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Adulteration
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Clever labels
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Optical
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Country of origin marking of imported olive oil; 19
CFR 134.46; “imported by” language * |
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LAW AND ANALYSIS:
Section 304 of the Tariff Act of 1930 (19 U.S.C. 1304), as amended,
provides that unless excepted, every article of foreign origin imported
into the U.S. shall be marked in a conspicuous place as legibly,
indelibly, and permanently as the nature of the article (or its
container) will permit, in such a manner as to indicate to the ultimate
purchaser in the U.S. the English name of the country of origin of the
article. Part 134, Customs Regulations (19 CFR
Part 134), implements the country of origin marking requirements of 19
U.S.C. 1304.
Section 134.46, Customs Regulations (19 CFR 134.46), as revised by T.D.
97-72, dated August 20, 1997, provides:
In any case in which the...the name of any foreign country or locality
other than the country or locality in which the article was manufactured
or produced appear on an imported article or its container, and those
words, letters or names may mislead or deceive the ultimate purchaser as
to the actual country of origin of the article, there shall appear
legibly and permanently in close proximity to such words, letters or
name, and in at least a comparable size, the name of the country of
origin preceded by “Made in,” “Product of,” or other words of similar
meaning.
Section 134.46 provides that its special marking requirements are
triggered only when Customs determines that the non-origin marking may
mislead or deceive the ultimate purchaser as to the actual country of
origin of the article. Customs has ruled that in order to satisfy the
“close proximity” requirement, the country of origin marking must appear
on the same sides(s) or surface(s) in which the name of the locality
other than the country of origin appears. (See HRL 708994, dated April
24, 1978.)
Sincerely,
John Durant, Director Commercial Rulings Division, US
Customs |
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*
The except this page was taken from the US Customs web site.
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OLIVE OIL NEWS |
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The effect of olive oil polyphenols on antibodies against oxidized LDL.
A randomized clinical trial
August,
2011
reported in Clinical Nutrition
Volume 30, Issue 4, August 2011, Pages 490-493
Reseachers: Olga Castañera, b, Montserrat
Fitóa, M. Carmen López-Sabaterc, Henrik E. Poulsend, Kristiina
Nyyssönene, Helmut Schrödera, Jukka T. Salonenf, Karina De la
Torre-Carbotc, Hans-Franz Zunftg, Rafael De la Torrea, Hans Bäumlerh,
Antonio V. Gaddii, Guillermo T. Saezj, Marta Tomása, Maria-Isabel Covasa
and for the EUROLIVE Study Group
In this study demonstrated that
daily consumption of 2 tablespoons of extra virgin olive oil reduces LDL
(bad cholesterol). Extra virgin olive oil, with higher polyphenol
levels, is more effective at reducing LDL that other olive oils with
lower polyphenol levels.
The research showed increased the levels of an antibody that reduces
levels of oxidized LDL cholesterol (bad cholesterol). High LDL is
considered a risk factor of heart disease and stroke.
Olive oil polyphenols promote OLAB generation. This effect is stronger
at higher concentrations of lipid oxidative damage. |
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Olive oil consumption, plasma oleic acid, and stroke incidence. The
Three-City Study
January 19,
2011
reported in Neurology
researchers: C. Samieri, PhD,
C. Féart, PhD, C. Proust-Lima, PhD, E. Peuchant, MD, PhD,
C. Tzourio, MD, PhD, C. Stapf, MD, C. Berr, MD, PhD and P. Barberger-Gateau,
MD, PhD
This research suggest a protective
role in reducing the risk of strokes for older people whose diet
includes a high quantity of olive oil. |
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Fruit, vegetables, and olive oil and risk of coronary heart disease in
Italian women: the EPICOR Study
November
29, 2010
reported in The American Journal of
Clinical Nutrition: researchers: Benedetta Bendinelli, Giovanna
Masala,
Calogero Saieva, Simonetta Salvini, Carmela Calonico,
Carlotta Sacerdote, Claudia Agnoli, Sara Grioni, Graziella Frasca,
Amalia Mattiello, Paolo Chiodini, Rosario Tumino, Paolo Vineis, Domenico
Palli, and
Salvatore Panico
This research shows
an inverse association between increasing consumption of leafy
vegetables and olive oil and CHD (coronary heart disease) risk. The
woman with higher consumption of green leafy vegetables and olive oil
had significantly lower incidents of CHD. |
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Heart-Protecting Component of Olive Oil Discovered
April 2,
2009
reported in Molecular Nutrition &
Food Research, lead researcher: Fatima Paiva-Martins, at the
University of Porto, Portugal.
Scientists have discovered the polyphenol in
extra virgin olive oil that gives greatest protection from
heart attack and stroke. DHPEA-EDA is the main
antioxidant in olive oil that protects red blood cells from damage.
more... |
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Phytochemicals Make Olive Oil Even More Awesome Than Previously Believed
December
18, 2008
Extra-virgin olive oil contains 'phytochemicals', that can trigger the
death of cancer cells according to research published in the BMC
Cancer journal, suppressing the cancer gene HER2 and therefore
reducing the risk of breast cancer. (more...)
Read about the heart-health benefits of phytochemicals (plant
sterols, flavonoids and sulfur-containing compounds) according to the
American Heart Association here. |
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Heart Disease Prevention
November 9, 2008
32 simple steps we should all take to battle heart disease
Pour on the Olive Oil
Men whose diet include as much as 2 ounces of Olive oil a day have an
82% lower risk of having a fatal heart attack than men who consume
little or none. Olive oil is rich in monounsaturated fats-known to
hinder the oxidation of bad LDL cholesterol into its artery – clogging
form....
more... |
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Antioxidants and the Mediterranean Diet
November 9, 2008
Reference: (1) Visioli, Francesco and Galli, Claudio. “The Role of
Antioxidants in the Mediterranean Diet.” Lipids, Vol.36, Supplement
(2001).
...the importance of antioxidants
and the role it plays in the Mediterranean Diet.... Phytochemicals
(nonvitamin antioxidants) Polyphenols fall into the category of
phytochemicals and are very abundant in the Mediterranean diet
especially when it comes to “its high proportion of fruits and
vegetables and to the consumption of red wine and olive oil.” ...
more... |
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Calorie density: A tool to stop weight gain
November 8, 2008
By Karen Collins, M.S., R.D., C.D.N.
The average American adult
gains one to two pounds a year. Now, two new studies add to the mounting
evidence that adults can fight this tendency by limiting the calorie
density of our diets, particularly by including plenty of vegetables and
fruits.... But
nutritious foods high in healthful fat, like nuts and olive oil, were
not associated with weight gain...
more... |
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For good health, put heart in your cooking
November 6, 2008
By CHRISTINE A. VERSTRAETE
Too often, people think that
developing heart disease dooms them to a life of boring, tasteless food.
North Shore cardiologists Dr. Micah Eimer and Dr. Irwin Silverman
challenge that notion by teaming up again with Chef Dawn Dlugosz of "A
New Dawn Cooking School" which meets in Whole Foods Market, Northbrook,
for a heart healthy cooking class in the grocery store's classroom. ...
more... |
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