This food is usually adulterated and nobody tells you

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But also because it is produced in Italy... Apparently, the “agromafia” has a grip on the wine, olive oil, and cheese industries there, resulting in an explosion of “food crime.” (And, allegedly, this is the actual mafia.) Some estimates claim that 70% to 80% of the olive oil from Italy is adulterated. Although there are some attempts at detection going on, such as by the FDA, most of their findings never make it to the press… And, in most instances, violators aren’t prosecuted or even fined. Corporations always weasel out of these things simply by blaming their supplier... And the supplier in turn blames their supplier… And so on. According to author Tom Mueller, who has written a book and several articles on the topic: “‘Profits were comparable to cocaine trafficking, with none of the risks,’ one investigator told me.” And FDA officials are notoriously easy to bribe. Although there are over thirty scientific articles published on all manner of detection efforts, not many of them tested commercial samples. Most analytical reports merely used pre-adulterated samples – mixed themselves in known proportions – later coded, randomized, tested, and then decoded to verify the technique. The few articles that actually tested different commercial olive oil samples didn’t actually report their findings. There could be many reasons for this, but it is probably enough to say that modern scientists don’t want to make waves… Many (most?) scientists try to be good industry lap dogs so they can get future grants. After all, most scientists are paid, at least in part, by either corporations or foundations set up by corporations. So, thanks to the investigative reports of Tom Mueller and others, we know there is some degree of adulteration going on. But it would be nice to have a reliable number...somewhat of a statistical risk factor to help us decide if buying olive oil is worth the risk. At last, we’ve got a study from a public university in a democratic state that has a small olive oil industry to defend. In 2011, UC Davis in California published the only real piece of hard evidence that helps answer our question. And, of course, that question is: What percentage of olive oil on the shelves in stores today is actually adulterated? “A total of 134 samples were analyzed by the research team.” Really, as oils go, olive oil is not that bad. It contains about 80% oleic acid and only between 5% and 10% linoleic acid – it’s certainly on the lower end of the linoleic acid range. They tested 18 samples from 8 different brands – totaling 134 samples. They collected these from grocery stores such as Walmart, Safeway, and a few regional California stores I have never heard of (Ralph’s, Von’s, Raley’s, etc). For any “Rainman” out there who noticed that 18 × 8 = 144 and not 134, this is because one brand – Cobram Estate – was thinly stocked (only eight bottles available). They assembled a panel of taste-testers, but this matters little since taste is highly subjective. And it matters even less because the Californian testers would likely be biased on account of affiliation with local olive oil production. But, regardless, they determined that 73% of the samples didn’t taste quite right. More importantly, they used four different chemical–physical methods to test for six different olive oil properties. Two of these tests were done by collaborators in Australia. In the report they only discussed the two Australian tests. And 70% failed the “DAG test.” That number is strikingly similar to the percentage that failed the sensory test performed by the Californian taste testers. They actually calculated the correlation between the two… And the taste testers could predict the result of the DAG test with 65% accuracy, or essentially two-thirds of “being always right.” But is this something to worry about? And WTF does “DAG” even mean? This acronym stands for diacylglycerides (AKA diglycerides), which exist in small amounts. These are thought to exist only as a transient metabolite in the living olive, captured just as the oil presser dashes their hopes of becoming triglycerides. Basically, these are “almost triglycerides.” There are three positions on the glycerol backbone. And when olives are initially pressed, all diglycerides can be found with oleic acid in the 1 and the 2 positions. But over time or under the influence of heat, the fatty acids spontaneously hydrolyze… They will actually disconnect from the glycerol backbone and rejoin it at a random position. So olive oil extensively stored and/or heated would be expected to have more diglycerides connected with the fatty acids in the 1 and 3 positions. So the DAG test can say whether or not an olive oil should be considered “extra virgin”... But it cannot tell us anything definitive about whether or not it had been adulterated. And the other test discussed in this report, the “PPP” test, is even more useless in this regard. Results from the more definitive tests weren’t even published in this report – the report taken as “evidence” for olive oil adulteration by many bloggers. What probably happened was that they had mentally synthesized Tom Mueller’s findings with a presumption of what this report had actually determined. But the other tests actually were published – in this report published by the same people in 2010: This publication included the results from the other testing techniques they had used: The free fatty acid analysis, the peroxide value, the UV absorption, the stigmastadiene determination, the fatty acid profile, and the sterols profile. And the latter two tests in that list can give unambiguous proof of adulteration (or not). ➤ The sterols profile test determines which phytosterols are present. This can lead to a “dead giveaway” if brassicasterol is detected – because this phytosterol is made only by Brassica species. And that would prove that rapeseed oil (canola) has been added. ➤ The fatty acid profile can determine additions of between about 7% and 15%, depending on the oil added. (Hazelnut oil, for example, has a very similar fatty acid profile to olive oil, so it is harder to detect than others.) “There is no doubt that olive oil adulteration with hazelnut oil is one of the most difficult to detect due to their similar composition…” Which also means, by the way, that hazelnut oil isn’t all that bad. Although this is a seed oil, it contains about 80% oleic acid, 10% linoleic acid, and 6% palmitic acid. So what were the results of these two tests? Surprise! They found that these two test values were within range – or, that is, everything that couldn’t easily be explained by bad shipping technique or prolonged storage was in range: “If any of the samples were adulterated, it is most likely that the adulterant was refined olive oil rather than refined nut, seed, or vegetable oils. Unless the adulteration levels were very small, the failed samples would not have met the IOC/USDA standards for fatty acid profile and sterol profile if adulterated with refined nut, seed, or vegetable oils.” So, although the first UC Davis article induced internet shockwaves of sensational headlines trumpeting “70% Olive Oil Fake!!” and “Most Olive Oil Adulterated”... The actual chemical analysis implies that most olive oils are actually real. Or at the least, most are only minimally adulterated. If significant additions of any other oil had been added, the fatty acid ratio would have been unbalanced. And the sterol profile would have been unbalanced as well. This was not the case. That’s not to say the “agromafia” doesn’t exist. But, according to this study, it’s not messing with olive oil as badly as the Internet thinks it is... It seems that the fraudulent activity is more about quality than about adulteration. Regardless, I think you’d have to agree that most imported olive oil is old and not as good as what you’d get living near an olive grove. You can buy California olive oil online – and it is affordable. But coconut oil is even healthier. And it is so cheap that nobody can profit from adulterating it. (Adulterated coconut oil would be immediately obvious anyway, based on the iodine value and melting point alone.) ----Important Message---- Put a few drops of this on your member for an instant boost in size All men have to do is paint a little of this natural oil on their manhood… And once this oil comes into contact with the testicles, the Leydig cells start producing more testosterone… And then other important male hormones increase too. And before you know it, you are growing bigger and fatter “down there” right before her eyes… [Just paint it on and watch it grow…]( ---------- Daily Medical Discoveries is dedicated to uncovering secret, buried or censored studies that can help men live great lives to 120 and beyond. You are subscribed because you joined one of our lists by opting in. We never rent or share your email address. Daily Medical Discoveries is published by Calworth Glenford LLC which also publishes other affiliated companies. By giving us your email address, you consent for Daily Medical Discoveries and its affiliated companies to delivering you a healthy daily portion of email issues and advertisements. 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