Why Food Allergy Fakers Need to Stop
A brief history of food allergies in America, coupled with an explanation of why their popularization may endanger those with legitimate allergies, as kitchens and restaurants come to take them less seriously.
Walter Willett’s Food Fight
Harvard professor Walter Willett is one of the most influential nutritionists in the world whose studies tracking hundred of thousands of health professionals have resulted in data shaping what we eat and how it affects our health:
“He’s tasting an almond-and-grape gazpacho when someone brings over a woman named Cindy Goody and, by way of introduction, says, ‘Walter, she’s trying to do good work at McDonald’s.’
“He phrases his greeting in the form of a question, ‘Why can’t you make a good veggie burger?’
“Goody, the senior director of nutrition for the 14,000 US outlets, appears taken aback. ‘We tried it,’ she says tentatively.
“‘Aw, that was a setup!’ Willett complains, waving his hand. He tasted one many years ago in an airport McDonald’s, and it was so awful he couldn’t finish it. ‘I’m convinced you guys made it bad to turn off people from veggie burgers.'”
Trapped
The plan was ambitious but simple: Build a 9.5-mile sewer tunnel hundreds of feet below the ocean floor to help clean up Boston Harbor. But 10 years ago this summer, five divers went deep, deep into the project for one final step — with deadly results. Their harrowing story has never been told, until now.