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THE RISK OF FOOD

The Silent Killer on Your Plate: Why Eating Overseas Can Be a Deadly Gamble

Miller Gardner, the 14-year-old son of former New York Yankees star Brett Gardner, went on a family vacation to Costa Rica, a place marketed as paradise on Earth. The kid loved football, baseball, golf, hunting, fishing—lived life to the fullest, his parents said. But on March 21st, while the family slept in their hotel, Miller passed away peacefully in his sleep. Peaceful for him, maybe, but a nightmare for his family that’ll never end. The investigation’s pointing to food poisoning as the likely culprit. You read that right—something he ate might’ve taken this young man’s life.

The Gardner family got sick after eating at a local restaurant. They’re still piecing it together, but the focus is on possible foodborne illness—maybe bacteria, maybe toxins, maybe something in the meal that didn’t sit right. The details are murky, and autopsies in Costa Rica could take months because of a backlog tied to gang violence. Imagine that—your kid dies, and you’re stuck waiting 90 days to find out why because the system’s clogged with narco murders. Heartbreaking doesn’t even scratch the surface.

This isn’t just a tragedy; it’s a wake-up call.
We Americans love to travel—exotic beaches, foreign cuisines, Instagram-worthy plates of whatever’s trending. But here’s the cold, hard truth: eating overseas can be a roll of the dice, and sometimes the stakes are your life. Miller Gardner’s story isn’t an isolated incident—it’s a glaring red flag about the risks lurking in that street taco, that buffet spread, that “authentic” dish you can’t pronounce. Let’s break it down: what’s dangerous, why it’s dangerous, what happens to the food, and what it does to your body when it goes wrong.

First off, the culprits.
You’ve got your usual suspects: Salmonella, E. coli, Listeria, and parasites like Toxoplasma or tapeworms. These aren’t just fancy names for a science quiz—they’re microscopic killers that thrive in places where sanitation’s a suggestion, not a rule. Take Salmonella, for example. It loves raw or undercooked poultry, eggs, and meat. Overseas, where refrigeration might be spotty or regulations lax, that chicken skewer you’re eyeing could be a ticking time bomb. E. coli? That’s the one you pick up from contaminated water or veggies washed in it—think salads in a humid jungle town where the water’s dicey. Then there’s Listeria, which hides in soft cheeses or deli meats, and parasites that squirm their way into undercooked fish or pork.

Why’s this so dangerous abroad?
It’s simple: standards slip. Here in the U.S., we’ve got the FDA and USDA breathing down the food industry’s neck—not perfect, but it’s something. Overseas, especially in tourist traps or developing nations, you’re at the mercy of local practices. Maybe the kitchen’s cutting corners to keep costs down. Maybe the water’s pulled from a well nobody’s tested. Maybe that street vendor’s hands haven’t seen soap since last Tuesday. Most experts will say to steer clear of buffets and salad bars—food sitting out in humid climates is a bacteria playground. Heat and moisture turn a lukewarm shrimp cocktail into a Petri dish faster than you can say “Montezuma’s Revenge.”

What happens to the food itself? 
It’s a slow-motion crime scene. Let’s say you’ve got a piece of fish. Back home, it’s caught, iced, and shipped with a paper trail. Overseas, it might sit in a boat for hours without refrigeration, then get slung onto a counter where flies throw a party. Cross-contamination kicks in—raw meat juices drip onto veggies, or a cook wipes his hands on a rag he’s used all day. Add in poor storage—think warm, damp rooms instead of cold lockers—and you’ve got a recipe for disaster. Bacteria multiply like rabbits; toxins build up. By the time it hits your plate, that “fresh catch” could be loaded with enough poison to drop an elephant.

Now, the ugly part: what it does to your body. 
Miller Gardner’s case is still unfolding, but food poisoning isn’t a gentle tummy ache. Salmonella floods your gut with toxins, triggering diarrhea, fever, cramps—sometimes for days. E. coli can shred your intestines, sending some folks into kidney failure. Listeria? That’s a nightmare—it crosses into your bloodstream, hits your brain, and can kill pregnant women’s unborn babies. Parasites like tapeworms set up camp in your insides, siphoning nutrients while you waste away. And then there’s the rare but brutal stuff: botulism from improperly canned goods or toxins from reef fish like barracuda—paralysis, respiratory failure, lights out. Even if you survive, the dehydration alone can wreck you—your body dumping fluids faster than you can chug water. For a kid like Miller, with a smaller frame, it might’ve been too much, too fast.

I’ve witnessed it myself, albeit far less dire. 
Years back, I was in Turks & Caicos filming They Come to America IV — thought I’d try some roadside ceviche—raw fish “cooked” in lime juice. Tasted great, felt fine… until 3 a.m., when I was hugging the toilet like it was my lifeline. That was mild compared to what can happen. Look at the stats: the CDC says 48 million Americans get foodborne illnesses yearly, and that’s with our rules. Abroad, where oversight’s a joke, the numbers are fuzzier but deadlier—travelers’ diarrhea hits 30-70% of us, and that’s the tame stuff.

So, what’s the fix? 
Experts say: Be paranoid. Stick to hot, cooked food—steam kills most bugs. Skip the raw seafood, the street carts with no running water, the “adventurous” bites. Bottled water’s your friend—brush your teeth with it, too. And if you’re in a place like Costa Rica, where resorts might be safe but local joints aren’t, think twice before you dig in. Miller Gardner’s family reportedly ate out, and it cost them everything.

This isn’t about fearmongering—it’s about facts. 
We’ve got a world of beauty out there, but it’s not all safe. Brett and Jessica Gardner are living proof of the price you can pay. Their boy’s gone, and they’re left with questions no parent should have to ask. Next time you’re overseas, staring down that plate, ask yourself: is it worth the risk?

May God bless the Gardner family.  

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REMINDERS & NOTICES…

1. The 47 Report and DML Report — readers love them, so, I’m launching a third newsletter. Starting next week, 47 Report moves to 6 a.m. ET (from 7 a.m.), the DML Report shifts to 6 p.m. ET (from 5 p.m.), and a new newsletter, DML Health, splits the day at noon ET. Existing DML CBD customers are already opted in, but now it’s open to all. Look for a sign-up box next week in both the 47 Report and DML Report. Want it? Sign up, and you’ll get DML Health daily. Don’t want it? Do nothing—it’s not automatic. You won’t be added unless you choose to be. We’ll roll out details on what DML Health offers over the next few days.
   

2. Dennis Michael Lynch Podcast: 10am ET. Watch on X, FB, Rumble or TeamDML. Listen on Apple or Spotify.
   
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Have a great rest of your day.
Your Friend,
DML

_{DISCLAIMERS: This newsletter is for fun purposes only. I share my opinions. And I am not a doctor or a stock professional, so contact your doctor and financial planner for advice on that kind of stuff. You can unsubscribe at any time by clicking the unsubscribe button below. Links provided may result in you visiting a website that generates income for TeamDML Inc. My wife thanks you for reading my newsletter, writing it keeps me out of her way. Copyright 2025 TeamDML Inc.}