In the modern kitchen, oil is often treated as a generic lubricant for pans, but the type of oil you use can make or break the nutritional value of your meal. Conventional refined oils go through high-heat processing and chemical bleaching, which strips away natural flavors and destroys heat-sensitive vitamins like Vitamin E. What you are left with is a neutral, but nutritionally empty, liquid.
This is why we champion traditional cold-pressed oils. By mechanically extracting the oil at low temperatures, we preserve the nut or seed's natural aroma and health benefits. Whether you are drizzling it over a salad or using it for a light sauté, cold-pressed oils add a layer of depth to your cooking while delivering healthy fats exactly as nature intended. It is a simple switch that offers massive rewards for your heart health.
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