- Can olive oil of 1º causes increased acidity in the stomach than 0.4º?
Not at all. The stomach acid is produced by gastric dysfunction. The free acidity of an oil, given the type of acid that is not damaged at all levels in the body where it is permitted the marketing of oils. In addition, the acidity can only be detected analytically and does not refer to the acid taste, spicy or bitter you may have an oil (these flavors are due to other factors).
- How I can have an oil that has already expired?
Of course I do. For starters, the oils have no expiration date but best before date which means that consumption is encouraged prior to the date. Specifically, an oil can not produce any harm to the body if consumed after that date, only there may be rancid if it has been a long time, which is harmless but unpalatable.
- What is the oil of better quality?
Possesses the highest quality extra virgin olive oil. Do not forget that there are thousands of differences between extra virgin olive oils nor bitter or spicy flavors are not defects but rather the opposite, positive attributes but may not like us in particular. You know the saying that everyone likes, colors ….
- The oil has a few yellow things in the background, is it good?
Of course. These little solid yellow things appear in virgin olive oils when they are at low temperatures and are natural and healthy compounds characteristic of oil that are called waxes. Simply put the oil in warm conditions to disappear again. Some say that the presence of these substances is a sign of good source of oil.
- Is it true that the best oil is that the first pressure, that is so thick and cloudy?
From the moment in which squeeze the olive, the quality begins to decrease rapidly as a result of oxidation of the oil causing both moisture and air and heat. This turbidity and thickness is due to the humidity of the olive. To make it disappear, just filter through filter paper. The 1 stpressure disappeared when the presses and missing what is now equivalent to the 1 stpressure is to perform the process in the most hygienic conditions possible and controlled, realizing it to be possible within 12 hours of harvesting the olives. Today oils are obtained infinitely better quality than that obtained years ago in the times of the presses.
- What’s this benzopyrenes?
Are substances that occur in the combustion of any organic matter and, therefore, are present in many foods. It is not known from what level is harmful, all that is known is that its accumulation in the body is harmful in the long run. In our normal life in countless ways benzopyrenes consume, including the air we breathe in cities.
- Is it true that olive pomace oil is a residue?
Not at all. A waste is worthless and pomace or solid mass left after squeezing the olive is not waste. Furthermore, the pomace oil residue remains infinitely healthier than any oil seed usually employ since, besides having the same fatty acid composition that olive oil and therefore be as good with cholesterol, has a high proportion of polyphenols which are a very powerful antioxidants that protect us from cancer, aging and final oxidation. Thanks to these properties, oil is highly recommended from a nutritional standpoint for use in frying.