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FOOD
Going the extra mile…
Report proves olive oil goes the 'extra ml' for
heart health.
A
recent report* has
scientifically proven the
benefits of raw olive oil
for improving heart health
compared with other oils, such
rapeseed and sunflower oils.
The report builds on an initial
study by Glasgow University funded
in the final stages by Filippo Berio,
which found it does not matter
whether it is extra virgin or 'regular'
olive oil, as long as people consume
20ml in its raw form every day, all
olive oils produce a beneficial effect
in coronary artery disease (CAD).
The distinctive methodology used
in the study measured tiny levels of
protein in urine, which are indicators
(biomarkers) of heart health - long
before any symptoms are detected.
By measuring these biomarkers there
is now data to show that only extra
virgin and 'normal' olive oil have a
positive impact on heart health. The
latest study shows no other edible
oils achieve this.
Dr Bill Mullen, University of
Glasgow, carried out both the olive
oil study and the follow-up study to
test sunflower and rapeseed oils. He
explains, "The initial olive oil study
was carried out in Glasgow because
the Glasgow population had such a
low intake of olive oil that it was like
painting on a blank canvas. Glasgow
was also the heart attack capital of
the UK, if not Europe. We tried to
recreate the olive oil study using
the two other oils. We recruited
volunteers within Glasgow once
again as we assumed that this would
match as close as possible to the
olive oil study. It was a surprise to us
to find that neither oil provided any
beneficial effect for heart health."
Filippo Berio UK managing
director, Walter Zanré, adds, "Olive
oil has long been viewed as a healthy
oil because of its association with
the Mediterranean diet. However,
this theory has previously only been
based on correlation - for example,
those who live in the Mediterranean
have a lower incidence of heart
disease (CAD) than in the UK. But
this research by the University of
Glasgow not only proves correlation
between olive oil, in any form, and
improving heart health, it also
shows it's the only oil that delivers
these benefits."
Saving money and
time
Here are some ideas and recipes to
save energy and money. These are
from Filippo Berio by Walter Zanre,
Chief Executive of Filippo Berio.
"One of the key ways to save time,
energy and money when it comes
to preparing food is to stick to the
principle of 'cook once, eat twice'.
Some great ideas for Italian-inspired
recipes that are relatively cheap to
make and freeze well are ragus such
as the Filippo Berio Classic Ragu
with Tagliatelle, casseroles, Tuscan
Bean Stew and Chicken Cacciatore.
Tomato sauce for pasta is also a
great option for batch cooking. For
lunch, you could make a big frittata
to use up any leftover vegetables and
then put it in the fridge to enjoy the
following day.
"If you have any stale bread lying
around, whizz it up in the food
processor to make breadcrumbs.
Better still, use them to make
Pangrattato which translates to
'grated bread'. It's often referred to
as 'poor man's Parmesan' but it tastes
great. You toast the breadcrumbs in
garlic and oil, then you add them to
various dishes, such as pastas, to add
a crunchy texture. Another recipe for
using up leftover or stale bread is the
delicious Pappa Pomodoro. Served
hot or cold, this is a thick Tuscan
bread soup which is filling and
nourishing, also containing tomatoes,
basil, garlic and chilli flakes.
"Italians pride themselves on
being very thrifty and like to use
up leftover ingredients wherever
possible. Ribollita is a famous hearty