How to choose the right oil??

Faced with a dazzling array of edible oils, are you in a dilemma of not knowing how to choose? The following six indicators will help you choose a good oil :
 
Understanding the raw materials for oil production
The raw materials for oil production are of the best quality grown in remote environments with distinct four seasons temperature differences, high altitudes and no industrial pollution. Any genetically modified crops (GMO) are not recommended as raw materials for oil production.
 
Refusal to chemically process cooking oil
More than 90% of the market are chemical oil which has two major shortcomings: first, doubts about the residue of chemical solvents; secondly, the refined oil is produced at high temperature with acid and chemical treatment. "Peroxidized fat" and preservatives added in the subsequent process (so-called artificial antioxidants) will cause damage to the human immune system.
 
Refusal to edible oil processed at high temperature
Once the raw material is processed under high temperature and high pressure, the protein denatures, the viscosity of the oil decreases and the colour becomes darker, the acid content increases and the biological activity is lost. The nutrient content is therefore greatly minimised.
 
Keep away from plastic packaging cooking oil
Large-volume edible oils are mostly packed in plastic or iron drums. This has two fatal shortcomings. One is the risk of plasticizers residues and metal dissolution and secondly, oil products are exposed to air due to large quantity and are easily oxidize. It is recommended to use a small-capacity (250ml max) glass bottle. The advantage is that it can be consumed within a short time to ensure the freshness of the oil.
 
A balanced intake of different fatty acids
The dietary reference intake (DRI) for fat in adults is 20% to 35% of total calories. It is recommended to consume various types of fats as each provides different health benefits.
 
The correct way to consume edible oil
Choose oils that are suitable for stir-frying or cold salad. Only oils with a high smoke point and a high proportion of saturated or monounsaturated fatty acids are suitable for stir-frying, other oils are only suitable for medium and low temperature for dressing or direct consumption. It is best when consumed in 
the morning on an empty stomach and recommended to consume about 5-15ml each time.

Processing and heating destroy antioxidants and beneficial properties; make cold-pressed and unrefined oils the healthier choice for your daily oil intake!

For yours and the health of your family, please choose good oils carefully 

ECOPURE IS YOUR RIGHT CHOICE！