If you think all olive oil is the same, think again...
Researchers from the University of California studied a sample of imported, store-bought olive oils...
..and they discovered that 69% FAILED to meet the accepted standards for olive oil.
Meaning, you can't be sure what you're getting is really olive oil at all.
The good news is, renowned MD – Dr. Steven Gundry – recently created a 3-step "Buyer's Guide" to help you cut through all the noise.
When you follow his simple instructions, you'll be sure you're getting ALL the benefits of olive oil...
Including more energy, stronger muscles...
It can even help you BURN some of that unwanted fat.
Click here now to see Dr. Gundry's 3-step "Buyer's Guide."
Make sure you check it out before your next trip to the grocery store:
PS – The 3rd item on Dr. Gundry's checklist might surprise you! Click here now to see the full list – and make sure you pay attention until the end.
ndant worldwide, most fungi are inconspicuous because of the small size of their structures, and their cryptic lifestyles in soil or on dead matter. Fungi include symbionts of plants, animals, or other fungi and also parasites. They may become noticeable when fruiting, either as mushrooms or as molds. Fungi perform an essential role in the decomposition of organic matter and have fundamental roles in nutrient cycling and exchange in the environment. Over 90% of plants are dependent on Mycorrhizal symbiosis between plants and fungi and this process also enhances photosynthesis in plants, increasing carbon uptake from the atmosphere and helping to stop climate change. They have long been used as a direct
source of human food, in the form of mushrooms and truffles; as a leavening agent for bread; and in the fermentation of various food products, such as wine, beer, and soy sauce. Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological pesticides to control weeds, plant diseases, and insect pests. Many species produce bioactive compounds called mycotoxins, such as alkaloids and polyketides, that are toxic to animals, including humans. The fruiting structures of a few species contain psychotropic compounds and are consumed recreationally or in traditional spiritual ceremonies. Fungi can break down manufactured materials and buildings, and become significant pathogens of humans and other animals. Losses of crops due to fungal diseases (e.g., rice blast disease) or food spoilage can have a large impact on human food supplies and local economies. Fungi are threatened by fungicides, pesticides, pollution, deforestation and mo
source of human food, in the form of mushrooms and truffles; as a leavening agent for bread; and in the fermentation of various food products, such as wine, beer, and soy sauce. Since the 1940s, fungi have been used for the production of antibiotics, and, more recently, various enzymes produced by fungi are used industrially and in detergents. Fungi are also used as biological pesticides to control weeds, plant diseases, and insect pests. Many species produce bioactive compounds called mycotoxins, such as alkaloids and polyketides, that are toxic to animals, including humans. The fruiting structures of a few species contain psychotropic compounds and are consumed recreationally or in traditional spiritual ceremonies. Fungi can break down manufactured materials and buildings, and become significant pathogens of humans and other animals. Losses of crops due to fungal diseases (e.g., rice blast disease) or food spoilage can have a large impact on human food supplies and local economies. Fungi are threatened by fungicides, pesticides, pollution, deforestation and mo
