2013년 11월 26일 화요일

오전 6:42

By Ashanti Muldrew



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About 'canola olive oil'|...this is true of corn, soy, and canola oils; but have no information on safflower oil... are not just theory either. Olive oil, extra virgin olive oil, nuts...







About 'canola olive oil'|...this is true of corn, soy, and canola oils; but have no information on safflower oil... are not just theory either. Olive oil, extra virgin olive oil, nuts...








Ｐｒｏｄｕｃｔｓ               ｌｉｋｅ               ｏｌｉｖｅ               ｏｉｌ               ｈａｖｅ               ｔｏ               ｍｅｅｔ               ａ               ｃｅｒｔａｉｎ               ｓｅｔ               ｏｆ               ｓｔａｎｄａｒｄｓ               ｔｏ               ｅａｒｎ               ｔｈｅｉｒ               ｎａｍｅ.

Ｕｎｆｏｒｔｕｎａｔｅｌｙ,               ｍｅｅｔｉｎｇ               ｔｈｅ               ｍｉｎｉｍｕｍ               ｓｔａｎｄａｒｄｓ               ｓｏｍｅｔｉｍｅｓ               ｑｕａｌｉｆｉｅｓ               ａｎ               ｏｌｉｖｅ               ｏｉｌ               ｔｏ               ｂｅ               ｌａｂｅｌｅｄ               ａｓ               ｓｏｍｅｔｈｉｎｇ               ｉｔ               ｒｅａｌｌｙ               ｉｓｎ'ｔ               -               ｌｉｋｅ               "ｅｘｔｒａ               ｖｉｒｇｉｎ".

Ｆｉｒｓｔ,               ｌｅｔ'ｓ               ｆｉｇｕｒｅ               ｏｕｔ               ｗｈａｔ               ｅｘｔｒａ               ｖｉｒｇｉｎ               ｏｌｉｖｅ               ｏｉｌ               ｒｅａｌｌｙ               ｉｓ.

Ｉｎ               ｏｒｄｅｒ               ｆｏｒ               ａｎ               ｏｌｉｖｅ               ｏｉｌ               ｔｏ               ｂｅ               ｌａｂｅｌｅｄ               ａｓ               ｅｘｔｒａ               ｖｉｒｇｉｎ,               ｉｔ               ｍｕｓｔ               ｈａｖｅ               ａｎ               ａｃｉｄｉｔｙ               ｏｆ               ｎｏ               ｍｏｒｅ               ｔｈａｎ               1%.

Ｉｔ               ａｌｓｏ               ｍｕｓｔ               ｂｅ               ｃｒｅａｔｅｄ               ｂｙ               ｔｈｅ               ｆｉｒｓｔ               ｐｒｅｓｓｉｎｇ               ｏｆ               ｔｈｅ               ｏｌｉｖｅｓ.

Ｔｏ               ｍａｋｅ               ａ               ｌｏｎｇ               ｓｔｏｒｙ               ｓｈｏｒｔ,               ｔｈｅ               ｆｉｒｓｔ               ｐｒｅｓｓ               ｉｓ               ｔｈｅ               ｖｅｒｙ               ｆｉｒｓｔ               ｂａｔｃｈ               ｏｆ               ｏｌｉｖｅ               ｏｉｌ               ｃｒｅａｔｅｄ               ｆｒｏｍ               ｔｈｅ               ｓａｍｅ               ｆｒｕｉｔｓ               -               ｍｅａｎｉｎｇ               ｔｈａｔ               ａｌｌ               ｏｌｉｖｅ               ｏｉｌ               ａｆｔｅｒ               ｔｈａｔ               ｐｒｅｓｓ               ｍａｄｅ               ｗｉｔｈ               ｔｈｅ               ｓａｍｅ               ｆｒｕｉｔｓ               ｗｉｌｌ               ｂｅ               ａ               ｂｉｔ               ｌｉｇｈｔｅｒ               ａｎｄ               ｔｈｉｎｎｅｒ,               ｃｒｅａｔｉｎｇ               ａ               ｐｏｓｓｉｂｌｅ               ｎｅｅｄ               ｆｏｒ               ａｄｄｉｔｉｖｅｓ.

Ｓｏｍｅ               ｐｅｏｐｌｅ               ｗｉｌｌ               ｅｖｅｎ               ａｄｄ               ｏｔｈｅｒ               ｔｙｐｅｓ               ｏｆ               ｏｉｌ               ｔｏ               ｔｈｅ               ｏｌｉｖｅ               ｏｉｌ,               ｌｅｓｓｅｎｉｎｇ               ｉｔ'ｓ               ｑｕａｌｉｔｙ,               ａｎｄ               ｏｂｖｉｏｕｓｌｙ               ｉｔ'ｓ               ｐｒｉｃｅ.

Ｗｈｅｎ               ｙｏｕ'ｒｅ               ｕｓｉｎｇ               ｏｌｉｖｅ               ｏｉｌ               ｔｏ               ｃｏｏｋ               ｆｏｏｄｓ               ｔｈａｔ               ｎｅｅｄ               ａ               ｌｏｔ               ｏｆ               ａｔｔｅｎｔｉｏｎ               ａｎｄ               ｐｕｒｅ               ｉｎｇｒｅｄｉｅｎｔｓ,               ｙｏｕ               ｄｏｎ'ｔ               ｗａｎｔ               ｔｏ               ａｃｃｉｄｅｎｔａｌｌｙ               ｂｕｙ               ａｎ               "ｏｌｉｖｅ               ｏｉｌ"               ｔｈａｔ'ｓ               50%               ｃａｎｏｌａ               ｏｉｌ.

(Ｆｉｎｄ               ｏｕｔ               ｍｏｒｅ               ａｂｏｕｔ               ａ               ｃｏｌｄ               ｐｒｅｓｓ               ａｎｄ               ｗｈｙ               ｔｈｅ               ｆｉｒｓｔ               ｐｒｅｓｓ               ｉｓ               ｓｏ               ｉｍｐｏｒｔａｎｔ               ｈｅｒｅ.)
               Ｏｌｉｖｅ               ｆｒｕｉｔｓ               ｔｈａｔ               ａｒｅ               ａ               ｂｉｔ               ｍｏｒｅ               ｒｉｐｅ               ａｒｅ               ｕｓｅｄ               ｔｏ               ｍａｋｅ               ｒｅｇｕｌａｒ               ｖｉｒｇｉｎ               ｏｌｉｖｅ               ｏｉｌ,               ａｎｄ               ｓｏｍｅｔｉｍｅｓ               ｗｈａｔ               ｉｓ               ｒｅｆｅｒｒｅｄ               ｔｏ               ａｓ               "ｐｕｒｅ"               ｏｌｉｖｅ               ｏｉｌ.

(Ｔｈｅｒｅ               ａｒｅ               ａｌｓｏ               ｏｔｈｅｒ               ｖａｒｉｅｔｉｅｓ               ｏｆ               "ｐｕｒｅ"               ｏｌｉｖｅ               ｏｉｌ               ｔｈａｔ               ａｒｅ               ｓｉｍｐｌｙ               ｊｕｓｔ               ｂｏｔｔｌｅｓ               ｏｆ               ｏｉｌ               ｆｒｏｍ               ｔｈｅ               ｓｅｃｏｎｄ               ｏｒ               ｔｈｉｒｄ               ｐｒｅｓｓ.)               Ｖｉｒｇｉｎ               ｏｒ               ｒｅｇｕｌａｒ               ｏｌｉｖｅ               ｏｉｌ               ｈａｓ               ａｎ               ａｃｉｄｉｔｙ               ｓｏｍｅｗｈｅｒｅ               ｂｅｔｗｅｅｎ               1.5%               ａｎｄ               2%.

Ｔｈｅｓｅ               ａｒｅ               ｎｏｔ               ｎｅｃｅｓｓａｒｉｌｙ               ｌｏｗ               ｑｕａｌｉｔｙ               ｏｌｉｖｅ               ｏｉｌｓ               ａｔ               ａｌｌ,               ａｎｄ               ｉｎ               ｆａｃｔ               ｃａｎ               ｂｅ               ｓｏｍｅ               ｏｆ               ｔｈｅ               ｂｅｓｔ               ｔａｓｔｉｎｇ               ｃｏｎｓｉｄｅｒｉｎｇ               ｍａｎｙ               ｂｒａｎｄｓ               ａｎｄ               ｃｏｍｐａｎｉｅｓ               ｌａｂｅｌ               ｔｈｅｉｒ               ｐｒｏｄｕｃｔ               ａｓ               "ｅｘｔｒａ               ｖｉｒｇｉｎ"               ｗｈｅｎ               ｉｔ               ｂａｒｅｌｙ               ｍｅｅｔｓ               ｔｈｅ               ｓｔａｎｄａｒｄｓ.

Ｄｏｎ'ｔ               ｂｅ               ａｆｒａｉｄ               ｔｏ               ｂｕｙ               ａ               ｃｈｅａｐｅｒ               ｏｌｉｖｅ               ｏｉｌ               ｔｈａｔ               ｌｏｏｋｓ               ｂｅｔｔｅｒ               ｔｏ               ｙｏｕｒ               ｎａｋｅｄ               ｅｙｅ               -               ａ               ｈｅａｌｔｈｙ               ｇｒｅｅｎｉｓｈ               ｏｉｌ               ｉｎ               ａ               ｓｍａｌｌｅｒ               ｂｏｔｔｌｅ               ｉｓ               ｍｏｓｔ               ｏｆｔｅｎ               ａ               ｇｏｏｄ               ｓｉｇｎ.
               Ｐｌａｉｎ               ｏｌｄ               ｏｌｉｖｅ               ｏｉｌ               ｉｓ,               ａｓ               Ｉ               ｓａｉｄ,               ｍｏｓｔ               ｏｆｔｅｎ               ｊｕｓｔ               ｏｉｌ               ｆｒｏｍ               ｔｈｅ               ｓｅｃｏｎｄ               ｏｒ               ｔｈｉｒｄ               ｐｒｅｓｓ               ｏｆ               ｔｈｅ               ｏｌｉｖｅ               ｆｒｕｉｔｓ.

Ｂｅ               ｓｕｒｅ               ｔｏ               ｌｏｏｋ               ａｔ               ｔｈｅ               ｌａｂｅｌ               ｃａｒｅｆｕｌｌｙ,               ｂｅｃａｕｓｅ               ａｂｏｖｅ               ｏｒ               ｂｅｌｏｗ               ｔｈｏｓｅ               ｂｉｇ               ｌｅｔｔｅｒｓ               ｔｈａｔ               ｓａｙ               "Ｏｌｉｖｅ               Ｏｉｌ"               ｔｈｅｒｅ               ｃｏｕｌｄ               ｂｅ               ａ               ｔｉｎｙ               ｗｏｒｄ               ｔｈａｔ               ｃｏｕｌｄ               ｒｕｉｎ               ｔｈｅ               ｂｕｙ               ｆｏｒ               ｙｏｕ.

(Ｔｈｅｙ               ｍａｋｅ               ｔｈｅ               ｗｏｒｄｓ               ｓｍａｌｌ               ｆｏｒ               ａ               ｒｅａｓｏｎ.)               Ｔｈｅｓｅ               ｗｏｒｄｓ               ａｒｅ               "ｒｅｆｉｎｅｄ",               "ｐｏｍａｃｅ",               ａｎｄ               ａｎｙｔｈｉｎｇ               ｔｈａｔ'ｓ               ｃａｌｌｅｄ               "ｌｉｇｈｔ"               ｏｒ               "ｌｉｇｈｔ               ｔａｓｔｉｎｇ".

Ａｌｌｏｗ               ｍｅ               ｔｏ               ｅｘｐｌａｉｎ:
               "Ｒｅｆｉｎｅｄ"               ｏｌｉｖｅ               ｏｉｌ               ｈａｓ               ａｎ               ａｃｉｄｉｔｙ               ｏｆ               ａｂｏｕｔ               3.5%               ｏｒ               ｏｖｅｒ.

Ｉｔ               ｄｏｅｓｎ'ｔ               ｓｍｅｌｌ               ｖｅｒｙ               ｇｏｏｄ               ｗｈｅｎ               ｙｏｕ               ｕｓｅ               ｉｔ               ｔｏ               ｃｏｏｋ               ａｎｄ               ｉｔ               ｂａｒｅｌｙ               ｔａｓｔｅｓ               ｌｉｋｅ               ａｎｙｔｈｉｎｇ.

Ｗｈｅｎ               ｔｈｅｙ               ｓａｙ               ｒｅｆｉｎｅｄ,               ｔｈｅｙ               ｍｅａｎ               ｉｔ               -               ｉｔ'ｓ               ｇｏｎｅ               ｔｈｒｏｕｇｈ               ａｓ               ｍａｎｙ               ｃｈｅｍｉｃａｌ               ｐｒｏｃｅｓｓｅｓ               ａｓ               ｉｔ               ｃａｎ.

Ｏｌｉｖｅ               ｐｏｍａｃｅ               ｏｉｌ               ｉｓ               ｌｉｔｅｒａｌｌｙ               ｔｒｅａｔｅｄ               ｉｎ               ｏｒｄｅｒ               ｔｏ               ｂｅ               ｅｄｉｂｌｅ               ｂｙ               ｐｒｏｃｅｓｓｅｓ               ｕｓｉｎｇ               ｔｈｉｎｎｅｒｓ               ａｎｄ               ｓｏｌｖｅｎｔｓ.

Ｏｂｖｉｏｕｓｌｙ,               ｔｈｉｓ               ｉｓ               ａ               ｌｏｗ               ｇｒａｄｅ               ｏｉｌ               ａｎｄ               ｄｏ               ｎｏｔ               ｆａｌｌ               ｉｎｔｏ               ａｎｙ               ｈｙｐｅ               ｃｏｍｐａｎｉｅｓ               ｍｉｇｈｔ               ｔｒｙ               ｔｏ               ｇｉｖｅ               ｔｈｉｓ               ｌｅｓｓｅｒ               ｐｒｏｄｕｃｔ.
               Ｌｉｇｈｔ               ａｎｄ               ｌｉｇｈｔ               ｔａｓｔｉｎｇ               ｏｌｉｖｅ               ｏｉｌｓ               ａｒｅ               ｓｉｍｐｌｙ               ｆｒｏｍ               ｔｈｅ               ｌａｓｔ               ｐｒｅｓｓｅｓ               ｏｆ               ｔｈｅ               ｆｒｕｉｔ,               ｏｒ               ｐｅｒｈａｐｓ               ｓｏ               ｆａｒ               ｒｅｆｉｎｅｄ               ｔｈａｔ               ｔｈｅｙ'ｒｅ               ｂａｒｅｌｙ               ａｎ               ｏｉｌ               ａｔ               ａｌｌ.

Ｉｔ'ｓ               ｎｏｔ               ｔｏ               ｓａｙ               ｔｈａｔ               ｔｈｅｒｅ               ａｒｅｎ'ｔ               ｃｏｍｐａｎｉｅｓ               ｐｕｔｔｉｎｇ               ｏｕｔ               ｓｏｍｅ               ｈｉｇｈ               ｑｕａｌｉｔｙ               ｏｌｉｖｅ               ｏｉｌ               ｔｈａｔ               ｔａｓｔｅｓ               ａ               ｂｉｔ               ｌｉｇｈｔｅｒ               ｔｈａｎ               ｏｔｈｅｒｓ,               ｂｕｔ               ｉｔ'ｓ               ａｌｗａｙｓ               ｂｅｓｔ               ｔｏ               ｃｈｅｃｋ               ｔｈｅ               ｌａｂｅｌ               ｔｈｏｒｏｕｇｈｌｙ.

Ｉｔ'ｓ               ａ               ｇｏｏｄ               ｈａｂｉｔ               ｔｏ               ｖｉｓｕａｌｌｙ               ｉｎｓｐｅｃｔ               ｔｈｅ               ｂｒａｎｄ               ｏｆ               ｏｌｉｖｅ               ｏｉｌ               ｙｏｕ               ｐｌａｎ               ｔｏ               ｐｕｒｃｈａｓｅ,               ｂｕｔ               ｙｏｕ               ｗｏｎ'ｔ               ｔｒｕｌｙ               ｋｎｏｗ               ｉｔ'ｓ               ｑｕａｌｉｔｙ               ｕｎｔｉｌ               ｙｏｕ               ｕｓｅ               ｉｔ               ｙｏｕｒｓｅｌｆ.
               Ｈｅｌｐｆｕｌ               Ｆａｃｔｓ               ａｔ               :               
               Ｗｈａｔ'ｓ               Ｃｏｏｋｉｎｇ               Ａｍｅｒｉｃａ               --               Ａｌｌ               ａｂｏｕｔ               Ｏｌｉｖｅ               Ｏｉｌ               
               Ｔｈｅ               Ｏｌｉｖｅ               Ｏｉｌ               Ｓｏｕｒｃｅ               --               Ｃｈｅｍｉｃａｌ               Ｃｈａｒａｃｔｅｒｉｓｔｉｃｓ               ｏｆ               Ｏｌｉｖｅ               Ｏｉｌ






Image of canola olive oil






canola olive oil
canola olive oil


canola olive oil Image 1


canola olive oil
canola olive oil


canola olive oil Image 2


canola olive oil
canola olive oil


canola olive oil Image 3


canola olive oil
canola olive oil


canola olive oil Image 4


canola olive oil
canola olive oil


canola olive oil Image 5


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      ...oils, except for some brands of olive oil, are bottled in ...allergen-free cookie that contains canola oil, or safflower oil, or any other type of...
    7. iehealth.blogspot.com/   01/05/2012
      ...If you use oil to the extent you can, only use real extra virgin olive oil. The much cheaper soy, corn, safflower, and canola oils are all high in omega 6. They all are...
    8. iehealth.blogspot.com/   03/23/2012
      ...beef and skinless poultry is good for you. Using extra virgin olive oil only instead of corn, soy, saffola, and canola oil -- & all margarine and most butter each help do this. Lastly, eliminate all...
    9. iehealth.blogspot.com/   02/03/2012
      ...Muir Glenn and then add some extra, extra virgin olive oil for a richer taste. (Avoid any kinds, if you can, that use soy or canola oil. Those have too much omega 6 oils...
    10. iehealth.blogspot.com/   09/12/2011
      ...this is true of corn, soy, and canola oils; but have no information on safflower oil... are not just theory either. Olive oil, extra virgin olive oil, nuts...

      11. Canola Olive Oil - Blog Homepage Results

      Cook Allergen Free! Tasty Allergen Free Meals Everyone Will Love!bycookallergenfree
      http://cookallergenfree.wordpress.com/
      ... Bacon Ghee (My new 'butter') Good Health Olive Oil Potato Chips My Veggie Wash NadaMoo...Broth Pamela's Bread Mix and Flour Blend Spectrum Canola Spray Oil Tempt Hempmilk Tinkyada Rice Pasta...
      Your Lunch on Wheels.combynassry
      http://yourlunchonwheels.blogspot.com/
      ... of "Culinary Awards". With the Best Fresh Organic Ingredients, Pure Olive and Canola Oil, Natural Herbs, No MSG in Our Species. With Our Satisfaction of A Delicious...
      more Canola Olive Oil Blogs



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