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Fake foods refer to food that is either marked or labeled to be one thing, but fraudulently isn’t. This can be both healthy and unhealthy food. With all of the organic food options available in grocery stores today, most can assume that they know exactly what it is they are placing in their carts. Storey, in one Delish article raised a fair warning however, that there is “pretty much a guarantee that something you’re buying isn’t what you think it is” (Story, 2016).

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Accounts of fake food have become more prevalent today than ever before, and it is raising major concerns for officials, everyday people, and those who are food conscious. The following study examines the conditions of the fake food dilemma as it relates to context and culture, representation and impact, and the role of media in either promoting it or solving the problem.

According to the study, “The concern over increasing rates of obesity and associated health issues have led to calls for solutions to the potentially unhealthy influence of television and food advertising on children's diets” (Harris & Bargh, 2009).

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1. Extra Virgin Olive Oil
2. Sushi
3. Honey
4. Tea
5. Dry Spices
6. Fish
7. Truffle Oil (Storey, 2016)

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“Your odds of getting served real white tuna in a restaurant are about the same as hitting zero/double zero on a Vegas roulette wheel (Olmsted, 2016).

Roughly 99% of the Wasabi that is sold within the United States is fake (Taylor, 2017).

When you purchase Extra Virgin Olive Oil you may very well be purchasing oil that was made from the left over extract of rotten olives?

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Already Americans are making the choice to eat healthier. According to this study, “Sales of organic food and goods crested at $47 billion in 2016, an increase of more than 8 percent over the previous year (Painter, 2017). Still, even with healthier food choices, the food options may not all be real. The solution is as follows:

More Government Intervention
More Awareness on Healthy Food Eating
More Responsibility Placed on Media
More Responsibility on Retailer end
More responsibility on individuals to ensure they are eating healthy.

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Another food on the list is Sushi. In a study conducted by one non-profit, marine conservative group, Oceana, after taking samples from New York sushi restaurants, made the discovery that 100 percent of them served fish that was fake (Olmsted, 2016).

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The USDA’s inspector general released an audit indicating that after conducting an audit on the quality of goods being imported, it was determined that there is no assurance from the Agricultural Marketing Service that items from abroad stem from certified organic foreign farms and businesses (Rainey, 2017).

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If it is advertised as good, this doesn't mean it is, well, Good.

While 75% of Americans say they eat healthy, the truth is, a majority of them don’t—this is according to a poll carried out by NPR, after sampling a nationally representative sample of some 3,000 U.S. adults (Aubrey & Godoy, 2016).

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Much of what we eat isn't what we think it is. Lax laws on food labeling allow many substitute, "mock" foods to be served instead. Anthony looks at what's actually in our food and how it's easy to be fooled. DNews is a show about the science of everyday life.

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The Washington Post published out a report that roughly 99% of the Wasabi that is sold within the United States is fake (Taylor, 2017).

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The media, no doubt plays a major role in healthy or unhealthy food choices. When people eat out at a nice restaurant, it is not uncommon to take a quick video and post on snap chat or a still photo for social media. But even outside of those platform, media plays an active role in promoting the food choices of individuals. According to one study that set out to examine the relationship between television viewing and unhealthy eating, it was determined that the media did play a role in this. According to the study, “The concern over increasing rates of obesity and associated health issues have led to calls for solutions to the potentially unhealthy influence of television and food advertising on children's diets” (Harris & Bargh, 2009).