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	<title>Comments on: Natural Antioxidant Slows Oxidation of Frying Oils, Study Suggests</title>
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	<description>Health News and Commentary from Frank Mangano</description>
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		<title>By: Meg</title>
		<link>http://naturalhealthontheweb.com/mangano-minute/blogs/?p=66&#038;cpage=1#comment-521</link>
		<dc:creator>Meg</dc:creator>
		<pubDate>Thu, 05 Apr 2007 11:26:25 +0000</pubDate>
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		<description>I almost never fry anything (once a year, maybe), so bear with me.  The article piqued my curriosity but left me hanging.  It did not explain if the olive leaf extract was available yet, if it is added directly to the pan for frying or to the bottle of oil.  What particularly interested me was composting olive oil, especially that it&#039;s a biofilter for toxic metal removal.</description>
		<content:encoded><![CDATA[<p>I almost never fry anything (once a year, maybe), so bear with me.  The article piqued my curriosity but left me hanging.  It did not explain if the olive leaf extract was available yet, if it is added directly to the pan for frying or to the bottle of oil.  What particularly interested me was composting olive oil, especially that it&#8217;s a biofilter for toxic metal removal.</p>
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