The Darker Side of Light

Yesterday I was explaining to my sister about the new rules from the recently enacted Family Smoking Prevention and Tobacco Control Act. In this new legislation is a prohibition on the use of the words "light" or "low tar" on the cigarette packages. I have spoken about this a time or two before and to reiterate - there is no reduced disease associated with these types of cigarettes. Smokers have chosen the light cigarettes out of a belief that they would be "better" for them, but sadly, there is no such thing as a better cigarette. As of June 22, the cigarette companies cannot label the product in such a way as to imply reduced risk and thus the words are banned. I was telling my sister that the retailers are asking what they can legally do with remaining inventory and unfortunately, as of yesterday - the FDA and the Center for Tobacco Products did not know.

My sister then took a turn and educated ME and I must share with you now.
She said that a similar though not quite as serious tactic occurs with olive oil. Most know that olive oil is considered one of the heart healthy or health promoting oils which contain the good monounsaturated fat. The type that we SHOULD consume - in moderation and in place of saturated fats. You might also know that great chefs and nutrition experts recommended EVOO - or extra virgin olive oil. BTW, my sister, and I believe her, said that the EEVOO is just a gimmick - there is no extra extra in reality.

My sister has been to Italy - as have I and many people in my family, but she went to a place where they make the olive oil. This is what happens- They harvest the olives and then press them so the wonderful heart healthy oil is released. They capture this oil. It is a beautiful greenish color. This very first press - a cold press - is the extra virgin product, or EVOO. Then the producers press those same olives again, also a cold press and that is virgin olive oil - a bit lighter in color - perhaps milder - still quite good for you. Well, alas, even in Italy we have to get out every last drop of something before casting it aside. Yes, it is the bottom of the barrel so to speak, the opposite of cream of the crop - the residue. My sister said that the olives are so "spent" at this point that they must be HEATED to extract the last of the oil, the lightest in color - and least aromatic. It is said to have the least amount of antioxidants and it is NOT the recommended choice (per the mayo clinic and others we should be consuming EVOO or VOO)- but the companies label it LIGHT and people buy it because they think what? Light as in less calories? Better taste? Heck, they probably even charge more for it - just to be sure you will think it is better. It is not. Extra virgin olive oil is the right one to buy.

Take home message - light can be misleading - read the label for the truth - sometimes it's really there.

Remember also that cooking olive oil can break down the very properties that are healthful so topping food with it is the better idea.