If your goal when choosing olive oil is to be as healthy as possible, it is essential that you follow these rules.
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"The packaging of darker glass is the best material to maintain the original nutritional properties of your olive oil and the culinary sensory qualities for flavor and aroma..."
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"The oils at the front of the shelf tend to receive more ambient lighting, and the light, heat and humidity accelerate the oxidation and chemical degradation process..."
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"To enhance healthy consumption, it is has been manufactured between 6 and 8 months..."
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Lighting, heat and humidity oxidize and degrade the chemical components of olive oil. During importation it is likely that they have suffered any of these damages. Give preference to olive oil of national quality, it tends to suffer less degradation due to transportation.
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"The lower the acidity, the better and the greater the amount of good fats, give preference to those below < 0.5% and avoid above 0.8%..."
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"Choose a cold-pressed extra virgin olive oil. In this process the olives were just pressed, without any chemical process..."
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Some manufacturers add other types of vegetable oils. This addition influences as it will not have the benefits you are looking for, which could lead to the production of trans fatty acids, aldehydes, free radicals and increase health risks in a “deceptive” and hidden way.
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Nutritionist: Natália Stofel