genco-olive.com

11/02/2015

Now you can find Genco's Reserva Extra Virgin Olive Oil on Ileana's Artisan food & butcher shop :) in Hendon Central

06/02/2015

Buenos días/Good morning.
Come join us for typical Andalusian breakfasts.
-toast bread
-Genco extra virgin olive oil
-chopped tomato
-full flavour coratado coffee.

06/02/2015

Good morning/ happy morning!
Starting from today you can now find Genco's products in Buy to Save London Supermarkets

05/02/2015

As we can see, some of the most notable changes so that our children consume a nutritious without excess fat breakfast are replacing butter with olive oil, replace jams and marmalades with honey, change the bakery for bread or cereals etc. If you look at the nutrition facts and type of fat in these products we found striking differences in this way: As for replacing butter with olive oil, butter has fats raise LDL (bad cholesterol) and decrease HDL (good cholesterol), while the oil contains monounsaturated fats that help control bad cholesterol or LDL while protecting the body of atherosclerosis. Regarding change the marmalade honey on toast, sugar marmalade are fructose (the part that comes from the fruit) and mostly refined sugars only provide "empty", ie calories without other nutrients; however honey as sugar sweetened therefore fewer necessary and contains fructose, is easily assimilated has many vitamins and nutrients, calcium, minerals, etc. so it is a complete food. Finally, substituting for bread pastries eliminate the risk of childhood obesity, tooth decay, etc, the bakery provides sugars and fats at very high values, while its nutritional value is very low; however the bread contains little fat and carbohydrates provides depot and fiber your body needs.

04/02/2015

Una ensalada rica tipo a la Genco ....marchando!!
One tasty salad Genco's style.... On his way.
3 reasons.
-Maintain a good blood pressure.
-I helping you to low the cholesterol level.
-Never the less because is dam tasty.

02/02/2015

Healthy diet-Mediterranean Diet

Mediterranean Diet Pyramid

This Pyramid, which represents the optimal, traditional Mediterranean diet, is based on the dietary traditions of Crete and southern Spain in the 1960s. It is structured in the light of nutrition research carried out in 1993 and presented by Professor Walter Willet during the 1993 International Conference on the Diets of the Mediterranean, held in Cambridge, Massachusetts.

The Mediterranean Diet Pyramid underlines the importance of the foods making up the principal food groups. Each of these individual food groups offers some, but not all, of the nutrients one needs. Food from one group cannot replace that of another group. All the groups are necessary for a healthy diet.
The basic products of the Mediterranean diet, in descending order of recommended quantity and frequency, are:

GRAINS
These form the base of the majority of meals in Mediterranean countries - bread (wholemeal or otherwise), pasta, couscous and rice.

FRUIT AND VEGETABLES
Meals are more flavoursome when in-season products are selected and they are cooked very simply. In the Mediterranean countries the dessert is generally fruit.

LEGUMES AND NUTS
A wide variety of legumes and nuts, such as chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts, walnuts, etc. are used in cooking.

OLIVE OIL AND OLIVES
"Olive oil" and "Virgin olive oil" are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components.
The proportion of fats in the traditional diet of Crete observed by Professor Ancel Keys, was >40% kcal/day of which 8% were saturated fats, 3% polyunsaturated and 29% monounsaturated (olive oil).

DAIRY PRODUCTS
Cheese, yoghurt and other dairy products, with no special mention of milk.

FISH
Offered as a first class protein, before eggs and poultry.
The highest point of the Pyramid, meaning that its consumption is least advised, is occupied by red meat and just slightly below, but also of little importance, are sweets and pastries.Regular physical activity and proper hydration are vital to maintaining good health and optimal weight.Wine can be consumed in moderation, primarily with meals (1-2 glasses/day). It is optional and should be avoided whenever it puts the individuals or others at risk.

02/02/2015

Benefits of consuming extra virgin olive oil against cancer.

Cancer is one of the chief causes of death in the developed countries, and its incidence is on the increase.

It is now conceded that there is a relationship between diet and the development of a large number of malignant tumours. Cell oxidation is one of the major risks in the formation of cancer: the more susceptible the cell is to oxygen, the greater the risk of cancer.
The types of cancer most closely associated with diet are colon-rectal, prostate and breast cancer.
Recent research has revealed that the type of fat seems to have more implications for cancer incidence than the quantity of fat.

WHAT IS CANCER?
A tumour is an abnormal swelling or enlargement of a part of body tissue. Tumours may be benign or malignant.
Benign tumours are tumours whose cells remain at their original site. They form a localised cell mass which, when it grows, encapsulates and very rarely causes death.
Malignant or cancerous tumours, on the other hand, invade the tissue where they grow. Often they pass into the bloodstream and the lymphatic system, forming secondary tumours at other sites known as metastases. The speed of growth and metastasis varies according to the type of tumour.
Various environmental factors (physical factors: radiation; chemical factors: certain constituents of foods) and genetic factors are at play in the formation of tumours. In most types of cancer, environmental factors are most important.

OLIVE OIL AND CANCER
Epidemiological studies suggest that olive oil exerts a protective effect against certain malignant tumours (breast, prostate, endometrium, digestive tract, …).
A number of research studies have documented that olive oil reduces the risk of breast cancer. Eating a healthy diet with olive oil as the main source of fat could considerably lower cancer incidence. The reason is that the cell mutations caused by cancer are partly due to toxins which, when consumed through the diet, attack DNA. On passing through the liver, these toxins produce free radicals that then attack DNA. To combat such free radicals, the body needs vitamins and antioxidants like those contained in olive oil.
It has also been reported that an olive-oil-rich diet is associated with reduced risk of bowel cancer. The protective effect of olive oil is irrespective of the amount of fruit and vegetables eaten in the diet.
Recent studies have demonstrated that olive oil provides protection against cancer of the colon. Lately, research has been looking into the metabolic implications of fats, more specifically the protective role of olive oil in chronic liver disease and in the disorder of the intestines known as Crohn's disease. Results point to beneficial effects of olive oil on pre-cancerous lesions. After analysing three types of diet, research scientists arrived at various conclusions. The olive oil diet reduced the number of cancerous lesions; the number of tumours that developed was clearly and significantly low; and the tumours were less aggressive and had a better prognosis.
This beneficial effect could be related to oleic acid, the predominant monounsaturated fatty acid in olive oil. It has been observed that this fatty acid lowers the production of prostaglandins derived from arachidonic acid, which in turn plays a significant part in the production and development of tumours.
However, it is not excluded that other constituents of olive oil, such as antioxidants, flavonoids, polyphenols and squalene may also have a positive influence. Squalene is believed to have a favourable effect on the skin by reducing the incidence of melanomas.
Olive oil also adds to the taste of vegetables and pulses whose benefits in cancer prevention have been amply proved.
Some very promising, current research is centred on the protection provided by olive oil against child leukaemia and various cancers, such as oesophageal squamous cell cancer.
Much has still to be discovered about how olive oil affects cancer and concrete data are still lacking on the mechanisms behind the beneficial role it plays in the prevention or inhibitionof the growth of different types of cancer. However, according to the information available at present, olive oil could actsimultaneously during the different stages involved in the process of cancer formation.

02/02/2015

Ensalada Andaluza
(Andalusian Salad).
To serve 4
· 1 endive, finely chopped
· ½ kg Genco green olives, stoned
· 1 small onion, chopped
· 1 garlic clove, finely chopped
· 1 tomato, chopped
· 1 tsp fresh tarragon, finely chopped
· 1 hard-boiled egg
· 3 tbsp Genco extravirgin olive oil
· 2 tbsp white wine vinegar
· 100 g tuna fish in olive oil, flaked
· Salt


Preparation:
Arrange the endives in a salad dish, add the olives, onion, garlic, tomato and tarragon. Sprinkle with salt.
Pound the yolk of the hard-boiled egg in the mortar, then slowly add the oil and vinegar, stirring constantly with the pestle. Pour the dressing over the salad. Chop the egg white and scatter over the salad together with the flaked tuna fish.
Sprinkle with salt.

01/02/2015

Genco`s Heritage Extra Virgin is obtained from a divers variety of olives, among which the Picual is the most predominant. It is a natural juice obtained in pure traditional manners by cold press means, thereby the oil is maintaining all its organoleptic characteristics resulting from the soil and climatic factors.
The Genco Heritage-Extra Virgin Olive Oil has a greenish-yellow tonalities, a fruity and slightly bitter flavour, and fresh sensation that lives in one`s mouth a prolonged taste, giving it an excellent flavour to your dishes and salads.

31/01/2015

Mediterranean Diet Pyramid

This Pyramid, which represents the optimal, traditional Mediterranean diet, is based on the dietary traditions of Crete and southern Spain in the 1960s. It is structured in the light of nutrition research carried out in 1993 and presented by Professor Walter Willet during the 1993 International Conference on the Diets of the Mediterranean, held in Cambridge, Massachusetts.

The Mediterranean Diet Pyramid underlines the importance of the foods making up the principal food groups. Each of these individual food groups offers some, but not all, of the nutrients one needs. Food from one group cannot replace that of another group. All the groups are necessary for a healthy diet.
The basic products of the Mediterranean diet, in descending order of recommended quantity and frequency, are:

GRAINS
These form the base of the majority of meals in Mediterranean countries - bread (wholemeal or otherwise), pasta, couscous and rice.

FRUIT AND VEGETABLES
Meals are more flavoursome when in-season products are selected and they are cooked very simply. In the Mediterranean countries the dessert is generally fruit.

LEGUMES AND NUTS
A wide variety of legumes and nuts, such as chickpeas, lentils, haricot beans, pine kernels, almonds, hazelnuts, walnuts, etc. are used in cooking.

OLIVE OIL AND OLIVES
"Olive oil" and "Virgin olive oil" are used throughout the Mediterranean. The former is normally used for cooking. The latter, which is appropriate for all uses, is excellent when consumed raw to best appreciate its aroma and flavour and to benefit fully from all its natural components.
The proportion of fats in the traditional diet of Crete observed by Professor Ancel Keys, was >40% kcal/day of which 8% were saturated fats, 3% polyunsaturated and 29% monounsaturated (olive oil).

DAIRY PRODUCTS
Cheese, yoghurt and other dairy products, with no special mention of milk.

FISH
Offered as a first class protein, before eggs and poultry.
The highest point of the Pyramid, meaning that its consumption is least advised, is occupied by red meat and just slightly below, but also of little importance, are sweets and pastries.Regular physical activity and proper hydration are vital to maintaining good health and optimal weight.Wine can be consumed in moderation, primarily with meals (1-2 glasses/day). It is optional and should be avoided whenever it puts the individuals or others at risk.

31/01/2015

Extra virgin olive oil:
virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams, and the other characteristics of which correspond to those fixed for this category in the IOC standard.

13/01/2015

The green gold....