From the video description:
Back in 2011 the Food Babe published a blog post which she has since deleted called ‘Food Babe Travel Essentials – No Reason to Panic on the Plane!’ but as we all know nothing is truly deleted from the internet. The post is by far one of her strangest but it is also incredibly revealing. This is because for the first time we are seeing her true level of knowledge, paranoia, and lack of common sense. This is because she wrote this in a vacuum, isolated from the internet and those who would correct her. You see, she wrote this post as she was flying from Los Angeles to Tokyo and presumably did not have any internet to fact check any of the claims she was making – and boy oh boy does it make for an interesting read. She seems to think that we breath pure oxygen and the airlines pump in “nitrogen, sometimes almost at 50%” because it cost less money.
By Myles Power via YouTube
The food babe has basically made a very comfortable living for herself from searching for a chemical used in food manufacture that also has another use in industry, and telling people to not eat it because……reasons. In this video I talk about her 2013 campaign to stop Subway using a compound known as azodicarbonamide in the production of bread.
A friend of mine shared an eyebrow-raising article on Facebook. The linked story was along the lines of “private planes stolen by terrorists in the Middle East, and an attack is imminent”. The sensible people among his friends good-naturedly mocked him. They ribbed him about how ridiculous the prediction was. And all you had to do was consider the source.
My friend had shared the story from a notoriously crackpot Facebook page. The post lacked any merit, save a few tenuous and unrelated pieces of actual news. This behavior was typical of this particular page. Often, these types of pages hook you with a kernel of truth, and then wrap it in layers of idiocy.
When confronted, this friend said, “well, we’ll see who’s right in time.” The prediction by Natural News has failed to become reality almost a year later.
The Facebook fan pages below have a habit of spitting scientific inquiry and reason in the eye. They also have an unreasonably high number of fans who share their inanity. Shares from the following pages deserve a serious eye roll and shaking of one’s head.
#10 Alex Jones
Facebook fans: 856K
What He Says About Himself
“Documentary Filmmaker, Nationally Syndicated Radio Talkshow & Prisonplanet.tv Host – Free video/audio stream”
What He Really Does
Mr. Jones uses a ton of hyperbole, conspiracy theories, and a loose connection to reality, to whip up fear and loathing in his audience.
Whatever your feelings are on using legislation to increase vaccination rates, you won’t find any legitimate support for implications that vaccines contain toxic doses of chemical. Nor that there are aborted fetal cells in any of the shots we get.
Sample Fan Comment
#9 Food Babe
Facebook fans: 938K
What She Says About Herself
“Vani Hari started FoodBabe.com in April 2011 to spread information about what is really in the American food supply. She teaches people how to make the right purchasing decisions at the grocery store, how to live an organic lifestyle, and how to travel healthfully around the world. The success in her writing and investigative work can be seen in the way food companies react to her uncanny ability to find and expose the truth.”
What She Really Does
Ms. Hari, the “Food Babe”, parrots Dr. Mercola and cobbles together cherry-picked blurbs from questionable studies and Wikipedia. She uses the term “investigation” to excuse the fact that she often gives medical advice without having any education in the life sciences. She picks the weirdest ingredients to go after.
Sample Fan Comment
On Facebook, it’s only a matter of time before someone pulls out the EO sales kit.
“Thanks for calling out the troll. I’ll make sure to get him”
–Vani Hari, when asked why she’s selling products containing the dyes Yellow 5 and Blue 1
I, Mark Alsip, am the troll referred to in Vani Hari’s quote (above). We had an interesting encounter yesterday on Periscope. After being encouraged to ask questions, I very politely and respectfully queried Hari on three products she’s selling. I wanted to know why certain of her wares contain nearly a dozen different chemicals she’s specifically called out as “toxic”.
If you’re already aware of Vani’s tactics, you probably won’t be surprised I was banned instantly. However, for those in the Food Babe Army (or the media) who don’t believe that Hari censors all dissenting comment and immediately bans those who point out her gaffes, presented below are video, screen captures, links to Food Babe’s product labels (with ingredient lists), and more…
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Food Babe’s hypocrisy exposed (again) . . .
I haven’t been shopping at FoodBabe.com in a while, and I must admit I miss the experience. It’s true that I’ve been surprised once or twice (or maybe three or four or five times), but who’s counting? Vani Hari is a world class researcher who thoroughly investigates (and personally uses) each and every product she sells. It’s exactly her kind of dedication we need to keep our food supply secure (and the world safe for democracy). Why not show her some love via her affiliate shopping links?
As I head over to Vani’s web site to go shopping, I’m reminded of a poignant warning The Babe once penned on the subject of chewing gum:1
“And what’s up with the warning at the bottom of some of the ingredient lists for “Contains: Phenylalanine”? Does the average person even know what this means? Phenylalanine is added to the ingredient Aspartame…
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By Yvette d’Entremont via gawker
Vani Hari, AKA the Food Babe, has amassed a loyal following in her Food Babe Army. The recent subject of profiles and interviews in the New York Times, the New York Post and New York Magazine, Hari implores her soldiers to petition food companies to change their formulas. She’s also written a bestselling book telling you that you can change your life in 21 days by “breaking free of the hidden toxins in your life.” She and her army are out to change the world.
She’s also utterly full of shit.
I am an analytical chemist with a background in forensics and toxicology. Before working full-time as a science writer and public speaker, I worked as a chemistry professor, a toxicology chemist, and in research analyzing pesticides for safety. I now run my own blog, Science Babe, dedicated to debunking pseudoscience that tends to proliferate in the blogosphere. Reading Hari’s site, it’s rare to come across a single scientific fact. Between her egregious abuse of the word “toxin” anytime there’s a chemical she can’t pronounce and asserting that everyone who disagrees with her is a paid shill, it’s hard to pinpoint her biggest sin.
Hari’s superhero origin story is that she came down with appendicitis and didn’t accept the explanation that appendicitis just happens sometimes. So she quit her job as a consultant, attended Google University and transformed herself into an uncredentialed expert in everything she admittedly can’t pronounce. Slap the catchy moniker “Food Babe” on top, throw in a couple of trend stories and some appearances on the Dr. Oz show, and we have the new organic media darling.
But reader beware. Here are some reasons why she’s the worst assault on science on the internet.
Natural, Organic, GMO-Free Fear
Hari’s campaign last year against the Starbucks Pumpkin Spice Latte drove me to launch my site (don’t fuck with a Bostonian’s Pumpkin-Spice Anything). She alleged that the PSL has a “toxic” dose of sugar and two (TWO!!) doses of caramel color level IV in carcinogen class 2b.
The word “toxic” has a meaning, and that is “having the effect of a poison.” Anything can be poisonous depending on the dose. Enough water can even be poisonous in the right quantity (and can cause a condition called hyponatremia).
But then, the Food Babe has gone on record to say, ” There is just no acceptable level of any chemical to ingest, ever.” I wonder if anybody’s warned her about good old dihydrogen monoxide?
It’s a goddamn stretch to say that sugar has deleterious effects, other than making your Lululemons stretch a little farther if you don’t “namaste” your cheeks off. However, I implore you to look at the Safety Data Sheet for sugar. The average adult would need to ingest about fifty PSLs in one sitting to get a lethal dose of sugar. By that point, you would already have hyponatremia from an overdose of water in the lattes.
And almost enough caffeine for me.
Despite a very vocal campaign against Kraft over the use of the dyes Blue #1, Yellow #5, and Yellow #6 in their products,1,2 Vani Hari (the “Food Babe”) sells items containing a form of these same dyes via her shopping page, and has apparently been doing so since December, 2013.
The items sold by Kraft are food products, while those sold by Hari are cosmetics intended for use on the lips.
The only difference in the dyes is the addition of a metallic salt in the cosmetics to prevent the dyes from becoming water soluble. Unfortunately for Hari, the metal in question is aluminum, which she falsely links to Alzheimer’s disease and breast cancer.3,14 It must be pointed out that experts in food/product safety strongly disagree with Hari over her claims about the dyes in question–and the aluminum.
Not only did Food Babe miss the presence of…
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In an age when consumers have become increasingly suspicious of processed food, the Internet has become a powerful platform for activists who want to hold Big Food accountable.
One of the highest-profile of these new food crusaders is Vani Hari, better known by her online moniker, Food Babe. Among her victories: a petition that nudged Kraft to drop the artificial orange color from its mac and cheese, and another one that helped get Subway to do away with the common bread additive azodicarbonamide — which Hari noted was also used in making yoga mats.
To followers on her website and on social media, who are known as the Food Babe Army, Hari is a hero. And with a book and TV development deal in the works, her platform is about to get a lot bigger.
But as her profile grows, so too do the criticisms of her approach. Detractors, many of them academics, say she stokes unfounded fears about what’s in our food to garner publicity. Steve Novella, a Yale neuroscientist and prominent pseudoscience warrior, among others, has dubbed Hari the “Jenny McCarthy of food” after the celebrity known for championing thoroughly debunked claims that vaccines cause autism.
Hari is a self-styled consumer advocate and adviser on healthful eating. Her website, FoodBabe.com, offers recipes, tips for nutritious dining while traveling, and, for $17.99 a month, “eating guides” that include recipes, meal calendars and shopping lists. But she’s best-known for her food investigations, frequently shared on social media — posts in which she flags what she deems to be questionable ingredients.
Take, for example, Hari’s campaign urging beer-makers to reveal the ingredients in their brews. Among the ingredients that concerned Hari was propylene glycol, a chemical used in antifreeze. But, as cancer surgeon and blogger David Gorski writes, the product used in some beers to stabilize foam is actually propylene glycol alginate — which is derived from kelp. “It is not the same chemical as propylene glycol, not even close. It is not antifreeze,” he wrote.
Also See: Food Fears (iLLuMiNuTTi.com)
Note from Mason I. Bilderberg:
If, as Fear Babe says, we should “Avoid food products containing ingredients that a third-grader cannot pronounce,” then we should NOT be eating any of the following:
“It is no surprise that about half of the students who attended the speech walked out . . .”
The world may be coming closer to an end when The University of Florida paid Vani Hari, aka Food Babe, to speak on its campus as part of the “The Good Food Revolution” last Monday, October 21. Why would a prestigious university — home of the Gators — hire a self-proclaimed food “expert” to give students “a clear plan of action for making positive food choices” instead of more qualified professionals, such as one of their food science professors? The $16,000 fee that Food Babe received to speak is quite a hefty amount to spread false information. This prompted Dr. Kevin Folta, Professor and Chairman of the Horticultural Sciences Department, to write his thoughts about the event on his blog. After Food Babe spoke at the university, Professor Folta may have a somewhat challenging task of undoing the damage.
“The problem is that giving non-experts a forum to spread outright lies and bad information just pollutes the discussion. There are important issues in farming, diet and food science,” explained Dr. Folta in an online interview with Guardian Liberty Voice. “We need to acknowledge them, and get students excited about participating in solutions. Hari’s tactics are to use social media as a means to essentially blackmail corporations into changes she mandates, not based on science.”
Folta’s blog highlights some of the claims Hari made, such as GMO labeling in other countries, transgenic crops linking to cancer and autism, and the increase use of pesticides in crops. “She coordinates elaborate smear campaigns against companies that [she feels] use ingredients that should not be used. Teaching students that achieving your goals by harming the reputations of others is something that should not be tolerated, let alone endorsed as part of an ‘expert’ series.”
It is no surprise that about half of the students who attended the speech walked out . . .
A new Cornell University study examines the origins of food fears, and possible remedies. It’s a survey of 1,008 mothers asking about foods they avoid and why.
Food fears are a common topic on SBM (Science-Based Medicine), likely for several reasons. Humans have an inherent emotion of disgust, which is likely an adaptation to help avoid contaminated or spoiled food. In our modern society this reflex can be tricky, because we do not always have control over the chain of events that leads to food on our plates. Other people grow the food, transport it, process it, and perhaps even cook it
Modern food technology can also involve many scary sounding substances and unusual processes. As the saying goes, you may not want to know how the sausage is made, as long as the end result is wholesome.
This leads to a second reason for modern food fears – we are living in an age of increasing transparency, partly brought about by the dramatic increase in access to information on the internet. I think ultimately this is a good thing – people are seeing how the sausage is made, which makes it more difficult to hide shady practices. This introduces a new problem, however. If you’re going to inspect the process of making sausage, then you need to know something about sausage-making.
In other words – people are obtaining a great deal of information about food, food ingredients, and manufacturing processes, which is a good thing. However, much of this information is coming from dubious sources – non-professional or academic sources that have not been peer reviewed in any meaningful way and may have ulterior agendas or ideological biases.
Further, it is not easy to understand any complex science, including chemistry and food science, which includes medical studies on ingredient safety. The Food Babe has essentially made a career out of provoking irrational fear of ingredients with unsavory sources and with scary-sounding, long chemical names. Neither of these factors have anything to do with actual food safety, but they make it easy to scare the non-expert.
Specifically this includes so-called “chemophobia” – which is the fear of chemicals. The problem with this “Food Babe”, chemophobic approach is that everything is chemicals. As the banana graphic above demonstrates, the formal chemical names even for everyday food molecules are long and unfamiliar to non-chemists.
The end result is that many people use shortcuts or heuristics to determine what food they trust and what food to avoid. One heuristic is the “natural” false dichotomy – if something seems natural it is healthful, and if it seems synthetic it should be avoided. This heuristic rapidly breaks down on two main counts. The first is that there is no good operational definition of “natural.” All food is altered by humans or processed in some way. Where do you draw the line? The second is that something occurring in nature is no guarantee of safety. Most things in nature will harm or even kill you. Many plants and animals have evolved toxins specifically to harm anything that tries to eat it.
Another food heuristic (one explicitly endorsed by the Food Babe) is the chemophobia heuristic – if it has a long chemical name that is difficult to pronounce, then it’s scary.
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.