If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.
scusate ragazzi,una domanda forse stupida...ma a quanti gradi l'olio diventa,diciamo,"cattivo"? cioè,io ad esempio a volte mi faccio la salsa col poodoro fresco per metterla sulla pasta...l'olio ce lo aggiungo immediatamente dopo ke ho spento il fornello,quindi la salsetta è proprio calda insomma...a quella temperatura l'olio frigge?
mio diario : https://www.bodyweb.com/threads/2538...iario!/page322
Dr.h.c. Wellness Studies / Posturologo esperto in posturologia funzionale / Studente di Osteopatia e Scienze Motorie / Master in Kistructural Osteopathic Method / Personal Trainer ISSA/Corrective Exercise Specialist ISSA/Nutrition Specialist -
Se fai un search troverai mille post simili al tuo. La temperatura della salsa non è comunque sufficiente per saturare i legami insaturi dell'olio extravergine d'oliva.
We process personal data about users of our site, through the use of cookies and other technologies, to deliver our services, personalize advertising, and to analyze site activity. We may share certain information about our users with our advertising and analytics partners. For additional details, refer to our Privacy Policy.
By clicking "I AGREE" below, you agree to our Privacy Policy and our personal data processing and cookie practices as described therein. You also acknowledge that this forum may be hosted outside your country and you consent to the collection, storage, and processing of your data in the country where this forum is hosted.
Commenta