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).

  • Leoluca Criscione

    @Marion, I fully agree! In fact, recent data from the USDA clearly indicate, that in USA the average caloric intake from fast food is 11.3% by an obesity rate of 35.7%!!! These data simply demonstarte that the obesity epidemic is NOT due to fast food but to the big sizes of (un)healthy food, as described in the book: Eating healthy and dying obese!

  • Sabrina Golmassian

    HI Marion, I’m a graduate student at the University of New Mexico. I’m working on a dissertation about animal welfare issues, and it includes a chapter on the pet food industry (in which I heavily reference your work).

    I am disturbed by the number of salmonella outbreaks in pet food THIS year alone (it seems that any lessons from 2012 were ignored).

    I can’t seem to find anwers to these simple questions: Does salmonella come TO the pet food manufacturing plants before (as in they receive contaminated products?) And if so, how does this happen under the noses of the FDA? Are they regulating what goes out to the plants?

    I know these are basic questions, but the information you send my way (direct response, links to articles, or reference to passages in any of your books) would be truly helpful.

    Thank you for all that you do!


  • marion_nestle

    Salmonella can enter the food chain at any point. The Food Safety Modernization Act of 2010 gave FDA the authority to regulate food safety on farms but the regulations have not been published. In any case, meat and poultry are regulated by USDA, whose authority begins at the packing plant.

  • Leoluca Criscione

    @Adam Kosloff: Single studies, like this, to be credible, MUST be demonstrably documented (e.g. VIDEO or controlled LAB-study), otherwise they are just good enough to create additional confusion!
    In the case you mentioned, there JUST just PHOTOS of the foods and drinks!
    Just as example, in 2008 a performed two personal studies: the first study was designed to lose weight with “unhelthy” fast food and the second, to gain weight, with “healthy” organic Mediterranen foods!
    The scientific background was to assess my exact personal daily energy requirement (calories needed to maintain the actual body weight) with the measurement of the resting metabolic rate!
    During both studies, EACH single meal or eating phase was RECORDED with a web camera (about 150 records!!) !
    During the first study (fast food), I was eating 1650 kcal per day of exclusively McDonald’s food. This study was followed by a second one in which I was eating in average 5045 kcal per day of organic-healthy-Mediterranean food!
    As my daily caloric requirement was at that time about 2300-2400 kcal, even with an “unhealthy” intake of daily 1650 kcal, I had to lose weight! And, indeed, by the end of the month, I was 4,2 kg “lighter” (about 9 pounds).
    During the “healthy” phase, eating 5045 kcal per day, I gained 3.2 kg (about 7 pounds) in 1 (one) week! This increase is very similar to that by Morgan Spurlock during his “famous” study in SuperSizeMe with 5000 kcal daily caloric intake! Important: During his study Morgan Spurlok had a similar daily caloric requirement as mine!!

    More details on these studies are described in the book “Eating healthy and dying obese… elucidation of an apparent paradox”. See and click on BOOK to download for FREE some key chapters, including the one on MCD!!
    Say hello to Sam!
    All the best from Switzerland,
    Leoluca Criscione

  • Beth Conlon

    Palm oil campaigns against big food companies, education initiatives, and new data on the amount of deforestation/environmental impact due to palm, are increasingly appearing in the public media. I would be interested to know your thoughts on recent developments in this industry.

    I can’t help but wonder, is there any hope that mankind will ever find its balance between moral ethics and social and environmental responsibility versus profit. And to what extent of damage will big food companies let the earth endure?

  • Judith Rice-Jones

    Looking forward to your response to the recent recommendations for more people to take statins. Don’t see anything in the new recommendations about changing lifestyle or diet to reduce risks of stroke or heart attack. Thanks for your continued wisdom and great sense of humor and irony. Best, jrj

  • Kate

    Dear Marion,

    Have you read “Fat Chance – Beating the odds against Sugar, processed food, obesity and disease” by Robert H. Lustig, M.D.? I haven’t found any indication that you have on your site, but I think Dr. Lustig is right on, and hope you two could join forces somehow!

    P.S. I really enjoyed meeting you in Seattle when you spoke at the UW – you gave me excellent advice – thank you!


  • Carla Mejia

    I am not sure if you have seen this, and I am curious about your response. Access to Nutrition Index (ATNI), a new multidonor global initiative was launched not long ago. It evaluates food and beverage manufacturers on their policies, practices, and performance related to obesity and undernutrition. I think this could serve as a tool for benchmarking nutrition practices and serves as an impartial source of information as it was structured, managed, controlled and communicated independently from manufacturers and their associations. But, makes me wonder what folks in the private sector think about this or even if they are going to used it, as they were not consulted.


  • barryboomer

    Can you think of any way my Anti Obesity / Good Nutrition Song could be used as an Educational Tool to Help The Cause?
    I saw you on C-Span and enjoyed the Show!
    Barry David Butler
    Sebring, Florida

  • HoneyColony

    My name is Amanda and I work for an organization called Honey Colony. What started as an activist movement for the livelihood of bees, has turned into a cross-pollination of companies who uphold high-quality standards, that value planet, humanity, honesty, and fair-trade practices.

    We’ve been reviewing some of the great recipes on your site, and were wondering if you would be interested in sharing some DIY ‘recipes’ we recently posted! They are DIY alternatives to household favorites like Almond Butter that can end up saving you money as well as time, and your health with the elimination of added sugars and harmful preservatives. Take a look:

    Let me know if a collaboration is something you’d be interested in pursuing!


    Amanda Larrinaga
    Honey Colony

  • j jen

    I called Mead Johnson to find out what was the artificial ingredient in the Vanilla Formula and they said they did not know. Artificial generally means chemicals which are bad for you. Why are they putting chemicals in Toddlers Formula? Please help.

  • Klee Miller

    you could look into your DNA and discover exactly what your body needs
    to be healthy, physically fit and young, would you want to know?

    The technology is available NOW. People are using it and getting great results. IT REALLY WORKS…

  • Brandon

    Ran into this video trying to expose the “Natural” label, advocating the Organic label. I think it’s very relevant to the food industry these days. It’s also quite humorous. What are your thoughts on it Marion?


  • Allison Van Eck

    I am grateful to see that there is someone with a thinker that thinks addressing these issues and helping to compile and straighten the spaghetti that has become our food culture. I think all issues boil down to awareness…of problems…and how to solve them. Thank you for spending your valued moments enlightening those who would choose to listen. Best…Allison

  • Sinead

    Hi Marion, I have only come across this article today, however it was published in Forbes a couple of weeks ago. I would love to know your thoughts if you have a chance! (Apologies if you have already discussed)… “How big food’s attackers are undermining their cause”.

  • Marion

    Mr. Cardullo is correct from the food industry’s standpoint. Food companies don’t like what advocates for healthier and more sustainable food are doing, especially when the public is paying attention. I wish advocates were more scientifically sophisticated but I wish everyone knew more about science. From his reaction, I’d say the politics must be making some headway.

  • Not a Veggie

    I participate in Pact App’s veggie pact ( and there is a lively debate over what constitutes a fruit and/or vegetable serving, particularly with regards to juice. Some people feel only juices you’ve squeezed yourself (or blended into a smoothie from the whole fruit) should count, some say cold pressed juices like Evolution should count since they are made from only fruit and minimally processed– and plenty of users submit juice boxes, et al. What kind of juice do you think should count as a fruit/veggie serving and why? Would love your take!

  • Adrienne Wallace

    Dr. Nestle,
    Do you take a chance on dissertation committees of those that are looking to join the food policy battle? I’m a PhD student in Michigan looking to join the army.

    Adrienne Wallace

  • marshallobrien

    Is it true that a Pepsico executive is now a director for IOM? If it’s true, does this hurt IOM’s credibility for being an unbiased resource?

    Thank you for your insights!
    Best, Marshall O’Brien

  • Chelsea Ihnacik

    Dear Marion,

    I’m upset about losing the “calories from fat” line in the new proposed nutrition facts label. I always used that information to figure out the real percent fat (by calories, not by weight, which I consider misleading) of foods. You have written that it’s the type of fat that matters, not the amount. Yet in your discussions of sugar (such as the recent post about the WHO recommendation on dietary sugar) you refer to the percent of calories contributed by sugar. I think that the percent of calories from macronutrients is an easy way for consumers to understand food composition. No one would be confused about the “health” of a product if its nutrition facts say “45%” fat, or “72% added sugar.” Why not get rid of grams and switch to percentage?

  • Blake Pearson

    Hi Marion,

    I want to share a new on-going series that a long time NY Food Photographer, Charles Schiller (studio in Chelsea) has been working on recently.

    Out of the bag: Food purchased from NYC shops & Restaurants Photographed as Is:

    His studio just posted it to his site late last week. I thought you might be interested in it for Food Politics.

    Thanks so much!

    All the best,

    Blake Pearson

    BLAKE PEARSON / VISU / T 212 518 3222 x700 / M 305 496 5180 / /

    Per Charles Schiller:

    “As a food photographer it is my job to create luscious images of professionally styled food. I work with some of the best stylists in the business.

    This series of images is the result of a challenge by my wife, to create beautiful shots of purchased prepared food, with no food stylist, no props, just what came out of the bag.

    I was reluctant at first, as most people are when asked to step outside their comfort zone. As we began, and the shots unfolded, felt liberated. The task of creating simple, elegant shots with no additional props or styling was intriguing. I had to work fast as the food would not hold up long without professional help. I’m happy with the results and plan to continue the series. I also enjoyed eating all the food.”

    From his studio in Manhattan Charles Schiller works with top Stylists in creating food imagery for a broad range of Advertising, Packaging, Editorial and Cookbook clients, from Whole Foods, Chipotle, Heinz, Nestle and Oreo to Martha Stewart Living and other publications.

    Schiller’s ongoing personal project uses the medium of food photography to explore and celebrate culture, history and community through cuisine.

    Charles Schiller Photography, Inc.


  • John Franken

    Came out today hoping to see you with a comment on the saturated fat study….

  • Alexi

    Dear Ms Nestle,

    I just wanted to say thanks for your books like Why Calories Count and What to Eat. Ever since I started paying more attention to my health, the whole health and fitness industry has done nothing but obfuscate and confuse, not only with their conflicting claims, but also their marketing talking.

    Your books have been instrumental as an anchor and in understanding the science that many of these fitness books and “gurus” simply gloss over, ignore or twist around.

    Your writing not only simplifies challenging concepts, but also act as a reality in a world overrun by marketing-talk and hyped up claims.


  • Diane

    Unitarian Universalists Release New Ethical Eating Program

    March 27, 2014

    BOSTON, MA – The Unitarian Universalist Association (UUA) released a new educational program that explores how one’s values are expressed through daily dietary choices. Named “Demonstrating Our Values through Eating” (DOVE), the free program includes guided group discussions, educational documentaries, fun cooking classes and more.

    “People are becoming more mindful about the consequences of their daily food choices on their health, the earth, and animals. They want to ensure those choices are in alignment with their ethics and values, and this program examines just that,” explained UUA President Rev. Peter Morales.

    DOVE supports the UUA’s Ethical Eating: Food & Environmental Justice Statement of Conscience ( ) which was drafted and approved by members of the UUA General Assembly in 2011. Before being approved, congregations spent three years studying the relationships between food choices and their impact on the environment, animals, consumers, and all those involved in food production and distribution.

    The program is available free of charge to anyone interested, at

    The UUA ( )is a faith community of more than 1,000 congregations that bring to the world a vision of religious freedom, tolerance, and social justice.

  • Diane

    Dr. John McDougall has posted a good response to that flawed study.

  • Kelly

    Hey, I’m a big fan of the blog. I saw this interesting campaign by Safeway about local produce. Originally, I thought that it could just be a gimmick but then I also heard that Safeway has also committed to seafood sustainability by not buying or selling Chilean Sea Bass (which is illegally fished from Antarctica). I think your other readers would also be interested in learning about the benefits of eating local produce and supporting local farmers.

    Here’s the link. I think you might find it interesting!



  • cabartolotto

    Do you know how trans fat got on the GRAS list?

  • Casey

    PLEASE tell me what you think of the Paleo diet and Autoimmne Protocol. I have VERY interested and I respect your insight.

  • Tanna Allen

    Dear Marion,

    I love reading your blog! I was introduced to it from my nutrition class last semester at Texas State in San Marcos, Texas. I have followed it ever since.

    I heard your very brief clip regarding vitamine-D on NPR’s Tell Me More the other day. I realize that they gave you very little time to discuss the topic of vitamine-D. However, I was surprised at your simple answer to making sure we get enough V-D. As you well know there are many factors that create a conundrum in the concern for V-D dificiency. 1) Concern for skin cancer cause many folks to lather up daily with sunscreen which blocks the necessary UV required for proper V-D production. 2) The best places for sun exposure for V-D production would be the most fatty areas of our body which are covered by clothing 99% of the time. 3) Age plays a great factor and 3) geographical location: folks up north are at greater risk than those that congregate in the southern parts. 4) I recently learned that even skin color plays a factor: the darker your skin the longer you need to expose yourself to the sun.

    I got the sense that you were not in favor of V-D supplements. I was never quite clear on why. I would love have a better understanding of your take on the V-D issue.

    Thank you,