Cheap Olive Oil Is Not Olive Oil. Here's Why.
The food industry is our inevitable companion throughout our life.
The industry is creating new products, improving technology and very successfully brainwashing us.
Actually, the last is not necessary because we don't use our brain when deciding what to fill our stomach with. We are definitely using something else, otherwise we could never enjoy a mixture of fried sugar, phosphoric acid, corn syrup, caffeine and glycerin.
Every month, thousands of people google "cheap olive oil", "good cheap olive oil", "cheap extra virgin olive oil" and other searches.
Sometimes they even search "the best cheap olive oil". Why? To get the best cheap cancer in 10 years?
Maybe we think something like this: “Olive oil for 6 euros is good; anything that is more expensive is perhaps a little better, but I don’t want to overpay ”.
Just like buying a camera: “20 megapixels is enough for me, I don’t want to overpay”.
That’s not correct. The price of olive oil does not correlate linearly with its health benefits.
Yes, starting from a certain level this is exactly how it works: the more expensive, the better.
And yes, olive oil for 18 euros is better than olive oil for 12 euros.
But what you are buying for less than 12 euros per liter is not just “less healhy”.
It's not olive oil at all, it is poison!
And the saddest thing is that it is a delayed-acting poison, quietly kiling us from the inside for many years.
Like many another things we enjoy every day.
You know, olive oil is not that vital and nobody dies because of its absence.
So it's better to live without it or buying it less often than consuming carcinogens.
“Front-end loaders dump the pomace into a large hopper, from which it moves into a steel tube heated by the furnaces, that rotates slowly until most of the moisture in the pomace has evaporated. The dried pomace is transferred into tall silos and drenched with hexane, an industrial solvent. After the residual oil dissolves into the hexane, leaving the pomace, a blast of steam as loud as a cannon-shot drives the mixture of solvent and oil into a separate tank, where it’s heated to evaporate off the hexane. What’s left is a dense, black liquid known as crude pomace oil…
… Before this oil can be sold as food, it’s piped into a refinery in an adjoining building for desolventization, deacidification, deodorization, degumming, and other chemical processes. The resulting clear, odorless, tasteless fat is blended with a small quantity of extra virgin olive oil to give it flavor, and is sold as “olive pomace oil.”
This substance is a poor cousin to extra virgin olive oil, with a dubious past. From time to time, Italian and EU health inspectors have detected toxins, mineral oil, and carcinogenic material in pomace oil; there have been Europe - wide health alerts for contaminated pomace oil, leading to product recalls and confiscations.”The book was published in 2011.
Has something changed?
Sure, it’s even worse now.