The Food Babe is at it again – well, she never stopped being at it. She is apparently trying to make a career out of a combination of the naturalistic fallacy and chemical illiteracy.
I wrote previously about her campaign to scaremonger about completely safe ingredients in food. She called azodicarbonamide, an ingredient to make bread fluffier, the yoga mat chemical because it also has a variety of industrial uses, including making yoga mats. Soy also has a variety of uses, including making yoga mats.
She successfully marshaled her scientific illiteracy to pressure Subway into removing the ingredient from their bread.
Her modus operandi is simple – look at ingredient lists for names that sound like chemicals or are difficult to pronounce, bypass any scientific analysis or evidence and go straight to hyperbolic fearmongering. Then just hope that companies cave in order to avoid negative press before anyone can ask too many questions.
Her twitter feed recently contained this gem:
She calls propylene glycol the “anti-freeze ingredient.” That comment officially makes her the Jenny McCarthy of food.
Propylene glycol does indeed lower the freezing point of water, and you can use it as anti-freeze, which says exactly nothing about its safety as a food ingredient. For the record, the chemical in car anti-freeze is ethylene glycol, which is toxic. Propylene glycol is considered non-toxic and is used as an anti-freeze for water pipes and in food production where ingestion is possible.