VIRGIN OLIVE OIL SCANDAL!
Have you seen the recent warnings about our available olive oils? If you’re enjoying it for it many health benefits you might want to do your own research about just what we’re getting when we buy “cold pressed, extra virgin olive oil” in our supermarkets.
Is your “extra virgin” oil even a “virgin” at all?
Recent research has discovered that much if not most of the olive oils in your local supermarket and gourmet food stores have been adulterated, mislabeled, are stale or even rancid!
The University of California discovered that 69% of all store-bought extra virgin olive oils they tested are not what they seem, including famous brands whose names you’d recognize immediately.
The New York Times recently published an explosive article entitled “Extra Virgin Suicide.” It reports that much of the olive oil sold in your local supermarket is adulterated with cheap soybean and other inferior oils. That’s very disturbing because most soy oil comes from genetically modified soybeans.
NBC News reports that “fake olive oil is rampant.”
CBS News adds: “Consumers who think they’re buying one of the healthiest foods on the planet often get something very different.”
“American grocery stores are awash in cheap, fake ‘extra virgins,” confirms The Wall Street Journal.
A feature story on ABC’s Good Morning America was headlined, “Olive Oil Fraud Rampant.”
Here’s the good news!
There are exquisitely flavorful extra virgin olive oils available in America independently certified to be 100% pure extra virgin.
Consume Your Extra Virgin Olive Oil within Six Months after It’s Pressed
Freshness is critical for -all those wonderful health benefits! A recent study conducted at Italy’s University of Foggia on several varieties of Italian extra virgin olive oil, found that its precious polyphenols decrease by about 40 percent after six months of storage. In other words, if you want to enjoy the marvelous health benefits of extra virgin olive oil, you should secure and consume your oil within the six-month window after it’s pressed.
OLIVE OIL NUTRITION
The big problem for those of us in America is that only a tiny trickle of fresh-pressed extra virgin olive oil ever makes it to our shores. Because Extra Virgin Olive oil is a heavy item to ship, virtually all imported oils are sent here by slow cargo boats and are already more than six months old before you can even buy them, often resulting in dull-tasting, substandard oil. This is why almost all bottles on store shelves do not have a production or harvest date stamped on their labels. Some give you a “best used by” date, but not the harvest date because they don’t want you to know how old the oil is!
Yet without that harvest date, you have no way of knowing if you’re paying good money for a substandard, stale oil that’s beyond the critical six-month window of maximum flavor and nutrition.
What can you do? How can you purchase extra virgin olive oil that is independently certified to be both fresh and 100 percent pure and authentic? It’s been difficult if not impossible for American shoppers to get a satisfactory answer to these questions until now.
More Good News!
Amazing Health Benefits of Extra Virgin Olive Oil
- Scientific studies have shown that authentic extra-virgin olive oil lowers “bad” cholesterol and cuts your risk of heart disease and stroke.
- It helps protect against cancer, especially cancer of the breast, prostate, and colon.
- It’s a godsend for arthritis sufferers because it can cool inflammation and ease joint pain without any side effects.
- It has been shown to lower blood pressure
- May reduce your risk of diabetes and even help reduce the risk of Alzheimer’s disease
- It enables the calcium in your food to be better absorbed into your bones – good way to avoid osteoporosis
- It is loaded with powerful disease-fighting antioxidants which support your immune system and help it protect every organ of your body against disease
Oils Ain’t Oils!