****Extra Virgin Olive Oil:

Contains about 75 percent monounsaturated fat (oleic acid), and about 20 percent saturated fats, and also contains Vit-E, Beta Carotene and Squalene, an important antioxidant that is great for your skin. It also contains powerful anti-oxidant and anti‑inflammatory phytonutrients called polyphenols (including hydroxytyrosol oleuropein and butylone). They prevent blood clots from forming. Just 1 to 2 tablespoons of extra virgin olive oil per day has significant anti-inflammatory effects.

Contains oleocanthol, a type of natural phenolic compound that has anti-inflammatory and anti-oxidant properties, and helps against degenerative joint disease, Alzheimer’s disease and cancer.

Olive oil improves the functioning of your cell membranes and boosts the body’s own anti-oxidant system. It also protects against growth of bad bacteria such as helicobacter pylori – that is not only responsible for stomach ulcers, but also causes reflux.

To prevent oxidation – keep olive oil away from light and air and heat. Use within 1 to 2 months of opening the bottle or tin and keep the lid or cap on after pouring.

Pure cold pressed virgin. Olive oil should be used cold, drizzled over salad or fish for example, and not to cook with.

^#Canola Oil:

AVOID, even though its other parameters seem acceptable. Canola stands for Canada Oil. This oil is extracted from a genetically engineered variant of Rape seed and contains erucic acid, which is highly irritating to mucous membranes. The processing of this oil involves the toxic solvent hexane and also leads to it having some Transfats in it as it is a partially hydrogenated oil. It may be noticed that even insects avoid canola oil.

Pages: 1 2 3 4 5 6 7