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Real Food/Fake Food: Why You Don’t Know What You’re Eating and What You Can Do About It

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  • One of the most pervasive areas of food fraud is the seafood industry. Farmed salmon is often sold as wild-caught, and 9 times out of 10, that red snapper you ordered was a much cheaper fish
  • Buy your fish from a trusted local fish monger, or look for third party labels that verify quality, such as the Marine Stewardship Council, the Global Aquaculture Alliance Best Practices and the Wild Alaska Pure seal
  • Tests reveal anywhere from 50 to 80 percent of the olive oils you find in grocery stores and restaurants are either substandard olive oils that fall below extra virgin grade or are adulterated with cheaper, sometimes oxidized, oils, such as sunflower oil or peanut oil

By Dr. Mercola

When you go to the restaurant or grocery store, food fraud is probably the last thing on your mind. In his fantastic book, "Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do About It," Larry Olmsted, an investigative journalist and food critic, sheds much needed light on this important topic.

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