Will Carbon 60 help with or cure my disease/ailment? What are the health benefits?
While the original University of Paris study yielded very exciting results regarding drastically increased longevity, Carbon 60 is still in the early research phase—particularly regarding its effect on human health. Currently the bulk of this research is being done by individuals studying a broad range of conditions and health effects, with the goal that the information gathered will eventually lead to larger scale controlled studies, and some firm answers on what this fascinating molecule can do. We appreciate your feedback during this phase of scientific discovery, as every bit of data collected will help guide the research where it’s most useful.
How much should I take?
Based on customer feedback, we suggest starting with one teaspoon per day (apx 5 ml), which can be taken with or without food.
How long will it keep?
When stored properly (kept in a cool, dark place), an unopened bottle of Carbon 60 olive oil has a shelf life of up to one year. Once opened, we recommend using within 30-60 days for maximum quality.
How should I store the oil? Should I keep it in the refrigerator?
To protect the product from degradation, we recommend storing the oil in a place where it is protected from both heat and light, such as a cupboard away from the stove or any other heat generating appliances. Do not refrigerate or freeze. While refrigeration or freezing is harmless, chilling the oil to this degree will cause it to congeal in an unappealing way. If this happens, simply bring the oil back to room temperature and it will return to its normal consistency.
What’s the difference between research grade and industrial Carbon 60?
We use an ultra-pure, solvent free grade of Carbon 60, otherwise known as research grade. Solvents (primarily one called Toluene) are used in the manufacturing process of all Carbon 60, however, in research grade Carbon 60 they are completely removed to undetectable levels through further processing (vacuum oven drying, specifically). Industrial grade Carbon 60, which many companies use because it is much cheaper, still contains Toluene or other solvents, as well as potentially dangerous levels of other nanoparticles, and is unfit for human consumption.
Why is this other company’s oil black?
There are many companies in the marketplace that put profit over integrity and the health of their customers by cutting corners. This commonly includes using an inferior, industrial grade Carbon 60 (a lower level of purity that contains dangerous contaminates), or simply adding 0.8 or 0.9 grams of Carbon 60 per liter of olive oil and claiming it all dissolved—an impossibility due to saturation curves. Some companies are skipping sterile filtration, using unproven mixing processes, or suspiciously sourced Carbon 60 that may not be what it claims. In the most troubling cases, some are even heating their olive oil to try to dissolve the Carbon 60 faster or get away with using less, destroying the polyphenols in the olive oil, and damaging the product to potentially hazardous levels. One simple indication of these extreme tactics is the color of the oil: fresh, quality Carbon 60 olive oil will have a pleasing purple color that ranges from pinkish-purple to lavender when a small quantity is viewed through a clear applicator (this color change occurs about halfway through the mixing process, proof of full saturation requires laboratory testing). Black oil can only result from inferior ingredients or an inferior process, and should not be consumed.
What does raw Carbon 60 taste like? What does Carbon 60 olive oil taste like?
Raw Carbon 60 initially has a flavor similar to charcoal, followed by a mild peppery taste that lingers for some time. Because our oil is fully saturated, and coupled with the already peppery taste of our high quality extra virgin olive oil, it can be a little intense on more sensitive palates. For this reason, many people choose to take the oil by dipping a bit of bread or drizzling on a salad.