Discover the Benefits of Olive Oil & Barrel-aged Balsamic Vinegar
Since the Middle Ages, olive oil and balsamic vinegar have been widely regarded as healing tonics. Centuries later, modern scientists have comfirmed that each bottle of olive oil and balsamic vinegar is filled with numerous rejuvenating properties.
Rideout Bistro Oils
featuring Big Sur Gourmet
Olive oil lowers the levels of total blood cholesterol, LDL-cholesterol and triglycerides. At the same time it does not alter the levels of HDL-cholesterol (and may even raise them), which plays a protective role and prevents the formation of fatty patches, thus stimulating the elimination of the low-density lipoproteins.
Recent studies indicate that regular consumption of olive oil can help decrease both systolic and diastolic blood pressure.
It has been demonstrated that a diet that is rich in olive oil, low in saturated fats, moderately rich in carbohydrates and soluble fiber from fruit, vegetables, pulses and grains is the most effective approach for diabetics. It helps lower “bad” low-density lipoproteins while improving blood sugar control and enhances insulin sensitivity.
Numerous studies, including one recently published in the journal Chemical Neuroscience, showed that the oleocanthal in extra virgin olive oil has the potential to reduce the risk of Alzheimer’s disease and the cognitive decline that comes with aging.
The grapes from which aged balsamic vinegar is made contain a bioflavonoid called quercetin, which has antioxidant properties. This antioxidant, along with Vitamin C, strengthens the immune system to fight cancer, inflammation, and other infectious diseases.
The polyphenols contained in balsamic vinegar have been shown to trigger the release of pepsins and increase their acivity. Pepsins are important digestive enzymes that break proteins down into amino acids, speed up metabolism and thereby aid digestion.
Balsamic vinegar dramatically inhibits the LDL oxidation that eventually leads to atherosclerosis and other health problems. Balsamic vinegar contains an abundance of polyphenols (a kind of antioxidant) that decrease the expression of scavenger receptors, and thus limits the transportation of LDLs.