Category: Nutrition
Cell-cultured meat: Earth’s savior or just a $600 burger?
Cell-cultured meat raises may issues, including safety, environmental impact, cost, and our current technology's ability to manufacture it. Most importantly, when it finally hits the supermarket, will consumers buy it?
Milk and Health: The Evidence
A useful review of all the current evidence about milk and health provides a lot of surprises. It shows that current recommendations are flawed and that much of what we have believed is wrong.
“DNA-based” personalized nutrition advice: Not ready for prime time
There are countless vendors offering "personalized" nutrition recommendations, some based on DNA- or microbiome-testing. What does the evidence actually say?
You’ve done a detox. Now what?
What is the best thing to do after you've completed a detox or cleanse?
The Science and Pseudoscience of What We Eat
Dr. Joe Schwarcz sets the record straight about food myths and what the research actually shows.
Supplements with Multiple Ingredients, Many with No Apparent Rationale
Dietary. supplements frequently have multiple ingredients, often mixtures of vitamins, minerals, and herbs. The rationale for including each ingredient is questionable, to say the least.
Tonaki Tinnitus Protocol
Todd Carson promises to cure tinnitus in 21 days with a 3-ingredient smoothie containing vegetables from Tonaki. Fanciful claim with not a shred of evidence. The webpage even admits it's fiction.
Australian Naturopath Barbara O’Neill Banned for Her Dangerous Health Advice
Naturopath Barbara O'Neill has been banned in Australia for spreading dangerous lies about health.
A horrifying survey of “pediatric naturopathic oncology” practice
"Naturopathic oncology" is a specialty made up by naturopaths in order to justify using their quackery to treat cancer patients. A new survey takes it a step further and looks at using naturopathy to treat children with cancer, including the use of homeopathy, reiki, and restrictive diets.
The Red Meat Controversy
A new paper flies in the face of current recommendations and concludes we simply don't know the health risks of eating red and processed meat.