Olive oil is a respiratory food, it favors organic oxidation and therefore has all the qualities of vegetable fats, and is also soothing and emollient, since it softens the tegidos.
As a vermifuge, it is also used in good results. The oil is also a great food for the nutrition and development of the tissues and necessary for the production of heat and movement. It has the advantage of economizing foodstuffs of limiting the absorption of oxygen and of transforming the nitrogenous principles of the tissues and reducing the elimination by the urine of mineral matters.
In the diet, preference should be given to this oil by aviting animal fats.
It is harmful to consume the oil in fried or boiled, and even worse if it is used in large quantities because it loses its good qualities by favoring bad digestion congesting the liver and contributing to the overcoming of the stomach, alterations in the pancreas, dyspepsia, among others.
Despite the virtues of this oil, you should not abuse too much. People suffer from lazy digestive organs or gastric juice secretion should not use it, as well as those with gouty diathesis, because in this case it exerts a corrosive action, and can cause skin rashes and a bad throat, these subjects only suit them nut oil. Arthritics and obese people should also be careful with the oil.
The oil to be used should be pure olive, but unfortunately our so-called olive oil, is usually cottonseed oils, which consists partly of an indigestible gum and its continuous ingestion tends to produce kidney affections and heart failure.
A simple test to prove its purity is to use a suspicious sample to grease floors or furniture. If it is pure, it will leave a lovely luster without grease, but if it contains algodon seed oil, part of it will evaporate leaving a Gummy portion afterwards.
When a pure oil of olives is shaken in a bottle, the bubbles formed there quickly disappear, but if the sample is altered, the bubbles continue for some time, before they burst. The pure olive oil is pale and greenish yellow.
Olive oil is not only adulterated with cottonseed oil, but also with peanut, sesame, poppy, turnip, rapeseed oil, among others. When it is counterfeit with peanut oil it is difficult to discover because it does not form bubbles when shaken, and freezes at the same temperature.