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Here are how many tablespoons of oil are needed to significantly reduce the risk of heart disease

The problem with our diet is that we often eat prepackaged and prepared foods whose values ​​we don’t know exactly. Instead it would be important to know the exact amount of nutrients our body takes in. This is the first step in being able to follow a healthy and balanced diet.

Oil, for example, is a very important food for our body: a real one superfood. But if we don’t know how much we take, we risk exceeding it and transforming the benefits into health damage. Although every food quantity should be calibrated on the subject, there are common sense rules that help regulate us and have a healthy life. Here are how many tablespoons of oil are needed to significantly reduce the risk of heart disease and not have negative repercussions on the body. Olive oil, when dosed correctly, is the best friend of the heart, as well as having antioxidant properties and increasing metabolism.

Here are how many tablespoons of oil are needed to significantly reduce the risk of heart disease

Extra virgin olive oil is the king of the Mediterranean diet and if used in the right quantities and methods it protects us from disease and helps to live well. First of all, it has a strong antioxidant power. It fights the aging of cells, keeping the skin always well hydrated and vigorous, and counteracts the physiological lowering of the basal metabolism. But the main feature of olive oil is that cleanses the arteries of bad cholesterol. This makes it a strong antidote to cardiovascular diseases and problems.

To enjoy all these benefits, however, we need to know the right amount of oil to use per day. Otherwise, a massive use of oil can have the opposite effects to those listed so far (obesity, diabetes, slow metabolism). The golden rule to follow is to take about 3 tablespoons of oil per day, equivalent to 40 grams. Another important tip is to dress with raw oil, so as to amplify the benefits and fully enjoy the flavor.

Deepening

This oil, perfect for desserts and frying, is the only one that stands up to olive oil

(We remind you to carefully read the warnings regarding this article, which can be consulted who”)

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