The New York Times launched their investigation into Subway’s tuna following a lawsuit that was brought against the sandwich chain several months ago, in which the plaintiffs allege that Subway’s tuna is not made of real tuna. Times reporter Julia Carmel decided to see for herself whether or not Subway used real tuna, and did a semi-scientific experiment, in which she “procured more than 60 inches worth of Subway tuna sandwiches. I removed and froze the tuna meat, then shipped it across the country to a commercial food testing lab.” The results, Carmel reports, were jarring: The lab found “no amplifiable tuna DNA was present in the sample.” This news hit me like a bullet to the heart — no tuna DNA? None?! Has my whole life been a lie? What are they going to tell me next, lox isn’t made out of salmon?! I was a mess.
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