saturated fats and oils vs olive oil

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The Gall Bladder is a storage vessel for liver bile. It acts as a reservoir for

holding bile on its way from the liver to the intestines.

The gallbladder stores about 50 mL of bile (1.7 US fluid ounces / 1.8 Imperial

fluid ounces), which is released when food containing fat enters the digestive

tract, stimulating the secretion of cholecystokinin (CCK).

CCK causes the increased production of hepatic bile, and stimulates the

contraction of the gallbladder and the relaxation of the Sphincter of Oddi

(Glisson's sphincter), resulting in the delivery of bile into the duodenal part

of the small intestine. Bile salts form amphipathic micelles that emulsify fats,

aiding in their digestion and absorption.

The bile, produced in the liver, emulsifies fats and neutralizes acids in

partly digested food.

After being stored in the gallbladder, the bile becomes more concentrated than

when it left the liver, increasing its potency and intensifying its effect on

fats. Most digestion occurs in the duodenum.

We all know that blood flows through all regions of our body. It brings

nutrients and waste from cell to cell. The Liver acts as the main filter for

this blood and it is the main eliminator of waste in our body. Its job is to

remove all forms of waste, including dead blood cells and toxins. The waste

product that is created as a result of the Liver cleansing out toxins - is bile,

which is being manufactured at all times. Not being wasteful, the design of the

human body actually has a use for this bile other than simple elimination. Bile

is the main substance responsible for the breaking down of fat in the digestive

system. The gallbladder is the organ that receives the bile from the liver and

stores it until it is needed in the digestive system to break down fats and

cholesterols.

Unrefined virgin cold pressed olive oil is very low in saturated fats and

cholesterols that require breakdown.

Its only drawback is that it contains little omega 3 or omega 6 essential fatty

acids. " Virgin " olive oil means that the oil is from the first pressing and has

not been refined or chemically processed in any way, such as being bleached or

hydrogenated. " Extra virgin " is the highest quality olive oil (for which you pay

a slightly higher price). It has a richer, less acidic taste. High temperature

cooking destroys the flavor of olive oil, but it is excellent for dressings and

the " wet-sauté " method. Avoid olive oil that does not say " virgin " or " extra

virgin " on the label, but instead boasts of being " refined " or " pure. " " Refined "

means that the oil has been chemically processed. " Pure " means nothing more than

the oil came from an olive. Even though olive oil is slow to spoil, store it in

a cool, dark place in the cupboard. Olive oil is medium in omega 6, but low in

omega 3 fatty acids. A combination of flax oil and olive oil in the diet strikes

a healthy balance.

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