I’m lecturing to students taking Berkeley’s Edible Eduction course. Details about the course are here. It can be watched livestream: details here. In person, it’s at the Anderson Auditorium at the Haas School of Business. I’ll be speaking on current food politics and also about Slow Cooked.
Why I so enjoy industry-funded studies: this time, chewing gum
My latest book, Unsavory Truth: How Food Companies Skew the Science of What We Eat, is about food industry funding of nutrition research and why it’s not good for science, public health, or trust.
The book is full of examples, easily recognized by their titles.
I can’t resist showing you the latest example:
The title: Vitamin-supplemented chewing gum can increase salivary and plasma levels of a panel of vitamins in healthy human participants. Journal of Functional Foods Volume 50, November 2018, Pages 37-44.
The conclusion: “our study demonstrates the potential usefulness of chewing gum as a delivery vehicle for both water- and fat-soluble vitamins.”
Guess who funded this study? “This work was supported by Vitaball, Inc. (FT. Thomas, KY, USA) and the United States Department of Agriculture.”
Vitaball, you can probably guess, makes vitamin-fortified chewing gum, and one of the study’s authors works for the company.
Want vitamins? Try food.