The only olive oil I recommend is extra virgin olive oil.
It is derived from the first pressing of the olives and contains numerous bioactive substances, including powerful antioxidants and Vitamin E.
Vitamin E's main purpose is functioning as an antioxidant within the body. There, it helps fight free radicals that can cause damaging chain reactions in our cell membranes.
Because olive oil is high in antioxidants and Vitamin E, it has quite a bit of natural protection from oxidative damage.
Bottom Line: Olive oil contains Vitamin E and many powerful antioxidants. These substances protect the oil from damage during high heat cooking.
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