Olives deteriorate during the storage time between harvesting and processing, a problem that harms the quality of the oil extracted from them. Therefore, it’s important to find ways to store the fruit for longer periods that won’t adversely affect it. Researchers tested the effects of moderate freezer-storage on olives and found the quality of the olive oil derived from them is comparable to the quality of oil derived from non-frozen fruit. Read the full article from Olive Oil Times here.
For a long time fats have been the nutritional “bad guy”, blamed for everything including heart disease, diabetes and obesity. We talked about this in an earlier blog (Go Easy On Fats!). The food industry picked up on our fear of fats and created a vast array of low fat foods to tempt us. Their marketing departments were also busy with campaigns and slogans like “99% fat free”, “lite”, “no trans fats”, “cholesterol free” and “skimmer”. The not-so-subtle message being the “low fat” food is better for you and will keep you slim. Yet the very same marketing departments were...
An Iowa State University researcher found that oil brings out the full nutritional benefits of vegetables. Click here to read the full article!