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    The Noble RenardYvette d'Entremont
    4/06/15 3:59pm

    I think she'd be horrified if she knew that for lunch I had machine-compressed Olea europaea poured over Solanum lycopersicum and combined with coagulated Casein. I mean, that sounds like some awful, terrible things right there.

    It was, however, a delicious caprese salad.

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      jakhtarThe Noble Renard
      4/06/15 4:16pm

      Tremendous.

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      runnerguy150The Noble Renard
      4/06/15 4:30pm

      OH THE HUMANITY!1!!!!1!!

      (yum!)

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    dornasealfamaleYvette d'Entremont
    4/06/15 3:53pm

    I like Michael Pollan, but how come he never caught shit for this, as well? He was pontificating on some of the exact same stuff in In Defense of Food.

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      Cam/rondornasealfamale
      4/06/15 4:02pm

      I had an ex-boss who preached from Pollan's book. The smugness drove me up a wall.

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      smrknd2Cam/ron
      4/06/15 4:06pm

      Just this morning a colleague recommended Pollan and I just straight up said that I find him pretentious and also I've been a vegetarian, an avid vegetable gardener, and an annoying foodie for like a billion years so there's really nothing he could tell me that I don't already know.

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    benjaminalloverYvette d'Entremont
    4/06/15 3:57pm

    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.

    Halle-fucking-lujah. I am going to go back and devour every word of this story but I just wanted to express my relief that Gawker has a qualified person writing about this. I have some concerns about GMO's that have nothing to do with this wackadoodle lady, and I get very frustrated that the level of discourse on these subjects devolves into "you're a shill" "you're a hippie" without addressing them. Gawker need more scientists!

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      AskYourMotherbenjaminallover
      4/06/15 4:05pm

      I read it for you. Since she isn't allergic to red or crunchy I guess we can trust her.

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      Archetypebenjaminallover
      4/06/15 5:02pm

      My dad is a chemist for the EPA (pesticides) and I just sent this to him—"look dad...science, on Gawker!!" I've been longing for solid science writers for so long, and this author is funny to boot.

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    actualneedforburnerYvette d'Entremont
    4/06/15 4:21pm

    NOTE TO GAWKER: I would read the hell out of a series that unmasks fraud bloggers. Hell, I reckon of those of us who also read GOMI, we could give you a list a mile long. This was a brilliant piece.

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      BronzeNoseactualneedforburner
      4/07/15 5:56am

      Yes. This. Absolutely this. I would go from reading Gawker once in a blue moon to reading it regularly if this happened.

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    Tommy HellfireYvette d'Entremont
    4/06/15 3:52pm

    This is a good takedown and an important thing to do to any kind of misinformation.

    I would like to attach a rider to that bill: ALL food bloggers are full of shit and all browsers (minus Netscape) should have a special feature to block them.

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      NinaTommy Hellfire
      4/06/15 4:08pm

      Unless it's a food blog dedicated solely to gorgeous pictures of beautifully prepared filet mignon and desserts. Those can stay.

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      actualneedforburnerTommy Hellfire
      4/06/15 4:18pm

      Can we also addendum this to lifestyle, fashion, nutrition, and parenting bloggers? Because YES. Just because you wear clothes/eat food/had a cold once/made a kid, you are a not a damn expert, and should not be viewed as an authority.

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    Cam/ronYvette d'Entremont
    4/06/15 4:01pm

    Hari’s rule? “If a third grader can’t pronounce it, don’t eat it.”

    But I like Bouillabaisse, gyros, and gnocchi.

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      cloudkittCam/ron
      4/06/15 4:38pm

      I'm 28 and I still don't know exactly how I'm supposed to say gnocchi.

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      ProgrssvWitnessCam/ron
      4/06/15 4:44pm

      She'd never make it in South Dakota reservation country. The Lakota word for pepper is "yamnumnugapi." Table salt doesn't fare much better; it's "mni skuya."

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    Happytime HarryYvette d'Entremont
    4/06/15 3:58pm

    Doesn't your credibility go out the window immediately if you refer to yourself as "the food babe"

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      Ph Dad wants an ally cookieHappytime Harry
      4/06/15 4:27pm

      I don't know. Does your credibility go out the window when you identify yourself as "Happytime Harry"?

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      strattaHappytime Harry
      4/06/15 9:06pm

      Doesn't your credibility go out the window immediately if you refer to yourself as "the food babe"

      No, calling oneself a babe is merely insufficient to establish credibility in and of itself. Being a babe is not a negative. Science Babe, for instance, has real science credentials. For her, the babe part is just a bonus. For Food Babe, it's all she has. Food Babe has has no relevant credentials. She's all hat and no cattle. She should be called FUD Babe.

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    ErileighYvette d'Entremont
    4/06/15 3:57pm

    All hail science babe! Out to change wrong opinions one basic bitch at a time!

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      CJDownUnderErileigh
      4/06/15 5:01pm

      HeeHee, had to look up basic bitch (sorry, I'm an old geezer).

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    NoButWait Hates Your GoT Fan TheoriesYvette d'Entremont
    4/06/15 4:03pm

    Wait, are you saying the only difference between organic and conventional is price? That seems...specious, since food has to go through a lot of hoops to be certified "organic".

    I'm not on Food Babe's side though. This was mostly an enjoyable read, but it seems weird that you just gloss over "organic" food in one sentence.

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      acornNoButWait Hates Your GoT Fan Theories
      4/06/15 4:11pm

      I believe she means nutritionally and in terms of, specifically, fruits and vegetables (the apple). I would say there are certainly differences in terms of meats that are certified organic based on the health, nutrition, and lifestyle afforded to the livestock before they are slaughtered. Obviously, the effect on the environment is another facet, although you have to also consider where the food is from and what it took to ship it/transport it to you.

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      NoButWait Hates Your GoT Fan Theoriesacorn
      4/06/15 4:26pm

      That would make sense, I suppose, although she uses some pretty broad language there. And even in the case of fruits and veggies, "organic" isn't just a buzzword like "natural". It has a very specifically defined meaning in the food industry.

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    spillingredwineallovermyselfYvette d'Entremont
    4/06/15 4:12pm

    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.

    uh...basically Food Babe is one of those people i can easily say I hate, and i try to refrain from using 'hate' for people i don't know in real life.

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      rug rattlespillingredwineallovermyself
      4/06/15 5:15pm

      Yeah. My MIL had celiac— if there was even a whiff of wheat near something she ate, she would have terrible gastrointestinal distress. That's what allergic means, assholes.

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      incunabulaspillingredwineallovermyself
      4/06/15 6:01pm

      People really should specify whether they have a serious allergy or a mild intolerance. I'm allergic (officially diagnosed) to a bunch of things, but tiny amounts from cutting boards certainly aren't going to kill me. I always cringe at the idea that chefs are sanitizing and wiping everything down just so I don't ingest a molecule of soy or whatever.

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