Yoni Freedhoff, a doctor and professor at the University of Ottawa, was uninvited to a food industry breakfast three days before it was slated to happen. So he changed his schedule, cancelled his classes and moved his patients, and wrote up a speech. Shortly thereafter, he was un-invited, perhaps because his views would not agree with those of his hosts. So, instead of presenting his talk to the food industry he made a video of it and posted it to his Weighty Matters blog, in which he writes about all things food and obesity. In the video he discusses “what the food industry can do to improve public health, why they’re not going to do it and what we can do about it.”
The rant goes after the advertising of misleading, “healthy”-seeming products.It’s less than 15 minutes long and may be seen below…
Cardiologist William Davis seems to think so, and has published a book supporting his findings. He says that a protein added to modern wheat, gliadin, acts like an opiate in the body, which can also make wheat and wheat products both addictive and poisonous.
It is undoubtedly confusing trying to keep up with all of the different dietary recommendations and constant changes to those recommendations that we are consistently being bombarded with. One day coffee is good; the next, it is toxic. Same with wine, sugar, chocolate. One reason for so much conflicting information may be that each piece of information we gather comes from a source with its own interests in mind: the USDA, the dairy or meat industry, etc.
When it comes to milk, it doesn’t take much insight to see that much of what we’ve been taught is great about dairy comes from the dairy industry, and while dairy is not bad on its face, we don’t need much of it. In fact, giving up diary altogether may greatly help to heal or prevent heartburn and gastrointestinal reflux (GIRD), and drinking milk does not help people with osteoporosis. To read more on why, check out this article from the New York Times on the subject…
Bacteria also come in all kinds of shapes, strings, spheres, oblongs. But they aren’t all bad guys. In fact, without them, we wouldn’t survive very long. We need them to digest food, to produce vitamins. We use them to fight off the bad bacteria. In spite of what you’re reading in the papers this week, they are more helpers than hurters.
New research shows that we may have gut “types,” just as we have blood types, based upon what type of bacteria we have in our gut. This may have a lot of implications for the way we eat, and why some of us have different reactions to the same kinds of foods.
For more on this, read this fun article from NPR correspondent Robert Krulwich on his science blog by clicking here.
Since the mid-1980s we’ve been told to eat a low-fat diet. Turns out that’s part of why we’re so fat, ironic as it may sound. Check out this excellent talk by a well-known Swedish MD on why low-fat diets do not work, and what and how we should be eating instead…
If you’d prefer to read about this rather than watch the video above, check out http://www.dietdoctor.com/lchf.
From the New York Times:
For the first time since it began issuing dietary guidelines, the government offered new recommendations last month that clearly favor the health and well-being of consumers over hard-lobbying farm interests.
The new science-based Dietary Guidelines for Americans, released Jan. 31 by the Departments of Agriculture and of Health and Human Services, are comprehensive, sensible, attainable and, for most people, affordable. They offer a wide variety of dietary options to help you eat better for fewer calorieswithout undue sacrifice of dining pleasure.
Now it’s up to consumers to act on this advice and put the brakes on runaway obesity and the chronic diseases that cost billions of dollars before they kill.
(Read the rest of this article on the New York Times website by clicking here…)
A huge study in Europe has found that eating an abundance of fruits and vegetables has a significant positive impact on your health. We knew that already, right? But now we know that eating more than the recommended daily allowance does even more for you! Check it out: http://abcnews.go.com/Health/heart-health-fruits-veggies-life-saving/story?id=12639620
I wish I had more time to read fiction. Instead, the time that I do have to read is generally taken with current topics in healthcare so that I can keep up with my patients’ needs.
One recent read was the poorly-titled but well-written “Anti-Cancer” by David Servan-Schreiber, MD, PhD.
A research doctor who got cancer himself, it’s an evidence-based approach to keeping oneself cancer-free, primarily through dietary advice, though it has much more to offer. It’s a quick read, has useful, actionable intelligence, and I highly recommend it to all.
Check out the author’s story below…
You can, of course, purchase it on Amazon by clicking here (no, I don’t get any kind of commission!).
While focused on food, Michael Pollan, a professor of Journalism at UC Berkeley, has been writing about where our food comes from, and what to eat, for years. His best sellers (much recommended) include “The Omnivore’s Dilemma,” and “In Defense of Food,” among other titles. In the end, his readers have often asked what foods they should be eating. In response, he has written a quick and easy to digest guide, “Food Rules: An Eater’s Manual.” Simple but profound. Some excerpts may be found in Pollan’s article in The Huffington Post.
If you, the reader, have any recommendations of your own, let us know by posting a reply below…