Escolar is delicious, and I'd be disappointed to learn that the "white tuna" I was getting was albacore (blech). Also: I don't think histamines have anything to do with the GI side effects of overconsuming escolar.

The whole article is pretty weak. "Stay away" from artificial vanilla, it says, but then: Cooks Illustrated triangle-tested this with panels and found that in baked goods, artificial vanilla is actually what you want. Your cinnamon is... cassia! Look for real Ceylon cinnamon on the label! Why? Who's to say?

The idea that you need to buy milk from local farms, or switch to nut milk, to avoid detergents is especially funny. I think they're just writing this stuff to grab attention, not because they have any insight into food counterfeiting. Belle Cushing was one year out of Brown when Conde asked her to put this together; I assume the research was a series of Google queries.

It's annoying because there really are interesting (and problematic!) counterfeiting issues. I'm terrified of supermarket olive oil. Too bad Conde has no better advice than to find a "tasting bar".