According to a recent NY Times Op-Ed by Paul Campos, a law professor at the University of Colorado, our “fear” of fat- namely epidemic obesity- is, in a word, absurd. Prof. Campos, the author of a book entitled “The Obesity Myth,”
Leading up to this year’s season of glad tidings and good cheer, we’ve had more than our share of the opposite. First, Hurricane Sandy; then, the overwhelming atrocity at Sandy Hook school in Newtown.
As those here have abundant cause to know, I do have opinions to share. So I was delighted when LinkedIn invited me to join its inaugural group of 150 ‘Influencers,’ and blog directly to their network of 175 million or so.
The CDC has noted an early and nasty start to the flu season. It’s a bit soon to say, but the virus and the outbreak pattern at this point seem to resemble those of the 2003-2004 flu season, in which nearly 50,000 Americans died. At least two children have already died of flu complications this fall.
A study just published in the New England Journal of Medicine suggests that mammography routinely finds cancers that would be better left unfound- cancers that would not progress, and do not need treatment.
There is a particular ‘Thanksgiving moment’ that occurs as the meal is winding down. I set down my fork- groan- and say something like: “my goodness, I couldn’t eat another bite…” This, of course, is promptly followed by: “what’s for dessert?” Is it just me?
One notable exception to the public health successes of Election Day was the failure of Proposition 37, on the ballot in California, which called for mandatory labeling of genetically modified food.
Those who don’t learn from the follies of history, we are famously told, are destined to repeat them. One of the oft-repeated follies is to ignore vulnerability, and wind up dealing with the consequences of that neglect.
For Food Day, 2012, on 10/24, I was privileged to take part in a panel discussion on the future of food at the US Capitol in Washington, DC. My panel, asked to consider what our diets will be like in 2050, devoted particular attention to issues of culture, cost, convenience, and competing priorities.
My own recollection of school lunch, albeit prehistoric, raises some questions about the overall culinary merits of institutional food in the setting of public education. It may be, at least in some of the cafeterias some of the time, no matter the nutritional merit of the fare, Michelin stars will be hard to come by!