Is Your Olive Oil Fake?


By Dr. Mercola Consumption of olive oil has increased more than 10-fold in the U.S. over the past 35 years, from 29 metric tons (MT) in 1980 to 327 MT in 2015.1 The popularity of the Mediterranean diet has made olive oil a $16 billion-a-year industry. Unfortunately, this popularity has also led to fraud and corruption.2,3 In his book, “Real Food/Fake Food,” Larry Olmsted, an investigative journalist and food critic, reveals the dark side of this otherwise healthy food. Olives and olive oil are well-known for their many health benefits, especially for your heart,4 but using adulterated olive oil will hardly do your health any favors. In general, people believe the U.S. Food and Drug Administration (FDA) is policing and regulating food fraud, but that’s actually not the case. Its primary focus is making sure the ingredient label is accurate and tracking food-related disease outbreaks. The FDA does little in terms of preventing illegally adulterated foods from being sold. Vast Majo
http://articles.mercola.com/sites/articles/archive/2016/12/17/fake-olive-oil.aspx

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