NYU’s Institute of Public Knowledge is hosting the launch of Practicing Food Studies, edited by Amy Bentley, Fabio Parasecoli, and Krishnendu Ray. I wrote the Foreword. We will all provide brief perspectives on our quarter century of teaching food studies. For information and registration, click here. For 30% off on the book, click here.
Industry-funded study of the week: Unprocessed red meat is good for you
My theme for this week is meat, poultry, and their alternatives, starting today with this:
The study: Unprocessed red meat in the dietary treatment of obesity: a randomized controlled trial of beef supplementation during weight maintenance after successful weight loss. The American Journal of Clinical Nutrition, nqac152, https://doi.org/10.1093/ajcn/nqac152.
Objectives: “We sought to investigate the effects of healthy diets that include small or large amounts of red meat on the maintenance of lost weight after successful weight loss….”
Conclusions: “Healthy diets consumed ad libitum that contain a little or a lot of unprocessed beef have similar effects on body weight, energy metabolism, and cardiovascular risk factors during the first 3 mo after clinically significant rapid weight loss.”
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For 30% off, go to www.ucpress.edu/9780520384156. Use code 21W2240 at checkout.