Real Food/Fake Food: Why You Don't Know What You're Eating and What You Can Do about It Paperback - 2017

From the rear cover

Do not take another bite or swallow another sip of anything before reading Real Food / Fake Food. *

It's unnerving that so many people don't know what authentic olive oil or port wine tastes like because they've been undersold on some offshoot knockoff and no one is raising a flag--until now. Ming Tsai, author, chef, and host of PBS s Simply Ming

Larry Olmsted s meticulously researched tour de force is chilling for what he uncovers about the food industry. Dan Dunn, author of American Wino: A Tale of Reds, Whites, and One Man s Blues

This is the health equivalent of Ralph Nader's expose Unsafe at Any Speed. The content blows the doors off the kitchens. *Michael Patrick Shiels, author of Invite Yourself to the Party

Where's the Kobe Beef?: More than 99.9 percent of the so-called Kobe beef sold in this country is Fake.

Parmesan-Gate: Most Parmesan cheese sold in the United States, grated or whole, cheap or expensive, is Fake.

The Restaurant Scam: Restaurants can claim any food is organic or dry aged, heritage breed or wild caught. Even names of farms and types of fish are misrepresented to justify higher prices.

The Extra-Virgin Olive Oil Racket: Though widely considered the healthiest fat, 75 to 80 percent of the extra-virgin olive oil sold in this country is Fake, and some is even dangerous.

The Sushi Fraud: DNA testing was used to compare the fish that menus offered with the actual species brought to the table in New York City sushi restaurants. In the largest study, 100 percent of the restaurants had lied.

The Seafood Swap: A third of the seafood sold in this country is intentionally mislabeled.
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