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).
Would love to hear your take on Mark Lynas’s recent reversal on his anti-GMO position.
You should look into this:
Mills is a close ally of Waters and completely overhauled food in DC. Owned a 3 star (Grimes) restaurant in NYC (The Biltmore Room). His nutritional requirements went above and beyond the new USDA standards requiring a sugar maximum in foods, no gmos, no antibiotics. The word is that the Compass group didn’t make money off of these foods and pulled the right levers to force Henderson to fire him. This is a true loss to the food movement, DC serves over 100,000 meals a day.
Hi Marion! I’m an RD working up in Ontario and have read your books and agree with your opinions. I am very curious to your thoughts on the Dr Davis’s book Wheat Belly and his thoughts on how wheat has changed and is no longer nutritious. Thanks again and keep up the amazing work!
Hope you are having a wonderful day.
I visited your website earlier today and thought it was terrific.
I’m big on health and love a good meal and that’s how I found your website.
I’m a part-time guest blogger and was really hoping to share some of my new articles with you.
I think these topics would be great for your audience:
New Year, New Food: Top Eight Healthy Substitutes for Fattening Foods
Quick and Easy foods
Please let me know what you think, if you’re interested, I can send them to you at your convenience.
If you don’t like something, I’m always open to suggestions.
Thanks in advance,
Thank you for all your brilliant work, I am a huge fan and have been following you for years. I want to tell you about a handful of us here in Maine whom are brewing up a new kind soda. There are only 4 ingredients and one of them is local Maine honey as the sweetener. It is more expensive than your basic colas but oh so worth it! As demand grows so do the apiaries of our beekeepers which is a win-win for all! I would be happy to send you a sample for your review!
I am the only editor and webmaster of the website for Organic Connections magazine. We did an article on you in our print edition some time back.
I’d like to ask permission to use some of your articles as guest posts on our site. Some of our other contributors are Michele Simon, Andi Bellatti and Ocean Robbins. We have a high regard for your positions and insights and believe that our readers would appreciate them as well.
George Washington Medical Faculty Associates has just launched a web series of healthy cooking videos. This fantastic combination of Five-Star chef, prestigious doctor and former Food Network host produce gourmet recipes online and on video that prove that healthy cooking can be delicious and good for you.
Doctors from the world renowned George Washington Medical Faculty Associates (GW Hospital) have teamed with some of the nation’s finest celebrity chefs and former Food Network host Marc Silverstein to produce a cookbook and videos called “Epicure with the Chef MDs” that are fun, informative, and prove that even the most mouth-watering recipes can be healthy for people with diabetes, heart disease, food allergies, or trying to watch their weight. Regardless of the health condition, this team serves up great tastes, a dash of humor, and healthy serving of fresh ingredients, recipes for meals and snacks to support wellness for everyone.
You can find more detailed information in the press release.
Here is a link to the first video – http://www.gwdocs.com/epicure/s1e1-inn-at-little-washington and we will be posting new recipes and videos each week.
If you have any questions, or you would like further information or an interview with one of our hosts, please let me know.
Thank you and have a nice day,
Dear Marion Nestle,
I have nominated you for the Very Inspiring Blogger Award. You inspire me and I want you to know it; you provide enormous insight into a field that I am passionate about and wish more people advocated on. Now, to keep the love going, your task is to write a post sharing your nomination and who nominated you, plus 7 things about yourself and a list of 15 blogs that inspire you. Then don’t forget to tell those blogs that you nominated them (like I am doing now). Keep up your amazing work.
You are my HERO! I feel like you are my alter ego. I majored in Nutrition and Dietetics back in the late 50’s but did the marriage and family route back in the 60’s. I then went back to school for an Mph in the 80’s and after jumping through some hoops finally became an RD. When I retired, I was most insulted by the policy of the ADA for retired-RD’s They informed me that it was unethical to give any kind of nutrition advice as retired and unless I paid the fee for active membership my retired RD status conveyed nothing. Any expertice I formerly had was negated. I did not check my brain out when I retired.
I think that your comments about the food industry and RD”S is right on. The ox gored remarks of righteous indignation remind me of a few years ago when the Physician community was insulted when it was pointed out the freebes from the drug-big pharma companies might influence their objectivity and that medical students were especially vulnerable to the influence of even something as simple as a post- it note pad or a pocket protector with the name of the drug on it. At the time I was working at a clinic that provided training for family practice residents, and although I missed their “free lunch” and free pens I felt that it was the right decision to limit the access from pharmacy representatives.
Kudos to you, keep up the battle,
Mary Anne Linser (formerly RD, Mph)
I read your blog regularly and wanted to be sure you knew of the article in the Chicago Tribune today, “Who gives the best nutrition advice?”, that references you: http://www.chicagotribune.com/health/ct-met-nutrition-advice-20130128,0,2022482.story
Hi, my name is Marcela De Vivo, and I would love to guest write for your blog, http://www.foodpolitics.com
I am a freelance writer from Los Angeles and have written experience writing on many different topics, including health & wellness, marketing, real estate, technology, and manufacturing.
I have a resume site available where you can see some writing samples and learn a little more about my experience:
I hope you will give me an opportunity to submit an article. As an added benefit for considering my content, I will send your published post additional traffic through an advertising campaign. Additionally, I always share published articles to my social networks as well as respond to every single comment.
I sincerely appreciate your time and consideration!
Marcela De Vivo
Hi Marion, I am interested in purchasing your book, Food Politics: How the Food Industry Influences Nutrition and Health, however I’m wondering if you will have an updated version out anytime soon?
First, thanks for writing such an honest and helpful blog as well as books. I’ve enjoyed them. I was just curious if you’ve done any research is regards to military lifestyle/diet. Whether that be the relationship between the meat/dairy industry and the military or even MRE diets during a time of war.
Did you know you can use EBT to buy Papa Murphy’s pizza? I noticed it on a page of coupons from a mail insert.
Hi Ms Nestlé,
I have enjoyed reading much of your writing!
Most recently, my attention has been focused on the inulin/chicory root debate and I wonder what your opinion is on its use as a fibre supplement in much of our food?
Dear Ms. Nestle:
I admire the work you do and the sensible steadfast message you continue to deliver. What do you think of the alkaline/acidity food subject as it relates to osteoporosis? What do you think of the amount of milk this country pushes? I would love your input about this book:http://www.amazon.com/Building-Bone-Vitality-Revolutionary-Osteoporosis-Without/dp/0071600191
Do you know it?
Hi Marion Nestle – I hope your 2013 is off to a great start!
We start this year fortunate enough to have received VC funding to start up a non-profit nutrition educational organization we’re calling Slim is Simple. SIS is working to provide compelling multimedia resources—free of charge—that the educational and health communities can leverage to help share the simple science you and I know can help so many people live so much better. We’re working to get this “curriculum” into schools, churches, and etc.
Wanted to give you a quick sneak peak of our first full-length animated educational piece at
with the hopes that we can collaborate on giving this non-profit educational effort the legs it needs to make a difference in the mainstream. The official launch of SIS is Tuesday.
Thanks again for all that you already do to help so many to live so much healthier.
The Calorie Myth (HarperCollins, 2014)
Senior Fitness Producer, Microsoft
Hi Food Politics – I hope your 2013 is off to a great start!
I thought you would be interested in the Issue Brief on Nanomaterials in food that we released today.
and the video on the subject
My name is Caitlin and I work for recently-launched Food Tank: The Food Think Tank (www.foodtank.org). We were checking out your list of helpful Links and wanted to put Food Tank on your radar as a possible resource for your list. We think we could be a valuable resource for your readers. Thank you for your consideration and please let me know if you need anything else from me!
Would love to hear your thoughts on: http://www.ispot.tv/ad/7dnE/mcdonalds-fish-supplier
I saw your interview on Yahoo 2/9/2013. I would like to understand “reorganizing the economy so people (~15% of US population) can earn a wage sufficient to buy their own food.” Can you elaborate or suggest some sources I could read? I am most interested about practical ideas or examples for this organization rather than academic theory such as Marxism about which I have already read and reject.
I am trying to sort out which of the various artisan breads (that we are so fortunate to be deluged by in the Bay Area) may be best from the fiber and nutrition standpoint. None of them offer any guidance. Is whole wheat the same as whole grain? Is rye a whole grain bread? I would love to incorporate them into a rational diet but can’t sort out their virtues.
This may be a duplicate message (I got an error message the first try).
Adele in Berkeley, CA
I am a Fitness Professional, and I am often asked about the benefits of organic produce.
The fact remains, many of my clients are still buying “regular” (non-certified-organic) produce, most often due to cost and/or availability.
I wanted to know if there is a recommended cleansing process for minimizing pesticide residue on the outside of the fruits and vegetables. I realize there is more to the chemical effect than what is simply left on the plant’s surface, but are there steps people can take to lessen the degree of contamination?
I have red about ISOMALTULOSE as a good and healthy substitute for sugar. They say it will be the sugar for the next generation: same calories as sugar but lower glycemic index… Is it a good substitute for sugar in snacks, and so on do you think??
Like to hear from you!
I’ve been following the horse meat scandal in Europe and have been struck at how, despite presumably good laws on food production, consumers could have ended up with the wrong meat.
What does it say about laws, enforcement and food? I’d be interested in your opinion.
We sat together briefly last year at Boston’s Museum of Science before your presentation on the Farm Bill, and during that interlude, I handed you my book, “Fat Boy Thin Man.” You said you’d read it, so I assume you did. Since then, I’ve noticed that, not seldomly, you highlight books that are new in your orbit.
Apparently, yours is a “no comment” review, which is not something I was hoping to learn via the comment section of your blog. Still, I’d like to know what about it did not rise to commentable level. Please consider dropping me a line.
I was on your site today and while I was on your page at http://www.foodpolitics.com/tag/aging/ I happened to notice that your link to the food pyramid seems to be broken. I think the new site the government’s replaced it with is at http://choosemyplate.gov if you’re looking to replace it.
I hope that was helpful, I know what a pain it can be to keep up with broken links! If you’re ever interested in sharing more resources on healthy eating with your readers, we have a small site dedicated to the evolution of nutritional guidelines on our site at http://foodgrouphistory.com.
Hello- I am a dietetic student currently finishing up my internship. I have come across some conflicting information about saturated fats and CVD. I have seen several claims that saturated fat does not cause heart disease. I came upon your blog looking for guidance because I trust you as a resource. One of your conclusions on the blog post “The fuss over saturated fat” you quoted
“there is no significant evidence for concluding that dietary saturated fat is associated with an increased risk of CHD [coronary heart disease] or CVD [cardiovascular disease]. More data are needed to elucidate whether CVD risks are likely to be influenced by the specific nutrients used to replace saturated fat.”
To me this means that saturated fat isn’t the cause of CVD but the nutrients that replace it are (I.e. refined grains). I interpret this as there is no need to replace saturated fat in the diet because the replacement causes harm not the original nutrient. What evidence is there that saturated fat is bad? I have also read several studies that conclude that saturated fat does not raise the risk for CVD.
This particular review has me confused. Also, if evidence is showing that saturated fat isn’t bad, what is the purpose of continuing to encourage limited intake besides that foods containing saturated fat tend to be high in calories? Any insight and clarity would be greatly appreciated.
I am a male at 48 years and i use to live in Europe and 1990 i moved over here. As soon as i moved over here i gained weight. I work as a service engineer and i travel al over the world. As soon as i work in a different country i loose weight because i stay Two to three weeks.
And i am 100% shore it is some thing in the food supply in united states that make you fat. I eat the same abroad as i do here.
Please find out what it is!!
I’m doing a Behind the Plate interview from 6:30-8:30 p.m. at Foodstand, 115 5th Ave (between 18th and 19th), 6th floor. This is in partnership with the NYC Food Policy Center and Sweetgreen. Information about tickets is here.