Don’t Use These Oils

'When you buy a “cold pressed” cooking oil, do you assume that the seeds were pressed safely at a cool temperature to protect the oil from rancidity, trans fats, and other toxic processing chemicals?
Unfortunately, this couldn’t be further from the truth!


Modern cold pressing heats the oil multiple times to staggering temperatures, rendering most oils rancid.


Additionally, unrefined oils are so delicate that even just one photon of daylight will trigger a chain reaction of free radical damage that creates trans fats and other by-products that experts believe to be even more harmful than trans fats!



“How can they sell cooking oils in clear plastic bottles that are exposed to the light?” you may ask.
Well, they shouldn’t— but they do!'


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The new snake oil --Think your olive oil is extra-virgin? Think again, says a new book uncorking the food world’s biggest scam

FAKE OLIVE OIL IS BAD FOR YOUR HEALTH; REAL OLIVE OIL IS GOOD FOR YOUR HEALTH!

What Olive Oils to Buy… and Avoid

In the UC Davis study, these brands failed to meet extra-virgin olive oil standards:

• Bertolli
• Carapelli
• Colavita
• Filippo Berio
• Mazzola
• Mezzetta
• Newman’s Own
• Pompeian
• Rachel Ray
• Safeway
• Star
• Whole Foods

In the same study, these olive oils met the extra-virgin standards:

• Corto Olive
• California Olive Ranch
• Kirkland Organic
• Lucero (Ascolano)
• McEvoy Ranch Organic

Source: Olive Oil Scam Revealed

'And you thought Halliburton was corrupt. Now check out that other oil industry — the olive oil industry. That business is among the most crooked, most rife with fraud of any in the food world. Bottom line: Everything you know about olive oil is wrong. 

It’s apparently so bad, you can’t even be sure that you’re getting actual olive oil inside your bottle of olive oil. The surprising truth is laid bare in the book “Extra Virginity: The Sublime and Scandalous World of Olive Oil” by Tom Mueller, released this month. 

The author, an American now living in Italy, spent months investigating the oil biz, which has had problems with corruption going back to the very first written mention of the foodstuff — a 24th-century B.C. cuneiform tablet that notes the king’s fraud squad was checking on olive mills.'

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The Great Extra Virgin Olive Oil Hoax

 

'Scientists at UC Davis went shopping at local supermarkets and brought back 14 of the country’s most popular imported brands to their labs for analysis. Incredibly, they found that 69% of the imported extra virgin olive oils they tested were fake, adulterated, stale, or so subpar that they failed to meet international and USDA standards for being labeled “extra virgin.” For years, articles in the New York Times, the Wall Street Journal, USA Today, the New Yorker magazine, and other publications have repeatedly warned about adulterated olive oils being shipped to America. A National Public Radio report called olive oil fraud “rampant.” '

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New Warning About Olive Oil

By Dr Mercola


'A common question that many people have is whether or not food should be eaten uncooked. I personally believe that consuming a majority of your food uncooked is a cornerstone of optimal health.

'Typically, the less processed and heat-treated the food is, the more nutritious and healthier it is going to be.

Nevertheless, most people prefer to cook their food, at least occasionally. When you do, you're going to cook with some form of oil.

The question is, what's the best, healthiest type of oil to use when cooking?

Dr. Rudi Moerck has studied oils for a long time, and offers some intriguing insights in this interview.'

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Olive Oil Fraud Rampant

'Another reason why you can't trust extra virgin olive oil is exemplified by a problem that manifested last year, and may turn out to be the biggest food fraud of the 20th Century. Despite the fact that details of this scandal have been published in Merum, a Swiss-German magazine, and in Italian journals such as Agra Trade, and the newspaper Gazzetta del Mezzogiorno, this information has been successfully suppressed and is known to only a handful. Investigators are gathering evidence indicating that the biggest olive oil brands in Italy have for years been systematically diluting their extra virgin olive oil with cheap, highly-refined hazelnut oil imported from Turkey.

'International arrest warrants have been issued and so far documents indicate that at least ten thousand tons of hazelnut oil are involved. As much as 20% hazelnut oil can be added to olive oil and still be undetectable to the consumer. In fact olive oil labeled "Italian" often comes from Turkey, Tunisia, Morocco, Spain, and Greece. Considering what has happened in Europe, where there are strict regulations, imagine what can happen in California where there are no regulations. Apparently, more oil is "produced" in California than there are olives available.'


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