If your goal when choosing olive oil is to make it 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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"Oils at the front of the shelf tend to receive more ambient light, and light, heat and humidity accelerate the process of oxidation and chemical degradation..."
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"To promote healthy consumption, it is necessary has been manufactured between 6 and 8 months..."
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Light, heat and humidity oxidize and degrade the chemical components of olive oil. During import it is likely that they suffered any of these damages. Opt for 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 smaller than <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 simply 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, and may lead to the production of trans fatty acids, aldehydes, free radicals and increase health risks in a “misleading” and hidden way.
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Nutritionist: Natalia Stofel