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The viral claim that 69% of olive oil is fake is misleading. The largest U.S. testing program ever run, overseen by a biostatistician at Yale, found almost no adulteration in the brands that make up 85% of the market. So your bottle is probably real olive oil.
The real scam is quieter. Age, oxidation, and grade games can leave you paying a premium price for a bottle that has lost the one compound that made olive oil healthy in the first place. Ben Azadi breaks down the five red flags he watches for, the real court cases behind them, and a five second test you can run at home today.
Key takeaways:
The "69% fake" stat came from a 2010 report funded by California olive growers with an interest in making imports look bad
Watch the words "100% pure," a lower refined grade with documented pomace lawsuits behind it
A price more than 50% below average and a clear glass bottle are warning signs
The harvest date matters far more than the best buy date, aim for oil pressed in the last 12 to 18 months
Olive oil's health power comes from polyphenols like oleocanthal, which acts on the same COX enzymes as ibuprofen
Oleocanthal fades with heat, light, and age, so old oxidized oil can have almost none left
The pepper challenge: a peppery throat sting means real polyphenols are present
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