The best cooking oil for Chinese consumers is tea oil.

One, tea oil for woody edible oil, there is no genetically modified, the Chinese people have used for thousands of years, does not exist on the health in the uncertain future.

Second, the Chinese people like to fry and stir fry, which will make the oil at a high temperature for a long time, as we all know, the oil, but smoke, will produce carcinogenic substances benzopyrene, extremely unhealthy for people, the general cooking oil smoke point (the temperature of the smoke) at 190 degrees or less, while the tea oil can reach more than 220 degrees. At the same time, the smoke from cooking oil will be inhaled into our lungs, causing great harm to the lungs. Olive oil has a smoke point of around 160 degrees, while tea oil is basically smoke-free and healthier for cooking food.

Three, an oil is good or bad, the main indicators for, how much oleic acid content? That is, the content of unsaturated fatty acids, tea oil unsaturated fat content of up to 90% or more, for the first edible oil, edible tea oil, more suitable for modern urbanites, easy to digest, not fat.

Four, nutrient-rich, tea oil contains vitamin E, squalene, tea polyphenols and other substances, can slow down the aging of three high.

Fifth, the tea oil can be fishy and tender, so that the dish is more delicious.

Sixth, tea oil has more beauty value and medical value.

Note: When you buy tea oil, be sure to consult: is not pure tea oil, if it is blended tea oil, then it loses its value.