Page 35 - May 2017 BNP ALL
P. 35
Published by www.EPlusPromotes.com www.TheCatoctinBanner.com The Catoctin Banner Newspaper May 2017 Page 35
the health jeanne
by Jeanne Angleberger, Shaklee Associate for a Healthier Life
We’ve learned olive oil is better light and air, both of which can
and healthier to cook with than cause spoiling.
other oils. Which is better? Extra-
virgin oil or virgin oil? Olive oil is high in oleic acid,
which is a type of heart-healthy
Extra-virgin oil is extracted mono-unsaturated fat. The color of
from olives, using only pressure, olive oil is an indication of the age
known as cold pressing. It comes and the variety. It can range from
from the first pressing of the olives, golden to green.
having one percent acid. It has a low
smoke point; good for cold dishes Freshness can be gauged by a
and low-heat recipes. harvest date. If there is no harvest
date on the label, buy a bottle
Virgin oil is about three percent with the “best date” as far out
acid and comes from the first as possible. Try buying only the
pressing, too. This oil is good for amount which you can use up in
lower-temperature cooking. about six weeks.
Extra-virgin is the highest in So take a look at some of your
health-boosting antioxidants and the favorite recipes and try using olive
least refined. oil instead of another type of oil.
Mostly, olive oil is great when stir-
Light varieties are more processed frying.
and lower-quality blends.
Remember, it is a healthy oil.
It is best to store the oil in dark Definitely, this is a plus!
glass or a tin bottle, keeping it from
Don’t Forget...
Mother’s Day is May 14!
EPrSoPdEulocwetr-iSoincilias
Serving the Of Dance & Music
Community
Since 1970 Tap • Ballet • Jazz • Hip Hop
Pre-School Creative
Lyrical
Acrobatics
Modern
Musical Theater
For more informatiAonges 3 to Adult
301.271.7458
www.ESPdance.com
Home of the National Award winning E.S.P. Performing Company
the health jeanne
by Jeanne Angleberger, Shaklee Associate for a Healthier Life
We’ve learned olive oil is better light and air, both of which can
and healthier to cook with than cause spoiling.
other oils. Which is better? Extra-
virgin oil or virgin oil? Olive oil is high in oleic acid,
which is a type of heart-healthy
Extra-virgin oil is extracted mono-unsaturated fat. The color of
from olives, using only pressure, olive oil is an indication of the age
known as cold pressing. It comes and the variety. It can range from
from the first pressing of the olives, golden to green.
having one percent acid. It has a low
smoke point; good for cold dishes Freshness can be gauged by a
and low-heat recipes. harvest date. If there is no harvest
date on the label, buy a bottle
Virgin oil is about three percent with the “best date” as far out
acid and comes from the first as possible. Try buying only the
pressing, too. This oil is good for amount which you can use up in
lower-temperature cooking. about six weeks.
Extra-virgin is the highest in So take a look at some of your
health-boosting antioxidants and the favorite recipes and try using olive
least refined. oil instead of another type of oil.
Mostly, olive oil is great when stir-
Light varieties are more processed frying.
and lower-quality blends.
Remember, it is a healthy oil.
It is best to store the oil in dark Definitely, this is a plus!
glass or a tin bottle, keeping it from
Don’t Forget...
Mother’s Day is May 14!
EPrSoPdEulocwetr-iSoincilias
Serving the Of Dance & Music
Community
Since 1970 Tap • Ballet • Jazz • Hip Hop
Pre-School Creative
Lyrical
Acrobatics
Modern
Musical Theater
For more informatiAonges 3 to Adult
301.271.7458
www.ESPdance.com
Home of the National Award winning E.S.P. Performing Company
