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2 Fake Health Foods And Their Real Alternatives

2 Fake Health Foods And Their Real Alternatives

Many foods described as health foods, or natural foods, are actually not the best versions of themselves. These foods are labeled in a way that is ambiguous enough to trick people into thinking they’re that food, when in fact there are several methods of cultivating or quite a few different genus of it. This leads to some confusion about how healthy the food really is. Here are the 2 fake health foods and their real alternatives.

 

1. Olive Oil

Olive oil is always touted as the one of the best oils available. It’s rich in omega-3s, low in omega-6s, relatively inexpensive. But there is a darker side to the olive oil industry. CBS explains it here: 60 Minutes How To Buy Olive Oil.

Much of the olive labeled “Extra Virgin” is in fact often mixed with cheaper oils such as safflower oil. These oils are not exactly healthy. In  Deep Nutrition, Dr. Shanahan explains how nut and seed oils cause havoc in our circulatory systems, especially when exposed to heat (fried foods). So this olive oils are mixing a healthy oil with an unhealthy oil. It gets deeper.

Olive oil is often not the full olive’s oil but the skin’s oil. Real olive oil is a thick green color. The lighter the oil, the less authentic it likely is. California, Croatia, Australia all have good reputations for producing olive oil.

So do your research on where that bottle you’re potentially buying was produced, where the olives came from, how dark the bottle is.  To avoid all of that worry, check out Selo OIls .

Selo Oil’s olive oil is produced on their family farm which is a multi-generation family owned business in Croatia. Croatia is known to have a highly regarded olive oil industry that’s hundred’s of years old.

So to get the best quality authentic olive oil, to get all the benefits of omega 3s and monounsaturated fats, check out Selo Oils, or make sure the olive oil you’re buying is the best quality.

 

2. Cinnamon

 

Cinnamon is in every cereal on the market. The light spice is a favorite of many health enthusiasts for its claims to help blood sugar, digestion, and a host of other benefits. But the cinnamon most widely used in our mass produced cereals and foods is actually not true cinnamon.

The cinnamon most widely used is actually a cinnamon genus called “Cassia” Chinese cinnamon. The origin of it is southern China and Vietnam. This hybrid bark contains Coumarin, a blood thinner, which is toxic in higher doses. Also toxic cinnamaldehyde.

The true cinnamon bark without these toxins is “Ceylon” cinnamon. A light brown bark that is sweeter in flavor. The first time I had ceylon cinnamon was in St Lucia.  The U.S., U.K. seem to be some of the only countries that use the Cassia genus of cinnamon in the western hemisphere.

Ceylon can readily be found in most supermarkets and health food stores.

 

It’s important to always remain diligent about what is being sold to us, and how it’s being sold to us. There are many watchdogs out there making sure what’s being sold is as honest as possible. But many many things slip through the cracks. There is simply too much out there to keep track of all of it.

Some of the things that slip through dishonestly are harmless, others can be very serious omissions that lead buyers astray. You have to stay on your p’s and q’s.  At the end of the day it’s up to us to watch our own backs and take care of our own bodies.

These are just two. Do you know about any more of them? Comment below.

 

 

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