So say studies from five European countries (Denmark, Finland, Germany, Italy, & Spain). So... what do your chips get cooked in? Random veggie concoction? Boiled pig? Canola oil? Olive oil? Recycled bitumen?
How brave are you feeling? (-:
It turns out that the usual oxidation-reducing suspects — the phenols — weren’t primarily responsible this time around, so it’s sheer olivey wonderfulness doing it?
Good news for dieters: “study shows that what you eat is just as important as how much you eat” so the key principle is to find a low-calorie chocolate? (-:
Also interesting, olive oil specifically protects against breast cancer. One presumes that it needn’t be physically emplaced?