Saturday, 1 February 2014

Extra-Virgin Olive Oil

Extra-Virgin Olive Oil
Olive oil contains alpha-linolenic acid (ALA), a type of omega-3 that is a potent anti-inflammatory. Note that you shouldn't cook with extra-virgin olive oil but should eat it cold, for example tossed into salad dressings or drizzled over food after it's been cooked. For cooking, use regular olive oil or other oils that can be heated to high temperature like coconut oil.

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