Low-carb and low-fat diets associated with lower heart disease risk if rich in high-quality, plant-based foods, low in animal products | Harvard T.H. Chan School of Public Health
hsph.harvard.edu
A new Harvard Chan School study shows it’s the quality—not quantity—of macronutrients that make a difference for heart health, debunking myth that modulating carbohydrate and fat intake alone is inherently beneficial.
  • melfie@lemy.lolEnglish
    1·
    3 hours ago

    Unless it says extra virgin olive oil, the olive oil itself might even be highly processed.

    To be designated as extra-virgin, no heat or chemicals can be used during the extraction process or at any other stage of getting it into the bottle

    • fizzle@quokk.auEnglish
      1·
      3 hours ago

      Yeah, there’s a lot to good EVOO.

      Here i wouldnt really trust anything I can get from the supermarket, and certainly not anything imported.

      The health benefits diminish significantly over time.

      So the “best before” date might be 2 years, but if you want the health benefits then every month counts. Also the time spent in contact with air.