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00:01It takes over 40 gallons of sap to make just one jug of real maple syrup.
00:06That's why one of these bottles can cost $10.
00:10And grocery stores are flooded with imitation syrups that don't have any maple sap at all.
00:15In fact, tons of expensive foods we love eating might not be the real thing,
00:20including wasabi, vanilla, and truffle oil.
00:24The main reason why this happens, it's all about money.
00:27Some of this is legal.
00:28As long as products that aren't the real deal disclose it on the packaging, even if it's a bit sneaky.
00:36But often, it's illegal, with entire criminal rings behind these counterfeit foods.
00:42Globally, the fraudulent food industry could be worth $40 billion.
00:46The sort of least end of it, you're getting ripped off.
00:49At the worst end, you're literally getting poisoned.
00:51So how did fake food take over our grocery stores, restaurants, and kitchens?
00:55And how do counterfeiters get away with it?
00:57We travel around the world to learn how to spot the real stuff.
01:07First up, truffles.
01:10Hate to break it to you, but your $15 truffle fries don't have any truffle on them.
01:16What is called truffle oil is entirely made in a laboratory.
01:21It has nothing to do with mushrooms.
01:24Real truffles are pricey and rare.
01:27And they need specific conditions to grow, usually in places like Italy and France, or here in the UK.
01:35The truffles are always found with trees, and they have to be the right type of trees.
01:41The, under the ground, the truffle is just the fruiting body, so in accordance with an apple.
01:46We used to train pigs to find the fungi, but now mostly dogs do the sniffing.
01:52Good boy. Thank you. Good boy. Come.
01:56So who's told us it's there, it's still in the ground, so do I want to take it out of
02:01the ground or not?
02:02It all depends on if it's ripe. If it's unripe, there's no point in having it.
02:06Just so the nose comes into play, and we actually sniff the ground for it.
02:12Yeah, that's a nice one.
02:15Yeah, that's probably about 70, 80 grams.
02:20Once the truffle is out of the ground, the clock is ticking, it's just sort of slowly going to degrade
02:25over time.
02:28People have learned how to farm truffles successfully.
02:31About 80% of the black truffles we consume are now cultivated,
02:34but it can still take as long as six years to grow them,
02:38and most attempts to farm the most expensive white truffles have failed,
02:42which is why they're so pricey and often counterfeited.
02:47Since truffles are hunted in the wild and delivered in label-less bags,
02:51it's easy for fraudsters to swap them out for cheaper ones without getting caught.
02:58But truffle oil might be the trickiest.
03:00It's usually just olive or sunflower oil with a touch of a synthetic compound derived from petroleum
03:06called 2,4-dithiopentane.
03:09It contains the same aromatic component of foot odor.
03:13That's why you get that earthy taste and can sometimes smell gas.
03:16Anything with a truffle flavor added to it is really problematic.
03:22Truffle is not a product that lends itself to being either made in oil or steeped in oil.
03:27You can tell it's artificial when you see words like truffle flavoring or aroma on a package.
03:33The most foolproof, though?
03:35See it shaved right in front of you.
03:37It should look like a truffle, look like a mushroom product.
03:44Maple syrup is another tricky case.
03:47One food fraud lawyer we spoke to estimated as much as half of what's labeled 100% maple syrup might
03:54be fake.
03:56Real maple syrup is tapped from trees.
04:00Canada produces 85% of the world's real supply.
04:04But the U.S. set production records in 2022, thanks to brands like Sapjack out of Vermont.
04:10The company steam heats its sap.
04:12Then machines filter and bottle the syrup, usually within six hours.
04:16It takes about 44 gallons of sap to make just one gallon of real maple syrup.
04:22Which is why real maple syrup can cost about six times more than pancake syrup.
04:29The imitation kind is often a mix of corn syrup, high-fructose corn syrup, caramel color, and added flavorings.
04:36This kind of syrup isn't illegal.
04:38And you can tell it's not real maple when you see words like pancake syrup or table syrup on the
04:44label.
04:44While the authentic kind will say 100% or pure.
04:48And have just maple syrup on the ingredients list.
04:53But there's a more nefarious kind of syrup fraud.
04:56The FDA says companies have previously bottled up fake syrup, labeled it 100% real syrup, and pocketed the profits.
05:03And that's illegal.
05:05In that case, it might be best to look at the consistency.
05:08Real syrup is often thinner than fake, corn-based syrups.
05:15Wasabi is probably the most widely faked food on our list.
05:19It's estimated only 1% of American wasabi, and 5% of Japanese wasabi is real.
05:25Most of it is actually a mixture of horseradish, a sweetener, and a food starch.
05:30It's just funny to me when people say, like, oh, I love wasabi, I love sushi here.
05:34And I'm thinking, like, well, you've never had good sushi, and you've never had any wasabi, but, you know.
05:38The FDA doesn't have specific guidelines for the term wasabi.
05:41So only its rules on labeling would apply.
05:45As long as the ingredients list is accurate, it's legal to label something prepared wasabi, even if it's just horseradish.
05:53It's not going to make you sick to eat it.
05:55It just doesn't taste as good.
05:58Real wasabi is related to cheap veggies like horseradish, cabbage, or broccoli.
06:02But it can cost nearly 30 times more.
06:05For one, there's way more demand than supply.
06:10Wasabi is surprisingly rare.
06:14It's considered the hardest plant to farm commercially in the world.
06:18It grows naturally along Japanese mountain springs, where the temperatures are mild and there's enough shade and gravel soil.
06:27The wasabi company, based in the UK, is the first commercial grower in Europe.
06:33The company has recreated the conditions of Japan, but it still takes 18 months before the plant is ready for
06:39harvesting.
06:40The harvesting will be done by hand, and then it's a laborious process to break it apart, the whole plant,
06:46and then clean up the rhizomes.
06:48There's no machine that's going to help you pull this out of the ground and trim it up, fit for
06:52the sushi counter.
06:55This is a stem.
06:58We get our special grater, which has very, very fine teeth, and you can see that it doesn't have any
07:03holes on the back.
07:04We're not after really grating the wasabi, we're after pasting.
07:10This can cost $319 per kilo.
07:14And if you're not seeing it grated fresh in front of you, then it's very unlikely as fresh wasabi.
07:19So what does real wasabi look and taste like?
07:21It should be chunkier and have a gritty texture, whereas horseradish-based wasabi will be smooth.
07:28And the real stuff actually doesn't have as spicy of a kick.
07:32It's more subtle.
07:39Another victim to confusing labeling?
07:41Parmesan cheese.
07:42There are only about 300 dairies in the entire world that are certified to produce authentic Parmigiano-Reggiano.
07:49And they're under strict regulations.
07:51It can only be made in one region of Italy, called Emilia-Romagna.
07:58This is the sole place in the world that has all three bacteria needed to give Parm its distinct taste.
08:05Cheese masters combine day-old skim and fresh milk.
08:09They add whey and rennet.
08:11Then they split the milk into curds.
08:14The mixture cooks for five minutes to kill off bacteria and to settle the curds at the bottom of the
08:18vat.
08:19What's left is a massive 220-pound curd.
08:23Cheesemakers dump it into molds and add stencils to identify the cheese as authentic.
08:28The wheel heads to brining to form a rind.
08:31And then a huge aging room.
08:33If they are there, they ferment the components of the latte in the flavors, flavors and flavors, typical Parmigiano.
08:41It takes at least one year of aging for it to develop these crunchy crystals.
08:45They're buildups of amino acids, and they hold the cheese's umami taste.
08:50But some will stay here for up to a decade.
08:53The longer they mature, the more crystals form, and the more valuable they become.
08:58One wheel can cost well over a thousand dollars.
09:01But other countries have different laws.
09:03In the U.S., you can legally call something Parmesan without following the strict Italian rules for Parmigiano-Reggiano.
09:10For example, American parm can be aged for only 10 months, whereas in Italy, at least a year is required.
09:18But grated cheese is even further from the real thing.
09:22In the U.S., producers are allowed to mix in fillers like rice flour or cellulose, commonly obtained from wood
09:28pulp.
09:29They're used to keep the grains from sticking together.
09:32The Center for Dairy Research suggests keeping cellulose levels between 2 and 4 percent.
09:37But the problem is, companies aren't required to list the percentages of these fillers.
09:42And often, no one's checking.
09:44In 2016, Bloomberg reported Walmart's great value, 100% Parmesan, had 7.8% cellulose, nearly double the suggested limit.
09:54Some 50 lawsuits were filed alleging the labeling was misleading.
09:58But a judge dismissed them all.
10:00But there's a more nefarious kind of Parm fraud, where criminals label counterfeit cheese as real Italian Parmigiano-Reggiano.
10:09Estimates put these illegal sales at $2 billion each year.
10:15Phony cheeses are hurting the real Parmigiano industry in Italy.
10:18They lose market share and value.
10:22Half the people in Parmigiano's life depends upon the Parmigiano ham or Parmesan cheese industry.
10:27And so there's a big impetus to protect that.
10:32So while you're standing in the cheese aisle, how do you make sure you're grabbing the authentic Parm?
10:36Well, first, maybe don't buy those shakers.
10:39Each chunk of the wheel will have a part of the words Parmigiano-Reggiano spelled out in dots.
10:45It'll also have a protected designation of origin, or DOP label.
10:50The real Parmesan cheese from Italy is readily available.
10:53Almost any supermarket, certainly any cheese shop, sometimes it's cheaper than some of the fake versions.
10:59The other tell is taste.
11:01Parmigiano-Reggiano, depending on the age, will have those crystals that pack a fruity and nutty flavor.
11:11Just like Parmesan, vanilla can have some confusing labeling.
11:15It's estimated just 1% of all vanilla products in the world are real.
11:21Most of the legit stuff comes from Madagascar, where farmers pollinate orchids by hand.
11:27The beans are boiled and sun-dried at a processing facility.
11:31Workers hand massage each pod to release the chemical vanillin.
11:37The beans then soak in a mixture of alcohol and water to make the extract.
11:42The whole thing is laborious and expensive.
11:46So in the U.S., many brands sell imitation versions using lab-made vanillin.
11:52It's either derived from petroleum or from compounds found in clove oil, wood, and bark.
11:58And that's legal as long as artificial flavoring is listed on the package.
12:03But it could be more dangerous in other countries.
12:06In 2008 in Mexico, some products labeled as vanilla were found to be made from the beans of a tonka
12:12tree, a completely different plant.
12:14They contained a toxic substance called coumarin that's banned in the U.S. and is dangerous for people on blood
12:20thinners.
12:20These illegal products were sold all over the Americas.
12:24So how can you tell what's real?
12:28Many vanilla products like ice cream and cookies get away with using the imitation stuff by just saying natural flavoring
12:34on the ingredients list.
12:37The real stuff will list vanilla bean extrudives.
12:40Also, take a look and a whiff.
12:43In this test we did, the authentic vanilla smelled much stronger of alcohol.
12:47And it was much cloudier than the fake stuff.
12:52Caviar, the most expensive fish eggs out there, can also mean big payouts for fraudsters.
12:58In the U.S., federal agents have busted multiple criminal operations for fraudulent caviar.
13:04It's often counterfeited because it's so difficult to harvest.
13:10One of America's only caviar farms is Raising Beluga, which has some of the priciest eggs on the market.
13:17A single kilogram can sell for a whopping $24,000.
13:22Caviar is made from the roe, or the eggs, of sturgeons, which are critically endangered.
13:27It takes 10 years before a sturgeon is ready to have its roe harvested.
13:31Producers remove the egg sack from the dead fish and rub it over a metal grate.
13:36Salting the eggs is especially difficult because workers don't want to pop any of them.
13:41A two-ounce jar goes for $175 at a shop in New York City.
13:46Those high prices tempt criminal counterfeiters, who often come from China or Vietnam.
13:52They make fake caviar from the eggs of cheaper fish.
13:57Or they'll label low-grade caviar as a fancier imported kind so they can charge more, which is hard to
14:02catch.
14:03I certainly cannot look at a bunch of fish eggs and tell whether they're expensive fish eggs or not expensive
14:09fish eggs.
14:10So if you're going to spend hundreds on a tiny jar, you want to make sure it's the real deal,
14:14right?
14:15Well, you can use the hot water test.
14:18Real caviar will harden in hot water as the proteins cook, but fake caviar will dissolve.
14:23Knock-off roe might look dull and take irregular shapes, while authentic caviar will be uniformly sized and have a
14:31glossy shine to it.
14:37Fake honey is even more widespread.
14:41A third of what's traded internationally is adulterated or completely fake.
14:45I feel it's the biggest secret food fraud that has ever been perpetrated globally.
14:54I really do.
14:54Real honey needs a perfect combination of nature and patience.
14:59Bees do most of the work.
15:02Beekeepers have to be careful not to disturb the natural process.
15:06They suit up with a face mask and full-bodied coverings to protect from stings.
15:11This smoker calms the bees, so they can easily remove honeycomb frames.
15:16Beekeepers scrape the wax that keeps the honey in each cell.
15:20Finally, a centrifuge spins the frames, pushing the honey out of the combs.
15:26But globally, there is more honey being sold than the world's bees are capable of making.
15:33Only counterfeits containing little to no real honey can explain that difference.
15:39Dupes are made up of high-fructose corn syrup and other cheap syrups like glucose, rice, cane, or beet.
15:45You don't have to go to all the hard work of the beekeeping and all of that lengthy process.
15:53You just get maybe some honey and some other honey from somewhere else.
15:57You blend it together.
15:59You add some sugars.
16:00Many experts say the fake honey often comes from China, the biggest honey exporter on the planet.
16:06Fraudsters in China market sugar syrups that will outsmart lab tests if added to honey.
16:11Or they'll filter out all the pollen, making it impossible to trace.
16:15This stuff that's being shipped out of China technically isn't even honey.
16:21You're looking at that honey going through so many pairs of hands.
16:25So there are many, many opportunities for it to be bulked out with cheaper sugars.
16:32In 2013, the U.S. Justice Department busted two American honey importers in one of the biggest food fraud cases
16:38in U.S. history.
16:39In what's now called Honeygate, they routed sham Chinese honey, laced with antibiotics, through other countries to avoid import fees.
16:47Both had to pay millions in fines.
16:52But Sarah does have a few tips.
16:54First, avoid any label with the word blend.
16:57The very act of processing honey, that damages honey irreparably.
17:02Even if they're not adding anything, they're corrupting that honey and they're making it worthless, just a worthless jar of
17:08sugars.
17:09She says your best bet is to buy raw honey from a local producer at a nearby farmer's market and
17:14be willing to pay a little bit more.
17:16If you're going for the cheap end of the market, you're going to get an awful lot of fraudulently produced
17:21honey.
17:26Olive oil also tops our list of frequently faked foods.
17:31Authentic extra virgin olive oil has to be freshly squeezed from ripe olives.
17:36Most come from farms in Spain, Italy, or Greece.
17:39Like this cooperative farm in Antiqueta, Spain, the largest olive oil producer in the world.
17:46Workers harvest olives from November to January using these vibrating machines that shake the fruit loose.
17:52They dump the olives into big trailers waiting to head to factories.
17:59This one can process thousands of olives an hour.
18:04First, washing off any dirt.
18:08Extra virgin olive oil is the least processed kind out there, using no heat or chemicals.
18:14The machines grind the olives into a thick paste and then spin it.
18:18Massive decanters press it out of the mush.
18:22The factory pumps the oil into storage and finally into bottles.
18:26This is one of the most expensive cooking oils in the world, selling for over $10 a 17-ounce bottle.
18:33And it's easy to imitate.
18:35So criminal rings making fake oil have thrived since ancient Rome.
18:40Some fill up these bottles with cheap soybean or vegetable oil.
18:44Others mix in lower-grade olive oil but still label it as extra virgin.
18:49If you hold a bottle of olive oil up to the light in the supermarket, you can't tell if it
18:52has corn oil in it or not.
18:54Some are so organized, they have their own supply chains, from farms to bottling facilities, like this ring in Italy
19:01that Europol busted.
19:04So how do you know what you're buying is real extra virgin?
19:08If it just says virgin, if it just says olive oil, if it says olive oil blend, if it says
19:12light olive oil, it's not an olive oil that I would buy.
19:15You don't want to buy anything that's not extra virgin.
19:19They don't leave those words off on purpose, right?
19:23Plus, if it's $3 a bottle, Larry says it's too good to be true.
19:28The pressed-on date is also important.
19:30European oils are harvested in the fall and winter.
19:33So if you're buying a Spanish olive oil in August, it's nearly a year old.
19:37Larry says it starts losing flavor after a year or two.
19:41So you never want a pressed-on date that's more than two years old.
19:44You could also smell it.
19:46Real olive oil has a fruity and grassy smell.
19:49If it smells like nothing, or it's rancid, there's a good chance it's not real.
19:58This is real Wagyu beef.
20:00But what's popping up on menus across the U.S. probably isn't.
20:05Wagyu literally means Japanese cow, and it refers to four main breeds.
20:10The Japanese government tightly regulates how these cows are raised to control the quality
20:14of their meat.
20:15A popular type of Wagyu is Kobe beef, which comes from the area around Kobe, Japan.
20:21The steers, or castrated bulls, are fed a strict diet of rice and corn.
20:26Foodies love their meat for its tenderness, sweetness, and distinct marbling.
20:30As of 2019, a pound of Wagyu could cost up to $200.
20:36The cows themselves could sell for as much as $30,000.
20:40That can be more than 10 times the price of Black Angus cattle.
20:44And Japan only exports a few thousand tons a year.
20:48So Wagyu in American restaurants isn't always up to Japanese standards.
20:53Most of the Wagyu cattle in the U.S. have also been bred with other, hardier breeds that
20:58can handle environments like the dry heat of Texas.
21:01So their meat isn't 100% Wagyu.
21:04According to USDA rules, Wagyu cows only need to have one parent with at least 93.7% Wagyu genetics.
21:11So they could have as little as 46.9% themselves and still be called Wagyu.
21:19The USDA isn't responsible for what goes on at restaurants.
21:22So they can more easily get away with listing something as Wagyu on a menu when it might not
21:26be up to snuff.
21:28Arby's made a new burger.
21:30Upgraded it with rich, juicy Wagyu beef.
21:34Take this commercial for Arby's Wagyu Burger.
21:36In the fine print, you'll see it contains only 51% American Wagyu.
21:42So how can you make sure your $300 is getting you an actual Wagyu steak?
21:47Well, first, you can look at it.
21:49The fat in real Wagyu is evenly distributed.
21:51The marbling is distinctive with thin, intricate white veins.
21:55Also, Larry says Kobe would rarely, if ever, be served on the bone.
21:59And it doesn't make the best burger because it's too tender to be formed into patties.
22:03If you're still not convinced, you can ask to see the Wagyu's Certificate of Authenticity.
22:08Or look for this bronze statue in restaurants authorized to sell Kobe.
22:15You might be surprised to learn, even your coffee could be phony.
22:20You could just be brewing up a bag of inferior beans marketed as some more expensive ones.
22:25Or it could be something completely different.
22:28Ground, acorns, barley, or wheat.
22:30Coffee is big, big, big business.
22:33And historically, it has been cut with anything that's brown.
22:39Burnt paper, burnt corn, sawdust.
22:43That's because growing coffee is expensive and labor-intensive.
22:48Farmers need to harvest more than 1,500 of these cherries to make just one pound of coffee beans.
22:53And they have to do it fast.
22:55We have to do something with it immediately.
22:58It only lasts 24 hours.
23:00Workers have to handpick the berries, avoiding unripe ones.
23:03Then they load only the ripe ones into 100-pound bags.
23:07The skin is removed and the two seeds inside are dried out and roasted.
23:11Large-scale farms can produce cheaper coffee picking the whole tree and processing ripe and unripe berries together.
23:17It's not illegal, but it hurts quality.
23:20What is illegal?
23:22When counterfeiters bag up cheaper beans, slap on a fake label, and fool customers into paying more.
23:27Or when they fill a portion of a bag with cheaper coffee.
23:30And they get away with it because coffee's origin is so hard to track.
23:34You have thousands and thousands of really small producers around the world who pick their beans,
23:41and then they're put into trucks, and then they're put into containers, and then they're put on boats.
23:45There are so many points along those supply chains that somebody has the opportunity to tamper with products.
23:51But you can do your due diligence.
23:53Buy from reputable sources.
23:55Verify the origin of your coffee.
23:56Look for certifications like from the Specialty Coffee Association on the packaging.
24:06Saffron is the world's most expensive spice.
24:09But the market for red gold is widely tainted with cheaper products.
24:13Real saffron comes from three tiny strands, or stigmas, of the crocus sativus flower.
24:19Here in Kashmir, the delicate flowers need about two years to grow before farmers like Ashik Rashid can harvest them,
24:25just like his family has done for nearly a century.
24:29The stigmas are so fragile, farmers must remove them by hand.
24:33The less valuable yellow tips are cut off and sifted out.
24:37Ashik and his dad spend two and a half hours plucking enough saffron just to fill this tiny container.
24:42All in all, it takes over 150,000 flowers to make just one kilo of saffron, which can cost $3
24:49,000.
24:51With those prices, counterfeiters can earn big bucks if they dupe buyers.
24:57It's even been reported criminals earned millions, passing off hay, horsehair, coconut filaments, or roots as saffron.
25:05To stop the influx of imitation saffron, the local government launched this trading center.
25:11Farmers can authenticate their crop and get a GI tag.
25:16But the center has barely scratched the surface.
25:19So how can consumers make sure they're purchasing real saffron?
25:22You can do a water test.
25:24Threads of saffron are put into water or milk.
25:27It should give, very slowly release, a yellow color and not an instant coloring of red or orange color.
25:35That is a purity test for saffron.
25:37The threads of fake saffron will also easily disintegrate, while real ones will hold their form.
25:42And then there's the price.
25:44Paying more for products does not assure their validity, but paying less kind of assures their invalidity.
25:53You're not going to get cheap saffron.
26:00So why is all this counterfeit stuff really that awful?
26:03One is just pure economic fraud.
26:05If you buy what you think is Jamaican Blue Mountain coffee for $30 a pound and it's cheaper coffee, you've
26:11been ripped off.
26:12But then there's our health.
26:14If your extra virgin olive oil is secretly cut with peanut oil and you're allergic to peanuts, well, that could
26:19be deadly.
26:20Especially products out of China.
26:22Honey has been found to contain drugs that are banned in this country because they're known carcinogens.
26:29Authentic brands can't compete with the cheap prices of fakes.
26:32Cheap honey imports really do hamper us from selling our honey at a fair price.
26:38It's meeting implausible, low price points.
26:43Beekeepers warn the fraudulent stuff could put them and millions of hives out of business.
26:47But why is this problem so widespread, and why is it hard to catch the criminals?
26:54Some criminal groups are so well-structured, they operate like companies with multiple departments.
27:00They even have teams researching consumer trends to decide what to counterfeit next.
27:05In one Italian olive oil ring, the culprits hired food scientists to create recipes.
27:11The counterfeiters will then secure suppliers and set up sophisticated factories and abandoned warehouses.
27:17They operate in areas where real products are made, so their movements don't arouse suspicion.
27:22Criminals will bottle up the fraudulent product to look like real ones, down to a fake batch number.
27:27To sell their counterfeits, they often knock on restaurant doors or set up fake websites or postings.
27:33Operating virtually and shipping products through multiple countries makes it much harder to trace.
27:39Europol helped break up 40 organized crime rings committing food fraud in 2022,
27:43including an Italian gang exporting fake olive oil, a network passing off Gardenia's saffron in Spain,
27:50and a fake spice operation in South Africa.
27:53But with massive international supply chains, it's really hard to catch all the counterfeits.
27:59While the USDA inspects imported meat and eggs, the Food and Drug Administration is responsible for the rest,
28:05and it's estimated the FDA inspects just 1 to 2 percent of imported foods.
28:11And they have made very clear that they consider the drug side of their equation a higher priority,
28:17and they've always had and probably always will have finite resources.
28:24I disagree with that logic because I look at the food we eat as the only drug that everybody takes
28:30every day.
28:31But even if they're caught, the punishment isn't usually as harsh as drug trafficking.
28:36This is big crime, and why not? It's huge money.
28:39It's better than dealing drugs for them,
28:42because no one's going to break your door down at four in the morning and arrest you for selling rubbish
28:46honey.
28:48Larry says two things could deter counterfeiting before it starts.
28:52Tougher sentencing and the use of blockchain to track the supply chain through labels.
28:57So I think the situation is improving, just not enough.
29:00I think we need clearer laws, real penalties, and real enforcement, not just a slap on the wrist.
29:07You can't legislate crime away, but you can certainly make it tougher.
29:14But some of it comes down to the consumer.
29:16Because I think if we stop buying the really cheap, horrible product,
29:21actually in the end, this fraud will become far less of an issue.
29:26Buy things in their whole form.
29:29You know what a lobster looks like, but you buy like lobster ravioli, sometimes there's no lobster in it.
29:35And always look at the ingredient list.
29:38Because if you know how to differentiate the real stuff from the fake stuff,
29:41the decision of what you put in your body becomes yours.
29:45The consumer does have power.
29:47Though we appear to be utterly disempowered in this debate, we're not.
29:52People should not live their lives in fear of going to the supermarket.
29:56Make it your mission as a consumer to try to buy things that are better.
30:03If you, by mistake, buy some really rubbish honey, it is the best hair pack in the world, hair and
30:09face pack.
30:10Just put it on your hair, slap it on your face, because it's only about the sugars.
30:15And it's just absolutely fantastic.
30:17So it doesn't have to go to waste.
30:20I'm going to treat the stuff, but you can just make it like the best beauty treatment there ever was.
30:25I'm going to treat it like the best.
30:30I'm going to treat it like the best.
30:38I'm going to treat it like the best.
30:38I'm going to treat it like the best.
30:38I'm going to treat it like the best.
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