讀了幾篇有關橄欖油與其它食用油的比較介紹之後，我家裡的食用油全部換成了橄欖油。作為家庭煮婦和主婦，天天做飯，常常用油。既然橄欖油是最健康，最營養，最佳食用油，那麼就改用橄欖油了。以前只是用橄欖油拌色拉。但是與一些中國朋友，美國朋友談起食用油，很多朋友不以為然，他們的觀點是，食用油就是食用油，各種油之間區別不大，能煎炒烹炸足矣。老美做飯更是簡單，很少用油，只是在烘烤主食或甜食加些食用油。對於食用油的選擇也是仁者見仁，智者見智了。轉貼兩篇來自網上有關橄欖油介紹的文章，請專家學者點評指導。（兩篇文章的區別是，中文的文章提到“科學家研究發現……，沒有提到具體是哪一位科學家；英文短文提到是registered dietician Katherine Zeratsky……）

這一段來自百度。

橄欖油被認為是迄今所發現的油脂中最適合人體營養的油脂。由於橄欖油在生產過程中未經任何化學處理，所有的天然營養成分保存得非常完好，不含膽固醇，消化率可達到９４％左右。橄欖油對嬰幼兒的發育極為適宜，它的基本脂肪酸的比例與母乳非常相仿。無論是老年時期，還是生長發育時期，橄欖油都是人類的最佳食用油。

營養價值：科學家研究發現，橄欖油有着其他動植物無法比擬的優勢。它不含膽固醇，卻含有油酸等不飽和脂肪酸和多種維他命。

健康養生功效：橄欖油可以給任何烹飪物增添獨特風味，從淺淡到濃烈，從甜蜜到辛辣，樣樣俱全，品種多樣。它能增進消化系統功能，激發人的食慾，並易於被消化吸收。橄欖油中含有一種多酚抗氧化劑，它可以抵禦心臟病和癌症，並能與一種名叫鱉烯的物質聚合，從而減緩結腸癌和皮膚癌細胞的生長。它具有良性的“雙向調節”作用，可降低血黏度，有預防血栓形成和降低血壓的作用。

食用方法：橄欖油帶有擻攬果的清香，特別適合涼拌，也可用於燒煮煎炸。橄欖油一加熱就會膨脹，所以烹製同一個菜，需要的量就比其他的油少。

飲食禁忌：因其中的果味易揮發，保存時忌與空氣接觸，忌高溫和光照，且不宜久存。橄欖油富含單不飽和脂肪酸和維生素A、D、E、K、F等多種營養元素，在生產過程中未經過任何化學處理，其天然的營養成分保持得非常完好, 所以在健康品質上可以說是所有食用油之冠。

這一段轉自 Hellolife.net

Olive Oil vs other cooking oils

Selecting the right cooking oil is an important choice for many. Taste, cost and health benefits all factor into just this one decision.

In an effort to make this selection simple, olive oil is named among the healthiest choices of all cooking oils. It contains healthy monounsaturated fat, which, according to registered dietician Katherine Zeratsky, “can lower your risk of heart disease by reducing the total and low-density lipoprotein (LDL or “bad”) cholesterol levels in your blood.”

Health Benefits of Olive oil

According to health officials, fats and oils are an essential part of a balanced diet. Olive oil in particular is rich in vitamins A, D, E and K. It contains antioxidants and stimulates bone growth as well as calcium absorption. Olive oil is also easy to digest, allowing it to absorb completely into the system. In fact, the protective functions of olive oil have a beneficial effect on ulcers and gastritis. Olive oil stimulates the secretion of bile and pancreatic hormones more naturally than medications, and it also lowers the incidence of gallstone formation.

According to the Food and Drug Administration (FDA), persons who consume around two tablespoons daily of olive oil may reduce their chances for heart disease. The greatest benefit is achieved by substituting olive oil for saturated fats rather than simply adding olive oil to one’s diet. Saturated and trans fats that should be avoided are as follows:

• Butter
• Partially hydrogenated oils
• Tropical oils
• Animal fats

These not only increase one’s chances of heart disease, but they also contribute to other health problems, including obesity and high cholesterol.