Olive oil : Olive Oil , with a sediment at bottle-bottom and milk-wheat-gluten-free bread.

olive oil : olive oil , with a sediment at bottle-bottom and milk-wheat-gluten free bread.

While shopping at Sainsbury in Bethnal Green , East London , UK , my attention was grabbed by the sight of a layer of sediment at the bottom of these Olive Oil Bottles. I suppose this is a sign of low-grade olive oil? what else can I make of it ? Please share your thoughts in the comments. Btw, I was in such a hurry, I didn’t have time to ask the staff in the store. Either way, it makes for an interesting observation.

Additionally , I also came across bread which is ‘milk free’ , ‘wheat free’ and ‘gluten free’, this will certainly make an interesting story for our farming community in Sub-Sahara Africa, in particular our Sub-Sahara Farmers who will take the , increasing , opportunities to add value to their organic produce.

Please share your comments , send us feedback , as well via info@cushfoods.com

1. “…High quality olive oil can be obtained by all the methods if proper measures are taken. olive oil quality is equally dependent on the quality of the olives themselves and on the time they have to wait from harvesting to extraction, in addition to the extraction method itself…”

2. “…A gluten-free diet (GFD) is a diet that excludes gluten, a protein composite found in wheat, barley, rye,[1][2] and all their species and hybrids (such as spelt,[1] kamut, and triticale[1][2]). The inclusion of oats in gluten-free diet remains controversial. Avenin present in oats may be also toxic for coeliac people.[2] Its toxicity depends on the cultivar consumed.[3] Furthermore, oats is frequently cross contaminated with gluten-containing cereals.[2]…”

3. “…Wheat allergy is an allergy which typically presents itself as a food allergy, but can also be a contact allergy resulting from occupational exposure to wheat. Like all allergies, wheat allergy involves immunoglobulin E and mast cell response. Typically the allergy is limited to the seed storage proteins of wheat, some reactions are restricted to wheat proteins, while others can react across many varieties of seeds and other plant tissues. …”


Wondering if there was a problem with the manufacturing of this olive oil.

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