The following excerpt comes from Dr. Campbell’s Whole: Rethinking the Science of Nutrition, released 10 years ago. It explores how reductionist measures in nutrition fail to account for the variability of natural processes.
Dr. Campbell responds to twelve researchers who recently published a major review on the health effects of saturated fat which is mostly found in meat, milk, and eggs.
After being immersed in the nutrition community for so many decades, I’ve come to see a serious dilemma that appears to be almost irreconcilable. On the one hand, nutrition creates more health than all the pills and procedures combined yet, on the other hand, it remains so controversial and confusing that it is almost impossible … Continued
T. Colin Campbell, PhD, the author of The China Study, considers whether diet could help combat COVID-19, the novel coronavirus.
Good nutrition creates health in all areas of our existence. All parts are interconnected.
It’s crucial that groundwater consumption doesn’t exceed its replenishment by rain. But water-intensive livestock farming is depleting it far faster than it can be refilled.
When you look seriously at the numbers, you find that switching from a meat-based to a plant-based diet would do more to curb and reverse global warming than any other initiative.
When you connect the dots of some of our biggest social, economic, and environmental problems, you can clearly see nutrition looming large as a causal factor and potential solution.
T. Colin Campbell, PhD, co-author of the best-selling book “The China Study” has been dedicated to the science of human health for more than 60 years. From this lifetime of work, he has developed eight principles of food and health.
