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physicsgoblin · 1 month ago

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Hosea Chapter 2

“Say of your brothers, ‘My people,’ and of your sisters, ‘My loved one.’

2 “Rebuke your mother, rebuke her, for she is not my wife, and I am not her husband. Let her remove the adulterous look from her face and the unfaithfulness from between her breasts. 3 Otherwise I will strip her naked and make her as bare as on the day she was born; I will make her like a desert, turn her into a parched land, and slay her with thirst. 4 I will not show my love to her children, because they are the children of adultery. 5 Their mother has been unfaithful and has conceived them in disgrace. She said, ‘I will go after my lovers, who give me my food and my water, my wool and my linen, my olive oil and my drink.’ 6 Therefore I will block her path with thornbushes; I will wall her in so that she cannot find her way. 7 She will chase after her lovers but not catch them; she will look for them but not find them. Then she will say, ‘I will go back to my husband as at first, for then I was better off than now.’ 8 She has not acknowledged that I was the one who gave her the grain, the new wine and oil, who lavished on her the silver and gold— which they used for Baal.

9 “Therefore I will take away my grain when it ripens, and my new wine when it is ready. I will take back my wool and my linen, intended to cover her naked body. 10 So now I will expose her lewdness before the eyes of her lovers; no one will take her out of my hands. 11 I will stop all her celebrations: her yearly festivals, her New Moons, her Sabbath days—all her appointed festivals. 12 I will ruin her vines and her fig trees, which she said were her pay from her lovers; I will make them a thicket, and wild animals will devour them. 13 I will punish her for the days she burned incense to the Baals; she decked herself with rings and jewelry, and went after her lovers, but me she forgot,” declares the Lord.

14 “Therefore I am now going to allure her; I will lead her into the wilderness and speak tenderly to her. 15 There I will give her back her vineyards, and will make the Valley of Achor a door of hope. There she will respond as in the days of her youth, as in the day she came up out of Egypt.

16 “In that day,” declares the Lord, “you will call me ‘my husband’; you will no longer call me ‘my master.’ 17 I will remove the names of the Baals from her lips; no longer will their names be invoked. 18 In that day I will make a covenant for them with the beasts of the field, the birds in the sky and the creatures that move along the ground. Bow and sword and battle I will abolish from the land, so that all may lie down in safety. 19 I will betroth you to me forever; I will betroth you in righteousness and justice, in love and compassion. 20 I will betroth you in faithfulness, and you will acknowledge the Lord.

21 “In that day I will respond,” declares the Lord— “I will respond to the skies, and they will respond to the earth; 22 and the earth will respond to the grain, the new wine and the olive oil, and they will respond to Jezreel. 23 I will plant her for myself in the land; I will show my love to the one I called ‘Not my loved one.’ I will say to those called ‘Not my people,’ ‘You are my people’; and they will say, ‘You are my God.’”

#Hosea chapter 2

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titleleaf · 2 years ago

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Experiments In Early Victorian Skincare: A White Lip-Salve

(Find previous posts in this series here.) Finally, a perfectly ordinary skincare item just like every other lip balm and lip oil and lip tint I own, right down to the mutton suet content.

Who's ready to get just so kissable?

TO MAKE ROSE LIP-SALVE

Put eight ounces of the best olive oil into a wide-mouthed bottle, add two ounces of the small parts of alkanet-root. Stop up the bottle, and set it in the sun; shake it often, until it be of a beautiful crimson. Now strain the oil off very clear from the roots, and add to it, in a glazed pipkin, three ounces of very fine white wax, and the same quantity of fresh clean mutton suet. […] Melt this on a slow fire, and perfume it when taken off, with forty drops of oil of rhodium, or of lavender. When cold, put it into small gallipots, or rather whilst in a liquid state. […] This salve never fails to cure chopped [i.e. chapped] or sore lips, if applied pretty freely at bed-time, in the course of a day or two at farthest.

WHITE LIP-SALVE

This may be made as above, except in the use of alkanet root, which is to be left out. Though called lip-salve, this composition is seldom applied to the lips; its principal use consisting in curing sore nipples, for which it is an excellent remedy.

Citing this receipt is an absolute headache -- with minor variations this basic formulation for both red and white salve shows up in texts from the 1810s to the 1850s. You can find it in The Complete Servant, A New Collection Of Genuine Receipts, Mackenzie's Five Thousand Receipts... I swear this shit is like recipe blogging, minus the long copyrightable prelude. Tl;;dr, this recipe would have been in contemporary use at the time of the final Franklin expedition, but it would scarcely have been brand new.

Batch One

almond oil

beeswax

raw cocoa butter

sweet orange oil

Geogard ECT (a lip-safe, broad-spectrum natural preservative -- I bought it with watery pomatum use in mind but figured, fuck it)

Okay, so I lied about the suet, I'm sorry and I'll try to do better in the future. This is absolutely the most normie of these recipes as far as I'm concerned, after reluctantly subbing out the aforementioned mutton suet for an equally fragrant but much more anodyne fat, cocoa butter. It's a pretty standard recipe for a firm salve like I'd make with any other infused oil, though I'm skipping the alkanet here for firm and masculine Royal Navy reasons. Everything melted together readily enough in my DIY bain-marie, but I first smelled trouble when the fully melted liquid in the boiler had its own separated particles of fat. While the liquid still poured like a dream the resulting salve had tiny, faintly gritty blooms from the cocoa butter component on top as soon as it had cooled. The odor of raw cocoa butter — not unpleasant but definitely bitter — warred with the smell of orange oil, and while the consistency is certainly pleasant enough on the lip it wasn't everything I'd hoped for. I'm pretty spoiled for only the most modern and standardized commercial projects, so this minor variation troubled me.

Batch Two (pictured here alongside some cold cream tins)

olive oil

beeswax

shea butter

sweet orange oil

Geogard ECT

For batch two, I did indeed use olive oil, paired with shea butter as has become my usual suet/tallow substitute in these experiments, but I found myself with a problem I hadn't considered: what, to an early Victorian, makes olive oil "the best"? We can probably assume this excludes obviously-oxidized, rancid, or adulterated oil, but would a Victorian cook prefer a pungent, peppery oil or a mild one? Would they be accustomed to working with a Mediterranean mainstay like olive oil at all?

Mrs. Beeton's Book of Household Management gives an outline on the uses of olives and their oil that sure makes it sound like a common enough ingredient in the middle-class English home, albeit one of limited usage:

There are three kinds of olives imported to London,-- the French, Spanish, and Italian: the first are from Provence, and are generally accounted excellent; the second are larger, but more bitter; and the last are from Lucca, and are esteemed the best. The oil extracted from olives, called olive oil, or salad oil, is, with the continentals, in continual request, more dishes being prepared with than without it, we should imagine. With us, it is principally used in mixing a salad, and when thus employed, it tends to prevent fermentation, and is an antidote against flatulency.

But Mrs. Beeton gives us no clues about what flavor profile is to be preferred or how to distinguish a good olive oil from a bad one. Modern preferences regarding olive oil in the US and UK alike are shaped by 20th-21st century fashions in cuisine and diet, from Tuscan cooking and the Mediterranean diet to concerns about free radicals and triglycerides -- I prepared this batch of salve with the tail end of a bottle of imported EVOO, certainly a product of all those influences -- but after all, we're not eating this stuff outright, we're just rubbing it on our lips, or nipples. The perfumer Charles Lillie makes an assertion about the forms of olive oil most suitable for mixing with fragrance:

(He also marks out the best olive oil in terms of its price -- fourteen shillings per gallon in 1825, around £52 GBP adjusted very broadly for inflation. Which doesn't help me now, but ok, cool.)

What if we look earlier? Friedrich Christian Accum's 1822 treatise on the adulteration of commercial goods warns of the risk of contamination with lead, and of the deliberate dilution of olive oil with other oils like poppyseed, not unlike the modern traffic in counterfeit EVOO. "Good olive oil," by Accum's definition, "should have a pale yellow colour, somewhat inclining to green; a bland taste, without smell; and should congeal at 38 degrees Fahrenheit." So it certainly sounds like the pungent, peppery oil I might use for the dinner table (or indeed on a salad) is right out, but gorgeous Georgians and vile Victorians were out here performing DIY tests for detecting adulterated oil just like I am when I get paranoid about my California Olive Ranch EVOO being secretly 90% canola or something.

Olive oil was even more popular with 19th century pharmacists than with salad-makers due to its abundance of applications, both external and internal. (In the spirit of my original meta, I have to say here: lube.) Even so, would a salve like this one really find its place aboard a polar expeditionary ship? A rosy alkanet lip stain is right out for most occasions, but chapped lips and chapped nipples are facts of life in all climates, and I don't have any reason to think personal sundries along the lines of Crozier's ill-fated tea and sugar would be excluded from officers' belongings, perhaps those of ordinary ratings as well.

Gentlemen in the civilian world and Royal Navy alike might stock their own medicine chests for travel and day-to-day use; these chests contained independently-sourced materials making for a range of self-treatment options for complaints both minor and major. The National Maritime Museum currently holds one of Sir John Franklin's own medicine chests, looking very handsome with brass fittings and its own set of scales for dosing; fellow Arctic explorer and Franklin searcher Sir William Edward Parry owned another glorious example of the same, handsomely made and stocked with painkillers, laxatives, and much more. Judging by its survival it's evident Franklin's own chest wasn't recovered from any wreck, but we know that the final Franklin expedition carried at least one communal medicine chest aboard, as it was found abandoned at Victory Point.

This chest isn't one of the luxe private articles marketed to gentlemen like Franklin and Parry but a prosaic piece of luggage intended for organization-wide use. Alongside opium, camphor, ginger, and Tolu balsam the Victory Point chest contained peppermint oil and a two-ounce bottle of olive oil. No one would waste such things on a remedy for chapped lips, certainly not at the "abandoning our ships and sledging to our doom" stage of the expedition, but it seems plausible enough to me that the private version of one of these chests might contain a personal care product like this one, whether homemade by a loved one or purchased as a commercial item from the same pharmacist who sourced the more potent medical preparations alongside it. Maybe more realistically, such an item would find its place alongside hairbrushes and tooth powders -- as more and more materials are able to be recovered from the wrecks of Erebus and Terror, I'll be really interested to see what further personal items are able to be recovered.

If you're interested in the contents of these personal medicine chests and that of the Franklin expedition chest, please run, don't walk, to Dr. Marieke M.A. Hendriksen's wonderful paper "Consumer Culture, Self-Prescription, and Status: Nineteenth-Century Medicine Chests in the Royal Navy". (Hendriksen does wonderful work around the material culture of medicine in general and I'm so jealous in the best way of her work around Early Modern consumption and taste.) Richard J. Cyriax's 1947 article "A Historic Medicine Chest" treats the individual contents of the Franklin chest in some detail, and is absolutely worth a read. There's another topical remedy for skin ailments lurking in Cyriax's account of the medicine chest contents that I'll be getting to very soon in this experimental series…

Would there be any interest in a tinted version of this salve that does incorporate an alkanet infusion? I've made so many individual salves and balms and whatnot as a part of this project that I'm planning on putting them up for sale on BigCartel; Etsy would be way more convenient apart from every other thing wrong with Etsy as a selling host. Let me know too if there's any other kind of receipt recipe from this era you'd be interested in seeing and trying, even if it's more likely to be found in the civilian world than at sea.

#amc the terror #unnamed terror fandom beauty project #historical skincare

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kingdrawcse · 2 years ago

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The principal Flavor Compound of Hazelnuts

Filbertone is the principal flavor compound of hazelnuts. It is used in perfumery and is designated as generally recognized as safe (GRAS) for use in foods. Because filbertone is found in hazelnut oil, its presence can be used to detect the adulteration of olive oil with less expensive hazelnut oil.

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testing-services · 8 days ago

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How Food Testing Labs in India Help Ensure the Authenticity of Imported Food Products

The global food trade has seen an exponential rise over the past few decades, with countries importing and exporting a vast range of food products. In India, the increasing demand for international food items, such as gourmet products, organic goods, and specialty ingredients, has led to a growing import market. However, with this influx of imported foods comes a significant challenge — ensuring their authenticity. Food fraud, which includes mislabeling, adulteration, and substitution, is a global concern, and it’s crucial for consumers and regulatory bodies to be confident in the authenticity of the food products they consume.

Food testing lab in India play a vital role in ensuring the authenticity of imported food products. These labs carry out comprehensive testing to verify whether the products meet the required standards for safety, quality, and labeling. Through scientific testing methods, food testing labs help mitigate the risks associated with fraud and deception, protecting both consumers and manufacturers.

In this blog, we’ll explore the critical role of food testing labs in India in ensuring the authenticity of imported food products, their testing methods, and the regulations they follow to maintain food safety.

The Importance of Ensuring Authenticity in Imported Food Products

Food fraud, which involves the substitution or misrepresentation of food products, is a significant concern in the global food industry. In India, the import of food products such as fruits, vegetables, grains, and processed goods is regulated to ensure they are safe for consumption. Consumers in India are increasingly aware of food safety and authenticity, demanding that imported products meet the same quality and safety standards as locally produced foods.

Ensuring authenticity is crucial for the following reasons:

Consumer Protection: Authentic food products help safeguard consumers from potential health risks such as foodborne illnesses, contaminants, or allergens.

Preventing Fraud: Food fraud can lead to economic losses and damage consumer trust. Verifying the authenticity of imported foods prevents fraud and protects the reputation of both importers and exporters.

Compliance with Regulations: Food testing labs ensure that imported products comply with the Food Safety and Standards Authority of India (FSSAI) regulations, which mandate food safety, quality, and labeling standards.

Global Trade: Verifying food authenticity supports smoother international trade, ensuring products meet the required standards for both importing and exporting countries.

How Food Testing Labs Ensure Authenticity

Food testing labs in India utilize advanced testing technologies and adhere to international standards to confirm the authenticity of imported food products. These labs help verify the integrity of the products and ensure that they meet the safety and quality expectations of both regulatory bodies and consumers. Let’s look at some of the key testing methods used by food testing labs to ensure the authenticity of imported foods.

1. Ingredient Identification and Verification

One of the primary ways to verify the authenticity of an imported food product is through ingredient analysis. Food fraud often involves substituting expensive ingredients with cheaper alternatives, which can affect the taste, quality, and nutritional value of the food. For example, olive oil may be adulterated with cheaper oils, or exotic fruits may be misrepresented as being from a particular region.

Food testing labs use high-performance liquid chromatography (HPLC), mass spectrometry (MS), and gas chromatography (GC) to identify and verify the ingredients in food products. These advanced techniques allow the lab to detect the presence of specific chemical compounds, which can confirm whether the ingredients are genuine or adulterated.

By analyzing the chemical composition of a product, food testing labs in India can authenticate the food’s ingredients, ensuring they match the product’s label and marketing claims.

2. Authenticity Testing for Label Claims

Imported food products often come with labels claiming to be organic, gluten-free, or non-GMO, which can attract consumers seeking healthier or specialty food options. However, these claims can sometimes be misleading or inaccurate.

Food testing labs help ensure that food products’ labels are truthful by conducting various tests to verify the authenticity of such claims. For instance, they can use polymerase chain reaction (PCR) testing to detect genetically modified organisms (GMOs) in food, or ELISA (enzyme-linked immunosorbent assay) testing to confirm the presence of gluten.

Additionally, for organic claims, food testing labs can test for pesticide residues or verify compliance with organic farming practices, which are essential for maintaining the integrity of products marketed as organic.

3. Detecting Adulteration and Contaminants

Food adulteration is a major issue in global food trade, where cheaper or harmful substances are added to food products to increase weight or volume. Common examples include the addition of melamine to milk, sugar syrup in honey, or starch in spices.

Food testing labs in India conduct extensive testing for adulterants and contaminants using a variety of methods. Chromatography techniques, such as gas chromatography-mass spectrometry (GC-MS), are used to identify chemical adulterants, while atomic absorption spectroscopy (AAS) can be used to detect heavy metals like lead or mercury in food products.

By identifying harmful contaminants or adulterants, food testing labs help ensure that imported food products are safe for consumption and comply with food safety standards.

4. Microbiological Testing for Safety Assurance

Imported food products, especially those that are perishable, must meet microbiological safety standards to prevent foodborne illnesses. Pathogens like Salmonella, E. coli, and Listeria can be present in food, posing significant health risks to consumers.

Food testing labs in India perform microbiological testing to ensure that imported foods are free from harmful pathogens. These tests are particularly important for products such as dairy, meat, seafood, and ready-to-eat meals. PCR testing, colony count, and agar plate cultures are some of the methods used by labs to detect harmful microorganisms.

Microbiological testing not only ensures the safety of imported food products but also helps maintain consumer trust in the authenticity and safety of the food they purchase.

5. Shelf Life and Storage Condition Testing

Imported food products often undergo long shipping and storage times before they reach consumers, which can affect their quality and safety. Food testing labs assess the shelf life and storage conditions of imported food products to ensure they remain safe and of high quality throughout their lifespan.

Through stability testing, food testing labs simulate various storage conditions, such as temperature fluctuations and exposure to light, to evaluate how food products degrade over time. This testing helps ensure that imported foods meet their claimed shelf life, maintaining their authenticity and nutritional value.

6. Verification of Origin and Traceability

Traceability is an essential aspect of food authenticity, especially for products claiming to be from specific geographic regions or countries. Food testing labs in India can verify the origin of imported food products through isotope ratio mass spectrometry (IRMS) or DNA barcoding techniques. These methods can confirm whether the food product originates from the region it claims to be from.

By ensuring that food products can be traced back to their source, food testing labs help maintain the authenticity of imported foods and prevent fraud related to geographic claims, such as “Made in Italy” or “Authentic Thai.”

Compliance with Regulatory Standards

Food testing labs in India also help ensure that imported food products comply with FSSAI regulations, which set guidelines for food safety and labeling. These labs ensure that products are accurately labeled, contain no harmful additives, and meet all the necessary safety requirements to protect consumers.

In addition to FSSAI, imported foods may need to comply with international standards such as Codex Alimentarius or specific export regulations from the country of origin. Food testing labs help verify compliance with these regulations, facilitating smooth imports and ensuring that products meet both Indian and global safety standards.

Conclusion

Food testing labs in India play a critical role in ensuring the authenticity of imported food products. Through various testing methods such as ingredient verification, microbiological safety tests, adulteration detection, and origin verification, these labs help safeguard consumers from fraud and health risks. As the global food trade continues to grow, food testing labs will remain integral in maintaining the authenticity, quality, and safety of food products. For businesses, partnering with a reliable food testing lab ensures compliance with regulatory standards, enhances consumer confidence, and upholds the integrity of imported food products in the Indian market.

#food testing lab #food testing labs #food testing #testing labs #testing lab near me

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carrieagroff · 1 month ago

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Beware of Fake Italian Olive Oil: How to Choose a Brand You Can Trust

If you’re a fan of olive oil, chances are you’ve heard about the growing problem of fake or adulterated olive oils in the market. A recent Forbes article highlighted just how sophisticated counterfeit olive oil operations have become. With such fraud on the rise, knowing which brands to trust has never been more critical. In this post, we’ll explore what’s happening with Italian olive oil fraud…

#Fake Olive Oil #healthy eating #Healthy habits #healthy living #nutrition #Olive Oil #Olive Oil Benefits #Organic Extra Virgin Olive Oil

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hitechtraders · 2 months ago

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A Quick Introduction to Analytical Chemistry Equipment in Food Science

Analytical chemistry is the food safety watchdog, systematically analyzing and testing to guarantee that what we eat is both safe and nutritious. Day in, day out, the people behind our food's safety – researchers, testers, and quality controllers – lean on an arsenal of analytical chemistry equipment to scrutinize the biological, chemical, and physical properties of the food we eat. Curious about the inner workings of a food lab? Read on.

The Importance of Analytical Chemistry in Food Science

Food safety boils down to chemistry – the kind that painstakingly dissects the inner mechanics of food products. Behind the labels and packaging, a complex chemistry unfolds - and only by cracking the code can we understand whether the food we eat is healthy or hazardous.

Key Techniques in Food Analysis

Three main techniques dominate food analysis: chromatography, spectroscopy, and mass spectrometry. Each technique offers unique advantages, making them indispensable tools in food science.

Chromatography: This method separates complex mixtures into individual components, allowing scientists to analyze each one separately. It is particularly useful for identifying and quantifying additives, contaminants, and natural toxins in food products.

Spectroscopy: Food and light get up close and personal, resulting in a biochemical reveal that tells us exactly what's on our plate. Accurate labeling is within reach thanks to this analytical approach, which zeroes in on the nutrients that matter most to health-conscious shoppers.

Mass Spectrometry: Mass spectrometry measures the mass-to-charge ratio of ions – precisely identifying molecules in a sample. This technique verifies the authenticity of food items and detects any adulteration. For example, if a sample labeled as pure honey contains additives, mass spectrometry can identify these foreign substances, ensuring consumers get the genuine product.

Goals of Analytical Chemistry in the Food Industry

Analytical chemistry in the food industry serves several critical purposes:

Food Safety: Ensuring the safety of food products is paramount. Analytical chemistry helps identify potential contaminants, monitor raw material quality, and detect natural toxins and allergens. This vigilance is vital for protecting public health.

Nutrient and Authenticity Analysis: Accurate measurement of vitamins, minerals, proteins, and other nutrients is crucial for nutritional labeling. Analytical chemistry also verifies the authenticity of food items, such as confirming that a product labeled as olive oil contains actual olive content.

Product Development: Analytical chemistry aids in product development by identifying suitable components for specific food items. Flavors can be surprisingly finicky, but techniques like chromatography and spectroscopy take the guesswork out, helping food manufacturers strike the ideal balance of sugars, fats, and other ingredients to craft snacks that burst with flavor and aroma.

Used Analytical Chemistry Equipment for Cost-Effective Solutions

Investing in analytical chemistry equipment can be costly. The sweet spot between cost and quality lies in sourcing used equipment - it's a wise move that won't leave you compromising on performance.

Benefits of Sourcing from HiTechTrader

Cost-Effectiveness: Purchasing used equipment significantly reduces costs, making it an attractive option for labs with budget constraints.

Reliable Performance: HiTechTrader ensures that all equipment undergoes thorough testing and maintenance, guaranteeing reliable performance for your analytical needs.

Wide Selection: With a broad inventory, HiTechTrader provides various equipment options to suit different analytical applications in food science.

Food safety and quality start in the lab. With chromatography, spectroscopy, and mass spectrometry on their side, product developers get the detailed picture they need to refine their creations, weeding out imperfections and perfecting performance.

For experiments that push the limits, you need a partner that delivers high-quality results without draining your budget - that's HiTechTrader. Check out HiTechTrader online for good-as-new analytical equipment.

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warningsine · 7 months ago

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Welcome to Impact Factor, your weekly dose of commentary on a new medical study. I'm Dr F. Perry Wilson of the Yale School of Medicine.

As you all know by now, I'm always looking out for lifestyle changes that are both pleasurable and healthy. They are hard to find, especially when it comes to diet. My kids complain about this all the time: "When you say 'healthy food,' you just mean yucky food." And yes, French fries are amazing, and no, we can't have them three times a day.

So, when I saw an article claiming that olive oil reduces the risk for dementia, I was interested. I love olive oil; I cook with it all the time. But as is always the case in the world of nutritional epidemiology, we need to be careful. There are a lot of reasons to doubt the results of this study — and one reason to believe it's true.

The study I'm talking about is "Consumption of Olive Oil and Diet Quality and Risk of Dementia-Related Death," appearing in JAMA Network Open and following a well-trod formula in the nutritional epidemiology space.

Nearly 100,000 participants, all healthcare workers, filled out a food frequency questionnaire every 4 years with 130 questions touching on all aspects of diet: How often do you eat bananas, bacon, olive oil? Participants were followed for more than 20 years, and if they died, the cause of death was flagged as being dementia-related or not. Over that time frame there were around 38,000 deaths, of which 4751 were due to dementia.

And we could stop there if we wanted to; I'm sure big olive oil would be happy with that. Is there such a thing as "big olive oil"? But no, we need to dig deeper here because this study has the same problems as all nutritional epidemiology studies. Number one, no one is sitting around drinking small cups of olive oil. They consume it with other foods. And it was clear from the food frequency questionnaire that people who consumed more olive oil also consumed less red meat, more fruits and vegetables, more whole grains, more butter, and less margarine. And those are just the findings reported in the paper. I suspect that people who eat more olive oil also eat more tomatoes, for example, though data this granular aren't shown. So, it can be really hard, in studies like this, to know for sure that it's actually the olive oil that is helpful rather than some other constituent in the diet.

The flip side of that coin presents another issue. The food you eat is also a marker of the food you don't eat. People who ate olive oil consumed less margarine, for example. At the time of this study, margarine was still adulterated with trans-fats, which a pretty solid evidence base suggests are really bad for your vascular system. So perhaps it's not that olive oil is particularly good for you but that something else is bad for you. In other words, simply adding olive oil to your diet without changing anything else may not do anything.

The other major problem with studies of this sort is that people don't consume food at random. The type of person who eats a lot of olive oil is simply different from the type of person who doesn't. For one thing, olive oil is expensive. A 25-ounce bottle of olive oil is on sale at my local supermarket right now for $11.00. A similar-sized bottle of vegetable oil goes for $4.00

Isn't it interesting that food that costs more money tends to be associated with better health outcomes? (I'm looking at you, red wine.) Perhaps it's not the food; perhaps it's the money. We aren't provided data on household income in this study, but we can see that the heavy olive oil users were less likely to be current smokers and they got more physical activity.

Now, the authors are aware of these limitations and do their best to account for them. In multivariable models, they adjust for other stuff in the diet, and even for income (sort of; they use census tract as a proxy for income, which is really a broad brush), and still find a significant though weakened association showing a protective effect of olive oil on dementia-related death. But still — adjustment is never perfect, and the small effect size here could definitely be due to residual confounding.

Now, I did tell you that there is one reason to believe that this study is true, but it's not really from this study.

It's from the PREDIMED randomized trial.

This is nutritional epidemiology I can get behind. Published in 2018, investigators in Spain randomized around 7500 participants to receive a liter of olive oil once a week vs mixed nuts, vs small nonfood gifts, the idea here being that if you have olive oil around, you'll use it more. And people who were randomly assigned to get the olive oil had a 30% lower rate of cardiovascular events. A secondary analysis of that study found that the rate of development of mild cognitive impairment was 65% lower in those who were randomly assigned to olive oil. That's an impressive result.

So, there might be something to this olive oil thing, but I'm not quite ready to add it to my "pleasurable things that are still good for you" list just yet. Though it does make me wonder: Can we make French fries in the stuff?

F. Perry Wilson, MD, MSCE, is an associate professor of medicine and public health and director of Yale's Clinical and Translational Research Accelerator. His science communication work can be found in the Huffington Post, on NPR, and here on Medscape. He tweets @fperrywilson and his book, How Medicine Works and When It Doesn't, is available now.

#food #olive oil #health

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rainbowtvz · 8 months ago

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"adulterated olive oil" is not a phrase i expected to read in my lifetime.

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scrunchie-face · 10 months ago

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Every so often the “most olive oil you can buy has been adulterated with cheaper oils” claim crosses my path and I spend the next couple months terrified of having a reaction from cheap olive oil. So that’s fun.

#my brain isn’t gonna let me eat these beans fuck

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mycamia8850 · 10 months ago

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Are you tired of regular oils that are adulterated with noxious chemicals? Are you looking for something pure, nutritious, and organic? Well, look no further, as our cold-pressed oils...

Essential oils are naturally aromatic oils that are known to have curing and cleansing properties when used within permissible limits. The ancients found many uses for essential oils, notably as cosmetic solutions, antimicrobials, memory boosters, and sleep inducers. Essential oils may also provide a refreshing, subtle aromatherapy experience during a bath or shower. Most essential oils are extracted through a steam distillation process from flowers, nuts, bark, or other parts of aromatic plants.

#Cold Pressed Carrier Oils

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foodreviews · 11 months ago

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In the Crosshairs: What is Food Adulteration and How to Stay Safe

Introduction:

Food is an integral part of our lives, providing sustenance and nourishment. However, in an era where the demand for food is skyrocketing, the specter of food adulteration looms large. What is food adulteration, and how can consumers stay safe amidst this growing concern? This article delves into the intricacies of food adulteration, its implications on health, and offers practical tips on how to safeguard yourself and your loved ones.

Understanding Food Adulteration:

Food adulteration refers to the intentional addition of inferior, harmful, or deceitful substances to food products, often with the aim of maximizing profits or extending shelf life. This unethical practice compromises the quality and safety of food, posing severe health risks to consumers. Adulterants can range from contaminants and toxic chemicals to low-quality ingredients substituted for genuine ones.

Common Forms of Food Adulteration:

Contamination with Chemicals: Some unscrupulous practices involve the addition of chemicals such as pesticides, fertilizers, or preservatives beyond permissible limits. These substances can lead to acute or chronic health problems when consumed regularly.

Substitution of Ingredients: Adulteration often involves substituting expensive or high-quality ingredients with cheaper alternatives. For example, substituting pure olive oil with a lower-grade oil or replacing genuine spices with cheaper, less flavorful ones.

Use of Harmful Colors and Dyes: To enhance the visual appeal of food products, harmful synthetic colors and dyes are sometimes added. These substances can cause allergic reactions and have been linked to more serious health issues.

Presence of Pathogens: In some cases, food adulteration may involve the presence of harmful microorganisms such as bacteria, viruses, or parasites, which can lead to foodborne illnesses.

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Implications for Health:

Consuming adulterated food can have severe consequences for health. Short-term effects may include nausea, vomiting, abdominal pain, and diarrhea. Long-term exposure to certain adulterants has been linked to chronic conditions such as liver and kidney damage, neurological disorders, and even cancer. Vulnerable populations, such as children and the elderly, are particularly at risk.

Staying Safe: Tips for Consumers

Read Labels Thoroughly: Take the time to read and understand food labels. Look for certifications and quality marks that indicate adherence to safety standards.

Buy from Reputable Sources: Purchase food products from trusted and reputable sources. Establishing a relationship with local farmers or buying from certified organic markets can reduce the risk of adulteration.

Be Wary of Unrealistic Deals: If a deal seems too good to be true, it probably is. Be cautious of heavily discounted or unusually low-priced food products, as these may be indicative of compromised quality.

Choose Whole Foods: Opt for whole, unprocessed foods when possible. These are less likely to be adulterated compared to heavily processed or packaged foods.

Stay Informed: Keep yourself informed about common adulteration practices and the types of adulterants found in various food products. Awareness is a powerful tool in making informed food choices.

Report Suspicious Products: If you suspect that a food product is adulterated, report it to the relevant authorities. This helps ensure that appropriate action is taken to safeguard public health.

Conclusion:

What is food adulteration?In the face of rising concerns over food adulteration, consumers must take proactive steps to protect themselves and their families. Understanding the nature of food adulteration, being vigilant about the products we purchase, and advocating for food safety are crucial in fostering a healthier and safer food environment. By staying informed and making conscious choices, we can navigate the complex landscape of food consumption and savor the true essence of nourishment without compromising our well-being.

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