Marc Bates, MPH, metabolic health coach, announces the release of comprehensive consumer guidance exposing how up to 80% of store-bought olive oils contain adulterants that compromise metabolic health and contribute to chronic disease risk.

The announcement reveals that olive oil fraud extends back to the 1870s, when over 73,000 barrels of fake olive oil adulterated with cottonseed oil were exported to Europe. Today's deceptive practices include blending extra virgin olive oil with high-PUFA seed oils such as soybean, sunflower, and canola oils.

"These fake or diluted oils generate oxidized lipid metabolites linked to systemic inflammation, insulin resistance, and neurological degeneration," states Bates. "Consumers believe they're protecting their heart with a Mediterranean staple, while in reality they may be ingesting pro-inflammatory oils linked to chronic disease."

The guidance identifies three immediate visual red flags for consumers: bottles lacking harvest dates, clear or light-colored containers, and vague origin labeling such as "Packed in Italy" without specific sourcing information.

Bates emphasizes that authentic extra virgin olive oil requires dark glass bottles, clear harvest dates within 12 months, and specific country of origin labeling. The deception particularly affects U.S. markets where labeling regulations remain weak and enforcement is limited.

The metabolic health implications center on polyunsaturated seed oil adulterants that oxidize rapidly under heat and light, creating compounds associated with atherosclerosis and metabolic dysfunction.