“When it comes to CBD in food, considering CBD is an ingredient in FDA-approved pharmaceuticals, the FDA emphasized that ‘allowing drug ingredients in foods can undermine the drug approval process and diminish commercial incentives for further clinical study of the relevant drug substance.’” | learn more
There’s a strong geographic boundary between food preferences. This post also includes an interactive map so that you can compare other great food categories like BBQ, Seafood, Steak, and Sandwiches. Now I’m hungry. | learn more
“Its accelerator for food startups, Chipotle Aluminaries Project, has a cohort of eight companies focused on sustainable food and development.” Click the link to learn how Ostrich meat can save the environment! | learn more
This is so exciting! It seems “obvious” that food is tied to health, but this is the first time I’ve seen the healthcare system treat it that way. “Geisinger Health System’s program of providing free food as a treatment for diabetes — the Fresh Food Farmacy — yields improved outcomes for patients while reducing the cost of care.” | learn more
“IBM Research predicts five innovations that will change our lives within five years. What if, within five years, the food supply chain was simpler, safer, and less wasteful?” |learn more
With the recent failure of Silicon Valley startup Munchery, and the less-recent failure of Sprig, SF Chronical offers an interesting post-mortem of the on-demand food business model. It’s interesting to read some of the quotes from former Sprig employees about the lack of concern for quality as they scaled. I remember noticing this as a customer in Chicago – food quality went steadily downhill over the course of the first 3 months until I gave up on them. Thankfully I was introduced to Factor 75 shortly after! | learn more
“Researchers from the University of Chicago, Argonne National Laboratory and the University of Naples Federico II in Italy discovered that when gut microbes from healthy human infants were transplanted into germ-free mice, the animals were protected from an allergic reaction when exposed to cow’s milk.” The upshot: “These bacteria or their metabolites could be used as part of biotherapeutic drugs to prevent or reverse other common food allergies.” | learn more
“Lava-powered steak, chicken drumsticks from a lab, and wood fungus for dinner: All these dishes were once thought of as the foodstuffs of the future.” | learn more
Obvious Ventures co-founder James Joaquin discusses the forces he believes are driving consumer away from big food companies. | learn more
Authors: Michael Greger, M.D., Gene Stone
I’m way too busy (or lazy) to verify the quality of the myriad scientific papers and studies referenced throughout this book. I haven’t counted them either, but there are surely hundreds of them. So, instead I’ll just assume that at least half of what I read in this book can be discarded as flimsy. That still leaves the unignorable other half, which is a lot.
My take-away from the book is that a plant-based diet is shown repeatedly in research to improve the quality of human health. In general, I am convinced of this. At the same time, I recognize that there’s an asterisk on much of this because of the challenges inherent in nutrition research.
Personally, since I am a big fan of fruits and veggies, it’s not too hard to make them the bulk of my diet!
If you’re interested in nutrition, I think this book is worth reading. The author definitely unearths some obscure research about different foods and diseases. If you read it and happen to take the time to fact-check his sources, please let me know!