Benefits of Olive Oil
Olive oil is a fat and does not influence directly your blood sugar levels. If consumed as part of a meal though, olive oil, just like any other fat, can delay gastric emptying and helps smooth out your blood sugar response after your meal. Olive oil is also a source of monounsaturated fats, the heart-healthy fats that are prominent in the Mediterranean eating plan. The monounsaturated fats in olive oil can help lower your LDL cholesterol levels and reduce your risk of developing heart disease. In addition, olive oil, especially if it is cold-pressed and extra virgin, provides important polyphenols and vitamin E, which act as antioxidants to protect your body against the damages of oxidation.
Olive oil is purely fat, it doesn’t contain any protein nor carbohydrates. For a food to have its glycemic index measured, it must contain carbohydrates. Because olive oil does not contain any carbohydrates(不包含任何碳水), it is impossible to assign a glycemic index value to this food. The same goes for any other oils or fat, such as canola oil, coconut oil, soybean oil, butter, cream, lard or mayonnaise. However, the fact that olive oil doesn’t have carbohydrates indicates that it won’t raise your blood sugar levels and its glycemic index value can therefore be estimated to be close to zero.