Have a general question or comment? This is the place. I’d love to hear from you (the Feedback box is at the bottom of the page).
thought you might find our Kickstarter project interesting. Let me know what you think!
I loved this article on Psychology Today and think your readers would enjoy it. Will you post it on your Facebook page? Here’s the link:
Given your recent blog about Nutrition in med school, i thought you may be interested what Tulane University is doing. http://tulane.edu/news/releases/pr_07172012.cfm
they’re doing a collaboration with Johnson and Wales and have started the Goldring Center for Culinary Medicine: http://tmedweb.tulane.edu/mu/teachingkitchen/
Just curious to hear your thoughts on the new movie, Fed Up, exec produced by Katie Couric and directed by Laurie David. Always interested to hear your take on the USA-dependency on sugar, and the increasing use of HFCS.
Would love to hear your thoughts on the No Hungry Kid “Campaign” that seems to be mostly huge corporate sponsors trying to overturn the recent law for healthier lunch (and now breakfast) choices. Seems their “mission” is to sell more food and beverage products for breakfast now too sadly, under the guise of ending Hunger in America.
Best health always,
Thank you for your helpful nutrition information. I am confused about the recent scientific reports regarding whole dairy products (milk, yogurt) vs. skim. I am a dairy lover and have been consuming skim milk for years. Which is the healthier choice – whole or skim?
This blog/article about the lack of consensus among scientists re: GMOs just came across by desk. Do you know Biotech Salon? Are they trustworthy? It seems authentic & accurate, but I have become so skeptical of these things, that I need some verification from someone I do trust, wholeheartedly. http://biotechsalon.com/2014/05/18/is-fda-regulation-of-ge-foods-legal/
Great resource for using health and nutrition to combat viruses and chronic health problems!
I would love to share with you the Pig Pledge based out of the UK, we are a globally focused organization aimed at shifting buying habits away from factory-farmed pork to healthy, humane production methods. It would be great if you were interested in taking the pledge ~ we currently have Michael Pollan, Jamie Oliver, Hugh Fearnley- Whittingstall and Sarah Elton as a few of our big food names.
If you are willing to chat, please email me at email@example.com.
Thanks so much for your time!
I would love to hear your thoughts on the quote from Luise Light that has been getting a lot of attention lately. She is touted as being the former USDA Director of Dietary Guidance and Nutrition Education Research. In her book she says
“Where we, the USDA nutritionists, called for a base of 5-9 servings of fresh fruits and vegetables a day, it was replaced with a paltry 2-3 servings (changed to 5-7 servings a couple of years later because an anti-cancer campaign by another government agency, the National Cancer Institute, forced the USDA to adopt the higher standard). Our recommendation of 3-4 daily servings of whole-grain breads and cereals was changed to a whopping 6-11 servings forming the base of the Food Pyramid as a concession to the processed wheat and corn industries. Moreover, my nutritionist group had placed baked goods made with white flour – including crackers, sweets and other low-nutrient foods laden with sugars and fats – at the peak of the pyramid, recommending that they be eaten sparingly. To our alarm, in the “revised” Food Guide, they were now made part of the Pyramid’s base. And, in yet one more assault on dietary logic, changes were made to the wording of the dietary guidelines from “eat less” to “avoid too much,” giving a nod to the processed-food industry interests by not limiting highly profitable “fun foods” (junk foods by any other name) that might affect the bottom line of food companies.
But even this neutralized wording of the revised Guidelines created a firestorm of angry responses from the food industry and their Congressional allies who believed that the “farmers’ department” (USDA) should not be telling the public to eat less of anything, including saturated fat and cholesterol, meat, eggs and sugar.
I vehemently protested that the changes, if followed, could lead to an epidemic of obesity and diabetes – and couldn’t be justified on either health or nutritional grounds. To my amazement, I was a lone voice on this issue, as my colleagues appeared to accept the “policy level” decision. Over my objections, the Food Guide Pyramid was finalized, although it only saw the light of day 12 years later, in 1992. Yet it appears my warning has come to pass.”
I’d love your commentary on this.
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Just discovered a startup which is making a difference in school lunches. Would be curious to know if you’ve heard of them, and what do you think? I agree that the challenge the SNA faces is trying to wean our kids away from sodium HFCS-heavy foods and teach them how delicious ‘real’ food can be.
I graduated last May with by bachelors in Nutrition Food Science and have been working as a nutritionist with WIC since then. I’m starting to think about getting my MPH and was wondering what you thought of concentrating in Public Health Nutrition, I had someone recommend to find a different concentration since I already have a background in nutrition. I’m looking into Steinhardt’s Community and International Health Concentration, any suggestions you have would be greatly appreciated.
Hey there Marion! We are a food decision making application in it’s early stages and it would be lovely if you could take a look at us! http://www.gormonjee.com
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All the Best,
Producers of various traditional but in sundry ways unhealthy foods are now trying to get the EU to override the UK’s traffic light system, explicitly on the basis that it works:
The American Cancer Society and almost all authorities on cancer concur in saying that a diet–especially lots of junk food–plays a major role in causing cancer. However, when a cancer patient sees an oncologist, diet is rarely mentioned: instead, patients are told to have surgery, radiation, and chemotherapy, and often to “eat whatever you want.” Yet it is logical to think that if a bad diet can cause cancer, a nutrient-rich diet might cure it.
It worked for me.
After I had surgery for colon cancer, I deveoped a metastasis– with two aggressively growing tumors between my lungs. My oncologist recommended chemotherapy but said it couldn’t cure the metastasis. I refused chemo and drank 5 cups of carrot juice daily for 4 months. The tumors disappeared. I hve published an e-book, Curing Cancer with Carrots, about my and others’ carrot cure and the science behind it, with many links to scientific papers and medical journals.
There are at least three aspects to the cure: 1) falcarinol and luteolin are anti-cancer agents in carrots. Falcarinol and carrots have reduced tumors in rats in U.K. studies by Dr. Kirstin Brandt. Luteolin has been similarly effective in other anti-cancer studies. 2) Carrots are highly anti-inflammatory. Inflammation in the body, which stimulates and is stimulated by cancer, leads to big increases in VEGF (vascular endothelial growth factor)–the substance that signals the body to increase angiogenesis (creation of new blood vessels) in the body. Cancer needs new blood vessels to bring it an ever-growing supply of nutrients. Without aniogenesis, it can’t grow. 3) Factors in the diet have been found to silence or promote the expression of anti-cancer and pro-cancer genes. Fruits, vegetables and spices–including carrots– promote the activity of genes that are tumor suppressors. Oncologists mostly don’t talk about or unaware of the role of diet in inhibiting cancer. My book also explores the reasons why this is so. Mainly, it’s the commitment of the big drug companies to funding and promoting chemo, which earns them enormous profits, and a lack of “salesmen” to make oncologists aware of the encouraging research on nutritional epigenetics. Epigenetics is the study of reversible markers on our genes which control their expression. One might compare the genome, with its reversible markers that change the expression of genes, to the relation between a piano and a piano tuner. The piano is the same before and after tuning, but properly tuned there’s a big difference in the sound it expresses. Corrected nutritional epigenetics is one of the factors that can turn on tumor suppressor genes.
I’m published by Farrar Straus, your publisher, Ms. Nestle–so in a way I’m a colleague. (I have written a number of award-winning children’s books.)
I wrote the book Curing Cancer with Carrots because most people, including oncologists, have no idea of the importance of nutrition in treating and sometimes curing cancer. The scientific studies of cell cultures, lab animals with induced cancers, and experieces of people like me, show very strong evidence proving that natural treatments can be effective against cancer, without the very damaging effects on the body of chemotherapy and radiation. Much more research in this area is needed, but funding is very limited, because few people know how encouraging the work so far is. Medical students get less than 24 class hours of education in nutrition, the drug companies do a lot with lavish donations to medical schools, to keep the focus on their drugs, and continuing education courses for oncologists ignore the subject of nutrtion.
I wish you could draw attention to these flaws in oncologists’ education, Ms. Nestle. You are just the right person to do it. If this topic interests you,I hope you’ll read my book.
Excuse me, in the post below, by not addressing you as Dr. Nestle!
Interesting articles on Global Agriculture/Chicago Council on Global Affairs at http://globalfoodforthought.typepad.com/global-food-for-thought/2014/07/bi.html
Hi Marion. Great blog. I was wondering whether you thought the findings of the 2012 report Apples to Twinkies still stands with the passage of the new farm bill and whether the farm bill is still contributing to obesity?