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The procedure of cold pressing takes far more efforts than “cooking” out oil from its original fruit. Higher temperatures denaturate the substances, open the structures for unwanted influences such as oxydation, but by far not limited to this. The result is practically worthless.
Low temperature, “cold pressing”, result in smaller amounts of oil. The lower the temperature during the pressing is, the more substances inside the liquid remain unchanged, providing us with all the substances the human body needs to stay healthy. Besides this, the taste of the oil is destroyed by high temperatures.
The entire range of rare, carefully produced foxmill oils will be up soon!
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