She’s been called the “Jenny McCarthy of food.” That’s not a compliment and should warn anyone with half a brain to beware of her. She’s a New Age wingnut helping turn the public from science to superstition.
She’s also been described as the “latest quack making a name for herself on the Internet by peddling pseudoscience” and a “meme terrorist.”
Meet “Food babe” Vani Hari. The latest darling of an increasingly lame and ill-educated national media that focuses on spectacle and controversy. She’s an attention-seeker who knows how to work the media and get coverage and ratchet herself to celebrity status through cunningly techniques.
Forbes magazine writer, Trevor Butterworth noted that her methods never get the headlines, only her allegations, and rebuttals and corrections often get ignored:
Unfortunately, this kind of clarification, where a blogger takes something commonplace and gives it a nefarious social media friendly twist to advance an agenda, did not make the Financial Times, Business Insider, USA Today, NBC News, and undoubtedly many more news stories that uncritically reported the Food Babe’s victory.
Cancer surgeon David Gorski wrote,
…her strategy is very transparent, but unfortunately it’s also very effective: Name a bunch of chemicals and count on the chemical illiteracy of your audience to result in fear at hearing their very names. However, if you have any background in chemistry, much of what Hari is doing is almost painfully transparent, a veritable insult to one’s intelligence and training.
The Independent Women’s Forum says of Hari:
The Food Babe has one clear mission: to scare moms so bad that they stop buying all that convenient and reasonably priced food they’ve grown to love and which makes their lives a little easier. Because progress is your enemy, ladies!
She’s not asking much…just that you do your best to act more like her: eat only food produced by raw, whole ingredients that you cook yourself. Oh, but wait, it can’t be just any whole ingredients; they have to be organic and non-GMO. The evidence she provides to her readers that this strategy will lead to a healthier life? Exactly nothing.
The Neurologica Blog says:
The Foodbabe… wants to replace careful analysis and evidence with, “Yuk, that sounds weird.” She feels this is a superior process to that used by world organizations that go through the bother of having experts review scientific evidence.
I first learned about Hari from Facebook posts warning about “dangerous” and “secret” ingredients in beer. Like fish bladders and antifreeze.
Woah, I said to myself. This ain’t right. These aren’t dangerous chemicals.
I was a homebrew beer maker for a decade, and still make my own wine. Isinglass – made from fish bladders – has been used to clarify both for almost three centuries. Isinglass is a colourless, tasteless collagen – like gelatine – made from fish swim bladders. It is a flocculate, or fining agent, used at the end of the fermentation process to cause solids like yeast in the beer to settle on the bottle where they can be more easily removed removed, and allow the clear beer to be bottled. It’s approved for this use in dozens of countries. I used it myself many times over the last three decades.
It’s not harmful – centuries of use have shown that – and it’s no less a “natural” animal product than gelatin, since they are both made from collagen, or animal connecting tissue. Very little isinglass remains in the beer after its use. Vegans may object (I object to gelatin in yogurt since I don’t eat meat), but anyone who eats fish or meat won’t. Isinglass is also used to help wounds heal.
As the Smithsonian describes the process:
Isinglass, a gelatine-like substance made from the air-bladders or sounds of fish like the sturgeon is added to cask beers like Guinness to help any remaining yeast and solid particles settle out of the final product. As the finings pass through the beer, they attract themselves to particles in the fermented beer that create an unwanted “haziness” in the final product and form into a jelly-like mass that settles to the bottom of the cask. While beer left untouched will clear on its own, isinglass speeds up the process and doesn’t affect the final flavor of the beer once removed.
However, it is predominantly used by small and craft breweries making cask beers, not by the big companies which filter and pasteurize their high-volume beers (leading to the ubiquitous “fermented cardboard” flavour of most commercial beers). As Wikipedia tells us:
Non-cask beers that are destined for kegs, cans or bottles are often pasteurized and filtered. The yeast in these beers tends to settle to the bottom of the storage tank naturally, so the sediment from these beers can often be filtered without using isinglass. However, some breweries still use isinglass finings for non-cask beers, especially when attempting to repair bad batches.