Just over two years ago we reported on a scientific study that found that all leading brands of olive oil on U.S. grocery store shelves tested high for pesticides. Since that time we have recommended that consumers use ‘organic’ olive oil only. When it comes to olive oil, consider switching to organic-only.
“That extra-virgin olive oil you use on salads has probably been cut with soybean or sunflower oil, plus a bunch of chemicals…
Labels such as “extra-virgin” and “virgin” often mean nothing more than a $2 mark-up. Most of us have never actually tasted real olive oil…
Fake olive oil has killed people. The most famous example: In 1981, more than 20,000 people suffered mass food poisoning in Spain. About 800 people died, and olive oil mixed with aniline, a toxic chemical used in making plastic, was blamed.
In 1983, the World Health organization named the outbreak “toxic oil syndrome,” but subsequent investigations pointed to a different contaminant and a different food — pesticides used on tomatoes from Almeria.
Some of the most common additives to olive oil are soybean and peanut oils, which can prove fatal to anyone allergic — and you’ll never see those ingredients on a label…
Beware, too, of olive oil labeled “pure” — that can mean the oil is the lowest grade possible.
Source: “Real Food Fake Food,” author Larry Olmsted; Everything we love to eat is a scam, New York Post
Chemical Free Life 