If you’re thinking about your health, you’re probably concerned with cholesterol, monounsaturated fats, saturated fats, triglycerides, arterial inflammation. You are probably not concerned about the purity of your olive oil. We’ve all read the headlines about how good olive oil is for us and so we dutifully use it on our salads and cook with it. First, it was my honey that was not pure honey but cut with high fructose corn syrup. Now I learn that my olive oil is not pure olive oil but cut with other oils, some ok for you and some not. Even if the substituted oil is not bad for you, there is the concern for people with food allergies. My kids are allergic to tree nuts. What if they cut my olive oil with hazelnut oil? What if you’re allergic to peanuts and they cut your olive oil with peanut oil? There are many articles in the web concerning this latest travesty in our food production. I particularly like the article in Mark’s Daily Apple for his conciseness.
There are allergy concerns, of course, if the adulterant contains an allergen, like peanut oil. Owing to the similarity of its fatty acids to olive oil’s, hazelnut oil is another popular adulterant as well as a fairly common allergen, and one study even showed that people with hazelnut allergies could identify olive oil spiked with hazelnut oil because they suffered symptoms after eating it.
Another health issue that can arise from using adulterated olive oil is the one caused by excessive intake of omega-6 fats from the soybean, sunflower, safflower, canola, or any other cheap high-PUFA oil being added: generation of inflammatory eicosanoids, systemic inflammation, and oxidized blood lipids. Luckily, the fridge test is sufficient to ferret out PUFA-rich “olive oil” and prevent this from harming you.
Depending on the source and age of the adulterants (year old soybean oil, five month canola, etc), the once robust polyphenol profile of the starter extra virgin olive oil will have been severely diluted. And since the healthful, anti-inflammatory effects of olive oil can mostly be attributed to the polyphenols, olive oil adulterated with inferior, polyphenol-less oils will be less stable, more rancid, and more prone to oxidation. Oxidized oils are not very good for us; here’s why.
Read more: http://www.marksdailyapple.com/is-your-olive-oil-really-olive-oil/#ixzz2PapWHREI
Stay tuned as I conduct my own fridge test on three brands of Olive Oils! Here is the before picture! While you wait for the results, check out Truth in Olive Oil
Here is Part 2 – THE TEST! The results are in!
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