4 Crucial Criteria For Choosing the Most Effective Ozonated Oil - Sacred

4 Crucial Criteria For Choosing the Most Effective Ozonated Oil

How to choose an effective ozonated oil? - Your Comprehensive Guide - The 4 Crucial Criteria

Ozonation of oils is a complex, slow and expensive process. That is why ozonated oils are quite expensive. There are currently a large number of products for sale under the name of ozonated oils or ozonated olive oils, but their effectiveness is not guaranteed at all.

The 4 crucial criteria

Here are the 4 crucial criteria to look for when investing in Ozonated Oils:

Density: Oils that haven't been ozonated enough remain liquid even after they are refrigerated. Fully ozonated oils have a viscous texture.

Color: Oils that haven't been ozonated enough preserve their natural color, such as different shades of green for olive oil. Fully ozonated oils should be transparent.

Smell: Ozonated oils have a very distinctive smell! This is an important indicator of proper ozonation.

Dark Glass Packaging: Look for dark glass containers to avoid the risk of BPA from plastic liners or plastic break-down over time. Dark glass offers optimal protection against light exposure, preserving the quality and potency of the oils for longer periods.

 

What makes our Ozonated Oils so special?

Besides of meeting the 4 crucial criteria mentioned above, let me tell you what is so special about our ozonated oils: 

  • Traditional Oils:

     We only use 100% cold-pressed, extra virgin olive oil from our beloved country! (Olive oil for now, later on Hemp oil from our beautiful Lebanon)

  • Cold ozone production:

    Some oils are ozonated with high heat machines and low quality oxygen. Our ozonation process is the Cold ozonation one, that preserves more of the oil's natural properties! 

  • Pure:

    No fillers, stabilizers, GMOs, preservatives or binders. Simple, safe and pure. No hidden ingredients.

Ozonated Oil in Lebanon at Sacred

Together with ozonation, the olive oil begins to lose its original color. This situation shows the saturation with oxygen of double bonds in unsaturated fatty acids. Highly ozonated oil is more transparent and viscous than olive oil

 
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