Olive oil being adultrated with peanut oil, other kinds of oils

 

http://con.st/10008712    (Consumerist blog)

 


Peanut oil is the rarest oil in grocery stores in my area -- is this
why? But the price runs 2/3-3/4 the cost of standard EVOO (not from
olive oil boutiques). And it has a strong flavor of its own.
Stretching EVOO with a neutral-tasting, cheap oil like canola would
make more sense.

 

spamtrap1888 wrote:

I think the article just said "peanut oil" to try to leverage the mass
hysteria about peanut allergies a few years ago.

Bob

 

enough wrote:

Everything is adulterated in US food supply products from the corporations.
The Depart of Ag and FDA was a servant of Big Business under Bush and
continues to protect Industry interest not Citizens.
A loaf of bread is now almost universally contaminated with soy and is
stale first day on the shelf.
Everything has high fruitcose corn syrup in it despite all the facts
that it is detrimental to our health, from everyone except Industry.
Ice Cream is now a chemist brew and leaves a chemical taste. It has the
consistency of thick slime or mayonnaise or something. It's not ice
cream. You don't even get a half gallon. It's one and a half quarts.
Poultry and beef is franken food. Chicken has a ton of salt and
chemicals in it and the taste, there is none without the salt and chemicals.
You can't use old cook books because large eggs are not large eggs
anymore. Extra large is large as in the rest of the world now.
Those that can't tolerate soy are in a world of hurt. They adulterate
everything with it. It's cheaper than the actual product, so bulk it up
with soy and other fillers and add chemicals to give it some flavor.

 



A 2008 report from Center for Science in the Public Interest showed
some Purdue products are lower in salt than most Tyson products.

http://www.cspinet.org/new/pdf/salt_report_update.pdf


Chickens are huge these days. Cooking times for fried chicken based on
a 2-1/2 to 3 lb. chicken don't work for todays 4-5 lb. chickens.