The smell of Olives
The researchers recruited people and randomly split them into five groups. The participants were told simply to eat grams of yogurt every day for three months.
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In four of the groups, the yogurt was enriched with one of the four fats. The fifth group, which served as the control, ate plain, zero-fat yogurt. The subjects were followed closely and regularly given blood tests. They were not told specifically what was in their daily yogurt, though for ethical reasons they were informed that it might be enriched with animal or plant-derived fats, Dr.
After eating their yogurt, the olive oil group showed the greatest increases in blood levels of serotonin, a hormone associated with satiety. They also reduced their normal caloric intake most days to compensate for the extra daily yogurt, which prevented them from gaining weight, a pattern that was also seen in the butter and control groups. The canola and lard groups, however, did gain weight during the study period. Instead of cutting back on other calories, they added the yogurt to what they were already eating on a regular basis.
The researchers were particularly surprised to see that weight and body fat increased in the group that was fed canola oil, despite its similar health properties to olive oil. So they designed the next phase of the study to see whether there was something other than the nutrients in the two oils that accounted for their different impacts. This time, subjects were split into two groups that were given zero-fat yogurt. In one of the groups, the yogurt was mixed with an aroma extract that imparted the scent of olive oil without adding any fat.
Those who ate the plain yogurt showed a drop in serotonin levels and reported less satiation after eating it. They also did not cut back on other calories to compensate; instead, their intake increased an average of calories a day.
The group eating the olive-oil flavored yogurt, meanwhile, reduced their calories from other foods and showed better responses when given glucose tolerance tests, which measure blood sugar control. It cannot be sold except in bulk. Evergreen fruit tree native to the Mediterranean basin.
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Olea Europaea can live to a hundred years and has a round trunk, cone-shaped crown and hard, heavy wood. Depending on the area of origin, the process of extraction or ripeness of the fruit, one or the other nuance may be dominant, without affecting the quality of the oil. A sensation reminiscent of the scent of the underwood, it is more frequently found in Umbrian oils.
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Typical smell, often found in poor-quality oils from Andalusia Spain , often associated to the smell of cat urine. The smell of oils from poorly stored olives, in which sugars have fermented forming alcohol or vinegar. Similar to the smell of moldy bread, it is often found in oils from olives stored in warm, humid environments. This smell can be perceived in oils from olives picked from the ground; it is reminiscent of the smell of air after the rain.
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Color ranging from green to yellow. In fruity oils, a note reminiscent of the scent of freshly cut grass.
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The typical taste of a healthy, fresh olive. Typical bittersweet aftertaste reminiscent of this nut.
Green tomato. Aroma reminiscent of this vegetable, found more often in Sicilian oils.