Skip to main content

Clueless Meddlers Part 2

Last time, I discussed clueless meddlers who misread, misunderstand and give useless advice on an individual level. This time, I'm looking at a few clueless meddlers who do it on a scale to attract media attention.

Remember The Guy from CSPI, the vegan group that got saturated fats at restaurants replaced with trans fats? Food companies may now be replacing trans fats with something worse, another lab creation, according to Big Fat Surprise by Nina Teicholz.

Here's The Guy from CSPI in action in a video from Fathead by Tom Naughton:


Another crusader against fast food, Kia Robertson, put her nine-year-old daughter up to scolding a McDonald's CEO at a shareholder meeting. It wasn't fair that big companies tricked kids into eating food that isn't good for them, said daughter Hannah, who of course wasn't being manipulated in any way and apparently felt herself smarter than the other kids. At this writing, McDonald's is still selling Happy Meals, advertising to kids, and offers a third-pound sirloin burger bacon cheeseburger that's pretty tasty. No word on how Kia Robertson's publicity stunt has affected how her daughter gets along with her classmates.

Currently, food blogger Vani Hari, aka the Food Babe, makes claims about "dangerous chemicals" in food, painting them as disgusting, and has gotten food companies to eliminate them from their products. Well, maybe. Remember Julian Bakery, whose "low-carb" bread was found in a lab test to be just as carby as regular bread? The fact is,

The FDA does not have the staff or resources to police food labeling. Companies can get away with label fraud and they do. Only one company marketing fraudulent low carb foods has ever paid a penalty. That occurred in the case of the 1990s Atkins Advantage bars that were labeled as containing 3g of carbohydrate while actually containing 20g.  
But the penalty Atkins Nutritionals was forced to pay after a class action suit was settled in September of 2002, was so miniscule that it could easily be written off as a cost of doing business.(1)

If a company mismarked products in a way that could seriously harm people and got a miniscule penalty, how minor would the penalty be for including innocuous ingredients? If the ingredient really is harmful to some people, it sucks to be them because  if it's no longer on the label.

With so many people needlessly worrying about ingredients, it can suck to be someone with a genuine food intolerance among the clueless. Chemist Yvette d'Entremont writes,

I have celiac disease, and there are people with genuine life-threatening allergies. When people like me go into a restaurant, we're at the whim of a waiter who may have just served twenty fussy assholes from the Food Babe Army who think that gluten causes your spleen to turn radioactive, or whatever lie she's using to sell organic kale dipped in yak's butter this week. So when I tell a server that I can't do gluten, that waiter might roll their eyes at me because of people like Vani Hari.

A word from a commenter of d'Entremont's article:

Well done! I'm a former chef and a farmer. Since my family has grown crops my entire life, I've always had to argue with people about food safety —it's the recent trend of people declaring themselves 'allergic'' to all kinds of food stuffs. Every-time that response would come into the kitchen, i'd sigh. Because i'd guess that probably only 2% of those requests were REAL requests—the rest? Nope, idiots like this. That, yes, make people in the food service super annoyed. Our kitchen was small enough, that we could, and did, take the time to carefully meet these requests (sanitizing surfaces, new cutting boards, knives, making sure no bread crumbs were around), but a lot of times it'd follow with the server informing us that the same person who said they were gluten free, was drinking a beer. Or eating the barley. Or...you know...whatever idiots do. Of course, the worst, would be the ones who'd complain that they're very special order with no butter, gluten, onions, etc—was taking so long.

I'm afraid this makes people with real food intolerances look foolish or at least suspect, since the Food Babe's very popular site is so, well, full of shit. The top web site searches for her site come up with articles trashing her as a scientific illiterate. And she's disingenuous. The Kraft macaroni and cheese she criticized--and actually got the company to slightly change, maybe--is something you'd never, ever buy if you were gluten-free, as she advises. The absence of the offending ingredient isn't going to make any difference to Vani Hari and her followers. It just makes those of us who really do need to make special requests look like nothing but high-maintenance whiners.

A tip: if you're not celiac, if trace exposure doesn't hurt you, just say "no bread" or throw away the bun.

1. Low-Carb Problems Solved: Say Goodbye to Stalled Weight Loss, Failed Maintenance, and Poor Blood Sugar Control by Jenny Ruhl. 2015. Kindle location 423.

Comments

Popular posts from this blog

Fermented bread and butter pickle recipe ft. L. Plantarum

After Dr. Davis said the other night that  L. plantarum  may reduce some of the effects of the herbicide glyphosate (which is everywhere), I'm re-running my recipe for fermented bread and butter pickles. Pickling cucumbers naturally have  L. plantarum  bacteria on them, and fermenting them with some brown sugar multiplies these bacteria. (Just don't use chlorinated water to wash them.) And if you're growing your own cucumbers, avoid spraying the fruits with  Bacillus thuringiensis , or Bt (leaves and vines are OK). It's unclear what effect a big dose of Bt would have on humans. Another benefit of DIY pickles: no emulsifiers like polysorbate 80, which is a common ingredient in pickles. If you have GI problems, it could be from emulsifiers. These sweet-and-sour pickles are the tastiest I've ever made. There's just a little added sugar (some of which the bacteria will consume) and turmeric that gives the pickles their bright color.  Special equipment Quar...

Collagen-filled Low Carb Burritos

Low-carb, grain-free Mexican food is hard to find, but it's easy to make your own at home. This recipe has an authentic ingredient: carne de lengua, or beef tongue. Don't be put off: beef tongue is tender, delicious, and full of collagen. Look for it directly from farmers in your area. To cook it, cut it in 1" to 1-1/2" slices and pressure cook for one hour. Enjoy the delicious broth as a bonus. Ingredients 1 slice cooked beef tongue, peeled and cut into small cubes 1 egg wrap (I use these  from Egglife) 1/4 cup cooked black or pinto beans Chili pepper Oregano Garlic (powdered or minced) Cumin Guacamole (with no emulsifiers) Salsa Shredded cheddar cheese Sour cream or homemade cream cheese  with no emulsifiers  Put the egg wrap on a plate and put the beef and beans down the middle of it. Sprinkle with the herbs and spices. Wrap, turn over and microwave for 1-2 minutes. Spoon salsa over the burrito and sprinkle with cheese. Add guacamole and sour cream or homemade crea...

15% Off Starter Culture

Starter culture for the wonderful cream cheese I made is 15% off for the next two weeks (through June 18, 2025). The shop (BacillusBulgaricus.com) also offers rennet and starter for other cheeses, yogurt, kefir, kombucha, sour cream, fermented vegetables, and more. They ship to 118 countries across six continents. The coupon code is LORI_sekd3tkb at bacillusbulgaricus.com .  Photo from Pexels .

Carrageenan: A Sickening Thickener. Is it a Migraine Menace?

Let me tell you about my ride in an ambulance last night. I woke up at six o'clock from a nap with a mild headache. I ate dinner and took my vitamins, along with a couple of extra magnesium pills. Since magnesium helps my TMJ flare-ups, I thought it might help my headache. Then I went to see my mother. A few hours later, I had a severe headache, sinus pain and nausea. During a brief respite from the pain, I left for home, but less than a mile later, I got out of my car and threw up. A cop, Officer Fisher, pulled up behind me and asked if I was okay. He believed me when he said I hadn't been drinking, but he said I seemed lethargic and he wanted the paramedics to see me. (Later he mentioned that a man he'd recently stopped was having a stroke.) Thinking I had a migraine headache, the paramedics wanted to take me to the hospital. But since I knew that doctors don't know what causes migraine headaches, and I didn't know what effect their medicine would have on m...

Getting Over Palpitations

Note to new readers: please note I'm not a health care provider and have no medical training. If you have heart palpitations, I have no idea whether the following will work for you. Over the past several days, I've had a rough time with heart palpitations and feeling physically jittery. I was wondering if I was going to turn into one of those people who can't sit still. Not that there's anything wrong with that, but it would be a major lifestyle change. Kidding aside, something wasn't right and I really needed to get back to normal. I tried popping potassium pills like candy. I ate more. I doubled up on my iron dose. I went to yoga and even got on the treadmill at 6 AM yesterday. I tried the nuclear option of eating more carbs to stop peeing away minerals. Most of these things helped, but the problem kept coming back. A comment from Galina made me look up epinephrine, one of the drugs my surgeon used to anesthetize me Friday. First, the assistant at the surge...