Why is olive oil good for you What are the pros of it?

Answer 1

First, let's start with the cons. It's expensive, often 2 to 3 times the cost of plainer vegetable oils. Second, it has a strong, distinctive flavor. This is terrific in some cases, but used too often or with subtle flavors, it becomes too dominant. Last, it had a low burn/smoke point. This means that it breaks down and burns in frying over longer periods. Great for a quick saute, though.

The benefits are numerous: first, the flavor (when used sparingly) is terrific, and some olive oils have real "personality". Second it's rich in monounsaturated fat, which can lower total cholesterol and low-density lipoprotein -- LDL or "bad" -- cholesterol. Virgin and Extra-virgin contain a good amount of polyphenols, which are an anti-oxidants. These purge out unstable molecules called free radicals and reduce harmful cellular inflammation.

Answer 2

Pro's:

It heats up quickly

It doesn't stick to the pan and makes the pan non stick

Con's:

It makes the food fatty and unhealthy (depending on the type of oil)

It spits and it is very hot so it can burn and leave a mark

Answer 3

The beneficial health effects of olive oil are due to both its high content of monounsaturated fatty acids and its high content of antioxidative substances. Studies have shown that olive oil offers protection against Heart disease by controlling LDL ("bad") cholesterol levels while raising HDL (the "good" cholesterol) levels. No other naturally produced oil has as large an amount of monounsaturated as olive oil -mainly oleic acid.

Olive oil is very well tolerated by the stomach. In fact, olive oil's protective function has a beneficial effect on ulcers and gastritis. Olive oil activates the secretion of bile and pancreatic hormones much more naturally than prescribed drugs. Consequently, it lowers the incidence of gallstone formation

Answer 4

pros its nice cons its not very nice Google it you cheat

Answer 5

adds flavor /when used in frying foods it makes it crunchy