News — olive oil

http://www.vancouversun.com/health/Diet+rich+corn+leads+lethargy+diabetic+symptoms+study/10664838/story.html

Fresh is always best. Know the crush date. "First Press, Cold Press", are for marketing purposes. There is only one press for Extra Virgin Olive Oil, and they are pressed during the cooler fall and winter, when olives are harvested. Chemistry including DAGS, PPP's, Polyphenols, as well as FFA's, Oleic Acid and Peroxide levels, prove the quality and authenticity of the oil.  An organoleptic score is helpful when choosing your oil.  Like wine, they all have their own unique characteristics. Come visit us at Liquid Gold, and our knowledgeable staff will help you choose the oil for you.

Oleocanthal, a compound in Extra Virgin Olive OIl, could protect against Alzheimer's Disease. Go to the link, and read more http://www.huffingtonpost.com/2013/03/31/olive-oil-alzheimers-disease-extra-virgin-amyloid-beta_n_2935483.html

I had the pleasure of meeting Dr Mary Flynn, at a Veronica Foods Summit in Berkley California this past weekend.  I have been a fan of Dr Flynns research for some time, and have added this to my favorites list.  The following excerpts are just a peek at what the study found. Visit http://www.miriamhospital.org/services/outpatient-nutrition-services/mary-meals.html ,for more on this topic. Mary's Meals The Miriam's Mary Meals are based on the work of Mary Flynn, PhD, RD, LDN. Mary has worked as a research dietitian at The Miriam Hospital since 1984. Her main research interest is in how food will affect health. ...