Soursop – Cure for Cancer?

There have been emails and Facebook posts flying around recently suggesting that Soursop is “10000 times more powerful cancer killer than chemo”.  I’m always interested in folk remedies and alternative cures to all types of human problems.  I am a two time cancer survivor myself and I’m always waiting for the other shoe to drop, so I do my due diligence and study.

Most “miracle cures” have some health benefits as the basis for their miracle.  Even though I am a bit of a conspiracy theory buff I don’t believe that big business intentionally suppresses cheap, natural, cancer cures.  Not to mention that there is almost always a down side to the “miracle”.


from Wikipedia: The Soursop (Annona muricata) is a broadleaf, flowering, evergreen tree native to MexicoCubaCentral America, the Caribbean and northern South AmericaColombiaBrazil,Peru, and Venezuela. Soursop is also native to sub-Saharan African countries that lie within the tropics. Today, it is also grown in some areas of Southeast Asia. It was most likely brought from Mexico to the Philippines by way of the Manila-Acapulco galleon trade. It is in the same genus as the chirimoya and the same family as the pawpaw.

File:Owoce Guanabana.jpg

Health Benefits

Nutritionally, the fruit is high in carbohydrates, particularly fructose. The fruit also contains significant amounts of vitamin Cvitamin B1, and vitamin B2.The fruit, seeds, and leaves have a number of herbal medicinal uses among indigenous peoples of regions where the plant is common.

There is evidence indicating that the fruit’s extracts selectively inhibit the growth of human breast cancer cells by downregulating expression of epidermal growth factor receptor(EGFR) in vitro and in a mouse model,[3] but the effect has not been studied in humans.

Health Risks

Research carried out in the Caribbean has suggested a connection between consumption of soursop and atypical forms of Parkinson’s disease due to the very high concentration ofannonacin.[4][5][6][7]

According to Cancer Research UKAnnona muricata is an active principle in an unlicensed herbal remedy marketed under the brand name Triamazon.[8] Triamazon is not licensed for medicinal use and the sale of the product resulted in a conviction on four counts of selling unlicensed medical products, and other charges, for a vendor in the United Kingdom.[9]

Soursop Cancer Fruit

Why? More here

Soursop belongs to the Annonaceae family or Custard Apple family to which the annonaceous acetogenins are aboriginal. These chemicals in general have been documented with antitumorous, antiparasitic, insecticidal, and antimicrobial activities. Mode of action studies in three separate laboratories have recently determined that these acetogenins are superb inhibitors of enzyme processes that are only found in the membranes of cancerous tumor cells. This is why they are toxic to cancer cells but have no toxicity to healthy cells.

Read the following:

Soursop Cancer Truth, is this a Hoax?


Always approach any form of treatment by finding out EVERYTHING you can about the treatment and its side effects – jughandle

Many of you know that we here at Jughandle’s Fat Farm have been working on a program that would allow you to scan a product’s bar code into your smart phone and have it tell you if it is a safe food for your family.  Well, has beaten us to the punch and now has a FANTASTIC APPLICATION (APP) that we highly recommend to ALL of our readers.

Watch the youtube video below to get all the poop on the app, then down load it at

I am reproducing this article as I found it because I thought the information is so important for my readers to see.  This is a great article about how to group your foods to be eaten to best aid in your digestion – jughandle

Did You Know That Carbohydrates and Proteins Should Not Be Eaten Together?

Carbohydrates and proteins require different types of chemical environments for proper digestion to occur and for our bodies to receive the full nutritional benefit. Foods can be categorized as acids or alkalines. Proteins require an acidic environment while carbohydrates require an alkaline environment. When eaten together, digestive juices cancel or neutralize each other and can result in intestinal and health problems.The reason for this is that food is mainly digested in the small intestine. When the wrong combination is consumed, the result is a sticky, gluey substance. I know this is not something we like to hear or read about, but that is the truth. This substance instead of passing through and being eliminated the way it should, will stick to the intestinal walls and provide the perfect environment for bacteria to flourish and for parasites to reproduce. Some consequences of this is indigestion – at the very least, constipation, toxic bowels, and toxic blood. If not corrected, over time it can lead to developing a compromised immune system and other chronic illnesses. Additionally, “this wall” of hardened matter can prevent the intestine from absorbing the necessary nutrients, which in turn can lead to malabsorption complications. We have heard that “most diseases start in the intestine,” now we know why.Vegetables on the other hand, can be digested in either an acidic or an alkaline environment. Therefore, they can be eaten either with proteins or with carbohydrates.Examples of proper food combinations are: a bowl of soup and a salad, protein and a salad, carbohydrates and a salad or steamed vegetables and a salad. It is recommended that a healthy diet include more vegetables and fruits and that protein is served as a side dish instead of the main course.This is completely different from what we learned in school. We learned that it was important to eat balanced meals. Balanced meals are still important but the definition of a “balanced meal” has changed within the past decade or two. I still remember the picture of the food pyramid from the fifth grade. The truth of the matter is that that kind of eating is not making people’s health any better. In spite of all the technological advancements, diseases like colon cancer, diabetes, heart disease, and autoimmune problems are on the rise. People are turning to alternative methods of treating health problems or to prevent them in the first place.

Nutritional recommendations vary greatly from one nutritionist to the next but the basic principles mentioned before make sense when we stop to think about it. I personally know of people who have benefited from applying them – my husband and I being part of that group.

Now you know the story behind improper food combinations. If you decide to follow these guidelines, I hope that you too reap the benefits and rewards that come as a result of combining the right foods.


for a smooth digestion

food diagram

Important: Only combine where circles touch directly!

PDF - printable food combining chartClick here for a printable version
of this food combining chart

low and non-starchy vegetables starchy vegetables proteins and fats grains
Asparagus Kale Artichokes Meat Amaranth
Bell Pepper Leek Beets Fish Buckwheat
Broccoli Lettuce Beans Foul Quinoa
Brussels Sprouts Onions Carrots Avocado Millet
Cabbage Parsley Corn Beans Oats
Celery Radish Jicama Cerals Rice
Chard Rhubarb Peas Nuts Spelt
Chicory Spinach Potatoes Flax Seeds Wheat and Flours
Chives Summer Squash Pumpkin Pumpkin Seeds
Collards Swiss Chard Hubbard Squash Unhulled Sesame Seeds
Raw Corn Tomatoes Winter Squash
Cucumber Turnip Banana Squash
Endive Turnip Greens Yams
Escarole Watercress
Garlic Zucchini
Green beans

acidity fruit diagram

Important: Only combine where circles touch directly!

sweet fruits sub-acid fruits acid fruits melons
Banana Sweet Cherries Grapefruit Cantaloupe
Dates & Figs Sweet Apple Orange Crenshaw
All Dried Fruit Sweet Berries Lemon Honeydew
Persimmon Apricot Lime Muskmelon
Prunes Papaya Pineapple Watermelon
Sweet Grapes Pear Pomegranate
Mango Sour Grapes
Sweet Peach Cranberries
Sweet Plum Sour Peach & Plum
Sour Apple
Sour Cherries


food transit times

Water 0-15 minutes
Juice 15-30 minutes
Fruit 30-60 minutes
Melons 30-60 minutes
Sprouts 60 minutes
Wheatgrass Juice 60-90 minutes
Most Vegetables 1-2 Hours
Grains and Beans 1-2 Hours
Meat and Fish 3-4 Hours+
Shell Fish 8 Hours+


the 8 rules of food combining

1. Protein and carbohydrate concentrated foods

Breakdown of protein requires an acid medium, and digestion of protein dense animal products requires high levels of hydrochloric acid. Since digestion of carbohydrate dense foods requires an alkaline medium in order to be broken down, high carbohydrate foods that have been mixed with high protein foods will not digest but will sit there fermenting, producing indigestion, bloating and gas. And since this fermentation of carbohydrates will inhibit the digestion of the protein, more gas, bloating and discomfort will be produced. This makes the typical American meal, composed of a large hunk of meat along with potatoes and bread, a recipe for digestive disaster.

Most protein foods are best digested when accompanied by a fresh green salad. Other concentrated protein foods like nuts and seeds combine well with acid fruits such as oranges, pineapples blackberries, or strawberries. They also work fairly well with sub-acid fruits such as apples, cherries, mangos, or peaches. The vitamin C in these fruits aids digestion of the mixture.

2. Eating two concentrated proteins together

Each type of protein requires a specific character, strength and timing of digestive juice secretions. This means that no two types of concentrated protein
should be consumed together at a meal. Nuts, meat, eggs, cheese, or other protein foods should not be eaten together. And no two types of animal protein
should be eaten together, a rule that may be hard to swallow by the surf and turf crowd.

3. Protein and fats

Fats inhibit the secretion of gastric juices needed to digest meat, fish, dairy products, nuts, and eggs by as much as fifty percent. When fat concentrated foods
are eaten with protein concentrated foods, the digestive breakdown of the fats is delayed until gastric juices complete their work on the complex proteins. This
means fats will remain undigested in the stomach for a long period of time. Although some high protein foods also contain high amounts of fat, these fats will be
held in suspension awaiting breakdown without impeding gastric action. However, free fats such as oil, butter and milk fat will coat the gastric mucosa,
inhibiting gastric juice. This is why fried chicken is so hard to digest.

4. Acid fruits with carbohydrates

The enzyme in saliva that begins the breakdown of starch concentrated foods in the mouth does the important job of converting complex starch molecules
into more simple sugars. In order to work, the enzyme requires a neutral or slightly alkaline medium, the natural condition found in the mouth. When acid foods
are eaten, the action of the enzyme needed to break down starch is halted because the medium needed has been altered. Thus acid fruits should not be
eaten at the same meal as sweet fruits or other starches. This combination is what makes spaghetti and other dishes combining tomatoes with starch so

5. Acid fruits with protein

Oranges, tomatoes, lemons, pineapples and other acid fruits can be easily digested and produce no distress when eaten away from starchy and protein
foods. However, when included in a meal that contains a protein concentrated food, the acid fruits seriously hamper protein digestion. This is in part what
makes the typical American breakfast of orange juice, bacon, eggs and toast such a digestive nightmare

6. Starch and sugar

Eating starches that have been disguised as sweets is not a good way to eat starch. Although the “treat” produces an abundance of saliva, the saliva contains
none of the enzyme needed to digest the starch because the sugar has turned the environment acidic. This is why such items as fruit filled Danish settle on the
digestive tract like a sack of bricks. The carbohydrates are fermenting in the body, producing noxious gases.

7. Consuming melons

Melons should not be consumed with any other foods. Watermelon, cantaloupe, honeydew, and the more exotic melons should always be eaten away from
mealtime and alone. Melons are meant to decompose quickly in the digestive system, which is what they will do if there is no interfering with the process.

8. Consuming milk

Milk is best left to babies who traditionally consume it alone, away from other foods. Milk does not digest in the stomach, but in the duodenum, so the presence
of milk in the stomach does not promote secretion of gastric juice. The use of acid fruits with milk does not cause any digestive difficulty, although the benefits of
the antioxidant potential of the fruits may be lost due to the affinity they have for the protein in milk.

More Powerful Food Pairings

Food Pairings are sometimes more important than what you eat.  Pairing certain foods together can make it either harder or easier for the body to absorb the nutrition from the food.

The following are some GREAT food pairings and why.



Tomatoes & Avocadoes

Tomatoes are rich in lycopene, a pigment-rich antioxidant known as a carotenoid, which reduces cancer risk and cardiovascular disease. Fats make carotenoids more bioavailable, a fact that makes a strong case for adding tomatoes to your guacamole.”This also has a Mediterranean cultural tie-in,” says registered dietitian Susan Bowerman of California Polytechnic State University. “The lycopene in tomato products such as pasta sauce is better absorbed when some fat (e.g., olive oil) is present than if the sauce were made fat free.” This may also explain why we love olive oil drizzled over fresh tomatoes.And when it comes to salads, don’t choose low-fat dressings. A recent Ohio State University study showed that salads eaten with full-fat dressings help with the absorption of another carotenoid called lutein, which is found in green leafy vegetables and has been shown to benefit vision. If you don’t like heavy salad dressing, sprinkle walnuts, pistachios, or grated cheese over your greens.

Read more:


Oatmeal & Orange Juice

A study from the Antioxidants Research Lab at the U.S. Department of Agriculture shows that drinking vitamin C-rich orange juice while eating a bowl of real oatmeal (read: not processed) cleans your arteries and prevents heart attacks with two times as much efficacy than if you were to ingest either breakfast staple alone. The reason? The organic compounds in both foods, called phenols, stabilize your LDL cholesterol (low-density lipoprotein, or so-called “bad” cholesterol) when consumed together.

Read more:

Broccoli & Tomatoes

New research shows that this combo prevents prostate cancer, but no one is sure why.  In a recent Cancer Research study, John W. Erdman Jr., Ph.D., of the University of Illinois, proved that the combination shrunk prostate-cancer tumors in rats and that nothing but the extreme measure of castration could actually be a more effective alternative treatment. (What more motivation do you need to embrace this one-two punch?)”We know that tomato powder lowers the growth of tumors,” says Erdman. “We know that broccoli does too. And we know they’re better together. But it’s going to take years to find out why.”

Read more:

Blueberries & Grapes

“Eating a variety of fruit together provides more health benefits than eating one fruit alone,” says Bowerman. “Studies have shown that the antioxidant effects of consuming a combination of fruits are more than additive but synergistic.”In fact, a study published in the Journal of Nutrition by Rui Hai Liu, Ph.D., from Cornell University’s department of food science, looked at the antioxidant capacity of various fruits individually (apples, oranges, blueberries, grapes) versus the same amount of a mixture of fruits, and found that the mix had a greater antioxidant response. According to the study, this effect explains why “no single antioxidant can replace the combination of natural phytochemicals in fruits and vegetables.”The author also recommends eating five to 10 servings of a variety of fruits and vegetables daily to reduce disease risks, as opposed to relying on expensive dietary supplements for these compounds. “There are a huge number of compounds yet to be identified,” adds Jacobs

Read more:

Apples & Chocolate

Apples, particularly Red Delicious, are known to be high in an anti-inflammatory flavonoid called quercetin, especially in their skins. (Note: It’s important to buy organic because pesticides concentrate in the skins of conventionally grown apples.) By itself, quercetin has been shown to reduce the risk of allergies, heart attack, Alzheimer’s, Parkinson’s, and prostate and lung cancers.Chocolate, grapes, red wine, and tea, on the other hand, contain the flavonoid catechin, an antioxidant that reduces the risks for atherosclerosis and cancer. Together, according to a study done by Barry Halliwell, Ph.D., a leading food science professor at the National University of Singapore, catechins and quercetin loosen clumpy blood platelets, improving cardiovascular health and providing anticoagulant activity. Quercetin is also found in buckwheat, onions, and raspberries.Susan Kraus, a clinical dietitian at Hackensack University Medical Center in New Jersey, recommends the following combinations: sangria with cut-up apples; green tea with buckwheat pancakes and raspberries; and kasha (roasted buckwheat, made in a pilaf) cooked with onions.

Read more:

Lemon & Kale

“Vitamin C helps make plant-based iron more absorbable,” says nutritionist Stacy Kennedy of the Dana Farber Cancer Institute. It actually converts much of the plant-based iron into a form that’s similar to what’s found in fish and red meats. (Iron carries oxygen to red blood cells, staving off muscle fatigue.)Kennedy suggests getting your vitamin C from citrus fruits, leafy green vegetables, strawberries, tomatoes, bell peppers, and broccoli, and getting plant-based iron from leeks, beet greens, kale, spinach, mustard greens, Swiss chard, and fortified cereals.So whether you’re sautéing dark greens or making a salad, be sure to include a squeeze of citrus. You’ll increase your immunity and muscle strength with more punch than by eating these foods separately

Read more:

Soy & Salmon

It’s true that soy has been shown in studies to lower sperm counts, but that’s mainly in processed forms such as soy cheese, soy milk, and the unpronounceable forms listed on the labels of your favorite artery-clogging processed foods. This means that eating unprocessed forms of soy, such as edamame and tofu, is perfectly fine in moderation.That’s good news because, according to Mark Messina, Ph.D., former director of the diet and cancer branch of the National Cancer Institute at the National Institutes of Health and now an adjunct associate professor at Loma Linda University, an isoflavone in soy called genistein inhibits enzymes in the colon and prostate, raising the amount of vitamin D bioavailability in those tissues. “The higher vitamin D levels may offer protection against cancer,” says Messina. “There is emerging research suggesting that vitamin D reduces cancer risk, and many people don’t get enough of the vitamin. You do make it in your skin, but most people don’t make enough.”Fish such as salmon and tuna are high in vitamin D, so take a cue from the Asian diet and eat fish with a side of edamame.

Read more:

Peanuts & Whole Wheat

According to Diane Birt, P.D., a professor at Iowa State University and a food synergy expert, the specific amino acids absent in wheat are actually present in peanuts. You need, and very rarely receive in one meal, the complete chain of amino acids (the best form of protein) to build and maintain muscle, especially as you get older. In short, while this combo exhibits only what Birt calls a “loose definition” of food synergy, it gives good evidence that a peanut-butter sandwich isn’t junk food if it’s prepared with whole-wheat bread (not white) and eaten in moderation (once a day).So enjoy a peanut-butter sandwich right after a workout instead of drinking a terrible gym-rat shake. Just make sure the peanut butter doesn’t have added sugar, chemical ingredients you can’t pronounce, or cartoon characters on the label.

Read more:

Red Meat & Rosemary


Grilling over an open flame produces nasty carcinogens, but if you get a little more experimental with your spices, you can temper the cancer-causing effects of the charred flesh.The herb rosemary, which mixes well with all kinds of grilled foods and contains the antioxidants rosmarinic acid and carnosic acid, was shown in a Kansas State University study to lower the amount of the cancer-causing heterocyclic amines (or HCAs) that appear in the charred meat when you grill at temperatures of 375°F to 400°F. Why? It’s thought that the herb’s antioxidants literally soak up the meat’s dangerous free radicals

Read more:

Turmeric & Black Pepper


A tangy yellow South Asian spice used in curry dishes, turmeric has long been studied for its anticancer properties, anti-inflammatory effects, and tumor-fighting activities known in nutrition-speak as anti-angiogenesis. The active agent in the spice is a plant chemical, or polyphenol, called curcumin.One of the problems with using turmeric to improve your health, according to Kennedy, is its low bioavailability when eaten on its own. But there’s a solution, and it’s probably in your pantry.”Adding black pepper to turmeric or turmeric-spiced food enhances curcumin’s bioavailability by 1,000 times, due to black pepper’s hot property called piperine,” says Kennedy. “This is one reason it’s thought that curry has both turmeric (curcumin) and black pepper combined.” Translation: You’ll get the benefits of turmeric if you pepper up your curries

Read more:

Garlic & Fish

garlic and fish

Garlic and Fish

Most seafood lovers don’t realize there’s a synergy of nutrients inside a piece of fish: Minerals such as zinc, iron, copper, iodine, and selenium work as cofactors to make the best use of the natural anti-inflammatory and cholesterol-reducing fish oils EPA and DHA.What’s more, cooking your fish with garlic lowers your total cholesterol better than eating those fillets or cloves alone. A study at University of Guelph, in Ontario, found that garlic keeps down the small increase in LDL cholesterol that might result from fish-oil supplements.Read more:

Eggs & Cantaloupe

eggs and cantaloupe

Eggs and Cantaloupe


The most popular (and an awfully complete form of) breakfast protein works even better for you when you eat it with the good carbohydrates in your morning cantaloupe.

According to Kennedy, a very basic food synergy is the concept of eating protein with foods that contain beneficial carbohydrates, which we need for energy. Protein, Kennedy reminds us, slows the absorption of glucose, or sugar, from carbohydrates.

“This synergy helps by minimizing insulin and blood-sugar spikes, which are followed by a crash, zapping energy. High insulin levels are connected with inflammation, diabetes, cancer, and other diseases. By slowing the absorption of glucose, your body can better read the cues that you are full. This helps prevent everything from overeating to indigestion.”

So cut as many bad carbs (i.e., anything white, starchy, and sugary) as you want. But when you eat healthful carbs (whole grains, fruit, vegetables), don’t eat them on their own.

Read more:

Almonds & Yogurt

We already know that good fats help increase lycopene absorption. But did you know that many essential vitamins are activated and absorbed best when eaten with fat?

Vitamins that are considered fat-soluble include A, D, and E. Carrots, broccoli, and peas are all loaded with vitamin A and should be paired with a healthy fat such as the kind found in olive oil. Vitamin D—rich products include fish, milk, yogurt, and orange juice.

So toss some almonds into your yogurt, eat full-fat dairy foods, and pair your morning OJ with a slice of bacon. To get the most vitamin E with fat-soluble foods, try baked sweet-potato slices or spinach salad topped with olive oil.

Read more:


Olive Oil Scam Alert!

Some times it seems like we can’t win for losing.  Thanks to Mittie and her sister Dede for finding out of all things, about a Olive Oil Scam.  I’m still reading through all the information so I’ll print what Dede has provided for you to make your own conclusions and I’ll follow up later- jughandle

Read more about olives and its oil from a past Fat Farm post – here.

Get “real” olive oil on line:

Georgia Olive Farms

Story from Dede

Americans spend more than $700 million a year on olive oil,
but most of that may be money down the drain because of a
big-time olive oil scam.As much as two thirds of the high quality olive oil we buy —
and maybe even more — is not what it says on the bottle.We’re being duped into paying premium prices for a poor
quality product that may contain little or no olive oil at
all.And even if it does, it likely won’t be of the quality you
think you’re paying for.A book published late last year lifted the lid on the great
olive oil scam but it’s been known for years that, knowingly
or unknowingly, the people who sell the stuff to us may be
offering a phony product.

For example, a report produced in 2010 by UC-Davis found that
more than two thirds of common brands of extra virgin olive
oil being sold in California were nothing of the sort.

Sellers of inaccurately labeled oil included one of the
biggest names in grocery retailing in the US, though there’s
no suggestion the store chain knew of the deception.

In fact, of the dozens of stores whose sales were analyzed,
only six were selling the genuine product.

There are actually hundreds of varieties of olives but only a
few main classifications for olive oil, including:

* Extra virgin, which is literally the “juice” of freshly
picked olives. It is produced by pressing or a low heat
process but, importantly, does not use chemicals of the type
employed in the refining of other oils.

* Virgin olive oil, produced the same way but comes from riper
olives or a second pressing, though it is still wholesome.

* Blends — sometimes referred to as “light” or “pure.” That
they may be, but they include “refined” olive oil, which
usually means some or all of it has been chemically processed.

* Poor quality oil, known as “lampante,” using the Italian
word for lamp oil — considered unfit for human consumption —
which may be derived from old, rancid olives, often ones that
have been lying on the ground for some time, and likely has
been chemically processed.

In fact, lampante often turns up in olive oil mixtures. But,
if the oil is phony, it’s just as likely to contain mainly a
cheap seed oil like sunflower oil.

Just last year, two Spanish businessmen were jailed for
selling supposed extra virgin olive oil that was, in fact, 75%
sunflower oil.

And in 2007, some 10,000 cases of labeled olive oil seized by
US law enforcement officers were found to contain only soy oil.

The popularity of olive oil is due to its supposed health
giving properties; it is, after all, the only oil produced in
any quantity from fruit rather than nuts or seeds.

And the reason for the olive oil scam is simple — money.

Growing, nurturing and harvesting quality olives is an
expensive business. So if you can pass off cheap substitutes
as the real thing you can make a lot of money.

This is the theme Tom Mueller picks up in his book “Extra
Virginity: The Sublime and Scandalous World of Olive Oil.”

He says that producers are being forced out of business
because of the olive oil scam, since they can’t compete with
the low prices of the phony product.

“The honest people are getting terribly undercut,” he said in
a recent NPR broadcast. “There’s a huge unfair advantage in
favor of the bad stuff. At the same time, consumers are being
defrauded of the health and culinary benefits of great olive

The crooks and even legitimate producers have many ways to
fool the public, apart from simply lying.

For example, labels might imply the oil was produced in Italy
when, in fact, it was only bottled there, having been produced
say in Africa or the Middle East — not that there’s anything
wrong with those sources, but implying the oil is from Italy
enables suppliers to charge a premium.

Sometimes, the real source may be declared, but buried in the
fine print on the label.

Furthermore, strict labeling requirements and quality checks
in Europe are driving the olive oil scam across the Atlantic
where disclosure rules are less stringent.

Bad or rancid olive oil does not have the antioxidant and
anti-inflammatory elements of olive oil, says Mueller, adding:
“What (good olive oil) gets you from a health perspective is a
cocktail of 200-plus highly beneficial ingredients that
explain why olive oil has been the heart of the Mediterranean
diet,” he says.

“Bad olives have free radicals and impurities, and then you’ve
lost that wonderful cocktail …that you get from fresh fruit,
from real extra-virgin olive oil.”

So, is there any way you can tell if you’re the victim of an
olive oil scam, or even whether you’re being intentionally or
unintentionally misled by the labeling on a bottle?

Well, first you can download that UC-Davis report, and learn
more about the content and flavors that contribute to the
olive quality – as well as seeing which stores were selling

Download it here:

Second, you can read the transcript of the NPR interview with
author Mueller here:

Here are 8 more tips culled from the book and other sources:

* Be suspicious of anything described as extra virgin that
costs less than $10 a liter. It likely isn’t the real thing
(although some prices come close).

* Look for the seal of the International Olive Council (IOC)
on the label (though, of course, crooks can forge this). Not
all products have the seal, but it’s a good sign if it’s

* Look for a harvesting date or description on the label,
rather the same as you find on wine labels. If there’s a date
and/or harvest description, it’s probably genuine (though,
again, this could be forged).

* Educate yourself more about olives at the ICO site:

* Understand that anything labeled as “light” or “pure” olive
oil likely has been processed and is not “virgin” quality.

* Opt for California-produced oil. It’s less likely to be part
of the olive oil scam than something from Italy or other

* If you’re able to smell the oil before you buy, do so. “It
should smell fresh and fruity, without any hint of mustiness,”
says Mueller.

* Shop for oil in dark bottles. A lot of genuine extra virgin
oil (excluding the big grocery stores’ own brands) is bottled
this way to protect the oil from harmful sunlight.

We don’t want to suggest that products that fail to meet the
requirements we’ve listed are necessarily phony.

It’s just that, on balance, you’re more likely to get a
genuine product by following these guidelines, sidestepping
the possibility of an olive oil scam.

That’s all we have for today, but we’ll be back next week with
another issue. See you then!

 From NPR

Extra Virginity

December 12, 2011

Extra-virgin olive oil is a ubiquitous ingredient in Italian recipes, religious rituals and beauty products. But many of the bottles labeled “extra-virgin olive oil” on supermarket shelves have been adulterated and shouldn’t be classified as extra-virgin, says New Yorker contributor Tom Mueller.

Mueller’s new book, Extra Virginity: The Sublime and Scandalous World of Olive Oil, chronicles how resellers have added lower-priced, lower-grade oils and artificial coloring to extra-virgin olive oil, before passing the new adulterated substance along the supply chain. (One olive oil producer told Mueller that 50 percent of the olive oil sold in the United States is, in some ways, adulterated.)

The term “extra-virgin olive oil” means the olive oil has been made from crushed olives and is not refined in any way by chemical solvents or high heat.

“The legal definition simply says it has to pass certain chemical tests, and in a sensory way it has to taste and smell vaguely of fresh olives, because it’s a fruit, and have no faults,” he tells Fresh Air‘s Terry Gross. “But many of the extra-virgin olive oils on our shelves today in America don’t clear [the legal definition].”

Extra-virgin olive oil wasn’t created until stainless steel milling techniques were introduced in the 1960s and ’70s. The technology allowed people to make much more refined olive oil.

“In the past, the technology that had been used had been used really by the Romans,” says Mueller. “You grounded the olives with stone mills [and] you crushed them with presses.”

The introduction of stainless steel milling techniques has allowed manufacturers to make more complex and flavorful extra-virgin olive oils, he says. But the process is also incredibly expensive — it costs a lot to properly store and mill extra-virgin olive oil. Mueller says that’s why some people blend extra-virgin olive oil with lower-grade, lower-priced products.

“Naturally the honest people are getting terribly undercut,” he says. “There’s a huge unfair advantage in favor of the bad stuff. At the same time, consumers are being defrauded of the health and culinary benefits of great olive oil.”

Bad or rancid olive oil loses the antioxidant and anti-inflammatory properties of olive oil, says Mueller. “What [good olive oil] gets you from a health perspective is a cocktail of 200+ highly beneficial ingredients that explain why olive oil has been the heart of the Mediterranean diet,” he says. “Bad olives have free radicals and impurities, and then you’ve lost that wonderful cocktail … that you get from fresh fruit, from real extra-virgin olive oil.”

More On Olive Oil

Olives in oil.

Your Olive Oil May Not Be The Virgin It Claims

Researchers found more than two-thirds of sampled extra-virgin olive oil didn’t make the grade.

Olive oil bottle.

Olive Oil May Help Protect Against Strokes

French researchers found an link between liberal use of olive oil and a lower risk of stroke.


Olive Oil Season: A West Bank Kitchen Story

For Palestinians and Israelis, the annual olive harvest is central to the culture, economy.

A receptor in the back of the throat seems to recognize an anti-inflammatory agent in extra-virgin olive oil.

How Olive Oil And Ibuprofen Can Make You Want To Cough

Humans have transformed a defense against noxious fumes into an indicator of gourmet quality.

Interview Highlights

On why 4 out of 10 bottles that say Italian olive oil are not actually Italian olive oil


“A lot of those oils have been packed in Italy or have been transited through Italy just long enough to get the Italian flag on them. That’s not, strictly speaking, illegal — but I find it a legal fraud, if you will.”

On extra light olive oil


“Extra light is just as caloric as any other oil — 120 calories per tablespoon, but the average person looking at it might say, ‘Oh, well, I’ve heard olive oil is a fat, so I will try extra light olive oil.’ … It’s highly, highly refined. It has almost no flavor and no color. And it is, in fact, extra-light in the technical sense of being clear.”

On which oil to use while frying or sauteing


“From a health point of view, olive oil is wonderful [for frying]. From a taste point of view, there are times when at really, really high temperatures, an extra-virgin with really bitter flavors and pungency can become a little unbalanced. And the bitterness can become overbearing. And obviously, from an economic point of view, if you’re spending a lot of money for an extra-virgin, maybe high-heat cooking in some circumstances really isn’t the best thing. But for lower heat, every extra-virgin olive oil is good — it really depends on the dish you’re putting together.”

On using olive oil as a dressing for ice cream


“Get a bottle of really, really powerful, bitter and pungent oil, and pour it over some really good ice cream. And it is like an injection of liquid sunshine. It’s quite a treat.”

Food Pairing

Food Pairing is a science into itself, for other than just your taste experience, but here I’m going to touch on a couple of pairings that may seem natural to us.  – jughandle

We’ve heard of pairing wine with food for the best flavor experience, but I bet most of you didn’t know that pairing certain foods together can help you fight cancer, ward off depression and aid in digestion and nutriment absorption.  The following information is from an article at


1. Steak and Rosemary

The Health Benefit: The combination helps in neutralizing carcinogens created when meat is cooked above 325 degrees Fahrenheit

Why It Works: Rosemary is rich in rosmarinic and carnosic acids that stop cancer-causing heterocyclic amines from forming on cooked meat. “People have a lot of concerns about eating grilled meat,” says Dr. Ramsey, who keeps potted rosemary in his kitchen. “This combination is one way that I like to use food synergy to increase the health of a dish.”

Try It! Snip a sprig of rosemary, remove the main stem, chop, and add to olive oil, salt, and lemon juice to create a healthy marinade. Choose grass-fed beef for healthier fat ratios and to avoid veterinary drug residues.


2. Beet Greens and Chickpeas

The Health Benefit: Natural mood boost from a much-needed mineral

Why It Works: Magnesium is essential for low anxiety and happiness, but 70 percent of Americans don’t get enough. Beet greens are loaded with the calming mineral, and the B6 in chickpeas maximizes magnesium absorption in the body.

Try It! Look for local, organic beet greens this spring at your farmer’s market, and soak and cook dried, organic chickpeas to avoid hormone-disrupting chemicals that can be found in canned foods.


3. Fish and Broccoli

The Health Benefit: A delicious way to stifle cancer growth

Why It Works: Many fish, salmon, and mackerel are rich in the thyroid-protecting, cancer-fighting mineral selenium. When paired with broccoli, a veggie rich in sulforaphane, the compounds are 13 times more effective in slowing cancer cell growth than when eaten solo.

Try It! Remember to avoid farmed salmon and choose wild-caught Alaskan salmon to avoid parasites and contamination that can kill off the wild salmon.

4. Red Wine and Almonds

The Health Benefit: A natural combo that keeps your heart happy

Why It Works: The antioxidant resveratrol in red wine and almond’s naturally high levels of vitamin E work together in the blood and improve blood vessel health.

Try It! Look for organic wine, since conventional versions have been found to harbor pesticide residues. (The same holds true for the almonds.)

5. Green Tea and Lemon

The Health Benefit: A delicious way to sip your way to natural cancer prevention while jump-starting weight loss

Why It Works: Vitamin C-rich lemons help to maximize your body’s ability to absorb catechins, the heroic disease-fighting antioxidant found in green tea.

Try It! If you drink a lot of tea, consider investing in organic loose-leaf tea and a stainless steel, reusable tea infuser to reduce packaging waste.

6. Turmeric & Black Pepper

The Health Benefit: Superstar spice combo erases inflammation and could ward off Alzheimer’s disease and cancer while combating high cholesterol and improving liver function

Why It Works: Turmeric is one spice that everyone needs to use. Just be sure to combine it with black pepper, which helps your body absorb a thousand times more curcumin, the active ingredient in turmeric.


7. Pastured Pork and Sauerkraut

The Health Benefit: Non-starchy and fermented veggies/animal protein combo will keep your gastrointestinal tract on track

Why It Works: Steering clear of starches when eating meat will help your digestive system focus on breaking down the animal protein, boosting absorption and reducing uncomfortable bloating, heartburn, gas, and stomach pain. Fermented vegetables, such as sauerkraut, bolster digestion-friendly probiotics in your body, building up your immune system in the process.

Try It! Opt for grass-fed pork. It’s free of health-harming antibiotics and chemical preservatives and rich in thiamine, a B vitamin vital for proper nervous system functioning. As a general rule of thumb, Gates notes that animal protein meals go best with non-starchy vegetables like green beans, broccoli, kale, collards, and spinach.


8. Eggs and Cheese

The Health Benefit: Clearer thinking, reduced PMS symptoms, weight loss

Why It Works: Naturally occurring vitamin D in egg yolks optimizes your body’s absorption of the cheese’s bone- and heart-protecting calcium. Sufficient calcium levels also promote neurotransmitter health and stabilize hormones, which reduces PMS symptoms and weight gain.

Try It! Look for eggs and cheese from grass-fed farm animals. Find local, sustainable sources


9. Tortilla and Veggies

The Health Benefit: A flatter belly, thanks to reduce bloating and gassiness

Why It Works: Pairing vegetables with grains or grain-like seeds like millet or quinoa—and leaving out the meat—will reduce unpleasant bloating and gassiness, according to gut guru Gates. Starchy vegetables like artichokes, peas, potatoes, yams, and corn and non-starchy veggies like broccoli, kale, and green beans will keep your gastrointestinal tract on track. “A corn tortilla filled with stirred fried vegetables like onions, red pepper, zucchini, and broccoli and seasoned with Tex Mex seasoning is actually delicious and so much more easy to digest than a tortilla made with beef or chicken,” Gates says.

Try It! Top your tortilla off with a spoonful of cultured veggies to optimize digestion and reduce cravings for sugar later in the day.


10. Fermented Food + Anything

The Health Benefit: Sugar cravings float away with kimchi and other sour superfoods.

Why It Works: “I can’t say enough how wise it is to add a fermented food to any meal—no matter what you are eating,” says Gates. Superstars in the natural food world, fermented foods like kimchi are loaded with feel-good probiotics that not only improve digestion, but also help stave off sugar cravings. “They must be in a program if you are trying to lose weight,” Gates adds. “They taste sour and take away the desire for sweets.”

Try It! Look for jarred kimchi in your supermarket or save money by doing it yourself: The Easiest Way to Ferment Vegetables.

I want everyone to know about and use  It is my go to place for information on the food we eat here on the Fat Farm.  Sign up for their Blog too.  It is great.

Great Information contains easy to understand and quick to find information on a broad range of food products found in our local stores.  Just type a product name or manufacturer into a search box and a list with pictures of the available product information comes up.  There is even a “Products” tab that lists groups of products to choose from.  Search methods include “Keyword”, “Ingredients”, “UPC Code” “Recipes” and “seaarch to compare.