Food & Nutrition

Michelle Obama’s memoir, Becoming, sold 10 million copies in just six months.  Random House Chief Executive said, “It could be the biggest selling autobiography ever.”  In addition to people buying her book, they are shelling ou

You can scramble (or even fry) your brains trying to keep up with which foods are good for you or bad for you, especially since some foods seem to jump gleefully from one column to another, and maybe even back again.

Just about every health guru on the planet, as well as many respected science organizations, has their advice regarding purported inflammatory and anti-inflammatory foods and their purported role in the prevention or development of a myriad of dis

Who doesn’t love a panda? The cute eye markings of raccoons combined with the cuddliness of a baby bear.

I wrote the other day about genetic variations in the metabolism of alcohol in the Asian populations that result in flushing and discomfort very shortly after drinking.

Food packaging comes with lots of labels; the government mandated nutritional contents, perhaps some form of “Healthy Choice” certification, and those front-of-the package (FOP) snippets designed by marketing.

By Henry I. Miller and Rob Wager ###

Reprinted by permission of McGill University Office for Science and Society. ### 

One of our readers [1] wrote to us about a recent article in Lancet regarding the role of alcohol in cardiovascular disease. That prompted us to take a look and here is what we found.

A recent article in the Times swallowed whole a junk study about an increase in death from eating red meat. ACSH advisor and biostatistician Dr. Stan Young dissected out the fat, bone, and grizzle, and found... nothing left.