Podcasts about Walter Willett

For me, this episode's timing could not be more perfect. I dropped off my first kiddo at college last weekend and that has brought with it a tidal wave of emotions – grief, sadness, tons of tears, and reflections on the passing of time, my marriage, and my identity as a mom. I have had to lean on my closest friends multiple times already, and I know that those friendships will continue to be a salvation to me in this new phase of life and letting go.Do you remember singing, “Make new friends, but keep the old; one is silver, and the other is gold”? Today, I'm thrilled to welcome one of my “gold” friends to the Cracking Open podcast — Charlotte Hardwick.Charlotte and I have been dear friends for over 30 years. In this week's episode, we dive into the highs and lows of female friendships, exploring their benefits and complexities, and how they significantly impact our lives.However, there is much more to Charlotte than the jewels of long-standing friendship. She also comes to this conversation with a wealth of expertise in wellness and nutrition. With over 20 years of experience developing wellness and life-balance programming, Charlotte has worked with individuals, families, and organizations across the country. She brings her teachings into the homes of her clients, into studios, and on retreats in South Carolina, Costa Rica, Mexico, and at the creative and memorable Blackberry Farm hotel and wellness center in the Appalachian Mountains of Tennessee.Charlotte's extensive knowledge is built on studies from around the world, including MA degrees in nutrition and early childhood development and over 100 dietary theories. Charlotte's mentors include Dr. Andrew Weil from the Arizona Center for Integrative Medicine, Dr. Deepak Chopra, Dr. David Katz from Yale University's Prevention Research Center, and Dr. Walter Willett from Harvard University's nutrition department, among many other leading health and wellness experts.In our conversation, we delve into her vast experience in health and wellness, offering concrete tips and tools for living a more balanced and grounded life. We also get real about what we seek from friendships in our 50s, exploring the highs and lows that have sustained our bond for 30 years, while also discussing why female friendships are crucial for our physical, mental, and spiritual well-being. God knows they have saved my ass more than a few times!Charlotte truly embodies the qualities of a “gold” friend — honest, loving, and authentic. I hope you come away from this episode feeling inspired to make healthy choices for your own life and feeling grateful for your own long-standing "gold" friendships.Love,MollyP.S. As you may have noticed, our team has made some changes to the look of the Cracking Open podcast. As much as I loved the original design, it felt like the right time for a fresh new look. I love it and hopefully you do too!Learn more about Charlotte Hardwick hereRegister for Charlotte's next retreat at Blackberry Farm hereFollow Charlotte on InstagramMolly's next 3-month Cracking Open group coaching program starts in September 2024! Learn more here.Interested in a VIP Coaching Day with Molly?Email Molly for more details!Follow Molly on Instagram and Facebook

Eat, drink and be healthy : https://amzn.to/3RU9jlN The fertility diet : https://amzn.to/4bouZxu Eat, drink and weigh less : https://amzn.to/4boP4DX Harvard Prof Walter Willett author of Eat drink and be healthy and one of the most cited research nutrition scientists ever joins me. I ask him about the importance of diet and its impact on our health. We hear his views on the wide range of diets out there today, everything from carvinore to vegan. Learn how fertility is impacted by certain foods you eat. Should we be drinking milk ? And should we be eating fruit given its hugh frusctose levels. What are Prof Willett's views on eggs and cholesterol. I also challenge Prof Willett's stance on topics such as meat and dietary fat which some commentators I have had in this podcast have been at odds with. We cover alot in this conversation, and I hope you find it useful. Music used is Purple planet Music crediit goes to them Order Happy Habits for Mind and Body Audiobook: https://amzn.to/3KeQmGr Order Kindle copy of Happy Habits for Mind and Body : https://amzn.to/4c9T38f Order US paperback of Happy Habits for Mind and Body : https://amzn.to/4bxczeT Order UK paperback of Happy Habits for Mind and Body : https://rb.gy/jtfea5 Listen to all previous podcast episodes of the Happy Habit Podcast via these podcast platforms : Apple Podcasts https://podcasts.apple.com/ie/podcast/happy-habit-podcast Amazon https://www.amazon.com/Happy-Habit-Podcast/dp/B08K5887J8 Amazon music : https://music.amazon.com/podcasts/670836c2-ea4c-4a23-a67d-a54dd804ef61/happy-habit-podcast Spotify https://https://open.spotify.com/show/2VKIhQK6mYTzLCO8haUoRd Google Podcasts : https://t.ly/hTU8q ----- Follow the Happy Habit Podcast at: Website: https://happyhabitpodcast.wordpress.com/Facebook: Twitter: https://twitter.com/mathieunorry Instagram: https://www.instagram.com/happyhabitpodcast/ Newsletter:

Today we speak to Dr. Walter Willett from Harvard T.H. Chan's School of Public Health. Walter is the most cited nutritionist in the world. Our conversation goes over some of nutrition science's greatest successes: the banning of trans fats. We also talk about what the biggest problem in our diet today is, what nutrition science has gotten wrong, why there seems to be so much conflicting information about what to eat, and more. For weekly episodes, come join the Foodie Fam! https://www.patreon.com/FWNTT Check out our book: https://read.macmillan.com/lp/food-we-need-to-talk/ Chat with us on IG! https://www.instagram.com/foodweneedtotalk/?hl=en Be friends with Juna on IG and Tiktok! https://www.instagram.com/theofficialjuna/ https://www.tiktok.com/@junagjata

Dr. Walter Willett is a physician and Professor of Epidemiology and Nutrition at the Harvard T.H. Chan School of Public Health. He also co-chairs the EAT-Lancet Commission, a group of 37 world-leading scientists working to determine how to provide a healthy diet for a future population of 10 billion people while respecting planetary boundaries. Dr. Willet's career has centered on the development of methods to study the effects of diet on the occurrence of major diseases. His research has provided unparalleled insight into the long-term health consequences of our food choices.Walter Willett: “Look at where you are and start off working there. Ultimately at a much larger scale, you'd like to have an impact. But if you don't have control of the dials and the levers at that level, your own food service and wherever you happen to be working or studying can often be improved a lot, and you learn a lot from that experience. I certainly have. Almost everybody has part of their life in a workplace or in their community that they could be making some improvements. And a lot of times that's where the biggest changes start.”00:22 Intro to Walter02:43 Connecting human health and the climate crisis04:24 The Great Acceleration Theory06:29 Three pillars for food systems transformation08:47 Harnessing community action to catalyze systems change10:30 The history of our food choices and related complexity of shifting diets13:31 Levers to positively influence population diet quality16:21 What global consumption habits tell us about public health trends18:02 Lessons from effective grassroots movements20:50 Building trust, providing better data, and acknowledging uncertainty24:01 Integrating justice into food systems solutions26:37 Generational awareness and action on sustainability28:28 Embracing disciplinary diversity for systems transformation29:36 Why patience is the #1 skill for change management31:40 Takeaways for changemakersLinksThe EAT-Lancet Commission on Food, Planet, HealthThe Great Acceleration TheoryScientific Review: Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systemsSummary Report: EAT-Lancet Commission Summary Report (includes Five Strategies for a Great Food Transformation)Research Article: Improvements In US Diet Helped Reduce Disease Burden And Lower Premature Deaths, 1999–2012; But Overall Diet Remains PoorVideo: What is a healthy and sustainable diet? The EAT-Lancet Lecture - Johan Rockström & Walter WillettEAT-Lancet 2.0Keep in TouchSubscribe, rate, review the show at foodlabtalk.comFollow Food Lab talk on YouTube and LinkedIn*The views expressed by the guests in this podcast don't necessarily represent the host's views, nor those of his employer.

Auf dem FENS-Congress 2023 in Belgrad im vergangenen November hatte Dr. Markus Keller die Möglichkeit den US-amerikanischen Ernährungswissenschaftler und Epidemiologen Prof. Dr. Walter Willett zu treffen. Prof. Willett hat 2019 zusammen mit einem internationalen Team aus Wissenschaftlerinnen und Wissenschaftlern die EAT-Lancet Planetary-Health Diet entwickelt. Die Empfehlungen dieser Ernährungsweise berücksichtigen gleichermaßen die Gesundheit des Menschen sowie die planetaren Grenzen.

In August of 2023, the Food and Drug Administration issued something known as a direct final rule, disregarded trans fats in the food supply. Consumers won't notice changes as the rule just finalizes FDA's 2015 ruling that partially hydrogenated oils - trans fats - no longer had "GRAS status." GRAS stands for generally regarded as safe. We cover this issue today because this trans fat ban was the product of lots of work by a key group of scientists, the advocacy community, and others. The anatomy of this process can teach us a lot about harnessing scientific discovery for social and policy change. At the center of all this is today's guest, Dr. Walter Willett. Willett is one of the world's leading nutrition researchers. He is professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health, and for many years served as chair of its Department of Nutrition. He's published extensively, been elected to the National Academy of Medicine, and it turns out, is the world's most cited nutrition researcher. Interview Summary   There are so many things I could talk to you about because you do work in such an array of really important areas and have just made contribution after contribution for years. But let's talk about the trans fat because you were there at the very beginning, and it ended up with a profound public policy ruling that has major implications for the health of the country. I'd like to talk about how this all occurred. So, tell us, if you would, what are trans fats, how present were they in the food supply over the years, and what early discoveries did you and others make that led you to be concerned?   Yes, this is a story from which I've learned a lot, and hopefully others might as well. Trans fats are produced by the process called partial hydrogenation. This takes liquid vegetable oils, like soybean oils, corn oil, canola oil, and subjects them to a process with high heat and bubbling hydrogen through the oil. What this is doing is taking essential molecules, essential fatty acids like the omega-6 and omega-3 fatty acids and twisting their shapes just subtly, and this turns them into a solid fat instead of a liquid fat. And, of course, the food industry likes this because our culture, the Northern European eating culture, emphasizes solid fats like butter and lard. Industry really didn't know what to do with all the liquid oil that they were able to produce by another process that was discovered back in the late 1800s. The partial hydrogenation process was actually developed in about 1908, and someone actually got a Nobel Prize for that. It wasn't used widely in the food industry till the 1930s and 1940s when it was upscaled because it was cheaper, for multiple reasons, to partially hydrogenate oils and turn them into solid fats like Cricso and margarines. I got worried about this, actually, back in the 1970s, when other scientists were discovering that these essential fatty acids are important for many biological processes, clotting, arrhythmias, inflammation, and counteracting inflammation. I realized while studying food science at that time that there was nobody really keeping an eye on this. That there were these synthetic fatty acids in massive amounts in our food supplies. Margarines, vegetable shortenings were up to 30% and 40% made of trans fatty acids. And that may me concerned that this could have a big downside. So, back in 1980, with the help of some people at the Department of Agriculture developing a database for trans fats in foods, we began collecting data on trans fat intake in our large cohort studies. And about 20 years later, we saw that trans fat intake was related to risk of heart disease. We published that in 1993. That got us started on the pathway to getting them out of our food supply.   Let's talk about how present they were in the food supply. You mentioned some things like margarine and Crisco, but these fats were in a lot of different products, weren't they?   Yes, they were almost everywhere. You could hardly pick up a product that had a nutrition facts label that didn't say partially hydrogenated fat on it. It was really in virtually everything that was industrially made in our food system.   Just because they could produce them at low cost? Or did they have other properties that were desirable from the industry's point of view?   These trans fats had multiple characteristics. One, they could be solid. And again, because they mimicked butter and lard, it fit into lots of foods. Second, they had very long shelf life. Third, you could heat them up and use them for deep frying, and they could sit there in fryolators for days and not be changed. So, this was all good for the food system. It wanted really long shelf life and started with cheap ingredients.   So, after those initial findings that raised red flags, what kind of research did you do subsequently and at what level of proof did you feel policy change might be warranted?   Within our own group, we continued to follow our participants. These are close to 100,000 women in the Nurses' Health Study, and also another 50,000 in the health professionals follow up study. We confirmed our initial findings and then found that trans fats were related to risk of many other conditions, from diabetes to infertility. And simultaneous with our work in the 1990s, some of our colleagues in the Netherlands were doing what we called controlled feeding studies. These studies take a few dozen people and feed them high trans fat or low trans fat for a few weeks and watch what happens to risk factors like cholesterol levels and triglyceride levels. And they found that trans fats had uniquely adverse consequences. They raised the bad cholesterol, LDL cholesterol, and reduced the good cholesterol, HDL cholesterol. So, they had unique adverse biological effects. It was really that combination of that short-term kind of study and the long-term epidemiologic studies we were doing that made a compelling case that trans fats were the cause of cardiovascular disease.   So, a line of considerable work took place over a number of years, and then got to that point where you felt something needed to be done. And the fact that you did that science and that you were worried about these trans fats in the first place is impressive because you were really onto something important. But what happened after you did the series of studies? What steps occurred and who were the key actors that finally led to policy change occurring?   Well, as we expected, there was pushback from the industry about this because they were so invested in trans fat. And I was actually disappointed that a lot of our colleagues in the American Heart Association and others pushed back as well. They didn't want to distract from saturated fat. But, when studies were reproduced, it was really undeniable that there was a problem. But, if the studies had just been put on a shelf and sitting there, probably nothing would've happened. And it was really important that we partnered with advocacy groups, particularly Mike Jacobson, Margo Wootan at the Center for Science in the Public Interest, because they had a readership and audience that we didn't have. And they also were more familiar with the workings of the Food and Drug Administration and government in general. But I also was told somewhere around that time that women, who are the main food purchases, pay most attention to a lot of the women's journals, Family Circle, those kinds of journals. And actually, for good reasons. Their journalists are very good. So, I've talked to those journalists every opportunity. And it turned out it was really important to have some public awareness about this problem. If it was just good science and things worked as they should have, the FDA would've looked at the evidence and just ruled out trans fat from our food supply early on, but they didn't. It really took major concerted effort by the combination of the scientific community and the advocacy group.   Did you bump into conflict of interest problems with other scientists who were receiving funding from the industry and you know them talking to the press or speaking at conferences or things like that?   Well, there's plenty of conflicts of interest within the nutrition community, but actually, I don't think that was so much of an problem here. In some ways, there was a conflict of sort of personal commitment to entirely focusing on saturated fat and not wanting to see any distraction. I don't think a conflict of interest in the economic monetary sense.   Walter, I remember back when this discussion was occurring and industry was fighting back. They made claims that food prices would go up, that the quality of foods would go down, that it would be a real hit to their business because consumers wouldn't like products without the trans fats. What became of all those arguments?   It's interesting and it's important to keep in mind that the industry is not monolithic. And I have to credit Unilever, actually, with paying attention to the scientific evidence, which was really rejected here. Interestingly, at that time, all the major margarine manufacturers were owned by the tobacco industry. And you can imagine that those CEOs were not getting out of their bed in the morning and saying, well, what can I do to make Americans healthier? No, they were not interested in health. But Unilever was a food company and it was invested in staying as a food company for the continuing future. And they did realize that this was a problem, and they invested a lot of money to re-engineer their products, re-engineer their production of margarine and shortening. And they did take trans fat out of their products. They obviously did a lot of taste testing to make sure they were acceptable. And once they did that, the industry could no longer say that it's impossible to do it. It's sort of like the automobile industry when Detroit said, you just can't build low pollution cars, but then the Japanese did it and then they could no longer deny it.   Boy, it's such an interesting story that occurred. With Unilever getting involved as they did. That must have been a very positive push forward. They're second biggest food company in the world.   That was really helpful. And again, I think it was because they had a lot of scientists, both nutritionists and food chemists. I was told they had about 800 such employees at that time. They could see, if you looked at the evidence honestly, this was a serious issue. One of their chief scientists later told me that it was actually one of our editorials in the American Journal of Public Health where we estimated that there would be about 80,000 premature deaths per year due to trans fat. And once they saw that, they said, we can't have Willett going around saying there's going to be 80,000 premature deaths, and they realized they had to do something. It's interesting, you write an editorial, you don't know who's going to read it, but sometimes it hits one person who can really make a difference.   It is nice to know that people read things like that once in a while. Let's go to where you were at that point. You produced a lot of science. You were communicating this to professional audiences, but also to the general public with interviews and magazines and things like that. And the advocacy community, especially the Center for Science in the Public Interest, got activated. What happened then?   Well, a couple things happened. One is that they brought up and proposed labeling trans fat on the nutrition facts label and submitted that to the FDA. The FDA sat on it. There was, of course, lots of backdoor action by the American food industry that did not want to change what they were doing. And despite some prodding by CSPI over the years, that sat there for about 10 years almost. Ironically, there was a faculty member at Harvard Chan School of Public Health at that time who had seen a display we had done on trans fat. We built a big tower out of blocks of trans fat and had a little poster there talking about it. He went to Washington and became a senior person at the Office for Management and Budget. And Mike Jacobson went to go visit him with a petition to label trans fat, and our faculty person said, I know about trans fat because Willnett had that display in our cafeteria. He wrote a letter to the FDA that was quite unprecedented, basically saying that either put trans fat on the food label or tell us why not. Which is a quite strong letter. And then the wheels started turning, and there was delay and delay for a pushback on the food industry. But by 2008, trans fat actually did get on the food label. And that had a very major impact, because once it had to be on the label, the food industry took it out. They sort of knew it was coming because they didn't want to admit it publicly. But I think they understood for quite a while that they were going to have to get it out, but that was really the turning point. All of a sudden, almost all the food products had zero on the trans fat line there.   Let's talk about the public health impact of this. You mentioned 80,000 or some deaths occurring each year attributable to consumption of trans fat. Can we conclude from that that we're saving that many lives now with trans fat out of the food supply? And does that mean 80,000 lives year after year after year?   It's hard to know exactly and of course, so many things are going on at the same time. And the trans fat didn't go down abruptly because Unilever was, even in the American market, a pretty major producer, starting by the mid 1990s, trans fat intake actually did start to go down. And other things are going on, obviously obesity epidemic counterbalancing a lot of positive things that were happening. But, there were some economists looking at communities that adopted trans fat bans early on versus those that did not, and they could show there was a divergence in heart attacks and hospitalizations for heart disease. So it's hard to pin an exact number on it, again, because all these things happen at the same time. But it's quite clear that we would be having quite a bit more heart disease if trans fat had not been eliminated. I would also look back to another important step in the process because even though we got trans fat on the food label, and the products that had it quite quickly became, almost all of them, zero trans fat, but that didn't deal with a restaurant industry, which was also a very big source of trans fat. And there it took community activists to make this happen. There was a small community in Northern California that was really the first community that banned trans fat in restaurants, and a few other places did. But then Mayor Bloomberg of New York, there's another backstory why he got interested in this. But it's one of these things, you put out information and you don't know who's going to read it, and someone had read some of our work and to convince his health department and Bloomberg himself that trans fats had to go, and New York banned trans fats. And then some other communities, Massachusetts and elsewhere in the food industry, the restaurant industry realized they couldn't have a patchwork distribution system. And so that was a tipping point that trans fat was eliminated in the food service industry long before the FDA finally made the ruling. In fact, by the time the FDA made the ruling about trans fat and pressure hydrogenated fat, it was almost gone.   To go back and look at the history of this, it's a relatively small number of key people taking the right actions at the right time that ultimately led to change. And thank goodness for those people like you and Mike Jacobson, Margo Wootan, and Mayor Bloomberg, and a few other people in political circles that took the bull by the horns and really got something done. Very impressive. As you look back on this, what lessons did you learn that you think might be helpful for future policy changes?   I think there are a number of lessons. I'd like to think, first of all, that solid good science is really important. Without that, we couldn't have a hard time making changes that we need to do. But that's usually not going to be enough. It's really important to work with advocacy groups like CSPI. It's important, sometimes, to work with journalists and provide good information, education. But it's hard to know exactly which path is going to be successful. One thing is quite clear, in this country, in many areas, change does not happen from the top. It's not enough just to have good science. And oftentimes, changes happen from the bottom up at the local level, the state level, and the national government may be the last place where action occurs.   So what changes in the food supply do you feel would be most pressing right now?   We certainly have a lot of problems in our food supply. If you look around, most people are consuming diets and beverages that are quite unhealthy. And there are so many issues, I think, still and we've worked on this issue is a sugar sweetened beverage issue, and we've had some real progress in that area, but still, there's a huge way to go to reduce sugar sweetened beverages. But that's part of a bigger problem in terms of what we're consuming. And I would call that carbohydrate quality, that about half of our calories come from carbohydrates. In about 80% of that half, in other words, about 40%, of all the calories we consume are refined starch, sugar, and potatoes which have adverse metabolic effects, lead to weight gain, lead to diabetes, lead to cardiovascular disease. So that's a huge area that we need to work on.   You've talked, so far, with the trans fat and, you know, and with other things in the food supply like salt, these are things that you'd be taking out of the food. That all makes good sense. What about putting things in? Talk about things that might support the microbiome, more fiber, or things that might support brain health and things like that, so what are your feeling about those things?   You're right, our problems are both what's there in quantities that are unhealthy and also what's missing. Inadequate fiber intake is actually part of the carbohydrate problem. Clearly, we should be consuming many more whole grains compared to the amount of refined grains that we consume. And, of course, we get some fiber from fruits and vegetables. So I think, in addition to this huge amount of unhealthy carbohydrates and inadequate amount of whole grains, we do need to be consuming more fruits and vegetables. And then on the sort of protein source side, we're clearly consuming too much red meat and replacing that with plant protein sources like nuts, legumes, and soy products would be really important for direct human health. But also, that's an area where the environmental and climate change issues are extremely pressing and shifting from a more animal-centric diet to more plant-centric diet would have enormous benefits for climate change as well as direct effects for human health.   Bio   Walter C. Willett, M.D., Dr. P.H., is Professor of Epidemiology and Nutrition at Harvard T.H. Chan School of Public Health. Dr. Willett studied food science at Michigan State University, and graduated from the University of Michigan Medical School before obtaining a Masters and Doctorate in Public Health from Harvard T.H. Chan School of Public Health. Dr. Willett has focused much of his work over the last 40 years on the development and evaluation of methods, using both questionnaire and biochemical approaches, to study the effects of diet on the occurrence of major diseases. He has applied these methods starting in 1980 in the Nurses' Health Studies I and II and the Health Professionals Follow-up Study. Together, these cohorts that include nearly 300,000 men and women with repeated dietary assessments, are providing the most detailed information on the long-term health consequences of food choices. Dr. Willett has published over 2,000 original research papers and reviews, primarily on lifestyle risk factors for heart disease, cancer, and other conditions and has written the textbook, Nutritional Epidemiology, published by Oxford University Press, now in its third edition. He also has written four books for the general public. Dr. Willett is the most cited nutritionist internationally. He is a member of the National Academy of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research.  

Do you realize how closely your diet affects your general health and well-being? Have you ever wondered how advertising affects what you eat? How much do you think your childhood diet is affecting your health in the long run? In today's episode, Jonathan is joined by Prof. Walter Willett to discuss the importance of carefully considering what you eat and making decisions that support your health.Professor Walter Willett, from the Harvard T. H. Chan School of Public Health, is the world's most cited nutritional scientist — with over 2,000 publications and several books to his name. Prof. Willett has focused much of his work over the last 40 years on the development and evaluation of methods to study the effects of diet on the occurrence of major diseases. If you want to uncover the right foods for your body, head to zoe.com/podcast, and get 10% off your personalized nutrition program.Follow ZOE on Instagram.Timecodes:00:00 Introduction01:42 Quickfire questions04:07 What is the average Western diet today?08:01 Why is so hard to get a straight answer on diet and disease?10:15 The latest understanding on the link between diet and disease14:31 Carbohydrates: distinguishing the beneficial from the detrimental17:47 The hidden truths behind refined starches and sugary beverages27:06 Diet is a public health issue32:18 How bad is red meat consumption and soy alternative?46:09 Exploring the impact of childhood dietary habits on lifelong health54:21 Is it too late to change what we eat and benefit from it?58:10 Walters view on the current American diet guildelines 1:05:15 What is the influence of vitamin supplements on sustaining peak vitality?1:09:13 How the traditional Mediterranean diet can prevent diseases 1:11:07 SummaryMentioned in today's episode:Diet assessment methods in the Nurses' Health Studies and contribution to evidence-based nutritional policies and guidelines from the American Journal of Public healthDiet, lifestyle, and genetic risk factors for type 2 diabetes: A review from the Nurses' Health Study, Nurses' Health Study 2, and Health Professionals' Follow-up Study from Current Nutrition ReportsAssociation between healthy eating patterns and risk of cardiovascular disease from JAMA Internal Medicine The Mediterranean diet: Science and practice from Public Health NutritionBooks:

Folge ansehen oder anhören auf YouTube I Apple Podcasts I Spotify Danke an die WerbepartnerEss-Wissen Club für PraktikerDer EWiP-Club bietet Dir einen schnellen Überblick über die Ergebnisse wichtiger oder aktueller Studien – auf Deutsch! 14 Tage ohne Risiko testen. Rabatt-Code PODCAST10 und du bekommst 10% auf die Jahresmitgliedschaft.https://esswissen-club.com/Wir sprechen überAm 19. Oktober 2023 liefen die Nachrichtenticker heiß mit der Behauptung: "Der Verzehr von rotem Fleisch zweimal pro Woche erhöht das Risiko für Typ-2-Diabetes". Und das hat für ordentlich Wirbel gesorgt.Gu, Xiao, et al. "Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males." The American Journal of Clinical Nutrition (2023).Ich bin mehrmals per E-Mail darauf angesprochen worden. Viele Leute sind verwirrt, und ich muss sagen, ich bin es auch. Denn Diabetes hat ja primär mit Glukose zu tun, und Fleisch enthält keine Glukose. Aber wir reden hier nicht nur über irgendeine Studie. Das kommt direkt aus der sogenannten "Harvard-Epidemiologie-Studienfabrik", die bereits in der Vergangenheit mit ähnlichen Behauptungen aufgefallen ist.Diese Forschungsgruppe hat eine klare Linie, wenn es um Ernährung geht, und das sollte man im Hinterkopf behalten. Allem voran der Lead Autor der Studie, Prof. Walter Willett - ein bekennder Vegetarier und seit vielen Jahrzenten an der Plant-Based Front.Es gibt auch einen kritischen Artikel zu Walter Willett in NATURE - https://www.nature.com/articles/497428aWir wollen das heute aufdröseln. Wer steckt hinter der Studie? Was sagt sie genau aus? Und vor allem: Was ist dran an der Behauptung? Kann man wirklich dem Burger die Schuld für Diabetes geben, oder ist das wieder nur eine verkürzte Sicht der Dinge? Also, ihr Lieben bleibt dran. Es wird spannend, es wird informativ, und wir werden versuchen, Licht ins Dunkel dieser Debatte zu bringen.Kapitel00:00 Die Studie über den Zusammenhang zwischen rotem Fleisch und Typ-2-Diabetes 01:51 Vorstellung des Projekts "Club für Praktiker 03:28 Vorstellung der Studie über rotes Fleisch und Typ-2-Diabetes 06:05 Formulierungen im Abstract, die auf einen starken Bias hinweisen 07:48 Alte Daten mit neu interpretiert - Schwächen lassen sich nicht wegrechnen 08:24 Die Verzerrung der Fragebogendaten 11:14 Die Limitierungen der Studie 13:53 Das relative Risiko von rotem Fleisch 17:39 Die Manipulation der statistischen Modelle in der Studie 20:38 Die politischen und finanziellen Interessen hinter der Studie 21:29 Hinweis auf die PURE Study - bei der Daten nicht publiziert werden durften, weil sie dem Zeitgeist wiedersprechenAlles über die GastgeberinnenÜber Ulrike Gonder: Dipl. oec. troph. und Freie Wissenschaftsjournalistin https://ulrikegonder.de/ Über Julia Tulipan: Magister der Biologie und Master klinische Ernährungsmedizin https://juliatulipan.com/Relevante ArtikelGu, Xiao, et al. "Red meat intake and risk of type 2 diabetes in a prospective cohort study of United States females and males." The American Journal of Clinical Nutrition (2023).Hughes, Virginia. "The big fat truth." Nature 497.7450 (2013): 428.Dorans, Kirsten S., et al. "Effects of a low-carbohydrate dietary intervention on hemoglobin A1c: A randomized clinical trial." JAMA network open 5.10 (2022): e2238645-e2238645.Lechner, Katharina, et al. "Ernährungsempfehlungen beim metabolisch-vaskulären Syndrom." Aktuelle Ernährungsmedizin 43.02 (2018): 113-127.Die Evolution Radio Show wird durch Werbepartner unterstützt.Ess-Wissen Club für PraktikerDer EWiP-Club bietet Dir einen schnellen Überblick über die Ergebnisse wichtiger oder aktueller Studien – auf Deutsch! 14 Tage ohne Risiko testen. Rabatt-Code PODCAST10 und du bekommst 10% auf die Jahresmitgliedschaft.https://esswissen-club.com/ Bitte beachten Sie auch immer den aktuellen "Haftungsausschluss (Disclaimer) und allgemeiner Hinweis zu medizinischen Themen" auf https://juliatulipan.com/haftungsausschluss/

This week's radio show features two of the country's leading nutritional epidemiologists, Dr. Walter Willett of Harvard and Dr. Barry Popkin of the University of North Carolina. They discuss some of the challenges with the food on our grocery shelves and advise us on how to tell if the food we choose is real or […]

·     Learn the Value of Moderation with Eating Nuts ·     Discover what Walter Willett, MD, PhD, the chairman of the Department of Nutrition at Harvard University School of Public Health says about the USDA Food Pyramid ·     Be aware of the Amount of Nuts to Eat Each Week to Lower the Risk of Type 2 Diabetes and so many other Diseases ·     Enjoy these Nuts that Lowers Cholesterol without Raising Blood Sugar in Diabetics ·     Find out about the Nuts we need to eat according to a recent Japanese study that showed that Bad LDL Cholesterol goes down ·       Learn about the Maximum Amount of Nuts we Can Eat and When! 

We have a new podcast! It's called Universe Of Art, and it's all about artists who use science to bring their creations to the next level. Listen on Apple Podcasts, Spotify, or wherever you get your podcasts.   A Possible Breakthrough Superconductor Has Scientists Split Recently, a superconducting material went viral in the scientific community. Researchers in South Korea say they've discovered a room-temperature, ambient-pressure superconductor. If it works, it would create electricity under normal, everyday conditions. But some scientists are hesitant to applaud this purported breakthrough. This field has a long history of supposed breakthroughs, many of which turn out to be not so superconducting after all. In other science news, NASA has detected a ‘heartbeat' from the Voyager 2 spacecraft, which lost contact last month. This may allow scientists to reestablish contact with the spacecraft before its expected October 15 date. Joining Ira to talk about these stories and more is Sophie Bushwick, technology editor for Scientific American, based in New York, New York.   How Oppenheimer's Bombs Compare To Today's Nukes On the day the film Oppenheimer came out, Science Friday discussed the history of the Manhattan Project, including the legacy of the Trinity Test, where the world's very first nuclear weapon was detonated in the desert of New Mexico. We also heard from a survivor of the Hiroshima bombing and a New Mexican downwinder. But our listeners responded with even more questions that we couldn't get to—including this, from Randy in Orlando, who wrote, “I've heard Neil deGrasse Tyson say the new bombs aren't that dirty?” Randy's referring to the astrophysicist's interview last November, in which he said: “Modern nukes don't have the radiation problem … it's a different kind of weapon than Hiroshima and Nagasaki.” We wanted an answer to this question—and others—about current nuclear weapons technology, an issue that Russia's implied threats of using nuclear weapons against Ukraine also raise. Ira talks with Dr. Zia Mian, a physicist and co-director of Princeton's Program on Science and Global Security, about how nuclear weapons technology has evolved over the last 80 years, how many there are, and the new threats they pose.   From Splenda to Aspartame: Are the Artificial Sweeteners We Use Hurting Us? The World Health Organization recently classified aspartame as a “possible carcinogen.” While the designation may seem scary, it simply indicates that the agency cannot rule out that the substance causes cancer. There is not enough evidence to suggest that aspartame, found in many sugar-free beverages, is linked to cancer. Ira breaks down the science behind that decision, what we know about the health effects of artificial sweeteners, and takes listener calls with guests Marji McCullough, senior scientific director of epidemiology research at the American Cancer Society and Dr. Walter Willett, professor of epidemiology and nutrition at the Harvard T.H. Chan School of Public Health.   To stay updated on all-things-science, sign up for Science Friday's newsletters. Transcripts for each segment will be available the week after the show airs on sciencefriday.com.

Episode #266. Learn the key pillars for a healthy diet from the world's most cited nutrition scientist, Dr Walter Willett. In this two-hour exchange, Dr Willett shares the cornerstones of a healthy diet, providing the practical guidance you need to live a long, healthy life. We discuss: Introduction (00:00) Which Foods Should You Eat to Stay Healthy? (04:10) Does the Quality of Foods Matter? (06:39) The Impact of the Average American Diet on Health (08:29) Do We Have Sufficient Evidence on How Nutrition Impacts Our Health? (11:05) Key Tasks/Leaves to Make Healthy Choices (14:03) How Diet Patterns Have Changed from the 70s till Now (15:09) Walter Willet: A Nutrition Story (18:20) Ancel Keys' Research on Fat (19:40) Three Large Observation Studies by Walter Willet and His Team (27:19) Advantages of Large Observation Studies over Randomized Control Trials (32:45) Correlation and Causation in Nutrition (39:15) Food Frequency Questionnaire: Importance of Methods for Measuring Dietary Intake (50:58) Biochemical Analysis in Three Cohort Observations of Walter Willet's Studies (55:18) Are Low-Fat Diets Good for Cardiovascular Health? (1:00:37) Polyunsaturated Fats and Cardiovascular Disease (1:02:21) Benefits of Switching from Saturated Fat to Unsaturated Fats (1:08:31) Is Dairy Bad or Good? (1:09:04) Should You Consume Full-Fat or Low-Fat Dairy? (1:11:29) Daily Recommendation for Dairy Consumption (1:16:03) Can You Be Healthy Without Consuming Dairy? (1:20:42) Confusion Surrounding Unprocessed Red Meat (1:23:00) What is Substitution Analysis? (1:25:55) Insights into the Research Process (1:27:45) Contrast and Exposure in Research (1:29:33) Safe Intake of Red Meat (1:33:02) Is Grass-Fed Beef Good for Me? (1:33:51) Is White Meat Better Than Red Meat? (1:35:57) Fish vs. Legumes: A Comparison (1:36:37) Dietary Cholesterol and Its Impact on Human Health (1:40:08) The Best Diet for a Healthy Life (1:43:28) Outro (1:52:01) To learn more about Dr Walter Willett and read his studies, head to his Harvard Academic Profile. Dr Willett has also published four books; you can find his bestseller, Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating here. Enjoy, friends. Simon Want to support the show? The best way to support the show is to use the products and services offered by our sponsors. To check them out, and enjoy great savings, visit theproof.com/friends. You can also show your support by leaving a review on the Apple Podcast app and/or sharing your favourite episodes with your friends and family. Simon Hill, MSc, BSc (Hons) Creator of theproof.com and host of The Proof with Simon Hill Author of The Proof is in the Plants Watch the episodes on YouTube or listen on Apple/Spotify Connect with me on Instagram, Twitter, and Facebook Nourish your gut with my Plant-Based Ferments Guide Download my complimentary Two-Week Meal Plan and high protein Plant Performance recipe book

L'Istituto per la Ricerca su Vino, Alimentazione e Salute prende posizione sul nuovo studio osservazionale appena pubblicato sulla autorevole rivista internazionale BMC Medical Education. La nuova istituzione, infatti, si propone di promuovere e facilitare la diffusione della conoscenza e dell'informazione di temi riguardanti la Dieta mediterranea e il consumo moderato e consapevole di vino, in rapporto ad una corretta alimentazione, alla salute e al benessere della popolazione.Lo studio americano Change in habitual intakes of flavonoid-rich foods and mortality in US males and females - PubMed (nih.gov) è uno studio osservazionale particolarmente significativo sia perché il gruppo degli autori annovera scienziati internazionali di grande prestigio e primo fra tutti Walter Willett, epidemiologo della Harvard School of Public Health di Boston, uno dei più importanti ricercatori al mondo sul tema nutrizione e salute, sia perché ha preso in esame un campione molto ampio di soggetti statunitensi (ben 55.786 donne e 29.800 maschi), di mezza età e senza malattie croniche come dato di partenza.

We are what we eat! It's one of those cliché' statements that are both overused and true. That's why a recent study by the Proceedings of the National Academy of Sciences caught so much attention across American media. It's a study that explored the correlation between fried foods and common mental health illnesses, like anxiety and depression. The study found that people who consume high amounts of fried foods are at a 7% higher risk of depression, and a 12% higher risk of anxiety. It was a population-based study of 140, 728 participants over 11.3 years. "After excluding participants diagnosed with depression within the first two years, a total of 8,294 cases of anxiety and 12,735 cases of depression were found in those that consumed fried food, while specifically fried potatoes were found to have a 2% increase in risk of depression over fried white meat," writes Taylor Nicioli of CNN. "The study had also found that the participants consuming more than one serving of fried food regularly were more likely to be younger men." Researchers pinpointed a known contaminant, Acrylamide, as the culprit. In fact, the World Health Organization has recognized Acrylamide as a human health concern. The Food and Drug Administration details the contaminant as, "a chemical that can form in some foods during high-temperature cooking processes, such as frying, roasting, and baking. Acrylamide in food forms from sugars and an amino acid that are naturally present in food; it does not come from food packaging or the environment." It's one big (or tiny) explosion of chemicals in our foods, including some of our favorites like French Fries. "When high carbohydrate foods such as potatoes are cooked at these temperatures, their natural sugars and the amino acid asparagine, undergo a chemical change that producing the compound acrylamide," writes Devon Mendez of The Ohio State University College of Food, Agricultural, and Environmental Sciences. Dr. Walter Willett of the Harvard T.H. Chan School of Public Health shared, "potatoes are a concern for possible effects of mood because they can cause large surges in blood sugar and then hormonal responses to these surges. However, these surges are partly blunted by fat, which would be provided by the fat from frying.” It's also found in other favorites like coffee (ouch), potato chips, bread, cereal, and more. Experts suggest that a heavily green diet will help combat the dangers of acrylamide. The FDA suggests a diet that, "emphasizes fruits, vegetables, whole grains, and fat-free or low-fat milk and milk products; includes lean meats, poultry, fish, beans, eggs, and nuts; and limits saturated fats, trans fats, cholesterol, salt (sodium) and added sugars." That a lot more realistic than trying to avoid the contaminant all together. But, is the depression/anxiety the result of the diet? Or, is the diet the result of the mental illnesses? It's common practice for real-world coping to real-world (outside the realms of the study) problems to involve infamous 'comfort foods'. “Unhealthy foods are detrimental to the microbiome and can exacerbate depressive symptoms, but at the same time those experiencing low mood tend to be more inclined to reach for ‘comfort' foods such as fried foods and desserts,” says Dr. Uma Naidoo, Harvard University-trained nutritional psychiatrist and author of “This is Your Brain on Food.” Dr. David Katz had similar thoughts, "however, the causal pathway could just as readily go the other way: people with anxiety/depression turn to ‘comfort food' with increasing frequency for some semblance of relief.” Katz is the founder of the nonprofit True Health Initiative, a global coalition of experts dedicated to evidence-based lifestyle medicine. Let's go deeper than the headlines were offering and devise a healthier and brighter life. This is episode 180. Leave notes and comments on the show's Instagram. Feel free to reach out to me directly on my Instagram and Twitter. --- Support this podcast: https://podcasters.spotify.com/pod/show/livebw/support

Dr. Walter Willett, Professor of Medicine at Harvard Medical School, grew up in Madison, Wisconsin, attended Michigan State University, and graduated from the University of Michigan Medical School before obtaining a Doctorate in Public Health from Harvard School of Public Health. Dr. Willett is a co-investigator of the Nurses' Health Study I, a cohort of over 121,000 female registered nurses 30-55 years of age who completed a mailed questionnaire that included items about known or suspected risk for cancer and cardiovascular disease. He is Principal Investigator of the Nurses' Health Study II, a prospective cohort investigation established in 1989 with over 116,000 female registered nurses. This study is designed to examine the association between lifestyle and nutritional factors and the occurrence of breast cancer and other major illnesses. In addition to his work with the Nurses' Health Studies I and II, Dr. Willett initiated in 1986 a parallel prospective study of diet in relation to cancer and cardiovascular disease among 52,000 men, the Health Professionals Follow-up Study. He has published over 700 articles, primarily on lifestyle risk factors for heart disease and cancer, and has written the textbook, Nutritional Epidemiology, 2nd edition, published by Oxford University Press. His recent book for the general public, Eat, Drink and Be Healthy: The Harvard Medical School Guide to Healthy Eating has appeared on most major best seller lists

vdo series สรุปงานวิจัยครังที่ 18: Optimal Diets for Prevention of Coronary Heart Disease ของ Frank B. Hu แพทย์และนักระบาดวิทยา นักโภชนาการระดับโลก งานวิจัยของ Hu ได้รับการอ้างอิงในงานวิจัยอื่น 433,043 ครั้ง h-idex 294, i-10 index 1,352 พี่ว่าในชีวิตพี่ก็ไม่เคยเจอนักวิจัยในสาขา diet and Nutrition ที่ Citation สูงขนาดนี้มาก่อน Prof.Hu ทำงานวิจัยในสาขาโรคอ้วน, เบาหวาน, หัวใจ textbook สำคัญของ Hu คือ Obesity Epidemiology แค่งานวิจัยชื่อ Obesity Epidemiology ของเขา ก็ได้รับการอ้างอิงโดยงานวิจัยฉบับอื่นถึงหมื่นกว่าครั้ง งานวิจัยชื่อ Optimal Diets for Prevention of Coronary Heart Disease ของ Hu ร่วมกับ Prof. Walter Willett ฉบับนี้ ตีพิมพ์ในปี 2002 ได้ให้กลยุทธ์โภชนาการเพื่อป้องกันโรคหลอดเลือดหัวใจไว้ 3 ประการคือ 1. แทนที่ไขมันอิ่มตัวและไขมันทรานส์ด้วยไขมันไม่อิ่มตัว 2. เพิ่มการบริโภคกรดโอเมก้า 3 จากปลา อาหารเสริมโอเมก้า 3 จากปลาหรือจากพืช 3. บริโภคผัก ผลไม้ ถั่วเปลือกแข็ง ธัญพืช ปริมาณมาก ลดการบริโภคผลิตภัณฑ์จากธัญพืชที่ป่นจนละเอียด (refined grain) นอกจากกลยุทธ์โภชนาการ 3 ประการนี้ Prof. Hu แนะนำการออกกำลังกาย ไม่สูบบุหรี่ รักษาน้ำหนักให้อยู่ในเกณฑ์ปรกติ จะช่วยป้องกันโรคหลอดเลือดหัวใจของเราค่ะ

As humans have evolved, so has our ability to drastically alter the planet we call home. In this collection of talks from the CARTA symposium, "Humans: The Planet-Altering Apes" you will learn about specific examples on how humans have changed Earth and what can be done to prevent its cataclysmic demise. Walter Willett will discuss how climate change is having devastating effects that will undermine our ability to feed the world's growing population. Jessica Thompson talks about humans transformed the environment and the damage it has done to our ecosystem. Finally, David Tilman addresses the global alteration of Earth's nitrogen cycle, and what it means for u as a species moving forward. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Humanities] [Science] [Show ID: 38205]

As humans have evolved, so has our ability to drastically alter the planet we call home. In this collection of talks from the CARTA symposium, "Humans: The Planet-Altering Apes" you will learn about specific examples on how humans have changed Earth and what can be done to prevent its cataclysmic demise. Walter Willett will discuss how climate change is having devastating effects that will undermine our ability to feed the world's growing population. Jessica Thompson talks about humans transformed the environment and the damage it has done to our ecosystem. Finally, David Tilman addresses the global alteration of Earth's nitrogen cycle, and what it means for u as a species moving forward. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Humanities] [Science] [Show ID: 38205]

As humans have evolved, so has our ability to drastically alter the planet we call home. In this collection of talks from the CARTA symposium, "Humans: The Planet-Altering Apes" you will learn about specific examples on how humans have changed Earth and what can be done to prevent its cataclysmic demise. Walter Willett will discuss how climate change is having devastating effects that will undermine our ability to feed the world's growing population. Jessica Thompson talks about humans transformed the environment and the damage it has done to our ecosystem. Finally, David Tilman addresses the global alteration of Earth's nitrogen cycle, and what it means for u as a species moving forward. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Humanities] [Science] [Show ID: 38205]

As humans have evolved, so has our ability to drastically alter the planet we call home. In this collection of talks from the CARTA symposium, "Humans: The Planet-Altering Apes" you will learn about specific examples on how humans have changed Earth and what can be done to prevent its cataclysmic demise. Walter Willett will discuss how climate change is having devastating effects that will undermine our ability to feed the world's growing population. Jessica Thompson talks about humans transformed the environment and the damage it has done to our ecosystem. Finally, David Tilman addresses the global alteration of Earth's nitrogen cycle, and what it means for u as a species moving forward. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Humanities] [Science] [Show ID: 38205]

As humans have evolved, so has our ability to drastically alter the planet we call home. In this collection of talks from the CARTA symposium, "Humans: The Planet-Altering Apes" you will learn about specific examples on how humans have changed Earth and what can be done to prevent its cataclysmic demise. Walter Willett will discuss how climate change is having devastating effects that will undermine our ability to feed the world's growing population. Jessica Thompson talks about humans transformed the environment and the damage it has done to our ecosystem. Finally, David Tilman addresses the global alteration of Earth's nitrogen cycle, and what it means for u as a species moving forward. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Humanities] [Science] [Show ID: 38205]

As humans have evolved, so has our ability to drastically alter the planet we call home. In this collection of talks from the CARTA symposium, "Humans: The Planet-Altering Apes" you will learn about specific examples on how humans have changed Earth and what can be done to prevent its cataclysmic demise. Walter Willett will discuss how climate change is having devastating effects that will undermine our ability to feed the world's growing population. Jessica Thompson talks about humans transformed the environment and the damage it has done to our ecosystem. Finally, David Tilman addresses the global alteration of Earth's nitrogen cycle, and what it means for u as a species moving forward. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Humanities] [Science] [Show ID: 38205]

As humans have evolved, so has our ability to drastically alter the planet we call home. In this collection of talks from the CARTA symposium, "Humans: The Planet-Altering Apes" you will learn about specific examples on how humans have changed Earth and what can be done to prevent its cataclysmic demise. Walter Willett will discuss how climate change is having devastating effects that will undermine our ability to feed the world's growing population. Jessica Thompson talks about humans transformed the environment and the damage it has done to our ecosystem. Finally, David Tilman addresses the global alteration of Earth's nitrogen cycle, and what it means for u as a species moving forward. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Humanities] [Science] [Show ID: 38205]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

The world is facing a health crisis due to increasing rates of obesity and diabetes, and the consequences of this pandemic will accumulate over the coming decades. Simultaneously, climate change is accelerating and is already having devastating effects that will undermine our ability to feed the world's growing population. In turn, our food systems contribute importantly to greenhouse gas emissions, water and land use, and multiple forms of pollution. Thus, a solution to feeding what will be about 10 billion people by 2050 diets that are both healthy and environmentally sustainable presents an opportunity to mitigate many global challenges. The EAT-Lancet commission addressed this challenge by defining healthy diets quantitatively, determining whether these can be produced within planetary boundaries for greenhouse gas emissions and other environmental factors, and identifying strategies to achieve these goals. Any solution must assume that we rapidly shift from fossil fuels to green energy. The commission found that global adoption of a flexitarian dietary pattern that could include up to about two servings per day of animal sourced foods, together with improvements in agricultural practices and reductions in food waste, would have major benefits for human health and allow us to stay within planetary boundaries. Achieving this will require the engagement of governments at all levels, civil society, and individuals. Series: "CARTA - Center for Academic Research and Training in Anthropogeny" [Health and Medicine] [Humanities] [Science] [Show ID: 37911]

Welcome to the Harvard Center for International Development's Beyond COVID podcast. This podcast is a series of conversations with CID faculty experts on various key dimensions of COVID response and recovery. Our goal with these conversations, and with CID's Beyond COVID research initiative, is to make use of lessons learned and capitalize on emergent innovations sparked by the pandemic in order to address losses and reimagine global development in the post-COVID era. On March 3, 2022, we were joined by Walter Willett, Professor of Epidemiology and Nutrition at Harvard T.H. Chan School of Public Health and Professor of Medicine at Harvard Medical School. CID Student Ambassador Kerianne DiBattista sat down with Walter to discuss nutrition, climate change, and COVID-19.

The World's Top Nutrition And Lifestyle Doctors - Explain The Latest Research On How To Dramatically Reduce Your Chance Of Getting A Disease While Maintaining Your Optimal Weight And Heath - Part 2 - Highlight VideoAuthors: Walter Willett, M.D., David Katz, M.D., Caldwell Esselstyn, Jr. M.D., T. Colin Campbell, Ph.D., Alan Goldhamer, D.C., Brenda Davis, R.D., Pam Popper, Ph.D. CLICK HERE - To Checkout Our MEMBERSHIP CLUB: http://www.realtruthtalks.com Social Media ChannelsFacebook: https://www.facebook.com/TRTAHConferenceInstagram : https://www.instagram.com/therealtruthabouthealth/Twitter: https://twitter.com/RTAHealthLinkedin: https://www.linkedin.com/company/the-real-truth-about-health-conference/ Youtube: https://www.youtube.com/c/TheRealTruthAboutHealth    Check out our Podcasts  Visit us on Apple Podcast and Itunes search:  The Real Truth About Health Free 17 Day Live Online Conference Podcast Amazon: https://music.amazon.com/podcasts/23a037be-99dd-4099-b9e0-1cad50774b5a/real-truth-about-health-live-online-conference-podcastSpotify: https://open.spotify.com/show/0RZbS2BafJIEzHYyThm83JGoogle:https://www.google.com/podcasts?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS8yM0ZqRWNTMg%3D%3DStitcher: https://www.stitcher.com/podcast/real-truth-about-health-live-online-conference-podcastAudacy: https://go.audacy.com/partner-podcast-listen-real-truth-about-health-live-online-conference-podcastiHeartRadio: https://www.iheart.com/podcast/269-real-truth-about-health-li-85932821/Deezer: https://www.deezer.com/us/show/2867272 Other Video ChannelsYoutube:  https://www.youtube.com/c/TheRealTruthAboutHealthVimeo:  https://vimeo.com/channels/1733189Rumble:   https://rumble.com/c/c-1111513Facebook:  https://www.facebook.com/TRTAHConference/videos/?ref=page_internalDailyMotion: https://www.dailymotion.com/TheRealTruthAboutHealthBitChute:  https://www.bitchute.com/channel/JQryXTPDOMih/ 

Dan Buettner: “20% of how long we live is dictated by our genes. The other 80% is lifestyle or environment.”  Buettner, a longevity expert and founder of Blue Zones, joins mbg co-CEO, Jason Wachob, to discuss his underrated tips for living a longer life, plus: - How prayer can actually help you live longer & healthier (14:31) - How your friendships add years to your life (19:15) - Why sourdough is a true longevity food (21:21) - The best type of coffee for longevity (23:13) - How to gamify healthy eating (25:30) Referenced in the episode: - Buettner's book, The Blue Zones Challenge. - mbg Podcast episode #298, #157 & #34, with Buettner. - Danish twin study on longevity. - Research by Walter Willett, M.D., associating a plant-based diet with living longer. - Buettner's previous book, The Blue Zones Kitchen. - Follow Buettner on Instagram. Enjoy this episode sponsored by Uprising Foods! Whether it's an article or podcast, we want to know what we can do to help here at mindbodygreen. Let us know at: podcast@mindbodygreen.com.

For nearly four decades, Americans have heard a simple story about health, longevity and obesity. This week, we learn it's a little more complicated. Thanks to Katherine Flegal, Paul Campos, Jeff Hunger and Jason Salemi for helping us research and fact-check this episode! Support us:Hear bonus episodes on PatreonDonate on PayPalGet Maintenance Phase T-shirts, stickers and moreLinks!Katherine Flegal's “The obesity wars and the education of a researcher”Walter Willett's " Evidence does not support benefit of being overweight on mortality"Flegal's 2005 paperFlegal's 2013 articleWillett's 2016 meta-analysisThe infamous 2004 CDC paperFat: A Cultural History of ObesityPaul Campos's "The Obesity Myth"Walter Willett's Food Fight           The obesity research that blew upFlawed methods and inappropriate conclusions for health policy on overweight and obesity: The Global BMI Mortality Collaboration meta-analysisDoes Body Mass Index Adequately Convey a Patient's Mortality Risk?The Weight of Medical Authority: The Making and Unmaking of Knowledge in the Obesity EpidemicObesity: An Overblown Epidemic? Commentary: On ‘public health aspects of weight control'Obesity And Its Relation To Health And DiseaseDoes Being Overweight Really Reduce Mortality?Individual and Aggregate Years-of-life-lost Associated With Overweight and ObesitySupport the show (https://www.patreon.com/maintenancephase)

Much of our dietary evidence comes from non-randomized epidemiologic data. In this episode, Robert Ostfeld, MD, MSc, FACC, and Walter Willett, MD, DrPH, discuss why findings from prospective, epidemiologic cohort studies are important in informing dietary recommendations, and what dietary principles are healthful across multiple populations, including the following key takeaways: Personal and planetary health are equally important for our own well-being and for that of future generations; a healthy, predominantly plant-based diet can achieve both of these goals. Although sustainable diets are necessary for planetary health, they are not sufficient; improvements in agricultural production, reduction in food waste, and rapid conversion to green energy are all needed. For more, visit www.acc.org/CardioNutrition Subscribe to CardiaCast

For more information, contact us at 859-721-1414 or myhealth@prevmedheartrisk.com. Also, check out the following resources:  ·PrevMed's website·PrevMed's YouTube channel·PrevMed's Facebook page

Power generation and transportation are huge contributors to climate change, but did you know that what we eat every day is also a big contributor to damaging carbon emissions? Yet this problematic area is seldom talked about. There is plenty of scientific evidence that shows the damaging effects on human health and on the environment, of a diet heavy on red meat and refined grains. The EAT-Lancet commission, composed of distinguished scientists from all parts of the world, reported on the effect of diet on the environment, and notes that without changes to world dietary patterns, we will fail to meet Paris Agreement goals on emission reduction. The commission details a healthy diet based largely on fresh vegetables, fruits, whole grains, legumes and nuts. The recommended diet would greatly reduce environmental damage. Dr. Walter Willett, a co-chair of the commission talked with me about the report, which has, not surprisingly, seen a lot of opposition from the beef and cattle industry.

What is the difference between a whole and refined carb? Are carbs healthy or unhealthy? In this CardioNutrition episode, Robert Ostfeld, MD, MSc, FACC, and Walter Willett, MD, PhD, discuss carbs, fiber, and grains—oh my! For more, visit www.acc.org/CardioNutrition.

Our guest on ST Medical Monday is Dr. Uma Naidoo. She's a board-certified psychiatrist (Harvard Medical School), a professional chef (Cambridge School of Culinary Arts), and a nutrition specialist (Cornell University). She's currently the Director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital, and she joins us to talk about her bestselling new book, "This Is Your Brain on Food." As noted by Dr. Walter Willett of Harvard University: "Dr. Naidoo brings together her background as a professional chef, Harvard-trained psychiatrist, and nutrition expert to take readers to the cutting edge of what we know, and don't know, about the complex connections between our diets and mental health. This is one of the great frontiers in medicine, and having her as a guide will be invaluable for anyone wanting to know more about this critically important and rapidly unfolding topic."

Jane is an experienced professional nurse, she chose to expand her nursing practice by becoming a Health Coach to better serve the needs of my clients who are adults that want to create and sustain optimal health and happiness as they age. She believes our spirits are ageless and optimal health allows our bodies and minds to have the vitality needed to be full participants in pursuits of our dreams and goals regardless of our age. When we can meet the opportunities and challenges life presents through the years with a positive mind, a grateful heart and physical vigor we can enjoy life in the most rewarding way.Jane received her training as a Health Coach from the Institute for Integrative Nutritions cutting-edge Health Coach Training Program. During Jane's training, she studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world's top health and wellness experts. Her teachers included Dr. Andrew Weil, Director of the Arizona Center for Integrative Medicine; Dr. Deepak Chopra, leader in the field of mind-body medicine; Dr. David Katz, Director of Yale University's Prevention Research Center; Dr. Walter Willett, Chair of Nutrition at Harvard University; Geneen Roth, bestselling author and expert on emotional eating; and many other leading researchers and nutrition authorities.Jane received additional training from Holistic MBA's Transformational Coaching Programs and The Intuitive Intelligence Academy to assist clients to create experiences and the life they want with greater resources and success to personal power and intuition as a compass for every aspect of life.Jane's education has equipped her with extensive knowledge in holistic nutrition, health coaching, and preventive health. Drawing on these skills and my knowledge of different dietary theories, I work with clients to help them make lifestyle changes that produce real and lasting results.Tune in listen to us talk all about how to kick sugar to the curb! Follow Jane Online Here: Instagram - @janekdye_LinkedIn - JaneKDye, RN, CHHCTwitter - @janekdyeTwitter - @janekdyehttp://janekdye.com/pages/about-meSupport this podcast at — https://redcircle.com/in-lehmanns-terms/exclusive-contentAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

The obesity epidemic in the US and elsewhere shows no signs of abating. Overweight and obese people now make up more than half of the people in the United States. Everywhere you look, people are large, like it's the new normal. Yet the costs of health problems associated with obesity are huge, and numerous, ranging from hospitalization and medicines to absenteeism at work. Also, it doesn't help when advertisements and beauty contests targeting overweight or obese women, especially, are more and more prevalent. What kind of message does that sound? In this episode, Therese Markow and Dr. Walter Willett discuss this epidemic, the marketing behind many of the poor food choices made by the general public, and how all sectors of society need to be involved in creating a healthier population.       Key Takeaways: A lot of the obesity epidemic gets it starts in early childhood, and children continue to get more and more obese as they get older. They're victims of a society that is pushing through very sophisticated kinds of marketing of unhealthy foods that shorten the lives of people who consume them.  Even before the pandemic, life expectancy has actually decreased in the United States and we have fallen behind many other developed countries.  The real costs to many of these value added foods are the health cost of the consumers, especially kids, and the habit that gets developed and continues on into adulthood.   "What we really need to do is make SNAP better for the participants, and that will be better for everybody. Our whole society does depend on having a healthy population." —  Dr. Walter Willett   Connect with Dr. Walter Willett: Professional Bio: hsph.harvard.edu/walter-willett Book: amazon.com/Eat-Drink-Be-Healthy-Harvard/dp/0743266420 Book: amazon.com/Eat-Drink-Weigh-Less-Delicious/dp/1401308929       Connect with Therese: Website:   www.criticallyspeaking.net Twitter: @CritiSpeak Email: theresemarkow@criticallyspeaking.net     Audio production by Turnkey Podcast Productions. You're the expert. Your podcast will prove it.  

Walter Willett is Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health & Professor of Medicine at Harvard Medical School. He has published over 1,700 original research papers and reviews on lifestyle risk factors for heart disease, cancer, and other conditions, and he is the most cited nutritionist internationally. He has written the textbook, Nutritional Epidemiology, published by Oxford University Press and four books for the general public, including the best seller “Eat, Drink and be Healthy. The Harvard Medical School Guide to Healthy Eating”. He is a member of the National Academy of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research. Dr. Willett is also the lead author for one of the most comprehensive and science-based documents describing the intricate connections between a healthy diet, sustainable food systems and planetary health, a report published in the journal Lancet in 2019: Food in the Anthropocene: The EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems. Watch the video format of this podcast here: https://youtu.be/SHl0gpS7-sw?list=PLNPMMdnvzZIllHHdaaNmoJ1GbDedI0TJX Follow Dr. Mayer: https://linktr.ee/emayer

Walter Willett is Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health & Professor of Medicine at Harvard Medical School. He has published over 1,700 original research papers and reviews on lifestyle risk factors for heart disease, cancer, and other conditions, and he is the most cited nutritionist internationally. He has written the textbook, Nutritional Epidemiology, published by Oxford University Press and four books for the general public, including the best seller “Eat, Drink and be Healthy. The Harvard Medical School Guide to Healthy Eating”. He is a member of the National Academy of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research. Dr. Willett is also the lead author for one of the most comprehensive and science-based documents describing the intricate connections between a healthy diet, sustainable food systems and planetary health, a report published in the journal Lancet in 2019: Food in the Anthropocene: The EAT-Lancet Commission on Healthy Diets from Sustainable Food Systems. Watch the video format of this podcast here: https://youtu.be/SHl0gpS7-sw?list=PLNPMMdnvzZIllHHdaaNmoJ1GbDedI0TJX Follow Dr. Mayer: https://linktr.ee/emayer

Dr. Tobias is a nutrition and obesity epidemiologist at the Brigham and Women’s Hospital and Harvard Medical School in Boston, MA. She received doctoral and postdoctoral training from the Harvard TH Chan School of Public Health, Boston, MA, under mentor Dr. Frank B. Hu. Dr. Tobias is co-Instructor of Nutrition Epidemiology with Dr. Walter Willett and faculty member at the Harvard TH Chan School of Public Health. Her epidemiologic research focuses on identifying lifestyle risk factors and underlying mechanisms related to obesity and its major chronic diseases, including type 2 diabetes and cancer. Dr. Tobias is currently the Academic Editor for the American Journal of Clinical Nutrition. Show notes at sigmanutrition.com/episode386

We can eat really well, get great sleep, and workout several times a week in an effort to feel our best. These steps are all clearly important, but they don’t mean anything if we’re missing love and connection. On today’s Broken Brain Podcast, I talk to my good friend and business partner Dr. Mark Hyman, a practicing family physician and an internationally recognized leader, speaker, educator, and advocate in the field of Functional Medicine. He is the founder and director of The UltraWellness Center, the Head of Strategy and Innovation of the Cleveland Clinic Center for Functional Medicine, a thirteen-time New York Times best-selling author, and Board President for Clinical Affairs for The Institute for Functional Medicine. He is the host of one of the leading health podcasts, The Doctor’s Farmacy, and he is a regular medical contributor to several television shows and networks, including CBS This Morning, Today, Good Morning America, The View, and CNN. He is also an advisor and guest co-host on The Dr. Oz Show. In this episode, Dr. Hyman and I talk about the power of love, community and friendship as a key ingredient for overall health. Dr. Hyman’s new book, The Pegan Diet just hit shelves yesterday, and we talk about where the concept of Pegan came from and why this way of eating is sure to help everyone create a healthier body and planet. We discuss how to combat emotional eating, precision nutrition, and how to eat like a regenetarian. We also talk about COVID-19 and why food is such an essential piece of staying resilient. Dr. Hyman shares his thoughts on the vaccine, and some of the other most common questions and concerns around the virus. In this episode, we dive into: -The most potent form of medicine besides food (1:47) -The power of love, community, and friendship on overall health (3:59) -Techniques and tools to change your emotional state (9:16) -How to become resilient in terms of food and your biology (12:29) -The real truth about dairy (15:32) -Where the term Pegan diet came from (23:15) -How to leverage personalized nutrition for your health (28:05)-The power of polyphenols (41:04)-The importance of diversity in your diet (45:01)-How to eat like a regenetarian (48:14) -The COVID-19 dilemma America is facing (52:52)-How do we make America more immune resilient (1:04:59) For more on Dr. Hyman you can follow him on Instagram @DrMarkHyman, on Facebook @DrMarkHyman, on Twitter @DrMarkHyman, on YouTube @DrMarkHyman, and through his website https://drhyman.com. Get his book, The Pegan Diet: 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World at https://pegandiet.com/.Also mentioned in this episode:-Himalayan Tartary Buckwheat - https://bigboldhealth.com/htb-rejuvenate/-The Doctor’s Farmacy Episode 131: Why Most Everything We Were Told About Dairy Is Wrong with Dr. David Ludwig - https://drhyman.com/blog/2020/08/19/podcast-ep131/-Milk and Health by Dr. David Ludwig and Dr. Walter Willett - https://www.nejm.org/doi/10.1056/NEJMra1903547-Kiss The Ground Documentary - https://kisstheground.com/-A Functional Medicine Approach to COVID-19 - https://drhyman.com/blog/2020/04/01/a-functional-medicine-approach-to-covid-19/ For more on Dhru Purohit, be sure to follow him on Instagram @dhrupurohit, on Facebook @dhruxpurohit, on Twitter @dhrupurohit, and on YouTube @dhrupurohit. You can also text Dhru at (302) 200-5643 or click here https://my.community.com/dhrupurohit.Interested in joining Dhru’s Broken Brain Podcast Facebook Community? Submit your request to join here: https://www.facebook.com/groups/2819627591487473/.This episode is brought to you by the BLUblox and Paleovalley. As someone who is on the computer a lot, I realized all that screen time was negatively affecting how well I slept. I started learning about blue light and how it disrupts the body’s natural melatonin production, so I decided to try blue-light blocking glasses throughout the day to see if they helped—and they totally did. I love the blue-light blocking glasses made by BLUblox. BLUblox glasses reduced my digital eye strain and dramatically improved my sleep, and I have more energy throughout the day. Right now BLUblox is offering my listeners 20% off, just go to blublox.com/brokenbrain and use code brokenbrain at checkout.If you’ve ever felt like healthy eating can’t coincide with a busy schedule, you should definitely check out Paleovalley. Right now they’re offering my listeners 15% off their entire first order. Just go to paleovalley.com/brokenbrain to check out all their clean Paleo products and take advantage of this deal. See acast.com/privacy for privacy and opt-out information.

Aaron David Miller of Carnegie Endowment on United Arab Emirates and Israel. Laura Meyerson of Univ of Rhode Island on the mysteriously mailed seeds. Walter Willett of Harvard TH Chan School of Public Health on how healthy milk is. Howard Henderson of Texas Southern Univ on police and race. Douglas Fields on his new book "Electric Brain". Jeff Schlegelmilch of Columbia Univ on his new book "Rethinking Readiness: A Brief Guide to Twenty-First-Century Megadisasters".

Walter Willett, Ph.D. Superintendent Tolland Public Schools "Superintendent Tuesday." See omnystudio.com/policies/listener for privacy information.

The CDC has failed to give clear guidance for workers in the retail food industry and its customers. In this episode of Markey on the Mic, Dr. Walter Willett gives Senator Ed Markey his advice on best food safety practices during COVID-19.

This entire episode is devoted to a single scientific paper. A recently published scientific article from a high impact factor journal which I think is so important everyone should at least know about it if they haven’t read it. It’s entitled “Milk and Health” and was published in the New England Journal of Medicine in the 13th February 2020 edition. The authors are Walter Willett and David Ludwig from Harvard University in Boston. You can read it yourself if you click here (you’ll need to be or become a subscriber to the Journal) or you can listen to this episode in which I summarise the main points made by the authors. This narrative review article summarises the science on the following topics related to the consumption of cow’s milk and other dairy products: Introduction (including current recommended intakes) Composition of dairy products Growth and development Bone health and fracture risk Body weight and obesity Blood pressure, lipids, and cardiovascular disease Diabetes Cancer Allergies and intolerance Total mortality Organic and grass-fed production Environmental effects Conclusions (including a summary of current evidence) If you are confused about all the various things you read and hear about cow’s milk, whether you consume it or not, I hope you will enjoy listening to my summary of this well-written and very important medical paper.   Live well, feel well, do well.   Dr Andrew Davies   ------------------------------------   About the New Normal Project podcast: The podcast is aimed to inspire and empower you to live a life of optimal health, fitness and wellness, by hearing scientific evidence, experience-based information and real-life stories in the areas of the lifestyle pillars such as nutrition, exercise, mindfulness, sleep, connection and purpose. You’ll hopefully glean insights to help you to consider making choices about your daily habits so you become more healthy, fulfilled and conscious. Although I’m a doctor this is not medical advice as I don’t know your personal circumstances or your health conditions. Please see this as general information for you to consider, and then to learn more about, so you can discuss it with your doctor.   ------------------------------------   Scientific article discussed Details: “Milk and Health” by Walter C. Willett & David S. Ludwig. Published in New England Journal of Medicine on February 13th 2020 in volume 382 issue 7 on pages 644 – 654. Formal citation: Willett WC, Ludwig DS. Milk and Health. N Engl J Med. 2020; 382(7):644–654. doi:10.1056/NEJMra1903547 PubMed link Journal website link   Links to people and other resources (in order of mentioning) Harvard T.H Chan School of Public Health Dr Walter Willett Book “Eat, Drink, and Be Healthy” (by Walter Willett) Dr David Ludwig   Links related to New Normal Project podcast resources New Normal Project podcast episode: A focus on some sleep science - The New Normal in Action - January 2020 (NNP #69) New Normal Project podcast episode: Helping your brain to think and work smarter with Phil Dobson (NNP #70) New Normal Project podcast New Normal Project website New Normal Project on Facebook New Normal Project on Instagram: @newnormalproject New Normal Project on Twitter: @newnormalproj Email Andrew Davies Andrew Davies on Instagram: @andrewdavies66 Andrew Davies on Twitter: @andrewdavies66 Andrew Davies on Facebook Subscribe to the New Normal Project newsletter

Alex Sammon of The New Republic and Walter Willett of EAT Lancet and Harvard host an inter-generational conversation about transforming diets to protect the planet’s boundaries. Read our favorite highlights of this episode as you listen HERE. While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts. Apple Podcasts Stitcher Google Play Spotify Become a Food Tank member for exclusive benefits: join HERE! Follow Food Tank on Social Media: Twitter Facebook Instagram LinkedIn Youtube

Possibly the best thing you can do to help yourself eat better is not about choosing a particular type of food at all. It's about the quality of what you eat. The hosts distill the state of nutrition science down to a few helpful basics. Experts include: Dr. Walter Willett, Michael Pollan and Dr. Rani Polak.

Did James Wilks win the debate with Chris Kresser in defense of the Game Changers? Not a chance. Listen to Brian I break this one down in detail as we illustrate how he fell far short of his goal while mis representing data and using shady tactics to make Chris look bad. And guess what? I know how to read a forest plot!  Brian Sanders is the host of the Peak Human podcast and the man behind the anticipated movie Food Lies- a film examining human nutrition, evolution and regenerative agriculture.    Time Stamps:  [12:20] Wilks complains how the meat industry research is largely funded by interest groups, but this is the case with all industries [14:40] Dairy products and cancer association  [18:45] James Wilks completely misinterpreted the Dairy Product Consumption and Prostate Cancer RIsk in the United States  [16:20] The issue with epidemiological studies  [20:19] Does dairy cause inflammation? [24:50] Dairy has actually been proven to have health promoting components [26:25] Wilks falsely claims that Richard Wrangham, British primatologist and Harvard Anthropologist, believes that ancestors were primarily plant eaters throughout evolution [29:20] The reliance or sudden ability to get meat allowed our brains to grow [38:40] Wilks claims that meat consumption causes inflammation [53:50] Does a high protein diet cause kidney problems? [55:02] High protein does not cause problems with bone density [56:50] Heme iron and N-nitroso compounds  [1:08:30] If red meat is so bad for you why do some cultures live longer while eating lots of meat? [1:09:10] Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort study  [1:10:25] Athletes and carbohydrates  [1:17:45] Forest Plots  [1:19:00] Vitamin B12 in lake water [1:22:40] Vitamin B12 from unwashed vegetables [1:24:03] Vitamin B12 supplements and cattle [1:26:58] James claims it’s because of the pesticides that the soils are depleted but this is not true  [1:28:17] Wilks brings up a point about omnivores and how some are deficient in B12 [1:30:22] Fiber and the microbiome  [1:31:45] Meat and inflammation   [1:34:02] Magnitude and timing of the postprandial inflammatory response to a high-fat meal in healthy adults: a systematic review [1:37:45] Vegetables, inflammation, and oxidative stress [1:41:38] It is hard to accept that vegetables aren’t as great as they are made out to be [1:44:20] Paul’s first episode on Peak Human talking about the WHO report and the IARC [1:45:18] NutriRECS 2019 meat recommendations  [1:46:15] Harvard, Walter Willett, and industry funding [1:49:57] More on red meat and cancer  [1:50:24] Appropriately planned vegan diets  [1:52:55] Protein quantity on a vegan diet [1:55:20] Protein amounts and calories  [1:56:10] Leucine & protein quality [1:59:47] Problems with pea protein  [2:00:30] Digestible indispensable amino acid score (DIAAS) and protein quality [2:10:55] Flow-mediated dilatation   [2:14:00] Conclusion and takeaways of the podcast     Brian/Food Lies contact info: http://instagram.com/food.lies http://twitter.com/foodliesorg http://sapien.org Ancestral Supplements https://ancestralsupplements.com/   Code SALADINOMD on the shopify site to receive 10% off.   Use the code CARNIVOREMD at www.whiteoakpastures.com all month for 10% off your order!   JOOVV: www.joovv.com/paul INSIDER: carnivoremd.com   My contact information:   Book: www.thecarnivorecodebook.com   PATREON: https://www.patreon.com/paulsaladinomd   SOCIAL MEDIA  Instagram: @carnivoremd Website: carnivoremd.com Twitter:@carnivoremd  Facebook: Paul Saladino MD email: drpaul@carnivoremd.com

Alright everyone, I’m fired up about this one! Dr. Paul Saladino was up in LA yesterday and we recorded some gold here. We spent the weekend digging through studies to give the much needed rebuttal to the “debate” between James Wilks and Chris Kresser on the Joe Rogan Experience podcast. For those not familiar with this, it was a huge deal. Joe Rogan has the most popular podcast in the world (by far I believe) with many millions of worldwide listeners and viewers on youtube as well - per episode. James Wilks is one of the producers of the Game Changers - the most recent installment of vegan propaganda films. Listeners will know we already put out a feature-length film debunking his film on YouTube, aptly named Game Changers DEBUNKED. We just posted a document at sapien.org/gamechangers with 156 studies and 57 resources listed to go along with the film. We put many of the studies on screen, but due to limited time couldn’t reference each one. So here’s a bit more context: Chris Kresser went on the Joe Rogan podcast and debunked the Game Changers. He did a great job and we included some of that footage in our film with his permission. James Wilks then went on to defend himself, but instead, attacked Chris personally and used many tactics to avoid answering the simple question of “why do you think red meat is bad?” He did catch Kresser on some things, I think. But for many points, he actually didn’t if you look more into it. James just caught Chris off guard and cited studies Chris wasn’t familiar with. Paul and I looked into those and found out James was actually wrong, was completely overstating what the study said, or made false claims about the dates of references that were central to his criticism of Chris. I’ll leave it at that for now and get on to the show. I’ll skip any ads for this one and will just encourage people to go to Sapien.org for more information about my film Food Lies which will be the ultimate answer to vegan propaganda films, to support me on Patreon so I can keep doing stuff like this, and to share this episode with someone. I’d really recommend watching the YouTube video version of this one. We show all the studies we mention on screen and all the graphics and tables as well. That will be posted on the Food Lies youtube channel on Tuesday. The site where all the studies can be found is http://sapien.org/debate This will be an extensive page with timestamps, notes, and links to all studies mentioned. Lastly, I think it would be valuable for Joe Rogan to be aware of this. I hope people share the video with him. I think it would be great for Joe to have James bring his “science advisor” back on the podcast and Paul and I could come on and have a debate without all the ad hominem attacks. We can share studies beforehand and break this all down once and for all. It would be filmmaker and science advisor against filmmaker and science advisor. Although, as you’ll see in this episode, Paul will be doing most of the talking.   BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post     SHOW NOTES   FULL SHOW NOTES: http://sapien.org/debate [12:20] Wilks complains how the meat industry research is largely funded by interest groups, but this is the case with all industries [14:40] Dairy products and cancer association  [18:45] James Wilks completely misinterpreted the Dairy Product Consumption and Prostate Cancer RIsk in the United States  [16:20] The issue with epidemiological studies  [20:19] Does dairy cause inflammation? [24:50] Dairy has actually been proven to have health promoting components [26:25] Wilks falsely claims that Richard Wrangham, British primatologist and Harvard Anthropologist, believes that ancestors were primarily plant eaters throughout evolution [29:20] The reliance or sudden ability to get meat allowed our brains to grow [38:40] Wilks claims that meat consumption causes inflammation [53:50] Does a high protein diet cause kidney problems? [55:02] High protein does not cause problems with bone density [56:50] Heme iron and N-nitroso compounds  [1:08:30] If red meat is so bad for you why do some cultures live longer while eating lots of meat? [1:09:10] Meat intake and cause-specific mortality: a pooled analysis of Asian prospective cohort study  [1:10:25] Athletes and carbohydrates  [1:17:45] Forest Plots  [1:19:00] Vitamin B12 in lake water [1:22:40] Vitamin B12 from unwashed vegetables [1:24:03] Vitamin B12 supplements and cattle [1:26:58] James claims it’s because of the pesticides that the soils are depleted but this is not true  [1:28:17] Wilks brings up a point about omnivores and how some are deficient in B12 [1:30:22] Fiber and the microbiome  [1:31:45] Meat and inflammation   [1:34:02] Magnitude and timing of the postprandial inflammatory response to a high-fat meal in healthy adults: a systematic review [1:37:45] Vegetables, inflammation, and oxidative stress [1:41:38] It is hard to accept that vegetables aren’t as great as they are made out to be [1:44:20] Paul’s first episode on Peak Human talking about the WHO report and the IARC [1:45:18] NutriRECS 2019 meat recommendations  [1:46:15] Harvard, Walter Willett, and industry funding [1:49:57] More on red meat and cancer  [1:50:24] Appropriately planned vegan diets  [1:52:55] Protein quantity on a vegan diet [1:55:20] Protein amounts and calories  [1:56:10] Leucine & protein quality [1:59:47] Problems with pea protein  [2:00:30] Digestible indispensable amino acid score (DIAAS) and protein quality [2:10:55] Flow-mediated dilatation   [2:14:00] Conclusion and takeaways of the podcast FULL SHOW NOTES: http://sapien.org/debate     BUY THE MEAT NosetoTail.org Support me on Patreon! http://patreon.com/peakhuman Preorder the film here: http://indiegogo.com/projects/food-lies-post   Film site: http://FoodLies.org YouTube: https://www.youtube.com/c/FoodLies Sapien Movement: http://SapienMovement.com   Follow along: http://twitter.com/FoodLiesOrg http://instagram.com/food.lies http://facebook.com/FoodLiesOrg   Theme music by https://kylewardmusic.com/

*Quick correction: When we were reading the Biodiversity article, the projected land use was referring to 2050 but we accidentally said 2015. It's no secret that Joe Rogan is obsessed with vegans. On his podcast The Joe Rogan Experience, he bashes vegan nutrition and trash talks the movement every chance he gets. Which is A LOT. After all these years, we still listen to JRE because we believe you don't have to agree with every opinion someone has in order to enjoy their conversations and be open to the different topics that are brought up. We love that he has a wide variety of guests and that he has come out in support of a Universal Basic Income, which we advocate for as well. Thanks to Joe Rogan and his massive platform, it is how many people first heard about Andrew Yang. We love Andrew Yang!! #YangGang2020 BUT, in his latest episode (#1355) he takes things way too far and we felt it was time to share a response to his completely false statements. We don't normally do episodes like this, and we know he is entitled to have his own opinions about veganism, but some of his remarks were stated as facts so we felt the need to address a few things.  We referred to a few articles and studies in this episode, we've listed the links below: Biodiversity Conservation: The Key is Reducing Meat Consumptionhttps://www.sciencedirect.com/science/article/pii/S0048969715303697#f0005Protein Packages: The Game Changershttps://gamechangersmovie.com/food/protein/Essentials of Healthy Eating: Dr. Walter Willett, Department of Nutrition: Harvard School of Public Healthhttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC3471136/Nutrient Profiles of Vegetarian and Non-Vegetarian Dietary Patternshttps://www.ncbi.nlm.nih.gov/pmc/articles/PMC4081456/Vegan Pregnancy Guideshttps://www.synergynutrition.ca/healthy-mom-healthy-baby-guides.htmlChronic Conditions in Childrenhttps://www.healthychildren.org/English/health-issues/conditions/chronic/Pages/default.aspxFull Joe Rogan Episodehttp://podcasts.joerogan.net/podcasts/mark-normandC-Reactive Protein (Inflammation) Response to a Vegan Lifestyle Interventionhttps://www.ncbi.nlm.nih.gov/pubmed/25637150Diet Shapes the Ability of Human Intestinal Microbiotato Degrade Phytatehttps://onlinelibrary.wiley.com/doi/epdf/10.1111/jam.12204Increased Phytate Intake Linked to Reduced Osteoporosishttps://www.ncbi.nlm.nih.gov/pubmed/22614760If you enjoy the episode, please rate and review. Help us spread the word! You can also find us on Instagram: @vegan_bossTo share your vegan stories, questions, complaints or to apply to be a guest on the show, email us at veganbossradio@gmail.comEpisode Sponsor:This episode is sponsored by Plant Life Nutrition, located in Vancouver Canada. 2140 E Hastings St.To get 10% off products & services just head to @plantlifenutrition and comment "Vegan Boss" on their latest post. Website: www.plantlifenutrition.caInstagram: https://www.instagram.com/plantlifenutrition/

“What should I eat?” It’s a question that Dr. Walter Willett thinks about every day as a researcher focused on the intersection of diet, lifestyle and health. Dr. Willett, a BCRF investigator since 2001, is widely considered a global leader on nutrition research. His research aims to characterize the impact of diet and lifestyle on health outcomes, especially in relation to breast cancer risk. As the most cited nutritionist worldwide, his work has influenced numerous health recommendations and continues to inform preventive strategies for breast cancer. Dr. Willett is Chair of the Department of Nutrition at Harvard School of Public Health.

What is the planetary health diet and how will it benefit both people and planet? In the first episode of the Let's Rethink Food podcast, our hosts Dr. Sandro Demaio and Dr. Hazel Wallace meets up with the leading scientists and co-chairs of the EAT-Lancet Commission: Prof. Walter Willett and Prof. Johan Rockstrøm.In season 2 we take a deep dive into the groundbreaking EAT-Lancet Commission on Food, Planet and Health. For each episode, our hosts Dr. Hazel Wallace, The Food Medic and Dr. Sandro Demaio, CEO of EAT, set out to unpick the science and translate it into everyday action. Tune in for the solutions to one of our most pressing issues globally: How are we going to feed a growing population healthy food without destroying the planet?Learn more at EATforum.org See acast.com/privacy for privacy and opt-out information.

Un reciente estudio evalúa el consumo de huevos con el riego cardiovascular. En este estudio se pidió a los voluntarios que anotasen su ingesta dietética en unos cuestionarios de consumo de alimentos. Es probable que esto genere errores por descuidos, olvidos o mala interpretación de las preguntas, aunque los autores intentaron controlar adecuadamente esta posible fuente de error. Una limitación importante del estudio, tal y como detalla el Departamento de Nutrición de la Universidad de Harvard, es que solo se evaluó la dieta una vez y se valoraron los resultados 30 años después. Durante este tiempo, muchos voluntarios pueden haber cambiado su alimentación, lo que sin duda influirá en los resultados del estudio.Este estudio tiene varios matices a destacar:- Es observacional, no demuestra causalidad.- Está realizado en población estadounidense, no comparable a España.- El consumo de ultraprocesados en EEUU es del 60% de las calorías totales frente al 31% de España.- El 90% de los estadounidenses presentan sobrepeso u obesidad frente al 60% español.Así que no podemos sacar conclusiones basándonos en el. En España el estudio más reciente sobre esta cuestión se publicó en junio de 2018 en la revista European Journal of Clinical Nutrition. Consistió en un seguimiento de la alimentación de 40.621 españoles (recordemos que el estudio de JAMA siguió a 29.615 estadounidenses) de entre 29 y 69 años. Aunque es un estudio que tampoco permite inferir relaciones de causalidad, lo cierto es que no observó relación entre el consumo de hasta un huevo diario y la mortalidad por cáncer o por enfermedades cardiovasculares.Así que como reflexionó el doctor Hu: "Estos nuevos hallazgos pueden reavivar el debate sobre el papel del colesterol en la dieta y el consumo de huevos en las enfermedades cardiovasculares, pero no cambiarán las pautas generales de alimentación saludable que enfatizan el aumento del consumo de frutas, hortalizas, granos integrales, frutos secos y legumbres; y la reducción del consumo de azúcar y carnes rojas y procesadas". En palabras del doctor Walter Willett, uno de los máximos referentes mundiales de nutrición: "Una dieta rica en alimentos de origen vegetal y con menos alimentos de origen animal confiere beneficios tanto para la mejora de la salud como para el medioambiente".Más info: https://elpais.com/elpais/2019/03/19/ciencia/1553000350_744605.html

Un reciente estudio evalúa el consumo de huevos con el riego cardiovascular. En este estudio se pidió a los voluntarios que anotasen su ingesta dietética en unos cuestionarios de consumo de alimentos. Es probable que esto genere errores por descuidos, olvidos o mala interpretación de las preguntas, aunque los autores intentaron controlar adecuadamente esta posible fuente de error. Una limitación importante del estudio, tal y como detalla el Departamento de Nutrición de la Universidad de Harvard, es que solo se evaluó la dieta una vez y se valoraron los resultados 30 años después. Durante este tiempo, muchos voluntarios pueden haber cambiado su alimentación, lo que sin duda influirá en los resultados del estudio.Este estudio tiene varios matices a destacar:- Es observacional, no demuestra causalidad.- Está realizado en población estadounidense, no comparable a España.- El consumo de ultraprocesados en EEUU es del 60% de las calorías totales frente al 31% de España.- El 90% de los estadounidenses presentan sobrepeso u obesidad frente al 60% español.Así que no podemos sacar conclusiones basándonos en el. En España el estudio más reciente sobre esta cuestión se publicó en junio de 2018 en la revista European Journal of Clinical Nutrition. Consistió en un seguimiento de la alimentación de 40.621 españoles (recordemos que el estudio de JAMA siguió a 29.615 estadounidenses) de entre 29 y 69 años. Aunque es un estudio que tampoco permite inferir relaciones de causalidad, lo cierto es que no observó relación entre el consumo de hasta un huevo diario y la mortalidad por cáncer o por enfermedades cardiovasculares.Así que como reflexionó el doctor Hu: "Estos nuevos hallazgos pueden reavivar el debate sobre el papel del colesterol en la dieta y el consumo de huevos en las enfermedades cardiovasculares, pero no cambiarán las pautas generales de alimentación saludable que enfatizan el aumento del consumo de frutas, hortalizas, granos integrales, frutos secos y legumbres; y la reducción del consumo de azúcar y carnes rojas y procesadas". En palabras del doctor Walter Willett, uno de los máximos referentes mundiales de nutrición: "Una dieta rica en alimentos de origen vegetal y con menos alimentos de origen animal confiere beneficios tanto para la mejora de la salud como para el medioambiente".Más info: https://elpais.com/elpais/2019/03/19/ciencia/1553000350_744605.html

En esta conversación te damos un grupo de consejos científicamente validados por el Jefe del Departamento de Nutrición de Harvard sobre cómo comer de manera saludable (y es más fácil de lo que crees). ¡Conviértete en nuestro patrocinador (mecenas) de nuestro podcast ayudándonos mes a mes! Ingresa a https://www.patreon.com/elementalpodcast |Nuestra página|:http://www.elementalpodcast.cl/|Twitter|: https://twitter.com/elementalpodcas (@elementalpodcas)|Facebook|: https://www.facebook.com/ElementalPodcast/|Instagram|: https://www.instagram.com/elementalpodcast/|Youtube|: https://www.youtube.com/channel/UCzbMsT2QA6TTaYrzLr6t1AQ |Subscríbete en iTunes|: https://buff.ly/2BKkvgf|Subscríbete en Stitcher|: https://buff.ly/2GYSu5H|Subscríbete en Podbean|: https://buff.ly/2H0Uw5p|Subscríbete en Spotify|: https://buff.ly/2x0X8KA|Subscríbete en GooglePodcast|: https://buff.ly/2GIzUj2 |Amazon|: https://www.amazon.com/Eat-Drink-Be-Healthy-Harvard/dp/1501164775/ref=sr_1_1?crid=G7V95SZDOR8N&keywords=eat+drink+and+be+healthy&qid=1551633436&s=gateway&sprefix=eat+drink+%2Caps%2C266&sr=8-1|Autor|: Walter Willett Links y notas del Show: 00:00 |Elemental episodio #66|01:22 |La Pirámide alimenticia y el plato ideal| |Imágenes|: https://imgur.com/a/cfREoOR05:18 |Hay grasa buena y grasa mala|13:19 |Una guía sobre los carbohidratos|22:02 |Proteína y carnes rojas|27:07 |Frutas y Vegetales| 33:56 |Qué tomar y cuánto tomar|49:54 |Vitaminas|52:11 |La ciencia de la nutrición y el lobby|58:59 |Dietas y como se estudian|1:09:48 |Medio ambiente|1:16:00 |Cierre y conclusiones| Pedro García-Huidobro (@pedroghg) y Santiago Allamand (@stgoallamand) discuten sobre distintos libros todas las semanas. Agradecimientos especiales a:|Música Intro|: Osvaldo Guzmán|Sonidos Adicionales|: Osvaldo Guzmán |Diseñadora|: María de los Ángeles Manriquez|Musica Cierre|: ”Rollin at 5" Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0 Licensehttp://creativecommons.org/licenses/by/3.0/  

What is the planetary health diet and how will it benefit both people and planet? In the first episode of the Let's Rethink Food podcast, our hosts Dr. Sandro Demaio and Dr. Hazel Wallace meets up with the leading scientists and co-chairs of the EAT-Lancet Commission: Prof. Walter Willett and Prof. Johan Rockstrøm.

Você com certeza já ouviu falar de Low Carb e Low Fat. E a Low Crap, você sabe o que é? Neste podcast, falamos um pouco sobre essas dietas famosas (ou nem tão famosas assim) e tentamos responder a pergunta do milhão: Afinal, qual delas é a melhor? Compartilhe esse Podcast e um abraço Legião AF. Quer se juntar a nossa Legião? https://espaco.autoridadefitness.com/ Também estamos por aqui: Instagram > http://instagram.com/afnoinsta Youtube > http://www.youtube.com/c/AutoridadeFitnessOficial Facebook > https://www.facebook.com/autoridadefitness/ FONTES Low Crap Artigo que comento no final: O triunfo da dieta Low Crap http://www.lowcarb-paleo.com.br/2018/02/o-triunfo-da-dieta-low-crap.html Low Fat Pirâmide Alimentar Adaptada http://www.scielo.br/pdf/rn/v12n1/v12n1a06.pdf GUIA ALIMENTAR PARA A POPULAÇÃO BRASILEIRA - 2006 http://189.28.128.100/nutricao/docs/geral/guia_alimentar_conteudo.pdf Appetite. 2014 Dec; 83: 117–124. Factors associated with choice of a low-fat or low-carbohydrate diet during a behavioral weight loss intervention☆, ☆☆ Megan A. McVay,a,b,* Corrine I. Voils,a,b Cynthia J. Coffman,a,b Paula J. Geiselman,c,d Ronette L. Kolotkin,e,f,g,h,i Stephanie B. Mayer,j Valerie A. Smith,a Leslie Gaillard,a Marsha J. Turner,a and William S. Yancy, Jr.a,b https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4667723/ PLoS One. 2015; 10(10): e0139817. Dietary Intervention for Overweight and Obese Adults: Comparison of Low-Carbohydrate and Low-Fat Diets. A Meta-Analysis https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4618935/ Lancet Diabetes Endocrinol. 2015 Dec; 3(12): 968–979. Effect of Low-Fat vs. Other Diet Interventions on Long-Term Weight Change in Adults: A Systematic Review and Meta-Analysis Deirdre K. Tobias, ScD,1,2 Mu Chen, ScD,2 JoAnn E. Manson, MD,1,3,* David S. Ludwig, MD,4,2,* Walter Willett, MD,2,3,5,* and Frank B. Hu, MD2,3,5,* https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4667723/ Dietary Reference Intakes (DRIs) http://www.nationalacademies.org/hmd/~/media/Files/Activity%20Files/Nutrition/DRI-Tables/3_RDA%20AI%20AMDR%20Values_Total%20Water%20and%20Macronutr.pdf?la=en Low Carb Low‐carbohydrate diets: nutritional and physiological aspects A. Adam‐Perrot P. Clifton F. Brouns Obesity Reviews More sugar? No, thank you! The elusive nature of low carbohydrate diets Dario GiuglianoEmail authorMaria Ida MaiorinoGiuseppe BellastellaKatherine Esposito Endocrine Atkins and other low-carbohydrate diets: hoax or an effective tool for weight loss? Author links open overlay panelProfArneAstrupDrMedSciaThomas MeinertLarsenMScaAngelaHarperPhDa The Lancet Nutrition When and why carbohydrate restriction can be a viable option MichaelLiebmanPh.D. Paleolithic Diet https://www.ncbi.nlm.nih.gov/books/NBK482457/ Metabolic and physiologic improvements from consuming a paleolithic, hunter-gatherer type diet https://www.nature.com/articles/ejcn2015193 Overweight and diabetes prevention: is a low-carbohydrate–high-fat diet recommendable? https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5959976/ O triunfo da dieta Low Crap http://www.lowcarb-paleo.com.br/2018/02/o-triunfo-da-dieta-low-crap.html

Can coffee cause cancer? Is organic produce always better? Does alcohol have health benefits? Dr. Eric Rimm and Dr. Walter Willett of the Harvard School of Public Health provide their expert opinion on the most common food and public health questions, supported by their award-winning research in nutrition. Plus, hear them discuss the dangers of trans fats and share what they eat in a typical day.

For the last 20 years the focus of nutritional advice has been to reduce total fat intake and consume large amounts of carbohydrate. However, this advice is inconsistent with many lines of evidence indicating that unsaturated fats have beneficial metabolic effects and reduce risk of coronary heart disease. More recent evidence has also shown that the large majority of carbohydrates in current industrial diets, consisting of refined starches and sugars, have adverse metabolic effects and increase risks of obesity, heart disease and type 2 diabetes. Thus, in what appears to be an optimal diet, most calories would come from a balance of whole grains and plant oils, proteins would be provided by a mix of beans, nuts, fish, eggs, and poultry, and the remaining nutritional needs would be filled by plenty of vegetables and a few fruits. Important considerations include the role of dairy products, the interrelationships with physical activity and genetic variations, the implications of our food choices on environmental sustainability, and how we move from today’s pathological diet to a more optimal way of eating. Dr Walter Willett is Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health and Professor of Medicine at Harvard Medical School. Dr Willett is the most cited nutritionist internationally, and is among the five most cited persons in all fields of clinical science. He is a member of the Institute of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research. Recorded on 12 June 2008 at the University of Edinburgh's George Square Lecture Theatre.

February is Heart Month, so in this week's podcast we're revisiting one of our most popular episodes: an in-depth look at dietary fat. We'll share tips for including more beneficial fats in your diet, plus we'll give you the bottom line on butter and health. You'll hear from two experts: Walter Willett, professor of epidemiology and nutrition at Harvard T.H. Chan School of Public Health, and Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University.

February, 15, 2018 — February is Heart Month, so in this week's podcast we're revisiting one of our most popular episodes: an in-depth look at dietary fat. We'll share tips for including more beneficial fats in your diet, plus we'll give you the bottom line on butter and health. You'll hear from two experts: Walter Willett, professor of epidemiology and nutrition, and Dariush Mozaffarian, dean of the Friedman School of Nutrition Science and Policy at Tufts University. You can subscribe to this podcast by visiting iTunes, listen to it by following us on Soundcloud, and stream it on the Stitcher app or on Spotify. Visit our archive page to download all of our past episodes. Learn more Listen to our podcast with Frank Sacks on the American Heart Association Advisory on saturated fats (Harvard Chan School news) Higher consumption of unsaturated fats linked with lower mortality (Harvard Chan School news) Little to no association between butter consumption and chronic disease or total mortality (Tufts University) Fats and cholesterol (Nutrition Source) Different Dietary Fat, Different Risk of Mortality (Nutrition Source)

How did milk become the dietary and nutritional staple it is? Dr. Willett explains the history of the marketing campaign that has encouraged Americans to consume massive quantities of milk, and then debunks some of the nutritional claims made by the industry to justify that consumption. Is it really a super food? Willett's research has shown otherwise, but we continue to promote milk around the world. What will the dietary consequences be for developing nations? The ins and outs of dairy marketing and discussion get a full on exam in this episode with one of America's leading nutritionists and scientists. What Doesn't Kill You is powered by Simplecast

How did milk become the dietary and nutritional staple it is? Dr. Willett explains the history of the marketing campaign that has encouraged Americans to consume massive quantities of milk, and then debunks some of the nutritional claims made by the industry to justify that consumption. Is it really a super food? Willett's research has shown otherwise, but we continue to promote milk around the world. What will the dietary consequences be for developing nations? The ins and outs of dairy marketing and discussion get a full on exam in this episode with one of America's leading nutritionists and scientists. What Doesn't Kill You is powered by Simplecast

In this week's episode we discuss two decades of nutrition science with one of the leading experts in the field. Walter Willett, former chair of the Department of Nutrition, recently released an updated version of his book Eat, Drink, and Be Healthy , which compiles decades worth of evidence about the components of a healthy diet. During an in-depth conversation with Willett, we talk about what's changed in nutrition since the book was first released in 2000 and the topics that will dominate the field in the years to come—including obesity—and how climate change will force us to change how we eat.

In this week's episode we discuss two decades of nutrition science with one of the leading experts in the field. Walter Willett, former chair of the Department of Nutrition, recently released an updated version of his book Eat, Drink, and Be Healthy , which compiles decades worth of evidence about the components of a healthy diet. During an in-depth conversation with Willett, we talk about what's changed in nutrition since the book was first released in 2000 and the topics that will dominate the field in the years to come—including obesity—and how climate change will force us to change how we eat. You can subscribe to this podcast by visiting iTunes, listen to it by following us on Soundcloud, and stream it on the Stitcher app. Learn more Visit the Harvard Chan School's Nutrition Source Tips for sustainable eating (Harvard Chan School Nutrition Source)

Follow Linda on Social Media @ Chickfitstudio on Facebook Instagram and Twitter and my website is www.chickfit.me Live Naked, Feel Alive! Anita A. Shah, CHHC, is an author, speaker, experienced educator, cancer survivor, Integrative Nutrition Health Coach, Board Certified by the American Association of Drugless Practitioners, and a member of the International Association for Health Coaches®. Anita received cutting-edge training from the Institute for Integrative Nutrition® in New York City. She has been learning from the world’s leading researchers and nutrition authorities, including Dr. Deepak Chopra, leader in mind-body medicine, Dr. David Katz, Director of Yale University’s Prevention Research Center, Dr. Walter Willett, Chair of Nutrition at Harvard University, and Dr. Andrew Weil, Director of the Arizona Center for Integrative Medicine. Anita studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with world-renowned health and wellness experts. Anita is passionate about educating, helping, and inspiring individuals and families to lead a Simply Fresh Lifestyle, a life filled with health and happiness. Connect with Anita.  http://www.simplyfreshlifestyle.com/ http://www.facebook.com/SimplyFreshLifestyle What we talked about in this fun episode:   How to dress naked. How to eat naked. How to live naked. How to step into your authentic self without fear. Pretty much how to do all things naked ha ha. Your beauty is reflected through your outer self. Go for the full level of joy that makes you feel alive. How to live free with no fear of judgement. Surround yourself with people that bring you joy. The only person you need to impress is yourself. Invest in yourself (Put your oxygen mask on first.) Ask for support when you need it. What you put on your plate should show your respect for yourself and your body. What cravings really mean and how to use them to create the life you want. Emotional eating. Stop living just for Friday and start living for today, because today is here now. Get the recipe for what you want. Success leaves clues. How to disconnect from toxic relationships. Learn to trust your gut feelings.

Karen Mayo  received training as a Health Coach from the Institute for Integrative Nutrition's cutting-edge Health Coach Training Program and she is board certified through the AADP (American Association of Drugless Practitioners). Karen studied over 100 dietary theories, practical lifestyle management techniques, and innovative coaching methods with some of the world's top health and wellness experts. My teachers included Dr. Andrew Weil, Director of the Arizona Center for Integrative Medicine; Dr. Deepak Chopra, leader in the field of mind-body medicine; Dr. David Katz, Director of Yale University's Prevention Research Center; Dr. Walter Willett, Chair of Nutrition at Harvard University; Geneen Roth, bestselling author and expert on emotional eating; and many other leading researchers and nutrition authorities. Her education includes extensive knowledge in holistic nutrition, health coaching, and preventive health. Karen is certified through the International Health Coaches Association, the National Council of Strength & Fitness as a Personal Trainer and Sports Nutrition Specialist., Vital Advantage as a Certified Corporate Wellness Presenter, and she is a natural foods chef. Her book is MINDFUL EATING, 30 DAYS TO A WHOLE NEW YOU, avaialble on Amazon.  For more information, please visit www.karenmayo.net

At a Harvard T. H. Chan School of Public Health forum on diet and health, Walter Willett, chair of the school's nutrition department, talked about benefits and risks associated with antioxidant supplements.  

At a Harvard T. H. Chan School of Public Health forum on diet and health, Walter Willett, chair of the school's nutrition department, talked about benefits and risks associated with antioxidant supplements.  

At a Harvard T. H. Chan School of Public Health forum on diet and health, Walter Willett, chair of the school's nutrition department, said that adoption of more healthful eating habits even late in life still has benefits.

At a Harvard T. H. Chan School of Public Health forum on diet and health, Walter Willett, chair of the school's nutrition department, said that adoption of more healthful eating habits even late in life still has benefits.

Together with regular physical activity and not smoking, our analyses suggest that over 80% of coronary heart disease, 70% of stroke, and 90% of type 2 diabetes can be avoided by healthy food choices that are consistent with the traditional mediterranean diet – Quote in a review of the Mediterranean diet by Walter Willett, MD of … Continue reading Getting to Know The Mediterranean Diet →

Almost everyone thinks they’re an expert when it comes to food and diet. In fact, we all know people that have crossed the line, and it’s almost become a religious conversation. In today’s Book-Of-The-Day, “Diet Cults” by Matt Fitzgerald, we delve deep to try to find the truth. Get the Book-Of-The-Day Deal here: http://bit.ly/1skG9xa What is the diet that we should all be following? I talked about this a few days ago on my new live Book-of-the-Day TV show that airs every day at 11:30am PST on TaiLopez.com. When I was at Joel Salatin’s, it was fascinating. Thousands of people would come in from all around the world, each of them with their own opinion on diet -  whether they were Vegan, Paleo, Low-Carb or Atkins. And most of them came there extremely confident in their beliefs. The interesting thing about a farm is that you’re so close to the earth that you actually get insight on biological processes that the average city person never gets. If you ask most people in the city how many grams of protein, sugar, or carbohydrates they should be getting every day, they have no idea.   But a farmer knows exactly how much protein a one- week-old chicken should have, and how much they should be eating at six and eight weeks as well. It becomes a science. And of course, you’re experimenting on the best testing ground possible (the livestock you’re raising, because there’s no placebo effect). There is no one diet that works for everyone: Adaptability is the hallmark of man as eater. For us, many diets are good while none is perfect. We know this to be true. It would be an impossible environment for humans to live in without adaptability. The problem with something like the Paleo diet is that in Paleolithic times, not all people lived in the same part of the planet. Some people lived in rainforests, some lived in savannahs. Even though there is truth that there is a genetic predisposition that some foods are probably more nutrient dense than others, it’s not an absolute black and white fact. "Scientists are discovering that the extreme responsiveness of gut flora to changes in diet are a major contributor to humans’ dietary adaptability." You must search for disconfirming evidence: “My friend Richard did a lot of reading on the science of veganism and came away believing that veganism was the correct way to eat. But this happened only after he had already given up animal foods. And, of course, he cherry-picked his sources, ignoring experts like Walter Willett at the Harvard School of Public Health and going straight to gurus like Caldwell Esselstyn, a man who could never get a job at the Harvard School of Public Health.” You see, you have to disprove your own theory. Because whether you’re Vegan, Paleo, Atkins or Macrobiotic, there’s evidence to the contrary of what you believe if you’re willing to open up your eyes and not see this as such a black and white conversation. Agnostic healthy eating is the plan Fitzgerald recommends. "I claim only that you will find agnostic healthy eating to be the easiest way to eat for maximum health if you’re turned off by diets that claim to be the One True Way." Fitzgerald says that what we need to do is have an agnostic approach, meaning whatever works is what we should gravitate towards, instead of trying to be a part of a certain group and getting our identity from that group.  So it's up to you to “ask, seek, and knock” for that diet that's adaptable to not only the environment in which you live (which is different if you live in the North Pole compared to if you live in Africa), but once you do this search, set up a series of experiments and do it at the same time with top experts and doctors. Stay Strong, Tai Join me on tomorrow's free online business seminar:  http://bit.ly/1BENytXLearn more about your ad choices. Visit megaphone.fm/adchoices

For the last 20 years the focus of nutritional advice has been to reduce total fat intake and consume large amounts of carbohydrate. However, this advice is inconsistent with many lines of evidence indicating that unsaturated fats have beneficial metabolic effects and reduce risk of coronary heart disease. More recent evidence has also shown that the large majority of carbohydrates in current industrial diets, consisting of refined starches and sugars, have adverse metabolic effects and increase risks of obesity, heart disease and type 2 diabetes. Thus, in what appears to be an optimal diet, most calories would come from a balance of whole grains and plant oils, proteins would be provided by a mix of beans, nuts, fish, eggs, and poultry, and the remaining nutritional needs would be filled by plenty of vegetables and a few fruits. Important considerations include the role of dairy products, the interrelationships with physical activity and genetic variations, the implications of our food choices on environmental sustainability, and how we move from today's pathological diet to a more optimal way of eating. Dr Walter Willett is Professor of Epidemiology and Nutrition and Chairman of the Department of Nutrition at Harvard School of Public Health and Professor of Medicine at Harvard Medical School. Dr Willett is the most cited nutritionist internationally, and is among the five most cited persons in all fields of clinical science. He is a member of the Institute of Medicine of the National Academy of Sciences and the recipient of many national and international awards for his research.Recorded on 12 June 2008 at the University of Edinburgh's George Square Lecture Theatre.

Mollie Katzen, with over six million books in print, is listed by the New York Times as one of the best-selling cookbook authors of all time. A 2007 inductee into the James Beard Cookbook Hall of Fame—and largely credited with moving plant-based cuisine from the fringe to the center of the American dinner plate—Katzen has been named by Health Magazine as one of The Five Women Who Changed the Way We Eat, and she has been a member of the faculty at Healthy Kitchens, Healthy Lives, the groundbreaking annual symposium co-hosted by The Culinary Institute of America and the Harvard School of Public Health, since its inception. Katzen is a charter member of the Harvard School of Public Health Nutrition Roundtable and an inaugural honoree of the Natural Health Hall of Fame. An award-winning illustrator and designer as well as bestselling cookbook author and popular public speaker, she is best known as the creator of the groundbreaking classics Moosewood Cookbook, and The Enchanted Broccoli Forest. Her other books include the award-winning, best-selling children's cookbook trilogy, dubbed “the gold standard of children's cookbooks” by the New York Times: Pretend Soup, Honest Pretzels, and Salad People. Mollie Katzen has collaborated on several projects with Walter Willett, MD of Harvard, most notably the book Eat, Drink, & Weigh Less. Her other titles include Still Life with Menu, Vegetable Heaven, Sunlight Café, The Vegetable Dishes I Can't Live Without, and Get Cooking. From 2003 through 2011, Katzen was a consultant to Harvard University Dining Services, and co-creator of their Food Literacy Project.  Mollie Katzen's newest project (and 12th book) is The Heart of the Plate: Vegetarian Recipes for a New Generation (Houghton Mifflin Harcourt, September 2013) – a 500-page tome, reflecting the evolution of her own cooking, and lavishly illustrated with her own watercolors, photos, and collages.

Could it be possible that your vitamin and mineral supplements offer you no health benefits at all or even that they harm you, shortening your life or increasing the incidence of disease?  Several studies recently have suggested that.  Yet the … Continue reading →

Harvard School of Public Health epidemiologist Walter Willett talks to SciAm correspondent Cynthia Graber about his latest book, The Fertility Diet as well as about the links between nutrition and health generally. Plus, we'll test your knowledge of some recent science in the news

First we will podcast our weekly Dr Fitness and the Fat Guy radio show in its entirety then we’ll release just the guest interviews throughout the week. So please click POD to listen to this recent interview from the Dr. Fitness and the Fat Guy Radio Show. Or now you can subscribe to just the interviews from our radio show on iTunes by clicking this link.We learn how all about how to inform, inspire and empower conscious-minded women with our good friend Beth Aldrich. Beth is the founder of Restoring Essence, LLC and a Board Certified Holistic Health and Nutritional Counselor through the American Association of Drugless Practitioners (AADP). Beth received her education from Columbia University’s Teachers College and The Institute for Integrative Nutrition in New York City. She studied under natural health and nutrition experts such as Deepak Chopra, Andrew Weil, David Wolfe, Dr. Walter Willett and Barry Sears. She also is the publisher of For Her Information (FHI). The FHI Concept was born from the idea that “women are alike more than they are different? and that women rely on one another to improve their lives by sharing answers, ideas and solutions. FHI Beth’s belief that “if you take care of yourself, you can then cultivate others and together nurture the earth.? For more information about everything Beth is up to please check out her websites www.forherinformation.com, and www.restoringessence.com. Be sure to check out her new radio show A Balanced Life with Beth Aldrich at www.contacttalkradio.com/hosts/bethaldrich.htmFor more Dr Fitness and the Fat Guy check out our new Wellness Minutes blog where we give you in depth information on health, fitness and weight loss topics in 3 minutes or less every single day. Now available on iTunes right here Please be our friends! Look us up on all your favorite Social Networking sites like: Facebook, MySpace, Friendster, Bebo, Self Growth, Imeem, Squidoo, Xanga and more. And please don’t keep us a secret, if you enjoy Dr Fitness and the Fat Guy please forward this on to a friend and put links to our website and show on blogs and message boards you enjoy. Thanks!

The most entertaining weight loss and fitness podcast show on radio." Please click on the POD button to listen to the latest Dr. Fitness and the Fat Guy radio show podcast broadcasting live each week from Atlanta, GA, USA.   To download the show on iTunes please click on this link Tonight's show is sponsored by The Card Mom, Celeste Katz. If you are looking for a great easy to implement system for sending out personal hand stamped greeting cards please check out Celeste's great website www.thecardmom.com On tonight's show Dr Fitness and the Fat Guy learn all about plastic surgery, especially how to choose the right plastic surgeon from one of the countries finest, Dr Brent Moelleken, M.D., who is a Beverly Hills plastic and reconstructive surgeon certified by the American Board of Plastic Surgery. He is an attending physician at UCLA Medical Center and Cedars-Sinai Hospitals, studied at Harvard and obtained his MD from Yale University. He has been practicing in Beverly Hills since 1995, has numerous studies and papers on his American Society Aesthetic Plastic Surgery (ASAPS) award winning superficial cheek lift and over 100 published articles, presentations and abstracts, including many in the Journal of Plastic & Reconstructive Surgery. He was a surgeon on ABC'S hit show "Extreme Makeover," and Discovery Health Channel, and has over 75 television appearances including Dateline, ABC, CBS, NBC, Extra, and numerous national and international shows. He does extensive charity and volunteer work through UCLA and his "About Face" surgical foundation. View these at: www.drbrent.com We also had on one of Dr Fitness' favorite strength training experts Matt Bryzcki. Matt is the Assistant Director of Campus Recreation/Fitness at Princeton University and he has written some of the most important books about strength training and exercise in the industry. Matt came on the show and tried to dispel some of the many myths about fitness like is it okay to eat after a certain time at night and the proper way to use the StairMaster. You'll have to listen to get the rest of his great exercise tips. Check out Matt's books at any Barnes and Noble, on Amazon or straight from his publisher at www.cardinalpub.com We also had on health writer Leslie Goldman, MPH, Women's Health Writer, Author of “Locker Room Diaries,? The Naked Truth about Women, Body Image, and Re-imagining the “Perfect Body.? Leslie regularly contributes to Women's Health, Runner's World, Health, People Magazine, Shape Magazine, the Chicago Tribune and more. She is the newest blogger on iVillage.com, leading The Weighting Game dieting and self-esteem forum. Leslie has become a "Fearless Voices" blogger on the Huffington Post. Check out her website www.lrdiaries.com And finally we closed the show with our good friend Beth Aldrich. Beth is the founder of Restoring Essence, LLC and a Board Certified Holistic Health and Nutritional Counselor through the American Association of Drugless Practitioners (AADP). Beth received her education from Columbia University's Teachers College and The Institute for Integrative Nutrition in New York City. She studied under natural health and nutrition experts such as Deepak Chopra, Andrew Weil, David Wolfe, Dr. Walter Willett and Barry Sears. She also is the publisher of For Her Information (FHI). The FHI Concept was born from the idea that “women are alike more than they are different? and that women rely on one another to improve their lives by sharing answers, ideas and solutions. The FHI media brand reflects Beth’s belief that “if you take care of yourself, you can then cultivate others and together nurture the earth.? For more information about everything Beth is up to please check out her websites www.forherinformation.com, and www.restoringessence.com No Dr Fitness' Fitness Tips this week but you can get his tips every day at our new website www.wellnessminutes.com or on iTunes here. Or our  blog www.drfitnessblog.com Amazingly the Fat Guy is being followed by over 3 dozen people who are interested in what he eats each day. Who would have thought?  Anyone can follow the Fat Guy's eating exploits on Twitter.  Food journals are great ways to lose weight and the Fat Guy is always trying anything in order to lose those last 20 pounds. So take a peek into his food diary. You never know what he'll write. Somehow he can stay compliant to writing on Twitter but he can't fit in exercise each day. That's right, moments after he eats something the Fat Guy Twitters about it and you can follow him so that one day if you try real hard you too can look like the Fat Guy. Please go to www.twitter.com/fatguy Hot mom, Kathie Larkin was  in the studio lending her thoughts and laughter.   She told us of a great event Climb Atlanta where firemen are climbing up a big building in downtown Atlanta to raise money. You can get sponsors for $1 a floor. Be sure to check out Kathie's website www.getkathie.com. Remember we are now on every morning in Michigan. On radio station WKNW. They asked us to create a Dr Fitness and the Fat Guy "Wellness Minute." So now a new Wellness Minute runs on that station each morning at around 7:40. Each Wellness Minute features the doctor and I going over 5 of his best tips on a given wellness subject like: losing weight, getting in shape, living a healthy lifestyle, etc. Now these Wellness Minutes are available online.  If you have a favorite radio station that you think would benefit from our Wellness Minutes send them an email telling them about it and who knows maybe you can hear us everyday too. Also once again, I need you to please do me a favor. My kid Max has been doing a radio show called "Kid Power Radio" for awhile now and you should check it out. Tiffany from The Daily Candy called his family friendly radio show "Hilarious!" This is a great show for your kids. It is kind of like a kids version of David Spade's "Showbiz Show" on Comedy Central or Entertainment Tonight mixed in with a little Wayne's World. Max recaps the week in entertainment and gives his take and review of what he liked and didn't like on TV, at the movies, video games, in books and in music and even restaurant reviews. Please go to his site and download the show for your kid. He had a big show recently he interviewed Meatwad from Aqua Teen Hunger Force on Cartoon Network's Adult Swim. And if your kid sends Max an email he'll read it on the air next week. The show can be found at www.kidpowerradio.com and you can email Max at RadioStarMax at Yahoo.com. He has gotten emails from kids from England, Australia, China and even the US. Your encouragement is greatly appreciated.  Thanks to you his show is rocketing up the charts!!! As always, more laughs, more info and more fun than any other health, fitness, weight loss podcast out there. Click the podcast button and check out the entire show right now. Now you can listen to only the expert interviews at our new website www.healthexpertradio.com here or on iTunes here. Don't forget to check out the Doctor Fitness and the Fat Guy blog at www.drfitnessblog.com for more tips about weight loss and Dr. Shafran's analysis of all things health and fitness. Also check out our brand new redesigned website www.drfitnessandthefatguy.com to subscribe to our FREE weekly healthy living newsletter and enjoy all the benefits of our online weight loss program and community. You can also email Dr. Fitness there with your specific questions and he will personally answer each one. Promise!! Please blog about our show. Our show grows when our listeners tell their friends about us. We need your help to grow our listener base so if you enjoy Dr Fitness and the Fat guy please forward this podcast to a friend and put links to our website and show on blogs and message boards you enjoy. Thanks!