“In all, at least 35 posts from a dozen health professionals were part of the coordinated campaign by American Beverage [a trade and lobbying group representing Coca-Cola, PepsiCo and other companies].” ~ learn more
California’s new law says only physicians and surgeons can call themselves Dr. “Plaintiffs [who all hold Doctorate of Nursing (DNP) Practice degrees] claim state is criminalizing speaking the truth about their earned advanced degrees.” Meanwhile in California, nutritionist is not […]
Say it ain’t so, veggie chips… The content team at Nutrisense is on fire with the high quality nutrition education! ~ learn more
“A few weeks ago the White House hosted a conference on hunger, nutrition and health. One of the key organizers of the conference — Dariush Mozaffarian, Dean of the Tufts School of Nutrition — had just finished spending 3 years […]
“Experts say that while nutrition studies are notoriously challenging to carry out, there is a compelling and ever-growing body of research that does suggest that some foods and diets may offer real benefits to an aging brain. So we spoke […]
“Feeding mice high-fructose corn syrup, a widely used sweetener in human diets, has been found to drive an increase in the surface area of the gut that is associated with enhanced absorption of dietary nutrients and weight gain.” | learn more
The Economist fast forwards 10 years into the future. The story “is fiction, but grounded in historical fact, current speculation and real science.” | learn more
I’d bet this x100 would drive some exceptional returns for the public health. “[The NIH] announced what it calls the largest study yet to probe “precision nutrition,” a $156 million, 5-year effort to examine how 10,000 Americans process foods by […]
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, […]
Microwave-assisted thermal sterilization (MATS) is a new process developed by Washington State University researcher Juming Tang. It enables reheating food for less time, maintaining nutritional value, as well as requiring fewer preservatives in ingredient lines. | learn more