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 Majority of Olive Oil Is Adulterated
When it comes to olive oil, tests reveal anywhere from 60 to 90 percent of the olive oils sold in American grocery stores and restaurants are adulterated with cheap, oxidized, omega-6 vegetable oils, such as sunflower oil or peanut oil, or non-human grade olive oils, which are harmful to health in a number of ways.5
Even “extra virgin” olive oil is often diluted with other less expensive oils, including hazelnut, soybean, corn, sunflower, palm, sesame, grape seed and/or walnut. These added oils will not be listed on the label, nor will most people be able to discern that their olive oil is not 100 percent pure.
Chances are, you’ve been eating poor-quality olive oil so long — or you’ve never tasted a pure, high-quality olive oil to begin with — you don’t even realize there’s something wrong with it.
In recent years, the industry-wide corruption has prompted class action lawsuits against several olive oil companies. For example, in March 2014, a suit was filed against a company selling a product labeled “pure olive oil” that was actually olive pomace oil.
Olive pomace is the solid residue left over from traditional olive oil production, which is then treated with chemical solvents (often hexane) and extremely high temperatures to extract oil that’s typically blended into other low quality olive oils to add flavor.6
In December, 2015, Italian authorities also shut down a massive fraud ring in Puglia, involving 12 different olive oil companies.7
Time to Rethink Italian Quality
Italy is world-famous for its high-quality extra virgin olive oil, but it would be a mistake to think that just because an olive oil comes from Italy it must be authentic and high-quality. As explained by Olmsted, most of the olive oil exported from Italy is not their best product.
Italy does not produce enough extra virgin olive oil to meet even its own domestic demand, so very little of its highest quality oil ever leaves the country.
Also, just because it comes from Italy does not mean it was grown and made there, because Italy is also the world’s largest importer of olive oil. They buy oil from several countries, including Tunisia, Syria, Morocco and Spain, which is then blended, bottled and exported.
A label that says “bottled in Italy” is technically true, but it says nothing about where the olives were grown or pressed, or whether it’s been mixed with other oils.
‘Use By’ and ‘Sell By’ Dates Are Meaningless
Unfortunately, the “use by” or “sell by” date on the bottle really does not mean a whole lot, as there’s no regulation assuring that the oil will remain of high quality until that date.
The date you really want to know is the “pressed on” date or “harvest” date, which are essentially the same thing because olives go bad almost immediately after being picked.
They’re pressed into olive oil basically the same day they’re harvested. High-quality olive oil is pressed within a couple of hours of picking. Poorer quality olive oils may be pressed 10 hours after the olives are picked. Ideally the oil should be pressed in under an hour but certainly within a few hours.
Also, “harvest” date, should be less than 6 months old when you use it. Unfortunately, few olive oils actually provide a harvest date. As for olive oil in restaurants, more often than not, the olive oil served for bread dipping is typically of very poor quality and is best avoided.
How to Identify Defective Olive Oil
How can you tell superior olive oil from an inferior one, or whether or not your olive oil has gone bad? Here are four tell-tale signs to look out for:
1.Rancidity. If it smells like crayons or putty, tastes like rancid nuts and/or has a greasy mouthfeel, your oil is rancid and should not be used.
2.Fusty flavor. “Fusty” oil occurs when olives sit too long before they’re milled, leading to fermentation in the absence of oxygen. Fusty flavors are incredibly common in olive oil, so many simply think it’s normal. However, your olive oil should not have a fermented smell to it, reminiscent of sweaty socks or swampy vegetation.
To help you discern this particular flavor, look through a batch of Kalamata olives and find one that is brown and mushy, rather than purple or maroon-black and firm. The flavor of the brown, mushy one is the flavor of fusty.
3.Moldy flavor. If your olive oil tastes dusty or musty, it’s probably because it was made from moldy olives, another occasional olive oil defect.
4.Wine or vinegar flavor. If your olive oil tastes like it has undertones of wine and vinegar (or even nail polish), it’s probably because the olives underwent fermentation with oxygen, leading to this sharp, undesirable flavor.
Three years ago, the Dr. Oz Show featured a segment on the olive oil “fridge test,” suggesting you can tell your extra virgin olive oil is pure if it solidifies in the fridge. However, tests by the U.S. Davis Olive Center prove this to be a highly unreliable way to detect olive oil purity.
In fact, the Olive Center researchers refrigerated seven samples of oil and found that none of them congealed after 60 hours in the fridge. While some had areas that had hardened, due to the varying levels of saturated fats in the oil, none solidified completely. So, save yourself the effort and avoid using this test.
Other Meaningless Label Terms
Besides “use by” and “sell by” dates, which have no bearing on quality since such dates are unregulated, other terms found on olive oil labels that are completely meaningless include “cold pressed” or “first press.” They’re effective marketing strategies, evoking feelings of old world dining and romance, but they’re obsolete and meaningless when it comes to oil quality.
Olive Source has a page about obsolete and unregulated terms used by the olive oil industry.11 A prime example is their use of the term “cold pressed.” Cold pressed refers to the time when oil was made using hydraulic presses, and there was a distinction between the first (cold) press and the second (hot) press, but that process is outdated.12
Today, most extra virgin olive oil is made in centrifuges. According to Olive Source, “If anything, the term “first press” on a label should be a warning signal, rather than a sign of quality.”
Terms that are actually meaningful are “early harvest” or “fall harvest” (they’re interchangeable). Early harvest olives (harvested in the fall) are green because they’re not fully ripe, have slightly less oil and are more bitter because they’re higher in polyphenols compared to olives harvested in late winter, which are black. Early harvest olives are more expensive because it takes more of them to make a bottle of oil, but the oil has a longer shelf life and is more nutritious due to the higher antioxidant content.
Tips and Guidelines for Finding the Real Deal
For more information about olive oil — how it’s made and what constitutes extra-virgin olive oil, please listen to the full interview with Olmsted, or read through the transcript, as he goes into details about pressing, grading and testing. In his book, “Fake Food, Real Food,” he also explains how to make your own.
I just happen to grow olive trees on my property, so I will probably start making my own freshly pressed olive oil. Below is a summary of various tips gathered from experts about how to find the best quality olive oil. You can also find more information on Mueller’s website, Truth in Olive Oil.13
|Harvest date: Insist on a harvest date, and try to purchase oils only from the current year’s harvest. Look for “early harvest” or “fall harvest.”||Storage and tasting: Find a seller who stores the oil in clean, temperature-controlled stainless steel containers topped with an inert gas such as nitrogen to keep oxygen at bay, and bottles it as they sell it; ask to taste it before buying.|
|Color and flavor: According to Guy Campanile, an olive oil producer, genuine, high-quality extra virgin olive oil has an almost luminescent green color.14
However, good oils come in all shades, from luminescent green to gold to pale straw, so color should not be a deal-breaker.
The oil should smell and taste fresh and fruity, with other descriptors including grassy, apple, green banana, herbaceous, bitter or spicy (spiciness is indicative of healthy antioxidants).
Avoid flavors such as moldy, cooked, greasy, meaty, metallic or resembling cardboard.
|Bottles: If buying pre-bottled oil, favor bottles or containers that protect against light; darkened glass, stainless steel or even clear glass enclosed in cardboard are good options. Ideally, buy only what you can use up in six weeks.|
|Labeling terms: Ensure that your oil is labeled “extra virgin,” since other categories — “pure” or “light” oil, “olive oil” and “olive pomace oil” — have undergone chemical processing.
Some terms commonly used on olive oil labels are meaningless, such as “first pressed” and “cold pressed.”
Since most extra virgin olive oil is now made with centrifuges, it isn’t “pressed” at all, and true extra virgin oil comes exclusively from the first processing of the olive paste.
|Quality seals: Producer organizations such as the California Olive Oil Council and the Australian Olive Association require olive oil to meet quality standards that are stricter than the minimal USDA standards.
Other seals may not offer such assurance. Of course, finding “USDA certified organic” is a bonus, but not the only consideration.
Though not always a guarantee of quality, PDO (protected designation of origin) and PGI (protected geographical indication) status should inspire some confidence.
|Storage and use: Keep your olive oil in a cool and dark place, and replace the cap or cork immediately after each pour. Never let it sit exposed to air.||Prolonging freshness: To slow oxidation, try adding one drop of astaxanthin to the bottle. Astaxanthin is red, so it will tint your olive oil.
As the olive oil starts to pale, you know it’s time to throw it away.
A quick note from our founder-
Over the past year, my friend Dave at PaleoHacks has been working on a secret cookbook with world-renowned Le Cordon Bleu chef Peter Servold.
Well, today this new this new incredible Paleo Cookbook is finally available to be shipped right to your door for FREE
That's right -- as a special launch promotion, we're offering our brand new Paleo fat loss cookbook to you for free (Chef Pete lost 60 lbs using these recipes!) -- All you have to do is just cover a small shipping cost (international shipping is a bit more).
Get your FREE copy of Paleo Eats Here. (Grab this today, because we only ordered a small batch of these cookbooks for this freebie promotion, and they will sell out FAST!)
In April, 2009, researchers stunned the medical community when they reported chronic inflammation as the root cause of several major diseases.
See, every year 610,000 people in the U.S. die of heart disease. Cancer claims another 584,000...stroke 130,000...Alzheimer's disease nearly 85,000 — and the list goes on.
Truth is, we now know... chronic inflammation is responsible for 7 out of the top 10 leading causes of death in the United States! Hundreds of studies and scientific reviews prove it.
Fortunately, newer research shows you can prevent-even reverse-most major diseases by "turning off" inflammation. And in our new book, we show you how to do just that.
If you or a loved one is suffering from a debilitating condition-and you"re not sure what the culprit is-now's the time to find out...while you can still do something about it!
--> Grab your FREE copy of this groundbreaking soft cover book today (while supplies still last.)
To begin, I apologize for the dark nature of today's email.
However I promise what you'll discover today will be completely worth it.
Imagine a rotting corpse draped over your body from head to toe...
...suffocating tissue, restricting blood flow, damaging joints and infecting your healthy cells.
Shockingly, that nightmare is a reality for most:
64% of women and 74% of men carry too much body fat according to the National Institutes of Health.
It's choking their organs, assaulting their metabolism and sucking their energy dry.
But here's the worst part:
For most, this bodyfat has become "calorie-resistant":
It's completely unaffected by even the strictest diets... and most intense exercises.
This zombie fat is essentially... "dead tissue".
That's important for those who have 10, 25 or 50 or more pounds to lose...
AND for those who aren't technically overweight, but have what's called "pocket obesity"...
...unsightly patches of fat that cling to specific places, like:
just above your hips, lower belly, where your butt and legs meet... and even arms, neck and face.
However, there's good news:
Obesity researchers have now discovered a "metabolic jumper cable":
It jolts dead bodyfat back to life.
This allows your metabolism to burn it as calories and re-energize your entire body.
First though, here's the #1 reason why bodyfat becomes calorie-resistant:
It lacks blood flow. This has 3 effects:
- Not enough oxygen or nutrients reach fat cells, so they become unresponsive..
- Released fat can't be sent to other tissues to be burned, so fat cells suck it back in...
- 3) Metabolic hormones carrying the "burn calories" message don't reach the fat cell...
All this means one thing:
Your body can't transform into energy, the 135,000+ of calories the average person stores as fat!
You become a metabolic zombie: NO energy to think. NO energy to move. NO energy to motivate.
Update: calorie-resistant bodyfat can be now removed...
The discovery of this "metabolic jumper cable" can now reverse this process:
- It wakes up un-responsive bodyfat with a powerful calorie-burning hormonal jolt....
- It pops open fat cells, sucks out the fat, sending it off before its yanked back in...
- It shuttles fat to your brain, heart, lungs, kidneys - even your bones - to be burned as energy.
Not only do those layers of "zombie fat" start coming off, but your entire body just works better.
Plus, as your whole body burns more calories, those patches of pocket obesity whittle away.
This "metabolic jumper cable" isn't any exercise, machine or pill.
It's a little-known, calorie-burning hormone we all have... just waiting for the right spark to come alive.
It's not thyroid, leptin, ghrelin, insulin, adiponectin, HGH or any other "fat loss" hormone you may know.
And on this next page, you'll find out precisely how to unleash its calorie-burning power:
PS - Studies show that not only can healthy levels of this powerful calorie-burning hormone devour bodyfat and fortify soft muscle, but it can also reduce your risk of diabetes by 53.7%, a heart attack by 83.3% and stroke by 51.4%. Here's more of the scientific proof...
I bet you can’t guess which muscle in your body is the #1 muscle that eliminates joint and back pain, anxiety and looking fat.
This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
If this “hidden” most powerful primal muscle is healthy, we are healthy.
d) Hip Flexors
Take the quiz above and see if you got the correct answer!
P.S. Make sure you check out the next page to get to know the 10 simple moves that will bring vitality back into your life!
If you haven't heard of Claude Davis yet do yourself a huge favor and watch this video. He's going to be the talk of 2016.
One of the smartest guys I ever had the pleasure of meeting, Claude set-up a unique system that changed his life forever.
I already tried it myself and let me tell... you I was completely blown away... His surprising tactics could make your life easier and give you the peace of mind you deserve.
Don't just take my word for it... watch his short video and decide for yourself.
Is Bread Really the Staff of Life… or the Stuff of Disease?
For most us, there are few foods more comforting than bread.
Fluffy biscuits, crusty baguettes, flaky croissants… even a simple slice of toast topped with melted butter can taste like heaven.
And that smell… few scents are quite as pleasant as fresh bread baking in the oven.
But there is a lot of confusion as to where bread fits into a healthy diet.
The Bible practically commands followers to eat it: “Give us this day our daily bread…” The government put it at the base of the food pyramid. And for centuries, it has been called “the staff of life.”
Of course, there are some who disagree…
Well-known cardiologist, Dr. William Davis, calls wheat “the perfect chronic poison.”
And for a poison, we sure eat lots of it…
The average American consumes 55 pounds of wheat flour every year, making refined flour the #1 source of calories in the American Diet – a situation that nutrition expert Chris Kresser describes as, “a public health catastrophe.”
So, what is the truth about bread and wheat?
- Is it the perfect poison… or an essential daily food?
- Is “gluten-free” bread better for you than regular bread?
- And can you still eat bread… while maintaining a lean body and optimal health?
The answers to these questions may surprise you!
Be sure to read #5 – the biggest surprise of all!
Recently, Doctor of Naturopathy, weight-loss expert and best-selling Amazon author Liz Swann Miller, creator of the Red Smoothie Detox Factor, revealed 2 of the secrets to easy, steady weight loss. Secrets the big food corporations do their best to hide from us.
Secret #1: Enjoy real food. Don’t fall for the lie that you have to deprive yourself to lose weight.
Secret #2: stop eating out. You will automatically eat less without even noticing.
Then start detoxing your body with tasty, nourishing smoothies that are just as easy on your wallet as they are easy to make.
Because a single day of enjoying Liz’ smoothies demonstrated the radical power of her superfood-packed red smoothies to make me feel incredibly good.
Now prepare yourself for one of the biggest weight loss secrets there is. A secret that, when you use it properly, can transform your body and your health.
You probably know most of us eat too much processed food. What you may not know is that it’s full of toxic chemicals and substandard, dirt-cheap ingredients designed to make you eat more…and force you to gain weight.
Here’s how it works.
“That stuff is just a lot of calories your body can’t use,” Liz told me, “Some are poison. And all these foods are stripped of the anti-oxidants and anti-inflammatories that help your body detox. The result? Your body expends huge amounts of calories to eliminate some toxins—the rest, it stores in your fat to protect you. This is why most people are hungry all the time. They’re not getting energy they need.”
“So… what’s going on with me? Why am I losing weight but not going hungry?”
Liz paused, then dropped the bombshell.
Your body is designed to burn fat. You just have to let it.
“What? I thought we were designed to store fat?!?” We were Skyping and I was practically shouting. Then I heard Liz say…
What good is a fat reserve if you can’t burn it?
Liz continued: “You’re drinking smoothies packed with phytonutrients, anti-oxidants and anti-inflammatories that pull toxins out of you like a tractor beam. Allowing your body to burn those toxin-filled fat stores… and releasing tremendous amounts of stored energy.”
So that’s why I’m losing weight without going hungry.
Watch Liz’ free presentation. It’s packed with revolutionary weight loss information—information that works. Because it’s based on how nature.
Click the button only if you want to wear smaller clothes, breathe easier, move more freely and just plain feel better.
- Which calories help you lose weight…and which ones help you gain it…
- The “diet” foods…some of them vegetables…that lead to weight gain and diabetes…
- The “low-fat” foods that can dramatically increase your risk of cancer.
- And the superfoods that rescue your body from this assault by detoxing you…
Revitalizing your metabolism so you can Shed pounds as well as toxins, renew your body and reset your internal clock by up to 7 years.
Because until now, the Red Smoothie Detox Factor has been available only to Liz’ private clients. But now that she’s perfected it to work for almost everyone, almost every time, Liz is sharing it with rest of us so we can feel better and look better.
Get Red Smoothie Detox Factor before the price goes back up.
Because Liz offers a ridiculously good guarantee. You have 60 days to decide you love the Red Smoothie Detox Factor. If you don’t love it—for any reason, or even no reason at all —Liz will refund your money. 100%. No questions asked.
Sponsored Health Resources
In the years that I've been working on this website project I've come across some amazing resources by some very special people. I'd like to share them with you here.
NOTE: I update these links often so please check back to see what's new!
1) Everyone knows green smoothies are healthy right? Have you heard of a “red” smoothie? If not, check out this story…
2) Forget what you've read about 10-day lemonade cleanses, 7-day detoxes with green juices and Gwyneth's gruel. All you need to do, and this is perfect for Saturday or or anytime really, is a simple 1-day cleanse.
3) This “hidden survival muscle” in your body will boost your energy levels, immune system, sexual function, strength and athletic performance when unlocked.
4) I thought it was virtually impossible for a website to be able to tell me anything even a little bit insightful after only submitting my name and date of birth... I was wrong!
5) Turmeric is amazing. The problem is - It's hard to absorb!
6) Wonder why your stomach still sticks out even though you're hammering the core exercises every day? It's a common myth that bulging belly is due to weak abdominal muscles.
7) Even if you're the most active of athletes, you may still suffer from tight hip flexors due to the amount of time you spend each day planted to a chair.
Enjoy! Let me know how these work out for you. And if you run across anything I've missed please let me know.