Smoke Point: 338°F
When oil begins to smoke it starts to break down, the process is called thermal oxidation. The smoke indicates that carcinogens are being released into the air and free radicals are forming in the oil. Oil that begins to smoke should ideally be discarded and replaced with fresh oil for optimal health and taste. Beware of highly processed supermarket oils. They are made with a long shelf life in mind, rather than considerations of dietary health. Know your fats!
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I love Sancha Inchi oil. Flora has a very high quality oil. I will continue to buy.
This is the finest Omega-3 oil I have ever had.
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