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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!

Dans les dernières années, la popularité de l’huile d’olive n’a cessé de croître, générant, au même rythme, un marché de la contrefaçon bien huilé ........... full article

This Peroxide is NOT what you associate with bleached blonds. It is a chemical measurement  that indicates the freshness of olive oil. To qualify as Extra Virgin olive oil this level must be less than 20%. The lower the better and fresher.  More info here.   The Acidity level is also a measure of freshness. It is completely tasteless and is a chemical description of the extent the oil has been oxidized, or exposed to oxygen. To qualify as Extra Virgin olive oil the level must be less than 0.8 degrees. Again the lower the better and the fresher. Refined oil...