Olive Oil: debunking the myths with Grifo Marchetti
The importance of oil in our diet
Oil is certainly one of the most important products in traditional Italian cuisine. In addition to the tasty taste, its has multiple health benefits. The oil reduces the risk of thrombosis, stroke, heart attacks and neoplasms, is in fact rich in monounsaturated fatty acids, useful for cardiovascular well-being.
Over the centuries, however, people have been made up several myths, when in fact they have no foundation.
Let’s discover, and above all let’s debunk, some of these myths together
- 1. It was better before! How many times have we heard this sentence? Many people believe that ancient production is necessarily synonymous with genuineness, even if in reality it is not so. In the past, in fact, they used mills and they opended millstones, therefore the risk of oxidation was very high, but today the machines are more modern and this problem no longer arises.
2. The longer it goes, the better it gets! Oil is not comparable to wine, whose aging is appreciated and valued, time is in fact a real enemy for this product, as its organoleptic and nutritional characteristics lose their value with the passing of months.
3. Oil hurts! It actually has countless beneficial properties for human health, of course, but you should not overdo it with too much heat production such as frying.
4. Higher intensity, higher calories! The caloric intake is not strictly related to its intensity of taste.
5. Unfiltered oil is more genuine! In fact, the filtered oil, thanks to its processing, does not present some substances such as residues of stone, peel or water and therefore filtration serves to make the product cleaner and more durable. We at Grifo Marchetti know this well! With our filtering machines oil has never been so good!
One thing is certain: for a quality oil you need equally quality production machines. At Grifo Marchetti always guarantee the best to our customers!
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