Recently, the University of California's Department of Food Science and Technology indicated that as much as 69% of extra virgin olive wasn't exactly "extra virgin," as specified. An article on Quartz focused on the matter and it's eye-opening, to say the least, since a number of people rely on this particular product. They want to make sure that they are investing in quality items and a statistic like this can impact one's confidence. Is it possible, though, that this subject may change for the better?
Of course, you may be curious about what exactly it is that helps to make extra virgin olive oil stand out. For those who are curious as to what this entails, it's important to look at both antioxidants and vitamins alike. These components also work well with the potential cosmetic benefits that the oil can have, both for the skin and hair. With these reasons in mind, it should be made clear why this type of oil is arguably one of the most popular additives.
Quartz reported that a unique method of labeling olive oil may soon be put into practice. Essentially, oils will be "labeled" with unique DNA tags which will ensure that the extra virgin olive oil remains pure. For those who do not know, there are a number of companies that seem to mix other products together, including but not limited to vegetable oil. It's one of those scenarios which highlight just how reputable authorities, in this particular field, along the lines of Bellucci Premium truly are.
Bioengineering and chemistry professor Robert Glass designed the DNA packets utilized and the way that they work is interesting. They bond silica with iron but it is the latter that is especially crucial for this purpose. Iron is made to be resilient as a result of the aforementioned bond, which means that it is not affected by elements like sunlight. If you are concerned about safe this process is, it's worth noting that iron is approved as a food additive, so any concerns on the matter should be put to rest.
I can only hope that this procedure will work well because extra virgin olive oil is the kind of product that has to be preserved. Consumers purchase it because it is one of the most natural oils available and the idea that companies can alter certain components, for one reason or another, does not exactly do much from a confidence standpoint. With the usage of DNA, as mentioned in the article, it may be that much easier to figure out whether a certain product meets the given requirements.
Of course, you may be curious about what exactly it is that helps to make extra virgin olive oil stand out. For those who are curious as to what this entails, it's important to look at both antioxidants and vitamins alike. These components also work well with the potential cosmetic benefits that the oil can have, both for the skin and hair. With these reasons in mind, it should be made clear why this type of oil is arguably one of the most popular additives.
Quartz reported that a unique method of labeling olive oil may soon be put into practice. Essentially, oils will be "labeled" with unique DNA tags which will ensure that the extra virgin olive oil remains pure. For those who do not know, there are a number of companies that seem to mix other products together, including but not limited to vegetable oil. It's one of those scenarios which highlight just how reputable authorities, in this particular field, along the lines of Bellucci Premium truly are.
Bioengineering and chemistry professor Robert Glass designed the DNA packets utilized and the way that they work is interesting. They bond silica with iron but it is the latter that is especially crucial for this purpose. Iron is made to be resilient as a result of the aforementioned bond, which means that it is not affected by elements like sunlight. If you are concerned about safe this process is, it's worth noting that iron is approved as a food additive, so any concerns on the matter should be put to rest.
I can only hope that this procedure will work well because extra virgin olive oil is the kind of product that has to be preserved. Consumers purchase it because it is one of the most natural oils available and the idea that companies can alter certain components, for one reason or another, does not exactly do much from a confidence standpoint. With the usage of DNA, as mentioned in the article, it may be that much easier to figure out whether a certain product meets the given requirements.
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