LAVENDER OIL & HAIR GROWTH

Aug 16, 2013 | By Dorie Khan

Lavender oil can help your hair grow. Many people lose their hair because of a medical condition called alopecia areata. Alopecia is an autoimmune disease that causes the body to reject its hair follicles as foreign objects. Lavender oil is a natural product to help treat this disease. A sense of calm is a bonus!

Benefits

The essential oil aids in hair growth as well as treats sleeplessness, stress and anxiety. It can also help stop hair loss.The lavender flower has a sweet, soft scent and is where the essential oil is extracted from. Lavender oil is regenerative and found in hair formulas for all types of hair and scalp conditions.

Research

A study by a group of dermatologists in Scotland showed that 44 percent of alopecia patients who were tested experienced new hair growth when they massaged their scalp daily with lavender and other essential oils for seven months.

The essential oil blend included lavender, thyme, rosemary, cedarwood and the carrier oils jojoba and grapeseed. A carrier oil dilutes the essential oils and aids in the delivery of their healing properties without irritation.

Treatment

To make an essential oil blend like the one used in the study, mix 3 drops of lavender oil, 3 drops of rosemary oil, 2 drops of thyme oil, 2 drops of cedarwood oil, 4 tsp. of grapeseed oil and a half-tsp. of jojoba oil. Most essential oils come with a top that will dispense the oil in drops. Mix the oils well before applying.

Application

Massage the oil onto a small patch of your scalp before putting it on your entire scalp, to see how your skin reacts. If all goes well, massage the mixture into your scalp every night for five minutes, being sure to cover bald or thinning spots. If the lavender oil becomes overwhelming to your senses, add a little more of one of the carrier oils to dilute it further. Try not to dilute the oil too much, though, because you may lose the benefit. After you're done, cover your hair with a towel. To see the best results, do this routinely for at least seven months

Other Uses

Lavender oil is antiseptic too. It can be used to treat burns, cuts and acne. Other healing properties include lessening pain associated with arthritis, muscle aches and headaches. Pregnant women should not use lavender oil .

Read more: http://www.livestrong.com/article/79581-lavender-oil-hair-growth/#ixzz2gplCOapP

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This document is provided for reference purposes only and not necessarily reflect the opinion of bynaturael’s team . Train your mind to test every thought and keep on searching the final truth that satisfies the conscience inside you. Please visit our blog: bynaturael.blogspot.com

Eat to Lower Your Risk of Dementia

You can help keep your brain healthy with these 6 foods — plus a dose of sunshine

by Michael Haederle, AARP, March 23, 2012

The food you eat may have a lot to do with the health of your brain as you age, according to the latest nutritional research.

People in their late 80s with higher blood levels of B, C, D and E vitamins and omega-3 fatty acids (found in good fats) did better on cognitive tests and had less of the brain shrinkage typical of Alzheimer’s disease, according to a recent study led by Gene Bowman, a scientist at Oregon Health and Science University (OHSU) in Portland.

A University of Miami study found that individuals who ate a Mediterranean diet, including vegetables, fruits, small amounts of meat and fish, whole grains, nuts and olive oil, had less small blood-vessel damage in the brain. Other studies have highlighted the apparent dementia-fighting benefits of leafy greens and vegetables like cabbage and cauliflower.

What you don’t eat matters, too. Artery-clogging trans fats are a clear no-no, and a recent Mayo Clinic study found that eating fewer than 2,150 calories a day was linked to better brain health.

Simply popping vitamin pills probably won’t protect the brain, says Bowman. “There are hundreds or thousands of different molecules in foods we eat,” he says, so it’s likely that eating a balanced diet is key to staving off dementia.

Mary Ann Johnson, a University of Georgia nutrition scientist and spokesperson for the American Society for Nutrition, agrees. “It really reinforces how fundamental healthy eating is to our well-being,” she says.

Further research is needed to confirm the diet/brain health link. In the meantime, consider eating more of the following foods to help protect your brain:

1. Get full o’ beans

Beans and green peas provide a rich dietary source of B-complex vitamins (plus, they provide plenty of protein and fiber). Vitamin B-1 (thiamine), which may affect blood sugar levels, and folic acid, which is important for a healthy nervous system, are often found in enriched grain products and cereals. But older adults should consider taking B-12 supplements, Johnson says, especially if they are among the one-third of people who have been infected with a bug that can cause ulcers, because the infection limits the stomach’s ability to extract B-12 from food. Meat, poultry, fish, dairy and fortified cereals are also excellent B-12 sources.

A 2010 University of  Oxford study, meanwhile, found that people diagnosed with mild cognitive impairment who took a supplement containing folic acid and vitamins B-6 and B-12 for two years lowered their levels of homocysteine, an amino acid that has been linked to Alzheimer’s disease, and showed less brain shrinkage than those receiving dummy pills.

2. Don’t forget citrus

Oranges and orange juice are a convenient and inexpensive source of ascorbic acid (aka vitamin C), as are tangerines, limes, lemons and other citrus fruits. Surprisingly, sweet peppers, strawberries, cantaloupes, tomatoes, broccoli, leafy greens, lettuce and cabbage also can raise your C level. People who are taking prescription medications should avoid grapefruit juice, nutritionists and other health experts caution, because it may unpredictably alter the effects of many drugs.

Vitamin C is an antioxidant, essential for healthy skin and blood vessel functioning — but its benefits may run deeper. Last summer, Swedish scientists at Lund University reported that in laboratory mice, vitamin C actually dissolves toxic plaques of the kind that accumulate in the brains of human Alzheimer’s patients. That followed on a 2004 Johns Hopkins University study showing that men and women who took multivitamins containing vitamins C and E were less likely to develop Alzheimer’s. A 2009 Harvard Medical School study also found a possible protective effect for the brain from long-term vitamin C use in a study of 2,824 women.

3. Add in some almonds

Vitamin E is an antioxidant that works on a molecular level to promote healthy blood vessels.

Given the brain’s craving for oxygen-rich blood, it’s easy to see why E is such an important part of a brain-healthy diet — and studies have shown that people with the highest blood levels of Vitamin E have a reduced risk of developing Alzheimer’s.

Vitamin E occurs naturally in almonds, other nuts and avocados, but the most common sources are healthy vegetable oils, like olive, canola and sunflower. Some green vegetables, like spinach, broccoli and collards, also provide this nutrient.

But it’s important to get your vitamin E from food, and avoid mega-doses from supplements, because some studies have tied high-dose supplements to serious medical conditions, such as prostate cancer. “In foods, there are at least eight different chemical forms of vitamin E,” Johnson says. “We think they all do something a little different.”

4. Go fishin’

Scientists have conducted thousands of studies of omega-3 fatty acids in recent decades. These polyunsaturated “healthy fats” reduce inflammation in the body and seem to help the heart function.

UCLA scientists who took blood samples and performed MRI scans on 1,575 people recently reported that people with lower omega-3 levels in their red blood had more brain shrinkage and poorer performance on memory tests. Bowman thinks omega-3s help prevent a type of dementia that is driven by blood vessel disease by healing the blood vessels themselves.

The best dietary sources are oily cold-water fish, such as salmon, herring and mackerel, eaten once or twice a week, Johnson says. Those who don’t eat fish should consult their doctor about whether to take fish-oil supplements, because fish oil also acts as a blood thinner, she says. People typically are advised take one to three fish-oil capsules per day.

5. Savor spinach

Popeye’s favorite snack is a winner in the Dark Leafy Green category.

It’s rich in vitamins A and K, folic acid and iron, plus it’s versatile: It can be eaten raw in salads, baked, steamed or stir-fried. Spinach is also packed with at least 15 different antioxidant compounds known as flavonoids, which have been shown to inhibit the formation of the beta-amyloid plaques that build up in those with Alzheimer’s disease.

Harvard researchers reported in 2005 that women in the long-running Nurses’ Health Study who ate eight servings of green, leafy vegetables a week (along with five servings of cruciferous vegetables, such as cabbage, broccoli or kale) showed less cognitive decline than those who ate less. It wasn’t clear, however, whether that was due to the greens themselves or to other factors, such as the wholesale substitution of vegetables for fatty foods.

6. Coffee craving

Java addicts everywhere likely rejoiced at word of the 2009 University of South Florida study showing that caffeinated coffee decreased blood levels of a plaque-forming protein and even reduced Alzheimer’s-like cognitive impairment — in genetically altered mice.

Decaf did not have the same benefits, however. The Florida scientists also showed that beta-amyloid protein levels dropped in elderly people without dementia after they were given caffeine.

7. Get some sun

Fat-soluble vitamin D plays a vital role in regulating our immune system and how our cells use calcium, so its effects are felt throughout the body – including the brain.

UCLA scientists have found that when paired with curcumin, the active ingredient in the spice turmeric, vitamin D may help trigger the immune system to clear Alzheimer’s plaques in brain tissue. Salmon, sardines, eggs and fortified foods like milk and soy products are good dietary sources for this important nutrient.

Our bodies make D naturally whenever our skin is exposed to sunlight, but this ability declines as we age, so many older people are vitamin D-deficient. Just 15 minutes of bathing sunscreen-free arms and legs in the sun a few times a week generates plenty of the vitamin.

If you can’t spend a little time in the sun, nutritionists suggest a vitamin D supplement: 600 to 800 international units (I.U.) a day will suffice for most people, but your doctor may recommend 1,000, 2,000 or even 4,000  I.U. per day, Johnson says. Vitamin D3 (also known as cholecalciferol) is the most common supplement, but vegans can benefit from plant-derived Vitamin D2.

http://www.aarp.org/health/healthy-living/info-03-2012/foods-may-lower-dementia-risk-slideshow.8.html

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This document is provided for reference purposes only and not necessarily reflect the opinion of bynaturael’s team . Train your mind to test every thought and keep on searching the final truth that satisfies the conscience inside you. Please visit our blog: bynaturael.blogspot.com

9 'Healthy' Alternatives That Are Just As Bad As The Originals

The Huffington Post | By Renee Jacques  |Posted: 09/30/2013

Last week, Burger King announced that it had released a "healthier" version of its french fries. If skepticism is your immediate reaction to this statement, you're not alone. We tried these "healthy fries," and found that they don't deviate too far from the original ones in taste and nutrition.

But it got us thinking about the concept of a "healthier" option -- is it always, in fact, better for you? In some instances, we've found, the low-cal, fat-free, diet foods we find are even less healthful than the originals. Take, for example, fat-free salad dressing: Manufacturers remove some fat, but they replace those fats with less healthful ingredients, such as high-fructose corn syrup. Here are a few more so-called health foods that we think aren't better than the originals:

Fat-free milk

We know what you're thinking: "Only 90 calories in a one cup serving and absolutely no fat? This MUST be a winner!" Think again. When companies take out all the fat in milk, they're also removing good vitamins like A and D. While some skim milk gets vitamins A and D added back in, it's not naturally from the milk fat. Additionally, in a TIME article, Dr. Walter Willett, chair of the department of nutrition and epidemiology at Harvard School of Public Health, said that most reduced-fat foods cause people to eat more because they are not as filling.

Opting for milk with just a bit of fat helps you get nutrients like conjugated lineolic acid without packing in too many calories.

Reduced-fat peanut butter

Some people stress over the amount of fat calories in peanut butter. But nuts contain good sources of heart-healthy fats. The reduced-fat versions of peanut butter replace the missing fat with extra sweeteners and empty carbs.

Regular peanut butter typically includes just 4 more grams of fat per serving, which can work as part of a healthy, balanced diet: The total recommended fat intake for the average person is about 30 percent of total calories each day. Instead, your best bet is to seek peanut butter that only lists peanuts in its ingredients (so it doesn't have other added preservatives or ingredients).

Soy meat alternatives

According to Dr. Oz, many meat alternatives made with soy protein may have less fat and saturated fat than processed meats (of which we are no fan!), but they are also highly processed. Dr. Oz also explains that most of the "frankensoy" products, like fake steak strips and chicken nuggets, "are [...] likely to be loaded with added sugars, fats and refined flours."

To get your soy protein fix, try a natural, whole-food sources like edamame or tofu, which is just blocks of coagulated soymilk. Both of these options are full of calcium and omega-3 fats, which can lower your risk of developing dementia.

Fat-free turkey

Most packaged turkey products (especially fat-free ones) are loaded with crazy amounts of sodium to keep them fresh. One 2-ounce serving of some brands contains almost a third of the maximum recommended daily sodium intake. Pre-packaged turkey also contains the preservative sodium nitrate -- a chemical known to turn into cancer-causing chemicals in the stomach and trigger migraines in some people.

Instead, try buying a (free-range) bird and roasting it yourself. Or, if you're short on time, seek out low-sodium, all-natural versions of those pre-packaged slices. It helps to find a brand that has less than 350 milligrams of sodium per 2-ounce serving.

Gluten-free cookies (if you don't have Celiac or a gluten sensitivity)

Medical concerns aside, just because it's gluten-free, doesn't necessarily mean it's a healthy alternative. Men's Health reported that just two of Glow's Gluten-Free Gingersnap cookies have more calories than seven of Nabisco's Ginger Snaps -- and as much saturated fat as 10 McDonald's chicken nuggets!

Fat-free microwave popcorn

It's so easy to pop a bag of popcorn in the microwave when you're lounging at home watching a movie, but it's not just popcorn you're munching on. When you microwave those kernels, the steam they emit contains about four dozen chemicals from the fake butter flavorings and the ink and glue in the bags. One compound in fake butter -- diacetyl -- has been found to cause respiratory illness in factory workers where it is processed.

If you're trying to avoid butter, why not replace it with a heart-healthy fat? All you need are some kernels, a pot and olive oil, according to The Kitchn. No scary chemicals included.

Diet frozen meals

Here's what's in your frozen meal: Butylated hydroxytoluene, a chemical used to preserve meat that has been linked to increased cancer risk. Also polysorbate 80, a chemical used to keep the oil and food from separating when you nuke it. It can also be found in shaving cream and a ton of sugars, including dextrose, molasses, corn syrup, maltodextrin, and high-fructose corn syrup. Oh, and don't forget that each of these "healthy" frozen meals replace the fat with loads and loads of sodium -- almost half of your daily requirement.

Don't be fooled by the word "light" in the name. When it feels like there's no time to cook, consider the many wholesome meals you can make in 20 minutes or less. Try this suggestion from Cooking Light: Grab some quinoa, avocado, heirloom tomatoes, cilantro and olive oil for a quick and tasty meal. Or, try this 15 minute turkey chili recipe.

Light bread

They may seem healthful because they appear low in fat and calories, but "light" bread is really comprised of white flour with added-in sweeteners.

If you buy normal bread instead of the "low-calorie" versions, you're only eating about 30 more calories, and you wont be ingesting artificial substances. Take the time to read the nutritional labels.

Reduced-fat veggie chips

These are probably one of the most deceiving snacks of all time. Chips made out of veggies -- how could that not be healthy? Think about it -- potato chips are also technically made out of a vegetable (albeit a starchy one). And vegetable chips are just as salty as their potato counterparts. Sometimes food companies just add food coloring to potato starch to make them "appear" more vegetable-like.

You'll be better off eating 12 to 15 baked tortilla chips, according to Fitness Magazine, and pairing them with veggie-loaded salsa makes for a satisfying and healthy snack.

http://www.huffingtonpost.com/2013/09/30/unhealthy-healthy-foods_n_3991135.html?utm_hp_ref=mostpopular
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This document is provided for reference purposes only and not necessarily reflect the opinion of bynaturael’s team . Train your mind to test every thought and keep on searching the final truth that satisfies the conscience inside you. Please visit our blog: bynaturael.blogspot.com

Coffee: Your Poison or Your Medicine?

Posted: 09/29/2013 8:07 am

Coffee. It's another one of those foods. (Well technically, drinks.)

Just like the never-ending controversy surrounding the health effects of eggs, the experts can't seem to make up their minds about coffee, either. A study comes out showing daily (caffeinated) coffee consumption decreases the risk of Alzheimer's. Or dementia. Or Parkinson's. Or heart disease. Or Type 2 diabetes.

(Coffee drinkers rejoice!)

Then another comes out showing daily (caffeinated) coffee consumption increases the risk of gastrointestinal problems. Or heart disease. Or anemia.

(Uh-oh!)

What's a health-conscious person to think?

Why This Conversation Might Be Irrelevant

To the 100 million plus North Americans addicted to their morning cup, this conversation may be irrelevant. Because of the one agreed upon negative effect: withdrawal. Caffeine dependency is a real thing. And we all know the effects of withdrawal are pretty nasty. Which means that all this science stuff -- especially the uncertainty -- isn't likely to change anyone's behavior. Same deal for the people who don't already drink coffee. For them, it's equally unlikely that the latest research will make a difference in their daily choice of beverage.

At the Same Time, I Know You're Curious

Whether it affects your coffee-drinking behavior or not, I know you still wanna know: Is coffee good for me? Bad for me? Or does a morning cup make no difference whatsoever to my health?

The most honest answer: I don't know. No one does. Not until they take a peek at your genes.

Coffee, Caffeine and Your Unique Liver

If you're not familiar with the field of nutrigenomics, prepare to be amazed.

It turns out that caffeinated coffee can either be a medicine or a poison. At least when it comes to one particular risk: heart disease. And it all hinges on one specific gene, called CYP1A2. You see, the CYP1A2 gene tells your liver to make one of two enzymes: CYP1A2 fast or CYP1A2 slow. Now, here's where it gets interesting. If you have the gene that makes the fast version of CYP1A2, each time you drink caffeinated coffee, your body processes and eliminates the caffeine from your bloodstream very quickly.

That effect -- being a fast metabolizer of caffeine -- leads to a decrease in heart disease risk when you drink a moderate amount (two to four cups) of caffeinated coffee each day.

(Stay thirsty my friends!)

However, if you have the gene that makes the slow version of CYP1A2, each time you drink caffeinated coffee, your body processes and eliminates the caffeine from your bloodstream very slowly. That effect -- being a slow metabolizer of caffeine -- leads to an increase in heart disease risk even when drinking the same amount of caffeinated coffee each day.

(Damn these slow genes!)

Crazy, isn't it? When it comes to heart disease risk, caffeinated coffee can actually be a "poison" for one person. And a "medicine" for another. It all depends on one little gene.

Coffee, Caffeine and Your Unique Nervous System

Speaking of genes, here's another interesting story. Scientists have frequently observed that some people who drink caffeinated coffee have a lower risk for developing Parkinson's disease. However, not everyone sees this benefit. There are people who can drink lots of caffeinated coffee and still see no benefit in terms of Parkinson's risk.

What could possibly explain this? Well, nutrigenomics to the rescue again!

There's this gene called GRIN2A. I won't go all into the science but here's the bottom line: If your GRIN2A gene behaves one way, coffee is your best friend when it comes to Parkinson's risk, lowering it by almost 60 percent. If your GRIN2A gene behaves a different way, coffee really won't make much difference when it comes to Parkinson's.

It's important to note that we're not just talking heart disease and Parkinson's risk here. Genetic variation may also explain why caffeinated coffee has been associated with:

-- Disrupted sleep patterns in some, but not in others.

-- Worsening of PMS symptoms in some, but not in others.

-- Increased blood pressure in some, but not in others.

-- Higher risk of miscarriage in some, but not in others.

-- And so on...

A Little Off-Topic, But Interesting Nonetheless

If you're paying close attention you might be having an ah-ha moment here.

(I know I did when I first read the research.)

What if all sorts of nutrition controversies could be unraveled with a deeper understanding of genetic variation?

Take carbs. Could it be that a low-carb, high-fat diet is medicine for one (genetic) type of person and poison for another?

Or alcohol. Perhaps moderate alcohol consumption could be really healthy for some folks but really dangerous for others?

The possibilities are endless. And I suspect that studies in nutrigenomics are going to shake a lot of things up in the coming years.

(Note: if you'd like to learn more about your own genes, which variants you have, and how some of these can influence your health, check out 23andme.com.)

But, Back To Coffee

By now, the point of this article should be coming into focus: like most other foods, caffeinated coffee isn't universally good (or bad). Yes, it's a rich source of antioxidants (with more antioxidant power than tea and dark chocolate) and other bioactive compounds.

And it's these compounds that may, in some contexts, offer interesting benefits including:

-- better athletic and mental performance,

-- lower risk of some cancers, neurodegenerative diseases, and Type 2 diabetes,

-- some prevention of premature mortality and cardiovascular disease.

But there are other compounds in caffeinated coffee that are poorly tolerated by some. And in these folks, caffeinated coffee might need to be avoided.

Quick Research Note

It's probably also important to note that most of the research on caffeinated coffee is epidemiological, which means it uses studies that look at associations rather than cause and effect. While this type of research still offers some value, it is weak. Mostly because correlation doesn't necessarily mean causation. In other words, simply because coffee is associated with particular risks and benefits doesn't necessarily mean that coffee causes all of these risks or benefits.

What To Do Next

Okay, so now's probably the time people expect me to make "expert recommendations." However, instead of telling you what to do, I'd prefer to just tell you what I've done.

To start, I've gotten genetic screening. The result: across the board, I'm well-suited -- genetically speaking -- for coffee drinking. However, that doesn't necessarily mean coffee drinking is a good idea for me. Indeed, if I'm not careful, coffee still makes me jittery, jumpy and a bit neurotic. So, I don't drink it every day. In fact, I save it for the times where I really need an energy boost.

The rest of the time I start my day with a green tea and an anti-oxidant rich green food drink. This is the routine that feels best for me. But that's just me. For everyone else -- especially you coffee drinkers who don't plan on doing the genetic testing thing -- it seems like your best bet is to limit intake to about one to three cups (eight to 24 ounces) of caffeinated coffee per day.

Then listen to your body. Sometimes it'll tell you everything you need to know.

(No genetic testing required.)

John Berardi, Ph.D., is a founder of Precision Nutrition, the world's largest online nutrition coaching company. In the last 5 years, Dr. Berardi and his team have personally helped over 20,000 people get healthier (and lose over 300,000 pounds of body fat) through their renowned coaching program, Lean Eating.

Source: http://www.huffingtonpost.com/john-berardi-phd/coffee-health-benefits_b_3881377.html?utm_hp_ref=mostpopular

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This document is provided for reference purposes only and not necessarily reflect the opinion of bynaturael’s team . Train your mind to test every thought and keep on searching the final truth that satisfies the conscience inside you. Please visit our blog: bynaturael.blogspot.com

6 Hal yang harus diketahui tentang minyak zaitun

Reporter : Kun Sila Ananda, Jumat, 19 Oktober 2012

Kebanyakan orang sudah familiar dengan minyak zaitun dan sering menggunakannya, baik untuk masakan atau hal lainnya. Meski begitu, tak ada salah menguak kembali enam fakta yang harus diketahui mengenai minyak zaitun, seperti dilansir oleh Shine! (19/10) berikut ini.

1. Apa maksud 'extra virgin'?

Istilah 'extra virgin' digunakan untuk mengacu pada minyak zaitun yang berkualitas sangat tinggi. Pertama bisa dilihat dari tingkat keasaman minyak yang kurang dari 0,8 persen. Maksud keasaman di sini tidak sama dengan keasaman pada cuka atau lemon, melainkan kadar zat kimia dalam minyak. Keasaman minyak akan menentukan rasa.

Kedua, 'extra virgin' berarti minyak didapatkan melalui proses mekanik murni, seperti menghaluskan buah zaitun untuk mengambil minyaknya. Sementara biasanya minyak didapatkan menggunakan zat kimia untuk mengekstrak dan menyaring minyak.

Ketiga, istilah 'extra virgin' juga memberikan jaminan bahwa secara kualitas dan rasa minyak ini sempurna, tanpa cela.

2. Rasa 'terbakar'

Ketika meminum minyak zaitun berkualitas tinggi seringkali Anda akan merasa sedikit 'terbakar' di bagian belakang tenggorokan. Ini adalah hal yang baik. Peneliti menjelaskan bahwa rasa tersebut merupakan indikasi kandungan polyphenol yang sehat dalam minyak.

3. Warna minyak tidak penting

Minyak zaitun dengan kualitas bagus bisa berwarna keemasan hingga kuning tua hampir kehijauan. Ini bergantung pada jenis buah zaitun yang digunakan.

4. Kualitas minyak zaitun

Perbedaan kualitas minyak zaitun yang baik dengan yang murah adalah dari sisi rasa. Minyak zaitun berkualitas rendah biasanya bahkan tidak melewati tes standar minyak zaitun. Biasanya minyak zaitun berkualitas buruk menggunakan bahan kimia untuk menghilangkan bau, rasa, dan pigmen dari minyak. Meski tak berbahaya, namun ini justru mengurangi rasa khas dari minyak zaitun.

5. Jangan memilih minyak zaitun berkualitas rendah

Meski bahan kimia yang digunakan pada minyak zaitun tidak berbahaya, namun bukan berarti Anda harus memilih minyak zaitun yang murahan dan berkualitas buruk. Selain rasanya yang berbeda, kandungan nutrisi pada minyak zaitun berkualitas rendah lebih sedikit, bahkan nyaris tidak ada.

6. Membaca label

Label minyak zaitun terkadang tak menulis kebenaran. Akan lebih baik kalau Anda telah mengetahui satu merek yang terbukti bagus dan bisa diandalkan. Jika tidak, tak ada jaminan bahwa yang Anda beli adalah minyak zaitun berkualitas baik. Meski begitu ada beberapa hal yang membantu Anda. Coba perhatikan dari mana negara pembuat minyak tersebut berasal. Minyak zaitun dengan kualitas baik seringkali berasal dari Spanyol, Yunani, atau Italia. Selain itu, cek masa berlaku, dan tingkat keasamannya (harus kurang dari 0,8 persen). Perhatikan dengan seksama, dan jangan sampai tertipu.

Itulah beberapa hal yang harus Anda ketahui mengenai minyak zaitun. Sekarang Anda sudah bisa memilih kualitas minyak zaitun dan tak tertipu lagi dengan produk abal-abal.

Source: http://m.merdeka.com/sehat/6-hal-yang-harus-diketahui-tentang-minyak-zaitun.html

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This document is provided for reference purposes only and not necessarily reflect the opinion of bynaturael’s team . Train your mind to test every thought and keep on searching the final truth that satisfies the conscience inside you. Please visit our blog: bynaturael.blogspot.com