I investigated the flavor question by heating 15 oils - 4 olive and 11 seed oils - with nothing else in the pan, so I could taste what heat alone does to them.
我通过加热15种油来研究油的风味——4种橄榄油和11种籽油——锅里没有其他任何东西，这样我就可以试出哪一种单独加热会起作用。
That means reducing consumption of omega-6 oils-those found in maize, sunflower, olive and most other seed oils.
那就是说，我们要减少欧米茄6的消耗量。欧米茄6通常存在于玉米油，向日葵油，橄榄油和其他植物籽油里。
Unlike seed oils, olive oils are pressed from fresh fruits, so their flavors can vary tremendously.
不像种籽油，橄榄油是鲜果压榨而来的，所以口味丰富。
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