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While I would like nothing more than to have the ACC paper echo my hard and fast no oil plant based approach, you can appreciate the conflicts of some of the authors resulting in compromise and in brutal editing, not surprising in a committee authored article.
http://books.google.com/books?id=WDjZpJXEQwkC&pg=PT75 wrote:This time, he added to the list. He had forgotten, he said, to mention that he was consuming "heart healthy" olive oil at every lunch and dinner and in salads.
It was what they call a Eureka moment. Immediately, I advised him to give up the olive oil. He did—and within seven weeks, his angina had completely disappeared.
Selling fake olive oil isn’t a pauper’s scheme. Last year, high-quality olive oil was selling for as much as $50 a gallon while fake products cost only $7 to make, a 60 Minutes segment noted. “The profit margin can be three times better than cocaine,” journalist Tom Mueller said during the show.
At the moment, the world of olive oil is a confusing place, with numbers skyrocketing. Global consumption doubled in 2015 to a record 3,295,911 tons, an increase of 73% over the last 25 years. At the same time, cases of fraud and counterfeiting have multiplied to an estimated €16 billion in revenues last year - and that's just in Italy.
It was discovered that 7 of the biggest olive oil makers in the USA mix their olive oil with cheap oils to get more profits. About 70% of olive oil sold in U.S. stores is fake (as in Canada, as we buy from the same sources) cut with cheaper, inferior oils like canola and sunflower oil.
Journalist Tom Mueller, who has researched the industry, estimates that half the oil sold as extra-virgin in Italy and 75-80 percent of the oil sold in the U.S. does not meet the legal grades for extra-virgin oil.
That there is a problem was not in dispute. Figures released at the Workshop on Olive Oil Authentication, held in Madrid June 10-11, show that one in four olive oils sampled in Spain, and nearly one in three in Canada, failed recent official fraud tests.
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