APRIL 2022

NEWSLETTER

52nd earth day edition

Happy Spring!

 

Plants with their abundant phytonutrients (I had to say that) are finally starting to emerge from the ground, and almost all of the ice on our local quarry ponds in mid-coast Maine has disappeared.  Skunk cabbage is poking out and I heard the first spring peeper symphony from our local bog last week.  All this, and the coming of the 52nd Earth Day remind me that I want to get a newsletter out to you this month.

Blogs: A New Feature on the Website

I have initiated a new blog, written by me and others, which I'm excited to share with you.  I aim to have new posts at least once a month.  Please check back regularly in order to see what's new.  At least for the time being, I will be keeping posts to a limited number of themes:

 

  • Pioneers in Prevention
  • Sulforaphane & Glucoraphanin
  • Healthspan/Lifespan/Phytonutrients
  • Broccoli Sprouts and Seeds
  • Nutritional/Dietary Supplements
  • Moringa
  • Clinical Trials
  • The Hazards of Ultraprocessed Foods

 

Please check out the first two postings on Pioneers in Prevention Dr. Paul Talalay and Dr. Thomas Kensler.  These personal friends, colleagues, collaborators, and mentors of mine are true heroes of public health as well as being pioneers in the battle against chronic disease.  Their profiles will be the first of many to come.  My blog postings will hopefully give both scientists and non-scientists among you some appreciation for their lives and just a few of their contributions to the ways in which they approached chronic disease prevention.  Other blogs will address whatever bubbles to the top of the heap of interesting things that I've been meaning to write about.  The third one posted so far, deals with a question I get very frequently in association with my work on all things broccoli.

 

 

Paul Talalay is clearly the leader of this category.  He taught so many of us. He started out believing that cancer could be prevented, long before it was fashionable.  Now it is scientific dogma and many of the ideas he espoused have been found to apply to other chronic diseases as well as cancer.

 
Pioneer I
 

Tom Kensler took what Paul and others had taught him and developed a series of extraordinarily productive clinical studies spanning three decades. His targets: liver cancer and air pollution injury in rural China. The lesson: even short term dietary changes can have effects on chronic disease risk.

 
Pioneer II
 

In the three decades since we developed broccoli sprouts, interest in them has steadily increased. Many questions I now get all the time revolve around "Should I cook broccoli or not? -- for maximum health benefit". This discussion is designed to help answer that question.

 
Broccoli Wokoli

A Book Report

 

Suggested Reading: 

Metabolical: The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine

by Robert Lustig (2021)

 

 This is one of the best books that I've ever read on nutrition, health, and chronic disease prevention! 

Among the important points made, and well documented, are that:

 

  • Chronic diseases are not "druggable", but they are "foodable".
  • Processed food isn't just toxic, it's addictive.
  • Ultraprocessed food should absolutely be avoided.
  • Big Food and Big Pharma (among others) are to blame.
  • The solutions to better healthspan are straightforward, far less expensive than what we are doing now, and readily available to almost all of us, individually.

 

There are so many quotables and so many memorable passages in this book.  I'll share just two of them and leave you with a plea to read the book --- for your health:

 

"You can therefore consider this book as both my act of contrition to you, the public, and my act of medical disobedience to the medical establishment.  Perhaps I had to wait until I was retired from clinical practice to write this book . . .'medical heresy'".

 

"Nutrition is not the same as food science.  Nutrition is what happens to food between the mouth and the cell.  Food science is what happens to food between the ground and the mouth.  Each is dependent on the other, yet both are 'opaque' to the public.  That's on purpose --- because the food industry and the government don't want you to know that it's the food processing that's rendered the current concepts of nutrition moot."

 

[I have no affiliation with Dr. Lustig or his publisher --- just a great appreciation for the way he has exposed and uncovered so much of what's wrong and provided suggestions for fixing things.]

 

General Interest

NEW PODCASTS

VITAMIN & ME

MARCH 2022

 

Ultra-processed Foods and Living Your Youngest You

w/ Dr. Jed Fahey and Sharon Cryan

 

 

 
Access the podcast here

#FOODTRUTH EPISODE TWO

MARCH 2022

 

Phytochemicals w/ Dr. Jed Fahey

 
Access the podcast here

FOOD SLEUTH RADIO

EPISODE 663

MARCH 2022

 

Dr. Fahey discusses the many benefits of phytochemicals in general and specifically sulforaphane found in broccoli and broccoli sprouts.

 
Access the podcast here

#FOODTRUTH 

EPISODE ONE

FEBRUARY 2022

 

Healthspan and Longevity w/ Dr. Jed Fahey & Dr. Rhonda Patrick

 
Access the podcast here
Check out Dr. Fahey's website for more NEWS & new videos to accompany some of these podcasts

May all of you be healthy and happy!

 

jedfahey.com
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