2007/08/05, 02:08 PM
So anyways...whats the deal...virgin, extra vigrin....the fat content looks the same ...and it tastes the same...is there somthing I don't know or missing?
-------------- \"The eight laws of learning are explanation, demonstration, imitation, repetition, repetition, repetition, repetition, and repetition\"
You have to learn to follow, before you can lead.
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2007/08/05, 06:34 PM
Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin - from the second pressing.
Pure - undergoes some processing, such as filtering and refining.
Extra light - undergoes considerable processing and only retains a very mild olive flavor.
Extra virgin should be green in color. It has a higher antioxidant content (phenols) and is just better for you all-around. Hope it helps.
-------------- --JBennett
"I've up-ed my intensity.... now up yours!"
"Pain is only weakness leaving the body."
"Never think of how weak you are; think of how strong you're going to be."
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2007/08/06, 10:22 PM
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Quoting from jbennett:
Extra virgin - considered the best, least processed, comprising the oil from the first pressing of the olives.
Virgin - from the second pressing.
Pure - undergoes some processing, such as filtering and refining.
Extra light - undergoes considerable processing and only retains a very mild olive flavor.
Extra virgin should be green in color. It has a higher antioxidant content (phenols) and is just better for you all-around. Hope it helps.
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Either your Italian or a scientist!
:big_smile:
-------------- Patience, persistence and perspiration make an unbeatable combination for success.
Ivan
Montreal Canada (City of Festivals)
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2007/08/08, 09:29 AM
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Quoting from carivan:
Either your Italian or a scientist!
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I'm a science teacher... will that do? :big_smile:
-------------- --JBennett
"I've up-ed my intensity.... now up yours!"
"Pain is only weakness leaving the body."
"Never think of how weak you are; think of how strong you're going to be."
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