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

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.

Food Fraud Is Massively Prevalent

There's a general impression that the U.S. Food and Drug Administration (FDA) is policing and regulating food fraud, but in reality, nothing could be further from the truth.

The main focus of the FDA is the ingredient label, making sure it's accurate.

They also track food-related disease outbreaks.

The agency does not, however, dedicate any significant amount of resources to the safety and integrity of the foods you eat every day.

One of the most pervasive areas of fraud is the seafood industry.

It's quite disheartening, as seafood (when fresh and free of toxins) is one of the healthiest foods on the planet that we all should more

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