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At the forthcoming conference in Paris, the French Society for the Study of Lipids (SFEL) awards Professor Michael A Crawford, the President of the McCarrison Society the prestigious Chevreul Medal.

The Journées Chevreul Lipids & Brain III 2015 conference will be held in Paris on 16-18 March, 2015, at FIAP Jean Monet. This conference follows on from the success of the previous conferences of 2007 and 2011 held in Paris, which have hosted more than 200 participants from more than twenty countries. At those conferences, two outstanding scientists were honored with the French CHEVREUL Medal for their pioneering research- Dr Stanley I. RAPOPORT (Bethesda, USA) and Pr. Nicolas G. BAZAN (New Orleans, USA).

In 2015 Professor Michael Angus CRAWFORD from Imperial College (London, UK) will be honoured for his research on DHA metabolism, neurosignaling and human brain evolution. Professor CRAWFORD is one of the pioneer researchers who was actively involved in the discovery of the essentiality of omega 3 fatty acids, and the presence and the functions of DHA in brain membranes.

You will find the program here  Online registration is available here

Founders of Modern Nutrition

Sir Robert McCarrison
Sir Robert McCarrison (1878 - 1960) MA, MD, DSc, LLD, FRCP qualified in Medicine at Queen's College, Belfast in 1900. He joined the Indian Medical Service and was posted as Medical Officer to Indian troops guarding the mountainous Northern Frontiers. His research there on the cause of goiter won widespread recognition and in 1913 he was promoted to do research. In 1928 he became Director of Nutritional Research in India. His researches were extensive; they included work on the newly discovered vitamins and on the contrasting disease patterns in the Indian subcontinent.He demonstrated how many common diseases increasingly prevalent in industrial societies were caused simply by diets made defective by extensive food processing, often with the use of chemical additives. He deplored the universal consumption in Britain and America of refined white flour, instead of halite flour, and the substitution of canned, preserved and artificially sweetened products for fresh natural…
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