And type fro the big truth, the actual fats do not look like that. Yes… I kinda lied. Well these molecules are fatty acids, and they are the fats, but they are nasty tasting and very foul smelling. These are not what we eat. As I said these are the building blocks that fats are made of. One fat is actually made from a triglyceride which is a glycerol molecule with three fatty acids attached to it. The fundamentals of the properties, we discussed above, are still in effect and the significance of the double bond is the same. A molecule that consists of oleic acids, the major fatty acid of the olive oil, looks like this:
And ow you know why I did not drew this since the beginning. Evidence from epidemiological studies suggests that a higher proportion of monounsaturated fats in the diet is linked with a reduction in the risk of coronary heart disease. Although the link is not yet understood it is something that has been confirmed numerous times with several unsaturated oils, predominately however, with olive oil. This is significant because olive oil is considerably rich in monounsaturated fats, most notably oleic acid. the Cretan diet has achieved this benefit, by using olive oil to replace a similar amount of saturated fat like butter, and animal rendered fat. There is a large body of clinical data to show that consumption of olive oil can provide heart health benefits such as favorable effects on cholesterol regulation and LDL cholesterol oxidation, and that it exerts antiinflamatory, antithrombotic, antihypertensive as well as vasodilatory effects both in animals and in humans. As they are the least processed forms of olive oil, extra virgin or virgin olive oil have more monounsaturated fatty acids than other olive oil. These types also contain more polyphenols, which may have benefits for the heart.
To conclude I will refer to the observation that was made by the Rockafeler institute. In 1947 members of the Rockefeller Institute came to Crete in order to assess the health of the population after the war. They concluded that the level of their physical health was very good indeed. Cretans were 90% healthier than the American population. Even though the medical world needed a long time to comprehend the consequences of these discoveries, the basics of the Cretan diet have become a question for debate. Ten years later a study of seven countries, devised and directed by Dr. Ansel Keys, special cardiologist from Minnesota State, made Crete famous. He studied the health of people from 7 different countries; Holland, Finland, Japan, USA and of Mediterranean countries Italy, Yugoslavia and Greece. From Greece he studied Cretans and inhabitants of Corfu. From all the population groups studied, the groups of Italy and Yugoslavia presented lower mortality from cardiovascular diseases compared with the groups of North Europe and USA. However what astonished them were the results of Cretans; they presented the lowest rate of mortality, independently from the cause of death. The Research was continued in 1991. The Sector of Social Medicine of the University of Crete undertook the review of individuals that had taken part in the research 31 years previously, and found that the survival rate of the Cretan group was 50%, while in Finland there were no survivors.