What are the benefits of salted olives. Olives and olives, the benefits and harms of how they grow, how they differ

Often people think that olives and olives are completely different fruits of different trees. Nothing like this. Olives and olives are fruits from the same tree - olives. The difference lies in the stages of maturity - green, not yet ripened olives are called olives, but black fruits that have reached their full ripeness are called olives. Many experts recommend eating olives constantly, referring to their benefits for the body. But how useful they are, or maybe vice versa - harmful, we will find out further.

Olives. Benefit and harm to the body

First, we will carefully consider the positive aspects of olives, that is, their benefits for the body. The first thing any expert will say is that olives have an ideal balance of nutrients. Olives contain in their composition a lot of manganese, as well as calcium - vital to humans. The use of olives in food has a beneficial effect on the functioning of the motor apparatus - the calcium contained in them helps to strengthen bones, making them stronger and protecting against all kinds of diseases of the body's supporting system. In addition, the substances contained in the fruits help prevent the formation of stone deposits in the gallbladder. Olive fruits help the process of digestion, helping to remove harmful and unnecessary substances from the body. Olives also contain linoleic acid, which is known to help heal various wounds.

More about the benefits of olives

So, what else distinguishes olives? Health benefits and harms, if we consider them on the same straight line, stand in completely different proportions. The benefits of eating olive fruits are still much greater. Which of the women is not familiar with face and hand creams made on the basis of olive fruits? But the fact is that the peel of olives contains a lot of essential oils, which not only moisturize the skin, but also significantly nourish it.

Other cosmetics made on the basis of olive fruits are also very useful - shampoos, balms, lotions, and so on. In addition, the constant use of olives for food is recommended for people prone to strokes, heart attacks and angina pectoris. But returning to ancient sources, you can find out that the Greeks sincerely believed in the mythical origin of these fruits, which, according to legend, the goddess of wisdom, Athena, gave people.

A few words about the dangers of olives

So, after listing the positive aspects of olives, it's time to find out how they can be harmful to humans. So, the fruits of the olive, beloved by many, are black, oily olives. Benefits and harms to human health is an eternal controversial issue. Today we will consider those aspects that can really negatively affect human health.

Olives have a very strong choleretic property - that is why they contribute not only to prevention, but also to the partial removal of stones from the gallbladder. That is why the use of olives is strictly prohibited for people suffering from cholecystitis. Another minus of olives is the high content of vitamin A. Few people know, but in large proportions it can be toxic - cause poisoning of the body.

Olives and weight loss

So, we learned how useful and how harmful olives are. The benefits and harms to the body will be individual for each person, depending on the qualities and characteristics of the body. However, olives are often recommended to those who have decided to seriously lose weight. The main advantage of these wonderful fruits is that they perfectly satisfy the feeling of hunger. Again, it is not possible to eat olive fruits just picked from a tree - they taste very bitter. Therefore, before olives reach our table, they need to undergo serious processing. Usually this is soaking in brine, oxidizing in air, and then canning. In this form, ready-to-eat olives get on our tables.

Benefit and harm - both sides are relevant for weight loss. The benefit is that olives cannot be called a high-calorie product, the harm is that if there are a lot of olives, weight will still be added, and overeating can also affect your well-being.

And again about diets

Green and black olives - the benefits and harms of losing weight. Olives are an extremely rich source of monounsaturated fats, which are the healthiest. Why does a person gain weight? Because over time, the body accumulates harmful fats, which begin to be deposited in solid reserves.

Monounsaturated fats reduce the accumulation of "bad" cholesterol, which is the most effective way to combat body fat. Another quality of the olive cannot be ignored. Benefits and harms - the calorie content of the fetus: in greens it is twice as much as in black ones. Thus, going on a diet and eating green fruits, you can do little harm with unlimited consumption. By eating black olives, we get more benefits, as we consume half as many calories. But you still need to remember one thing - the smaller the portion, the lower the calorie content.

What else do you need to know when losing weight?

And here's something else that's important to know. Olives have a fairly low glycemic index. If explained in an understandable language, this would mean that when eating olives, we do not get energy abruptly - in one jerk, but gradually. Why is it good? Yes, because with a sharp energy boost, there is an increase in blood glucose - and this is not a very good indicator. With a gradual supply of energy, this does not happen. Increased glycemia, in turn, causes a person and the more hungry we are, the more we will eat. When we eat olives, we quickly dull the feeling of hunger, which then does not arise for quite a long time. These are the olives. Benefit and harm ... The properties of the fetus in the end still outweigh in a positive way.

How to include olives in your diet?

We have carefully considered what olives are. The benefits and harms to the body are also now familiar to us. It remains to figure out how and how much olives should be consumed per day. Since salt, which is present in fruits in sufficient quantities, inhibits weight gain, they should be eaten daily, but without excessive fanaticism. The ideal option would be not just to eat olive fruits, but to add them to various salads. For example, a salad of chicken breast, lettuce, cucumber, cheese and olives will perfectly satisfy your hunger, while its calorie content will be very low.

It is also useful to use olives as a snack. You can calculate as follows: one large fruit contains about twelve calories - which means that five or six olives will be enough to get rid of hunger until the next meal. Olives can be added to soup, main courses, which will also reduce the portion eaten without sacrificing full saturation.

And a little more about olives

We learned what olives are, what are the benefits and harms for the body - we also considered them. Now let's turn to the common factors. In general, there are about a hundred different types of olives. They basically look like this - small and green, black large, or medium black with a slightly brownish tint. Depending on the variety, the fruit can contain up to 80 percent oils. Well, almost everyone knows how useful olive oil is.

You need to choose fruits according to the following criteria - the surface of the skin should be even, without damage. It is clear that it is better to buy fruits in a transparent container. The pulp should not spread in the fingers, but be dense, while the bone should be easily separated from the pulp. It is worth remembering that there are a lot of preservatives in stuffed store-bought olives, it is better to stuff the fruits yourself. And finally, carefully study the composition of the product: if the package says that it contains it, it means that the appetizing black color of olives is of artificial origin.

You can not store olives in tins for a long time - tin and zinc can penetrate the fruits, making them dangerous to eat. The composition of the fruit in the jar should be as follows - citric acid, salt and water. Everything else is harmful and dangerous for the body additives.

Olives are a cult fruit of all Mediterranean countries; for many peoples of Southern Europe and North Africa, the olive tree is a symbol of health and longevity. Greece is considered the birthplace of olives, where there is a legend that olives were given to people by the goddess of wisdom and justice, Athena.

From the fruits of the olive tree, one of the most useful vegetable oils and various types of preservation of the olives themselves are produced. The benefits and harms of canned olives depend primarily on the method of processing the fruit and the use of chemical ingredients in the cooking process.

It should be clarified that, contrary to popular belief, olives and olives are the fruits of the same tree, which are collected at different stages of ripening. The green olives are picked from the branches when unripe, while the black olives are allowed to ripen on the tree. The size, color and intensity of the color of the olives depend on the type of tree, the degree of maturity and the method of preservation. At the same time, the composition and properties of canned olives and black olives do not differ significantly and have very similar indicators.

Unfortunately, not all black olives are exactly the ripened fruit of the olive tree, many producers chemically process green fruits, after which a product is obtained that looks and tastes like ripe fruits. Only the benefits of such canned olives are highly questionable.

Fresh olives have a strong bitter taste, which was previously eliminated by long soaking in sea water. With this processing, vitamins, microelements and the benefits of canned olives and black olives are maximally preserved. When choosing olives and olives in the store, you should pay attention to the manufacturer. Brand name products that use slow soaking and natural processing methods tend to cost more.

When buying black olives, there are several important factors to consider:

• olives ripened on the tree are larger than unripe green olives;
• the appearance of black olives that have undergone natural processing differs from fruits after quick chemical soaking and coloring, natural olives do not have a smooth and glossy shiny skin, they are slightly dented and rather dull;
• the color of natural olives is not uniformly black, sometimes partially unripe brown blotches come across;
• if the food additive E 579 (ferrous gluconate) appears on the label of canned olives, this means that they are colored artificially.

Useful properties of canned olives

The main benefit of canned olives is their composition, which includes a lot of healthy minerals and nutrients. With natural preservation, all their natural richness is preserved in the fruits of the olive tree:

The calorie content of canned olives is 145 kcal, olives - 115 kcal. With proper use and the right choice, these products can significantly compensate for the lack of nutrients in the body, strengthen the immune system, bone and muscle tissue, improve digestion and enrich the diet.

Canned olives can harm people who suffer from kidney disease and a tendency to edema. This is due to the fact that they contain a fairly large amount of sodium salts. Nutritionists do not advise buying olives with various fillers, since the shelf life of such products and the safety of the vitamin and mineral composition are rather low.

Olives are a relatively new product for our country, but in recent years it has gained popularity among gourmets. Olives are valued for their exquisite taste and nutritional value - after all, 80 percent of the fruits of olives consist of high-quality oil. The benefits of eating olives are huge, but in some cases they can be harmful. Let's consider such situations in detail.

Benefit

What benefits can these small fruits have for the human body?

1. For those who suffer from digestive diseases, olives will be especially useful. The constant use of 5-7 olives a day helps to get rid of gastritis, peptic ulcer, regulates the function of the gastrointestinal tract.
2. Olives speed up the metabolic process, minimize the risk of kidney stones, stimulate the production of bile.
3. The olive oil contained in the fruits can reduce the production of gastric juice and prevent the deposition of salts and fats in the cells of the body.
4. They help to maximally remove toxins from the body in a natural way, therefore they are very useful for people living in conditions of an ecology dangerous for the body.
5. Olives are an alternative to drugs that lower blood pressure.
6. The use of fruits restores the nervous system and improves vision.
7. The indisputable advantage of olives is their high ability to fight all types of tumors: benign and malignant. Prevent the development of breast cancer in women.
8. They support male temperament, strengthening potency, for which 10-12 fruits per day are enough.
9. They are beneficial for gout, arthrosis, arthritis, and diseases of the spine.
10. They have a powerful anti-inflammatory effect, reducing pain and swelling.
11. Beneficial effect on reproductive function.
12. Strengthen the vestibular apparatus.
13. Olives perfectly satisfy hunger, and a fruit-based diet is popular all over the world, because it normalizes body weight without causing harm to health.
14. It has a positive effect on the appearance of the skin and hair, which is why olive extract is included in cosmetics.

Harm

Despite the wide range of positive effects of olives, under certain circumstances and conditions, they can harm the body. What are these cases?

1. Canned olives contain many chemicals for their long shelf life.
2. Due to the high calorie content, olives can affect the change in body weight, so the fruits should not be abused.
3. Pickled and canned olives can cause allergies.

Contraindications

Composition (vitamins and minerals)

The unique composition of olive fruits contains most of the elements of the famous periodic table, which have a positive effect on human systems and organs. What useful substances are included in the composition of the product in question?

1. Pectins. Participates in the removal of heavy metal salts, stabilizes the intestinal microflora.
2. Unsaturated acids. Remove cholesterol, which is involved in the development of atherosclerosis.
3. Linoleic acid. Regenerates cells, so that wounds and cuts heal quickly.
4. Squalene. This substance is able to protect body cells from skin cancer.

How to cook

At home, olives can be pickled and salted, let's take a closer look at the recipes.

1. Pickling. First, they take a head of garlic, stew it in vegetable oil, filter the garlic. About 500 grams of vinegar are poured into the resulting oil-garlic mixture, adding a couple of tablespoons of tomato paste, salt, pepper and seasonings to taste. The mass is boiled for about 10-12 minutes, after which 500 grams of olives are poured, stewed for 10 minutes. The cooled olives are transferred to a clean jar and infused for 3-4 days. The olives are ready.
2. Salting. The olives are washed in cold water, then placed in a clean enamel pan, sprinkled with salt at the rate of 1 kg of salt per 3 kg of fruit. Stir and cover with a lid or a thick cloth. It is kept in this form for about 27-30 days, periodically mixed.

Storage

Olives are a product that can be stored for quite a long time in canned form - from a year to several years, but after opening a can, this period is significantly reduced to 3-4 days.

How to choose

To choose high-quality olives, you must immediately pay attention to the packaging jar: it should not have rust or deformation. It is also recommended to carefully study the composition, it is believed that the ideal composition is olives, salt, water. The content of chemical compounds (preservatives, stabilizers, flavor enhancers, etc.) will state the harmful effects on the body.

What is combined with

Olives are considered a universal fruit, because they are combined with various hot dishes, snacks, they are put in many salads, sandwiches are made, dishes are decorated, etc. Olive fruits are perfectly combined with meat and fish.

Olives are very tightly included in the diet, fruits are especially often bought for the ceremonial table, but they should be used very carefully so as not to harm the body.

Olives are long-lived trees of the olive family, which grow in the Mediterranean countries and in many other regions of the world. They are sources of vitamins, trace elements, acids and other substances useful for the normal functioning of the body. Due to its composition, olives improve the functioning of the cardiovascular system, the digestive tract, have a beneficial effect on the condition of the skin, and have antioxidant properties. Fresh olives are part of diets for weight loss. The product can be used by pregnant women and children.

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The difference between olives and olives

The term "olives" took root only in Russia and Ukraine. It is believed that green fruits are olives, and black ones are olives. Moreover, the color of the product is associated with the degree of maturity of the former. This statement is erroneous, there is only one correct name - olives - these are the fruits of the same tree, but collected at different times. The color indicates the trait of the plant variety. Olives can be pink, yellow, light green and purple.

The composition and calorie content of olives

Olive fruits contain many useful substances necessary for a person:

The pulp of olives contains a number of vitamins and minerals:

Useful material	Quantity
Fats and oils
Cellulose
vitamins:
Trace elements:
Fats:
Monounsaturated fatty acids
Polyunsaturated fatty acids
Saturated fatty acids



The benefits of olives

The benefits of black olives for blood vessels are much greater than those of green fruits, because they contain many useful substances necessary for the body.



Cleans blood vessels, improves blood counts

Thanks to fatty acids, blood glucose levels decrease, the formation of blood clots decreases and the high elasticity of the walls of blood vessels is maintained.

Reduce cholesterol levels

This is facilitated by omega-9 fatty acid. Its main advantage is that the acid cannot destroy the existing cholesterol plaques, but at the same time it does not allow new ones to form.

Contribute to the choleretic effect

Due to a sedentary lifestyle, the consumption of a large amount of fatty and sugary foods, attacked by toxins, it is difficult for the liver to produce bile. Solid formations form in the gallbladder. As a result, food is digested poorly, diarrhea, bloating, and colic appear. To improve liver function, olives should be added to the daily diet, as they have an excellent choleretic effect and help restore organ cells.

Destroy cancer cells

Olives contain the substance oleocantanol, which destroys cancer cells without harming human health.

Eliminate inflammatory processes

Olives prevent the appearance of arthritis, arthrosis, osteochondrosis.

Improve the work of the digestive tract

Helps rejuvenate the body

Olives have antioxidants that counteract the aging of the body, nourish hair, nails, and skin with useful substances, since they have a record amount of vitamins A and E contained in fats. Due to the presence of vitamin E, cell life is extended, collagen production is stimulated, without which human skin loses its elasticity. Without tocopherol, vitamin A is not absorbed, the latter is important for the epithelium. The vitamin itself contributes to the elasticity and normal health of the skin.

For pregnant

Olives, rich in vegetable oils, help to improve the functioning of the heart, dilate blood vessels, and improve metabolism. The presence of vitamins C and E in these products significantly enhances the immunity of pregnant women, since the presence of antioxidants protects the female body from the negative effects of the environment.

During gestation, it is important to take calcium-rich foods, which, together with phosphorus, will become the basis for the formation of the bones of the unborn baby.

Olives contain folic acid (also called vitamin B9). Doctors prescribe it to parents even before the moment of conception and during the woman's pregnancy. The content of such an element is a fundamental factor for the creation of a normal nervous system of the child. The use of olives will be an excellent source of semi-saturated fatty acids and phosphate for the body of a pregnant woman.

For men

Vitamin E contained in olives improves sperm quality and blood circulation in the genitals. The content of fatty acids in it cleans the blood vessels and promotes a more active blood flow to the genitals of a man. To do this, you need to consume at least 5 pieces daily. fresh olives.

For diabetics

Olives are useful because of the low glycemic index - 15 units. Eating them will not provoke an increase in blood glucose, which is a great advantage for diabetics. It is worth noting that with this pathology, olives help lower blood pressure, create a barrier to the formation of cancer cells and reduce the risk of heart attack and other heart diseases.

Olives for weight loss

Olives are often used for weight loss. For these purposes, you can eat about 80 g of fresh fruits with vegetables every day and season with sour lemon, cranberry or lime juice. This combination perfectly contributes to the active absorption of polyunsaturated fatty acids.

A large amount of vegetable fiber naturally reduces appetite and avoids overeating.

Often, ordinary pickled or canned olives are chosen for weight loss. However, they are not a worthy replacement for fresh. During their production, the olives are marinated in hot water, resulting in the loss of most of the healthy fats. In addition, the high concentration of salt in the marinade contributes to fluid retention in the body.

How to choose olives?

In order not to make a mistake with the choice of canned olives, you should follow simple recommendations.

1. 1. Give preference to the product in glass containers. This will allow you to carefully examine the fruits.
2. 2. You should study the composition of the product. It can contain only the fruits of the olive, salt and water. If the E 579 component is indicated on the bank, then this indicates that the fruits are colored.
3. 3. Pay attention to the size of the olives. The content of small fruits in 1 kg is 280-380 fruits, medium - 180-280, large - from 60 to 180.

The benefits of olive oil

Olive oil contains the following set of useful substances and elements:

• omega-9 (oleic fatty acid);
• a type of linoleic acid;
• various antioxidants;
• phenols;
• oleuropeins;
• a large composition of monosaturated fatty acids;
• a complex of vitamins (A, B, D, K, E, F);
• carotenes;
• tocopherols;
• estrons.

Separately, it is worth noting that refined oil contains a low level of useful elements and therefore does not bring any benefit to the human body.

In addition, olive oil has a beneficial effect on the functioning of many organs and systems:

1. 1. Lowers cholesterol levels. Clean vessels are an indispensable factor for normal heart health. The oleic acid present in olives counteracts the formation of cholesterol, which clogs blood vessels and forms blood clots on the walls. For the purpose of preventive measures for the development of atherosclerosis, it is recommended to constantly use this product, seasoning salads with it.
2. 2. Rejuvenates the skin, prevents its aging. The beneficial effect for the face is due to the presence of squalene, a natural hydrocarbon of youth, which is part of face creams. In addition, the product is rich in vitamin E, which slows down the aging process of the skin.
3. 3. Strengthens hair roots. Olive oil is used in the production of masks that help moisturize, restore and strengthen hair.
4. 4. Improves memory. Thanks to linoleic acid, which is part of it, the blood circulation of the brain vessels increases, the renewal of nerve cells is stimulated. This contributes to better memorization of information, good coordination of movements and speed of reactions.
5. 5. Promotes tissue regeneration. The oil allows you to speed up the process of wound healing, promotes tissue renewal, the rapid emergence of new cells, as it speeds up metabolism and increases blood circulation.
6. 6. Improves digestion. Olive oil has a beneficial effect on the gastrointestinal tract. The elements that enter it reduce the release of aggressive juices and accelerate the formation of bile. The product is recommended for use by patients with gastric and duodenal ulcers, gastritis, as it reduces pain.
7. 7. Helps with constipation. The beneficial effect is that the elements present in the structure of the oil cover the intestinal walls with a protective film and soften the feces.
8. 8. Improves liver function.

Indications for the use of oil on an empty stomach

There are certain indications for the use of oil on an empty stomach. Daily use of the product in a tablespoon will be an excellent prevention and treatment of many diseases of the gastrointestinal tract, liver, heart and cardiovascular system (including strokes and heart attacks). The product stimulates the healing processes of gastric and duodenal ulcers, and is also a good cure for hemorrhoids.

How to identify real olive oil?

The original olive oil has a golden transparent color. If sediment has formed at the bottom of the bottle, then the product is expired. At home, it is possible to check it for taste: there should be no familiar taste of seeds. The original olive oil has a fruity or floral aroma.

olive pits

Useful properties of olive pits, as well as pulp, have a beneficial effect on the human body:

• They help cleanse the intestines, improve its microflora.
• Improve the functioning of the digestive tract, help get rid of constipation.
• Reduce cholesterol levels.
• They have a choleretic effect.
• They have a sedative effect.
• Prevent the formation of stones in the gallbladder and kidneys.
• Reduce the frequency of asthma attacks.

To obtain a therapeutic effect, you should eat 15 berries with a bone during the week.

External use of crushed olive pits is allowed. To do this, they must be filled with hot paraffin. Such a tool helps well with radiculitis, osteochondrosis, back pain, muscle tension. Heated drupes are used as compresses for respiratory diseases.

Olives are contraindicated if there are the following pathologies:

• Cystitis.
• Stones in the kidneys.
• Diseases of the liver.
• Gastritis with high acidity.
• Exacerbation of gallstone disease.
• Cholecystitis.
• Pancreatitis.
• Colitis.
• Peptic ulcer of the stomach and duodenum.

In addition, olives are contraindicated for children under three years of age, as well as for women during lactation.

Sometimes there is a special type of allergy to pickled olives. The reason for this is the high level of vinegar and preservatives in the fruit.

The olive is a tree of the olive family, which can live for about two thousand years. It has long been considered a symbol of nobility, maturity and wisdom. The branches of the plant were woven into wreaths that the ancient Greeks gave to the winners of the Olympic Games. Our great-grandfathers believed that the fruits of the tree give strength, endurance and vitality.

Today, olives are loved in different countries of the world. They are used in pickled, salted, canned and stuffed form. People have learned to cook the most incredible dishes with these fruits. The benefits are tangible, but there are also harms. We will talk about this further.

In the CIS countries, two concepts are used to refer to berries: olives and black olives. It is believed that the first name is green fruits, the second is black. On this basis, disputes often arise between people, but they are in vain, because both options grow on the same tree. The difference is only between the degree of maturity or processing.

Olives are harvested while they are still green. The fruits have less oil, and the pulp is quite firm. The berries are bitter in taste, therefore unsuitable for food. It is these samples that go to conservation. The processing process will be discussed below. After reading the information, you will understand why canned olives can be not only beneficial, but also harmful.

Olives are harvested when the fruits become shriveled and turn dark purple. In most cases, they go to the production of butter. These fresh berries rarely reach our country. If you manage to find them, the price will be quite high.

Composition of olives

The benefits of fruits lies in their generous composition. Olives contain about 100 useful components that have a beneficial effect on human health, prolong youth and provide a surge of vitality.

The energy value of canned berries reaches 145-168 kcal per 100 g. About 15 g is saturated fatty acids (Omega-3, Omega-6), 0.6 g for carbohydrates, 1 g for proteins. The fruits have a fibrous structure and due to this they are easily absorbed by the body.

• vitamins: A, group B (thiamine - B1, riboflavin - B2, niacin - B3, pantothenic acid - B5, pyridoxine - B6, folic acid - B9), choline, vitamins E and K;
• minerals: sodium, potassium, calcium, phosphorus, magnesium, iron, selenium, copper, zinc;
• oleic acid;
• cellulose;
• pectins;
• Sahara;
• ash substances.

The fruits have a record content of calcium and sodium. If you eat 100 g of canned olives, then the body will receive 77% of the daily dose of sodium. Therefore, the fruits can harm those who have kidney problems. However, the benefits of berries, especially if consumed in moderation, are more obvious.

Beneficial features

Berries have a positive effect on human health:

• are the prevention of cardiovascular diseases, stomach ulcers, gastritis, liver diseases and breast cancer;
• remove salts of heavy metals, slags and toxins, restore intestinal microflora;
• improve the work of the nervous system: relieve stress, soothe, improve mood;
• remove cholesterol;
• have a beneficial effect on bone, muscle and connective tissue, are the prevention of osteoporosis;
• optimize the work of the gastrointestinal tract and gallbladder, do not allow stones to form;
• are a source of strength and energy;
• have a beneficial effect on the female reproductive system and help to conceive a child;
• maintain male temperament and increase potency (it is enough just to consume 10-15 fruits a day);
• improve the appearance of hair and skin.

In general, olives contribute to better absorption of nutrients from foods, have a slight laxative effect and quickly satisfy hunger.

It is important to use the fruits for those categories of the population that live in ecologically unfavorable areas, especially in the zone of radiation exposure. The benefits of berries in this case is to suppress the formation and growth of malignant and benign tumors.

How are canned olives made?

To better understand the harm that canned berries can cause, we will look at the process of preparing them. The fruits are harvested in an unripe form, so they are quite bitter and hard. To solve this problem, experts soak olives in a solution of caustic soda. After the procedure, the berries go to conservation, where each manufacturer adds specific seasonings.

The situation is worse with the fruits, which in Russia are called olives. For their preparation, all the same green olives are taken, placed in saline solution for five months and maintained at a temperature of +10 degrees. After this time, the berries are taken out to fresh air so that the oxidation process begins. In theory, after that the product should get into the tin. But today the technological process has changed not for the better.

Green olives are placed in a special container and O2 is supplied, where a chemical reaction takes place within 7-10 days. After that, the product turns black, acquires a soft texture and a special taste. Almost always, the manufacturer adds a stabilizer iron gluconate (E579), an excess of which harms organs and systems: it causes a malfunction of the heart, kidneys and liver.

Cautions in use

The benefits of berries for the body will be observed only if you use real ripe olives, and not artificially blackened fruits. One small jar of low-quality products can cause significant harm because it contains an increased dose of iron.

Laboratory analyzes show that some samples contain tin, albeit within acceptable limits. Harm to the body in this case is practically not felt, but still the use is undesirable. The increased content of this metal causes poisoning.

The benefits of olives with anchovies are generally excluded. A dubious paste is used as a filling, which contains sodium alginate as a thickener. The samples contain quite a lot of monosodium glutamate (flavor enhancer), various antioxidants and stabilizers.

For people who suffer from cholecystitis, the fruits can be harmful because they have a strong choleretic effect. Caution should be used olives in disorders of the stomach and intestines.

The benefits of olives for a healthy body depend on the quality of the product. We want to give you some tips to help you choose really good berries:

1. Inspect the appearance of the jar, if there is rust on it or the container is deformed, bypass the product.
2. Read the ingredients carefully. A large number of chemical compounds indicates fake olives.
3. Good goods are produced by Spain and Italy.
4. Fruits with a stone will bring more benefits to the body, since they are saturated with fatty acids.
5. Do not buy berries with additives, as they contain a high concentration of stabilizers, preservatives and flavor enhancers.
6. Natural fruits never have a completely black surface. In general, their color is heterogeneous and rather takes on a reddish-brown hue.

Buy olives from reliable producers, and then they will improve your health and give you positive emotions.