J3c>Don't assume when you are buying that $5.00 quart bottle J3c> of olive oil that it is olive oil you are getting.
Could you please quote your source for that information? Everything that I have read is in direct contradiction to what you have stated. -- Best regards, Solar Solar Sorry if what I posted contradicts your previous reading. My intention was not to start a lengthy off topic debate nor to prove my statements. They are based mostly on conversations with organic olive growers and a second hand conversation with an oil bottling company employee of 40 years. That conversation went something like Q."How do you sell olive oil at such cheap prices?" A. "Easy. They tell us what they want to sell the oil for and we blend accordingly. We've always done it that way." This is of course hearsay, but consistent with what I have heard elsewhere. I have a rather long and copyrighted health article from 1998 that goes into this in some detail. If anyone wants it I will be happy to email it to them. I just did a web search and below are two of the things that came up. There are far fewer than I would have expected (for the U.S.), probably because no one is minding the store and the tests needed to determine purity are very difficult and expensive. Sorry for the rather long off topic reply, but I think the information is important and folks should research it for themselves and make up their own minds. /Jon http://www.elenigourmet.com/fool's_gold.htm#FDA Above link includes following quote: In 1995, the Food and Drug Administration (FDA) testing olive oils for purity, conducted a study. Only 4 per cent of the 73 brands of olive oils tested proved to be pure olive oil. Most products were adulterated with vegetable oils, which have been shown to cause, not prevent heart disease. Oils such as canola, corn, cottonseed and soy oils were used with as little as only 10% olive oil in some products. http://www.naturodoc.com/library/News/olive_oil_scandal.htm Includes the following quote: Another reason why you can't trust extra-virgin olive oil is exemplified by a problem that manifested last year, and may turn out to be the biggest food fraud of the twentieth century. Despite the fact that details of this scandal have been published in Merum, a Swiss-German magazine, in Italian journals such as Agra Trade, and the newspaper Gazzetta del Mezzogiorno, this information has been successfully suppressed and is known to only a handful. Investigators are gathering evidence indicating that the biggest olive oil brands in Italy -- Bertolli, Sasso, and Cirio -- have for years been systematically diluting their extra-virgin olive oil with cheap, highly refined hazelnut oil imported from Turkey. International arrest warrants have been issued, and so far, documents indicate that at least ten thousand tons of hazelnut oil are involved. As much as 20 percent hazelnut oil may be added to olive oil and still be undetectable to the consumer. In fact, olive oil labeled "Italian" often comes from Turkey, Tunisia, Morocco, Spain, and Greece. Considering what has happened in Europe, where there are strict regulations, imagine what can happen in California where there are no regulations. Apparently, more oil is "produced" in California than there are olives available. The truth is that most of the extra-virgin olive oil on the market does not supply all the nutritional value and health-giving properties that we have a right to expect from olive oil. -- The silver-list is a moderated forum for discussion of colloidal silver. To join or quit silver-list or silver-digest send an e-mail message to: [email protected] -or- [email protected] with the word subscribe or unsubscribe in the SUBJECT line. To post, address your message to: [email protected] Silver-list archive: http://escribe.com/health/thesilverlist/index.html List maintainer: Mike Devour <[email protected]>
