Dear Mark: Olive Oil Followup

For today’s edition of Dear Mark, I’m answering questions from last week’s olive oil post. First, is there a way to identify real olive oil and distinguish it from fraudulent olive oil? Second, should EVOO be used when grilling food? Third, how can we know if our canned seafood is packed in real, actual olive oil and not some industrial seed swill? Fourth, is algae oil worth eating? And fifth, what about just eating whole olives? Finally, why not just eat beef fat, which is also relatively high in MUFA? Let’s go: I’ve read that some “olive oil” has canola or other oils mixed in, fraudulently. Is that still an issue, and is there any way to be sure (reliable brands or sources)

From http://besthealthnews.com/2019/08/dear-mark-olive-oil-followup/?utm_source=rss&utm_medium=rss&utm_campaign=dear-mark-olive-oil-followup

from
https://healthnews010.wordpress.com/2019/08/21/dear-mark-olive-oil-followup/

From https://jamesjohnson10.blogspot.com/2019/08/dear-mark-olive-oil-followup.html

from
https://jamesjohnson10.wordpress.com/2019/08/21/dear-mark-olive-oil-followup/