There’s two conclusions. One, it’s so heavily processed that whatever we could pull out, we couldn’t make an identification,” a lab spokesperson explained. “Or we got some and there’s just nothing there that’s tuna.” NYT spoke with a tuna expert who pointed out that the protein can be difficult to identify once it becomes broken down after being cooked.
So it comes from a can and has too much mayo in it
I wish I was a tuna expert
Probably make more money and get asked questions by newspapers
” The taste and quality of our tuna make it one of Subway’s most popular products and these baseless accusations threaten to damage our franchisees, small business owners who work tirelessly to uphold the high standards that Subway sets for all of its products, including its tuna,” a rep for Subway told Complex in response to the lawsuit.
I've known the children of subway franchise owners that were pretty rich.
That might explain why they're more ubiquitous than any other fast-food place, including in smaller towns that McDonald's, etc., won't come to.
Unless you're in a real food desert, basically any local deli in the country will make you a better sandwich than Subway
I would definitely eat subway over a burger chain if I didn't have another choice, you can still get straight cold cuts that are fine and you can actually identify the vegetables that they put on their food. I've been to some parts of the country where the only fresh produce is a tiny corner of an off brand grocery chain, it's pretty bleak.
I'm no expert on genomics but does anyone know how badly DNA breaks down when cooking? Would it just destroy it or would some still remain.?
Also fuck buying any tuna salad at a restaurant - it's just always overpriced for what it is.
DNA, I think is pretty resilient. Enough that most cooking methods probably wouldn't destroy enough of the DNA to make it unrecognizable.
when i was in school, i took a couple of courses that talked about sustainability and global supply chains related to food/agriculture. the take home message was basically, the farther away from something you are, the less likely you are to have any clue what is going on in its production/provision. certainly, there are certifications and audits and whatnot, but if at any point these gain enough clout external to the food packing industry, they will be dismantled as "illegal barriers to trade" by the major players of globalization and co-opted by them.... usually to neuter any worker-empowering language from a certification or label. so far "ecological neocolonialism" gets kind of a pass, but let's just say certifiers don't get paid to flunk people during 3rd party audits anyway.
unless you or a trusted member of your cohort can take a ride to the place where the magic happens to peek over the fence unannounced or casually hang out with the blabbermouth laborers that work there to get the straight scoop, you are probably eating a mixed bag of environmental degradation and slave labor. you would think that cheap food trends positively with screwing the environment and slavery, but high-end eaters are just as clueless about what they are eating too... so sometimes, they're eating the cheap food just churched-up and marked up a lot higher.
there's probably a lesson there about how highly developed places within the metropole, having "graduated" from an agrarian existence, have lost an understanding of food production that might be important in its consumption. a sort of "out of sight, out of mind" type of thing.
i remember the topic of fish came up once and research indicated it was even more of a wild west type of scenario than terrestrial animal and plant products. international waters be like that.
Subway and Wetzel’s Pretzels smell like chemical soup to me. Also ice cream places with the “homemade” waffle cones. I guess it’s the dough conditioners made with chemicals that are banned in other countries.
I love learning about all the things America HASN’T banned. It’s genuinely horrifying.
does canned tuna normally yield amplifiable DNA? it's not exactly a raw cut of fresh fish
they can amplify dna out of a 30k year old fossil they can amplify dna out of a moist piece of week old meat
