/div>\n<div><\/div>\n<div>\u00b7 Select olive oils with different tastes to combine with different meals (i.e. stronger for salads, lighter for grilled or boiled fish, sweeter for bread and toast....). Some Mediterranean restaurants have a menu for olive oils, in a similar way in that of wines.<\/div>\n<div><\/div>\n<div>\u00b7 25 mL (22 g) (around 2 tablespoons, 1 tablespoon =15 mL)) are safe in terms of weight gain and postprandial (after meals) oxidative stress when they substitute other fat sources. This dose is smaller than that reported as usual consumption in the Mediterranean countries (30-50g \/day). This amount has never been associated with gaining weight among consumers when it replaces other fats in our diet.<\/div>\n<div><\/div>\n<div>\u00b7 The phenolic compounds of an olive protect it from oxidation during cooking. So, we, consumers should use the highest phenolic content olive oil we can afford for cooking purposes.<\/div>\n<strong>WE SAY YES TO OLIVE OIL<\/strong>"},"excerpt":{"rendered":"","protected":false,"raw":""},"author":1,"featured_media":0,"parent":531,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_en_post_content":"\n\t\t\t\t<div>\u00b7 You should taste several&nbsp; olive oils in terms of type, olive variety, country of producers.. etc.<\/div>\n<div><\/div>\n<div>\u00b7 Within the olive oils which are more compatible for your taste, select the one with the higher polyphenol content&nbsp; (Virgin olive oils, the bitter and greener).<\/div>\n<div><\/div>\n<div>\u00b7 Try to use olive oil in raw condition with your meals. Add raw olive oil after you have finished cooking.<\/div>\n<div><\/div>\n<div>\u00b7 Select olive oils with different tastes to combine with different meals (i.e. stronger for salads, lighter for grilled or boiled fish, sweeter for bread and toast....). Some Mediterranean restaurants have a menu for olive oils, in a similar way in that of wines.<\/div>\n<div><\/div>\n<div>\u00b7 25 mL (22 g) (around 2 tablespoons, 1 tablespoon =15 mL)) are safe in terms of weight gain and postprandial (after meals) oxidative stress when they substitute other fat sources. This dose is smaller than that reported as usual consumption in the Mediterranean countries (30-50g \/day). This amount has never been associated with gaining weight among consumers when it replaces other fats in our diet.<\/div>\n<div><\/div>\n<div>\u00b7 The phenolic compounds of an olive protect it from oxidation during cooking. So, we, consumers should use the highest phenolic content olive oil we can afford for cooking purposes.<\/div>\n<strong>WE SAY YES TO OLIVE OIL<\/strong>\t\t","_en_post_name":"how-can-i-choose-the-olive-oil-that-is-best-for-me","_en_post_excerpt":"\n\t\t\t\t\t\t","_en_post_title":"How can I choose the olive oil that is best for me?","_es_post_content":"\u2022 Usted debe probar diversos tipos de aceite de oliva que difieran en cuanto al tipo, variedad de aceituna usada para su procesamiento, pa\u00eds de origen (aunque en este caso es dif\u00edcil saberlo porque muchos distribuidores compran partidas de aceite de oliva de otros pa\u00edses y las etiquetan y distribuyen como si fueran de su pa\u00eds, por ello la importancia en tener un proveedor de confianza), color, sabor, etc.\n\n\u2022 Dentro de los aceites de oliva que son mas agradables a su paladar, seleccione el de mayor contenido polifen\u00f3lico (aceites v\u00edrgenes verdes y amargos). Los aceites de oliva con calidad extra-virgen incorporan una menor acidez que hace el producto mas palatable.\n\n\u2022 En sus comidas, cuando el plato est\u00e9 ya preparado y  cuando sea compatible (Ej. ensaladas, pasta, verduras\u2026) utilice como fuente de ali\u00f1ado aceite de oliva crudo.\n\n\u2022 Seleccione aceites de oliva de diferente sabor y textura para combinar con diferentes comidas (por Ej.: fuerte  para ensaladas, ligero para pescados hervidos o a la plancha, con un toque dulce para comer con pan y tostadas, etc.\u2026). En algunos restaurantes de pa\u00edses mediterr\u00e1neos existe una carta de aceites similar a la carta de vinos.\n\n\u2022 25 mL-30 mL (22-26 g) (alrededor de 2-3 cucharadas soperas, 1 cucharada sopera aprox.10 mL))  es una cantidad que es segura en cuanto a que no implica una ganancia de peso, al tomarla diariamente, ni promueve estr\u00e9s oxidativo postprandial (tras la comida) al tomarla en una \u00fanica comida. Esta cantidad de aceite de oliva debe tomarse en sustituci\u00f3n de otras grasas de la dieta. Esta cantidad es inferior a la descrita como  habitual en los pa\u00edses del \u00e1rea mediterr\u00e1nea (30-50g \/d\u00eda). Esta cantidad no se ha asociado en ninguno de los estudios cl\u00ednicos de investigaci\u00f3n a una ganancia de peso cuando sustituye a otras grasas de la dieta.\n\n\u2022  Los polifenoles de un aceite de oliva protegen al mismo de la oxidaci\u00f3n durante el proceso de cocci\u00f3n. Por ello, los consumidores debemos usar el aceite con mayor contenido polifen\u00f3lico que podamos, acorde con nuestros gustos, para cocinar.\n\n<strong>DECIMOS SI AL ACEITE DE OLIVA.<\/strong>","_es_post_name":"","_es_post_excerpt":"","_es_post_title":"\u00bfC\u00f3mo puedo elegir el aceite de oliva que sea mejor para m\u00ed?","_sv_post_content":"<div>\u00b7 You should taste several&nbsp; olive oils in terms of type, olive variety, country of producers.. etc.<\/div>\n<div><\/div>\n<div>\u00b7 Within the olive oils which are more compatible for your taste, select the one with the higher polyphenol content&nbsp; (Virgin olive oils, the bitter and greener).<\/div>\n<div><\/div>\n<div>\u00b7 Try to use olive oil in raw condition with your meals. Add raw olive oil after you have finished cooking.<\/div>\n<div><\/div>\n<div>\u00b7 Select olive oils with different tastes to combine with different meals (i.e. stronger for salads, lighter for grilled or boiled fish, sweeter for bread and toast....). Some Mediterranean restaurants have a menu for olive oils, in a similar way in that of wines.<\/div>\n<div><\/div>\n<div>\u00b7 25 mL (22 g) (around 2 tablespoons, 1 tablespoon =15 mL)) are safe in terms of weight gain and postprandial (after meals) oxidative stress when they substitute other fat sources. This dose is smaller than that reported as usual consumption in the Mediterranean countries (30-50g \/day). This amount has never been associated with gaining weight among consumers when it replaces other fats in our diet.<\/div>\n<div><\/div>\n<div>\u00b7 The phenolic compounds of an olive protect it from oxidation during cooking. So, we, consumers should use the highest phenolic content olive oil we can afford for cooking purposes.<\/div>\n<strong>WE SAY YES TO OLIVE OIL<\/strong>","_sv_post_name":"","_sv_post_excerpt":"","_sv_post_title":"Vilken oliv olja \u00e4r r\u00e4tt f\u00f6r mig?","edit_language":"sv","footnotes":""},"class_list":["post-542","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/542","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/comments?post=542"}],"version-history":[{"count":0,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/542\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/pages\/531"}],"wp:attachment":[{"href":"https:\/\/nuproas.ee\/sv\/wp-json\/wp\/v2\/media?parent=542"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}