Dr. Tom Campbell explores the most recent wave of popular nutrition information claiming a high-fat diet is the key to weight loss.
Although whole food, plant based nutrition is not exactly the “new normal” yet, 2015 showed signs of trending popularity as well as scientific research.
The New York Times didn’t want to print this: low-carb diets & ‘personalized nutrition’ survive because we like to believe good things about our bad habits.
The following video answers a student’s question from our October 2014 Campbell’s Office Hours Webinar that was provided for current and past students.
The following video is a highlight from our first live Campbell’s Office Hours Webinar provided for current and past students.
We have known for decades that fatty foods are anything but good for you, but recent media reports glorifying saturated have caused confusion. Do not be fooled. There is nothing healthful about butter, bacon, cheese, or steak. Saturated fat poses numerous severe health risks of which everyone should be aware.
This recent confusion over saturated fat may be a result of people trying to blame carbs for the nation’s weight problems—even though the country’s grain intake is actually far lower than what it once was.
The New York Times has done it again, reporting on a summary of studies on the associations of various dietary and clinical risk factors with heart disease in a way that creates, in my opinion, more confusion than clarity.
Q: I am a healthy weight and recently changed my diet to a vegan diet. Since then, my doctor has told me that my triglycerides are high: they are 215. Why are they high? What can I do, and is it important for me to improve these numbers?
I’m talking about the story surrounding the so-called obesity gene and claims that science may soon be able to transform your body into that lean…