Why bad science isn’t good for anyone – Los Angeles Times, 1/28/16

A case for why bad science is just bad

There is an old adage that the squeaking wheel gets the most oil. If you need proof that adage still rings true, consider where we are with food science research. Much of the time, the loudest are heard, regardless of qualifications, while the more informed and experienced are silenced.

For instance, a particular celebrity used her visibility to help lead a

movement of parents denying their children the proper vaccinations needed to keep them safe and healthy, resulting in a media frenzy. Scarily enough, a measles outbreak occurred at Disneyland last year, a disease that had effectively been eliminated because of vaccinations, but has seen a rising number of outbreaks in recent years.

Similarly, a well-known food blogger, along with her online following, petitioned that Subway remove azodicarbonamide from its bread. Azodicarbonamide, or the “yoga mat chemical” as was the misnomer in the media, has been scientifically proven safe in foods at the very low levels at which it’s used. Regardless of the facts, thanks to the blogger’s online footprint, an Internet search of the ingredient results in two takeaways: it’s used in yoga mats and it might not be safe.

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