Green olives are harvested during the cycle when the fruits ripen and at their normal size, yet prior to color change. Usually, they are hand-picked by the time they show a slight change in hue, from leaf-green to yellowish green, which indicate that their flesh is starting to change consistency before it turns soft. Today, there are trials run to machine harvest green olives, but due to the high percentage of bruised fruits that comes with such a method, they need to be immersed in an alkaline solution while still in the farm. Then, the fruits are transported to the plant to be processed on the same day as much as possible.
Now, many people are consuming green olives for the benefits that they bring, but there are also unfavorable effects these organic food sources have that we should not ignore. Here are their advantages and disadvantages:
List of Advantages of Green Olives
1. They can help with weight loss.
The monounsaturated fats, which are found in these types of olive, are believed to encourage weight loss. According to research, oil extracted from them helps with breaking down fats inside fat cells, reduce insulin insensitivity and get rid of belly fat. People who are known to consume high amounts of olive are found to eat fewer calories overall, thus are rarely overweight. Their blood tests also show they higher levels of serotonin, which is referred to as “satiety hormone” that makes people feel full. Also, olive oil aroma can have the same effect on the body, cutting calorie intake.
2. They offer cardiovascular benefits.
When cholesterol is oxidized by free radicals, it will damage blood vessels, causing fat to build up in arteries that can lead to heart attack. Now, the antioxidants in olives will impede this oxidation process, thus helping to prevent heart disease. Though olives do have fat content, it is the healthy monounsaturated type that has even been found to increase good cholesterol and lower the risk of developing atherosclerosis.
In fact, research show that, when a diet is altered to increase monounsaturated fat content, yet no too high in terms of total fat, participants typically experienced a decrease in LDL cholesterol, blood cholesterol and the ratio between LDL and HDL. Other than this, studies also show that the monounsaturated fat found in green olives and their oil extract can help with decreasing blood pressure, with the oleic acid being able to change the signaling patterns at a cell membrane level, particularly altering the G-protein-associated cascades, once it is absorbed into the body and transported to the cells.
3. They help with preventing cancer.
The anti-inflammatory and antioxidant properties of green olives make them a natural solution for protecting yourself against cancer, considering that chronic inflammation and chronic oxidative stress are among the key factors in the development of cancer. As you can see, if our cells get overwhelmed by oxidative stress and chronic excessive inflammation, you will be at an increased risk of developing cell cancer is increased.
4. They are good for the eye.
It is said that a single cup of green olives contains 10% of the daily recommended allowance of vitamin A that is converted into retinal form, which is essential for healthy eyes. Basically, this vitamin enables your eyes to better distinguish between light and dark, thus improving your night vision. Moreover, it is believed to be effective against macular degeneration, cataracts, glaucoma and other types of ocular diseases related to age.
List of Disadvantages of Green Olives
1. They can cause diseases associated with trans and saturated fats.
While it is said to be good, oil from green olives is also said to be like other processed foods, which are partially hydrogenated or refined under high pressure and heat, altering their molecular structure and burning the healthy omega-3 fatty acid that is contained in olives. Now, this can affect the cholesterol levels in the bloodstream by decreasing good cholesterol and then increasing the bad ones, raising the danger of cardiovascular diseases in the long term. Olive oil is heavily rich in monosaturated fat, that using only 2 tablespoons of it in one serving would mean taking in a huge amount of saturated fatty acids, which is many times higher than those of other foods. Generally, very high amounts of saturated fat can increase the risks of developing deadly diseases, such as obesity, atherosclerosis, stroke, heart attack and certain types of cancer.
2. They can cause low blood sugar and pressure.
While it may sound strange, oil from green olives can actually lower blood sugar levels below normal, which can make you prone to some types of health complications, including excessive sweating, hypoglycemia, trembling and feeling weak. And while olive oil is believed to keep the heart healthy, some research show hat overconsumption of it can cause a huge fall in blood pressure, which will also make you vulnerable to a number of health issues, including lightheadedness, dizziness, kidney failure and stroke, among others.
3. They increase the chances of inflammation.
As they are loaded with fat, green olives can increase your chances of developing inflammation. Basically, they contain huge amounts of oleic acid, which plays a key role in releasing the lipopolysaccharides (LPS) from the gut into the bloodstream. And, the more the LPS present in your blood, the higher the extent of inflammation that will be caused.
4. They can cause diarrhea.
The high content of fat in green olives oil is known to trigger gastrointestinal problems and cause digestive disorders, such as diarrhea. When you consume them in huge amounts, your system would be unable to digest them completely, which normally results in minor to moderate diarrhea. And as natural laxative, olive oil can even make the situation worse.
With these lists of advantages and disadvantages, you will be able to know whether or not green olives are right for you. If you think that you do not have the risk factors, then go ahead and enjoy the nutritional benefits that they bring!