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2. The 4 best diets for heart health, and 1 to avoid - AOL

   www.aol.com/finance/4-best-diets-heart-health...

   Whole grains like brown rice, bulgur, and whole-grain bread. Extra virgin olive oil as a main source of healthy fat. Fish rich in omega-3 fatty acids. ... such as refined grains, sweets, tropical ...

3. Olive oil - Wikipedia

   en.wikipedia.org/wiki/Olive_oil

   Virgin olive oil is a lesser grade of virgin oil, with free acidity of up to 2.0%, and is judged to have a good taste, but may include some sensory defects. Refined olive oil is virgin oil that has been refined using charcoal and other chemical and physical filters, methods which do not alter the glyceridic structure. It has a free acidity ...

4. Olive oil regulation and adulteration - Wikipedia

   en.wikipedia.org/wiki/Olive_oil_regulation_and...

   The United States is not a member of the IOC, and the US Department of Agriculture does not legally recognize its classifications, such as extra-virgin olive oil. In October 2011, the United States adopted new olive oil standards, revising those that had been in place since 1948, which affected importers and domestic growers and producers by ensuring conformity with the benchmarks commonly ...

5. The 6 Best Mediterranean Diet Foods to Buy at Aldi ... - AOL

   www.aol.com/6-best-mediterranean-diet-foods...

   The dietary pattern emphasizes fruits, vegetables, whole grains and beans, plus moderate amounts of fish, poultry, dairy products, nuts, eggs and olive oil. It also limits sweets, red meats ...

6. ‘I'm a cancer survivor – here's what I've cut from my kitchen’

   www.aol.com/im-cancer-survivor-heres-ive...

   Refined oil is replaced with extra virgin olive oil, avocado oil, coconut oil, ghee and grass-fed butter. 2. Nonstick cookware is replaced with stainless steel and cast-iron cookware.

7. International Olive Council - Wikipedia

   en.wikipedia.org/wiki/International_Olive_Council

   Refined olive oil is obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.