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In the midst of a hectic city life, Weiwei Zhao, a 65-year-old retired librarian, is enjoying her old age.
With the May Day holiday approaching, the community organized a "Happy May Day" tea party, where neighbors gathered to share their latest situation and health tips.
"You know what? I haven't been in the hospital for five years, except for routine checkups. Zhao Weiwei said proudly to her neighbors.
The topic quickly caught everyone's attention, especially the health secret she shared next – olive oil.
"Olive oil is really my lifesaver! I use olive oil for frying, sautéing, stir-frying, even for a salad. Zhao Weiwei said with a smile, while her neighbors looked curious.
Olive oil, known as the "liquid gold of the Mediterranean", contains high amounts of monounsaturated fatty acids, especially oleic acid, which help reduce the risk of cardiovascular disease.
According to a study by the American Heart Association, people who consume olive oil regularly have a 15 percent lower incidence of heart disease than those who don't use it regularly or don't.
And the results of Zhao Weiwei's routine physical examination were even more surprising - blood tests showed that her cholesterol and triacylglycerol levels were lower than normal, which was not unrelated to her eating habits.
"A spoonful of olive oil a day, the disease keeps me away. Zhao Weiwei said confidently.
But Dr. Ma Xiaodong's words gave everyone a deeper thought.
He mentioned that despite the many health benefits of olive oil, it is not suitable for use in all cases.
For example, during high-heat cooking, certain beneficial components in olive oil may break down, reducing its health benefits.
In addition, Dr. Ma Xiaodong shared another patient's case.
The patient's over-reliance on olive oil led to neglect the intake of other healthy fats, such as omega-3 fatty acids, resulting in an imbalance in nutrition that affected his health.
"Vivi's case is very special, she does a great job of balancing her olive oil intake with other food intakes. Ma Xiaodong explained.
Not only did Zhao notice the health benefits of olive oil, but she also adhered to a low-sugar, high-fiber diet, which was one of the secrets of her health.
At the tea party, Zhao Weiwei shared her diet with her neighbors, including how she pairs a variety of foods to ensure a balanced meal.
Her lifestyle goes beyond olive oil and includes regular physical activity and mental health maintenance, which keeps her energized in her old age.
The discussion shifted to the community's plan for future health activities.
The community leader suggested that a series of lectures on healthy eating and lifestyle could be held to raise health awareness among residents, taking into account Zhao's successful experience.
"We can invite Dr. Ma Xiaodong to give a special lecture on cooking oil and cardiovascular health. The head of the community proposed.
As the tea party ended, Zhao Weiwei and her neighbors returned with new insights and expectations for healthy living.
However, one question hangs in the air – if the use of olive oil at high temperatures reduces its health benefits, then,
How can we use olive oil correctly in our daily high-temperature cooking to preserve its maximum nutritional value?
In response to this problem, studies have found that although olive oil may degrade some of its beneficial components at high temperatures, it has a relatively high smoke point of 190-210 degrees Celsius.
This means that olive oil retains most of its health benefits when performing regular cooking such as frying or sautéing, as long as the temperature is properly controlled.
Experts recommend that when cooking with olive oil, you should try to use medium heat and avoid the production of oil smoke, which will maximize the retention of antioxidants and vitamins in olive oil.
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