Sheila Dillon asks if food and nutrition should have a bigger role in treating cancer. Is the medical profession too reluctant to see food as an essential component in improving the well-being of cancer patients.
Previewing the programme on Friday 17th May 2013 [listen at http://www.bbc.co.uk/programmes/b01sdw1p, 22 minutes 35s in, or a short clip at http://www.bbc.co.uk/programmes/p0195c67], Sheila Dillon, the show's presenter, herself diagnosed with bone marrow cancer, spoke on BBC R4's Women's Hour about the lack of nutritional knowledge among doctors. Doctors trained at Edinburgh University Medical School declared that nutrition formed no part of the syllabus, and that there is a lack of human based empirical evidence for the effect of diet or supplements in the treatment of cancer. In a busy clinic it's just not the doctors' priority to talk about diet when they would much rather talk about the anti-cancer treatments where there is a huge amount of evidence of it working in almost all patients. Read More...
Public Meeting of the McCarrison Society, Scottish Branch
The Good Scots Diet - what happened to it?
18th May 2013, 10:30-16:00
Birnam Arts & Conference Centre (Birnam, By Dunkeld, Perthshire)
Dr Karen Scott (Rowett Institute)
Peter Ritchie (Nourish Scotland)
Elsie Downham (Soils Association)
Prof. Michael Crawford (Imperial College, McCarrison Society)
Bob Lister (McCarrison Society)
Cost: £20/person (includes lunch and tea/coffee)
Booking in advance is recommended
For registration, programme details & other enquiries, please contact Dr Cedric de Voil
Sheila Dillon asks if food and nutrition should have a bigger role in treating cancer. Is the medical profession too reluctant to see food as an essential component in improving the well-being of cancer patients.[listen at http://www.bbc.co.uk/programmes/b01sdw1p, 22 minutes 35s in]. There is a short clip at http://www.bbc.co.uk/programmes/p0195c67
Previewing the programme on Friday 17th May 2013 [listen at http://www.bbc.co.uk/programmes/b01sdw1p, 22 minutes 35s in, or a short clip at http://www.bbc.co.uk/programmes/p0195c67], Sheila Dillon, the show's presenter, herself diagnosed with bone marrow cancer, spoke on BBC R4's Women's Hour about the lack of nutritional knowledge among doctors. Doctors trained at Edinburgh University Medical School declared that nutrition formed no part of the syllabus, and that there is a lack of human based empirical evidence for the effect of diet or supplements in the treatment of cancer. In a busy clinic it's just not the doctors' priority to talk about diet when they would much rather talk about the anti-cancer treatments where there is a huge amount of evidence of it working in almost all patients. After Sheila tried to talk about diet to medical staff during chemo and other treatment, the response was that "being encredibly healthy now is like blowing out the candles on a birthday cake when the house is on fire... because it's too late"
In the chemotherapy ward, the snack trolley came round full of crisps, chocolates and other sugary treats, not even a nudge in the right direction.
"Good moves are afoot - work at the breast cancer prevention unit at The University Hospital of South Manchester, where an oncologist working with a dietician, http://www.thetwodaydiet.co.uk/authors/ came up with the 2-day diet, primarily as a preventitive weight-loss measure.
The McCarrison Society agrees directly with the need to inform the Public, the Medical profession and its educators, and Governments, of the importance of nutrition in maintaining good health, both directly and by helping to prevent obesity and its outcomes, long before the need for the treatment of illnesses.
Sunday 19th May 2013, BBC Radio 4 12:30 pm (FM only and online), repeated Monday 20th May 2013 at 15:30pm (FM only and online)
It’s unbelievable, but Monsanto and Co. are at it again. These profit-hungry biotech companies have found a way to gain exclusive control over the seeds of life – the source of our food. They’re trying to patent away varieties of our everyday vegetables and fruits like cucumber, broccoli and melons, virtually forcing growers to pay them for seed and risk being sued if they don’t.
To sign the petition at Avaaz (2,003,879 have signed at 15th May 2013) go to:
Be(a)ware! They are not what you think they are.
For nigh on 40 years we have been conned into believing that consuming polyunsaturated seed oils was better for our health than traditional saturated fats. In that same time the rates of both heart disease and cancer have soared.
UNNATURAL‘NEW’ SEED OILS
When Surgeon Captain T.L. Cleave wrote his ground breaking book, The Saccharine Disease way back in 1974, he warned against these ‘new’ oils, as they were thought of then, that are mainly expressed from vegetable seeds. He pointed out that many of the seed oils were not a natural food for man as they only became widely available to us after the invention of the hydraulic press and the new solvent procedures. In fact they were scarcely eaten in the United Kingdom until around 1916, during the height of the First World War, when these seed oils were used to make margarine. Margarine was introduced at that time to compensate for food shortages, such as supplies of butter, when foreign imports were severely curtailed as a result of the war.
FOOD FOR BIRDS, NOT MEN
Captain Cleave went on to say of these seed oils, ‘Evolutionarily, these oils make us not so much men as the equivalent of a flock of greenfinches, and the evolutionary incongruity is heightened by the fact that the coronary explosion amongst us, as will be seen later, came in since the introduction of just these oils at the period stated, though in margarine they are often saturated by a stream of hydrogen.’
FALSE HEALTH CLAIMS
Meanwhile, people were and continue to be seduced by the false health claims of the manufacturers of these polyunsaturated seed oils. Supermarket shelves groan under the weight of bottles of oil extracted from every conceivable grain or seed. The list includes rape seed, corn, sunflower, safflower, cotton and now watermelon seed, grape seed and others are being considered as ways to make use of seeds that were, until recently, considered waste. Until the 1960s, safflower oil was used in the paint industry but is now mostly used as a cooking oil.
One look at the process of extracting vegetable seed oil, described here, would be enough to convince anyone that it is far from being a healthy product.
Oil seeds such as soybean, rapeseed, cotton, and sunflower are gathered. Most of these seeds are from plants that have been genetically engineered to resist the huge amounts of pesticides applied to them.
The seeds are husked and cleaned of dirt and dust, then crushed.
The crushed seeds are heated in a steam bath to start the oil extraction process. The seeds are put through a high volume press which uses high heat and friction to press the oil from the seed pulp.
The seed pulp and oil are then passed through a hexane solvent bath and steamed again to squeeze out more oil. (It should be noted that hexane is produced by the refining of crude petroleum.)
Now the seed/oil mixture is put in a centrifuge and phosphate is added to begin the separation of the oil and seed residues.
After solvent extraction, the crude oil is separated and the solvent is evaporated and recovered. The seed pulp residues are conditioned and reprocessed to make by-products such as animal feed.
The crude vegetableoil is then put through further refining techniques including degumming, neutralization and bleaching:
Water degumming:In this process, water is added to the oil. After a certain reaction period the hydrated phosphatides can be separated either by decantation (settling)or continuously by means of centrifuges. In this process a large part of water soluble and even a small proportion of the non-water soluble phosphatides are removed. The extracted gums can be processed into lecithin for food, feed or for technical purposes. (Note. A phosphatide is one of a large group of naturally occurring phospholipids.)
Neutralization:Any free fatty acids, phospholipids, pigments, and waxes in the extracted oil promote fat oxidation and lead to undesirable colours and odours in the final products. These impurities are removed by treating the oil with caustic soda (sodium hydroxide) or soda ash (sodium carbonate). The impurities settle to the bottom and are drawn off. The refined oils are lighter in colour, less viscous, and more susceptible to oxidation.
Bleaching:The major purpose of bleaching is the removal of off- coloured materials in the oil. The heated oil is treated with various bleaching agents such as fuller's earth, activated carbon, or activated clays. Many impurities are absorbed by this process and removed by filtration. However, bleaching also promotes fat oxidation since some natural antioxidants and nutrients are removed along with the impurities.
Deodorizationis the final step in the refining of vegetable oils. Pressurized steam at extremely high temps (500°F or more, 260°C) is used to remove volatile compounds which would cause offensive odours and tastes in the final product.
The oil produced is referred to as "refined oil" and is ready to be consumed or for the manufacture of other products. A light solution of citric acid is often added during this step to inactivate any metals such as iron or copper present in the final product.
The process of refining vegetable oil damages the fats and makes the oils very unstable and prone to going rancid quite easily. Rancid oils in any form are particularly bad for your health because they introduce cancer-causing free radicals into your body, without the benefit of including an antioxidant like vitamin E.
DANGEROUS FREE RADICALS
Dr. Mary Enig and Sally Fallon from the Weston Price Foundation, point out that the high temperatures used in processing these seed oils cause the weak carbon bonds of unsaturated fatty acids, especially triple unsaturated linolenic acid, to break apart, thereby creating the dangerous free radicals mentioned earlier. In addition, these high temperatures and pressures neutralize or destroy antioxidants, such as fat-soluble vitamin E, the very vitamin which protects the body from the ravages of free radicals. Instead, BHT and BHA, both suspected of causing cancer and brain damage, are often added to these oils to replace vitamin E and other natural preservatives destroyed by heat. (Butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) and are two preservatives used by manufacturers to keep fats from going rancid).
* * * * * *
We have now arrived at the second or maybe even the third generation of people who do not know any other way to cook or prepare food without using these polyunsaturated seed oils.The saturated animal fats that everyone cooked with before these oils became widely available were falsely targeted as being the cause of many modern diseases, especially heart disease, although why animal fats that we have been eating since time immemorial should suddenly become dangerous to health is difficult to understand and totally illogical.
Dr. Natasha Campbell-McBride, describes in her book ‘Gut and Psychology Syndrome’ her belief that many ailments that afflict children today such as allergies, learning and behavioral problems, hyperactivity and even autism, are largely as a result of the consumption of highly processed food and, in particular, the modern polyunsaturated seed oils that have almost exclusively replaced traditional saturated fats. There is not much profit to be made from natural fats so it is in the food industry’s interest to convince people that natural fats are harmful to health and that their ‘new’ processed fats and hydrogenated cooking oils are better.
NO SAFE LIMIT FOR TRANS FATS
Dr. Natasha explains that when vegetable oils are hydrogenated they form trans fats or trans fatty acids which are very similar to their natural counterparts, but they are somewhat ‘back to front’. Because they are similar they take the place of the essential fats in the body but they are unable to do their job. It is as if they make the cells disabled. All organs and tissues in the body are affected. Trans fats can be very detrimental to the immune system and, according to Dr. Natasha, have been implicated in diabetes, atherosclerosis, cancer, neurological and psychiatric conditions. She believes that trans fats are so harmful there is no safe limit for them and yet some people eat them every day in packets of crisps, margarine, snack bars, processed cheese and of course, anything that contains vegetable seed oils.
FOODS NEW TO DIGESTIVE SYSTEM
So much of the food eaten regularly today has been highly processed and as such is entirely new to the human digestive system. Years ago everyone ate saturated animal fats. Ask anyone in their 70’s or 80’s about the school dinners they had when they were young and they will wax lyrical about the suet puddings and suet crust pastry that were the staple diet for fast growing adolescents at that time. Bread spread with dripping from the weekend joint was a special teatime treat.
ANIMAL FATS NOT TO BLAME
Barry Groves, PhD, author and lecturer on Nutritional Science, points out that saturated fats and animal fats are usually blamed for all manner of diseases in Western society. In the 19th-century, when animal fats were all that was available, cancers were rare, as was heart disease.
As far back as 1979, Sir John McMichael warned about these vegetable oils in a paper published in the British Medical Journal. He said, ‘all well controlled trials of cholesterol-reducing diets and drugs have failed to reduce coronary mortality and morbidity (Coronary heart disease). Nevertheless, commercial, professional and even government sponsored propaganda continues. Experimentally it has been shown that some vegetable oils and hardened fats are more damaging to arteries than butter. There are other hazards to heart muscle from vegetable oils. Reducing blood cholesterol by diet or drugs may have injurious effects on the liver and gut. Naturally occurring animal fats are less damaging to the heart or blood vessels than some vegetable oils which, when hydrogenated, constitute an important part of many margarines. The time has come to reject advice to substitute polyunsaturated fats for animal and dairy fats in the nation’s diet’.
PROFITS BEFORE HEALTH
Ross Hume Hall, PhD, in his acclaimed book ‘Food for Nought’, written in 1976, lamented the fact that very little research had been done on the effects of these seed oils on people’s health before they were launched on the market. He observed, ‘Nevertheless, in spite of the lack of information, medical scientists for a generation have promoted the eating of commercially processed vegetable fat (oil) in lieu of butter and other animal fats, knowing nothing of what they recommend.’
Certain traditional oils obtained from the flesh or nut of a fruit such as the olive or walnut are nutritious provided they are cold pressed. These oils have been in use since biblical times but are best used cold as accompaniments for salads and should not be used for cooking at very high temperatures
WISDOM OF TRIBAL PEOPLE
With so much ill health linked to these processed, manufactured foods the situation has become desperate. The question that has to be asked is, if polyunsaturated seed oils are as important to our health as we have been led to believe, how is it that the human race has managed to evolve over many thousands of years without them? Tribal people and other isolated communities living far away from the influence of the Western World have a great deal to teach us, as was proved by Weston Price after his travels around the globe in the 1930’s. A short video describing what he discovered and the sort of traditional foods we should be eating can be seen on this website:
The solution is simply to shun these ‘new’ highly processed foods and return to traditional animal fats such as butter, lard, and duck fat for use in preparing meals and cooking, just as our grandparents did at a time when cases of cancer and heart disease were rarely seen.
THE TRUTH ABOUT MARGARINE
Margarine is a highly artificial substance. In recent years, there has been plenty of new scientific evidence showing this artificial ‘butter’ to be extremely harmful to health. It is a major cause of heart disease, the very condition that it is supposed to prevent. It has also been linked with several types of cancers and various other diseases.
In spite of this, fake, artificial ‘butter’ continues to be widely promoted as a healthy product. This urgently needs to be stopped.
What we have today is entirely different from the original oleomargarine invented by a French scientist in 1870. That was done quite naturally. Today, we get a highly unnatural process called hydrogenation in which liquid vegetable oil is converted into a solid or semi-solid grease.
In the jargon of the chemical industry, this process of turning a liquid oil into a solid or semi-solid is called plasticization.
The manufacturing process begins with cheap vegetable oils, which have already been rendered harmful by the extraction process involving high temperature and petrochemical solvents such as benzene. Some of these oils, such as cottonseed oil, are not even suitable for human (nor animal) consumption.
The oil is then subjected again to extreme high temperature (about 500ºF) and pressure, and hydrogen is forced into the molecular structure to harden it. This process requires toxic substances, such as nickel oxide, which act as catalysts that enable the chemical change.
The end result is a smelly, greasy substance, so it is deodorized, again using high heat and chemical additives.
BLEACHED AND DYED
The colour in its original, “natural” form is grey. Obviously, nobody would spread grey globs of grease over their bread, so the grease is bleached white and then dyed yellow. Finally, artificial flavours are mixed in to make it taste like butteralong with chemically produced vitamins A and D.
The fact that learned doctors, nutritionists, dieticians and other health experts can proclaim such a product to be healthy only goes to show how warped modern-day thinking has become.
BUTTER - NATURALLY BEST
Butter on the other hand is made from churned cream, nothing else. It contains the natural vitamins A, D and E. It is a food that we have been eating for literally thousands of years, long before margarine was ever invented and before the epidemic of degenerative diseases that plague so many people today.
IMPORTANT FOR BRAIN DEVELOPMENT
Butter is an important food for providing energy and is very easily digested. Our bodies have been perfectly adapted to digest and utilise natural fats such as those found in meat and dairy products. Moreover, it is known that they are especially important for brain development in babies and young children.
Refining Vegetable Oil: A nasty Process.
The Saccharine Disease—Surgeoon Captain T.L. Cleave
Food for Nought—Professor Ross Hume Hall
Gut and Psychology Syndrome—Dr.Natasha Campbell McBride.
From: Elizabeth Gay, Editor, McCarrison Society Scottish Group
Someone who has nothing to be proud of is the UK environment minister Owen Paterson, who not only voted against the ban, but lobbied on behalf of chemical giants Syngenta and Bayer to try and stop it going through. Paterson in a private letter even promised Syngenta that his "efforts would intensify" in the run-up to the vote .
Well, Mr Paterson, you lost. The bees won.
We know the current UK government has a disastrous track record on protecting our world - from climate change to bees. That's why so much of our work on this campaign has focused on mainland Europe, where we managed to shift big countries like Germany who yesterday gave the ban their critical backing. That’s what a global network allows us to do.
Although we've been working in Europe against these bee-killing chemicals for years, here are a few of the things we've done in the past two weeks:
Although we failed to shift our UK representative Owen Paterson to support the ban, our movement still managed to shift the critical players across Europe and get the ban we all want.
And therein lies our strength. Like the bees who roam from field to field oblivious of the fences that divide their flowers, we'll go wherever we need to in order to protect our environment and the world we live in.
Yesterday we showed the real strength of our global movement and achieved a remarkable success. We need more of these.
The more of us who do it, the more we will win.
PS Although this is a major success, our work is just starting. Have a read of our Bees in Decline report to find out more.
We don't accept any money from companies or governments so we can be independent and challenge anyone who threatens the planet or peace. To help us keep fighting climate change, defending our oceans and protecting ancient forests, you can make a regular donation by direct debit. Thank you!
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Greenpeace Ltd, Canonbury Villas, London N1 2PN (registered in London no 1314381, VAT registration no 625951426)
It is with regret that we announce that Rosemary Fost passed away peacefully on 11th March 2013. Rosemary was a Committee Member of the McCarrison Society as well as a Trustee and former Chair of the Pioneer Health Foundation where, in recent years, she had started and ran the Mary Langman Prize Competition.
From the Pioneer Health Foundation: "Rosemary Fost enthused about the Peckham Experiment when doing a BPhil at Oxford by a doctor cousin sent to ‘observe’. She later joined the Soil Association and the National Childbirth Trust (then the Natural Childbirth Association) researching the biology of birth and bonding, as Hon Sec Education Committee and editor of the NCT Newsletter. A family fed from ‘Wholefood’, Baker Street, enabled close links with Mary Langman, the personal assistant of Scott Williamson, and colleague of Eve Balfour."
A Memorial Service will be announced in due course.
The ‘Mary Langman Prize'; is an annual £500 award for an essay that furthers the lessons learnt at the Pioneer Health Centre about the social, emotional and environmental determinants of health. This year's competition is now CLOSED but please visit the website to learn more and register an interest in other initiatives and the 2013/2014 competition.
Further information about the Peckham Experiment is available on the Pioneer Health Foundation website at www.thephf.org
Raising the profile of the work of Sir Robert McCarrison who believed that the most important factor in restoring health is healthy nutrition. We are venturing into the world of Twitter, see @Nutr_Health
Visitors to this website should be aware that Commercial advertising may appear in the "Tweets" below, and no endorsement is implied.
The biotechnology industry has genetically engineered a fish that grows at twice the normal rate, so it can get to market sooner and make more money, faster.
The FDA doesn't even do its own testing of genetically engineered animals: it relies on information provided by the company that wants approval. And because GE salmon are being considered as a new animal drug, the process isn't focused on what happens to people who eat genetically engineered animals. So on top of the health concerns posed by raising salmon in crowded factory fish farms that rely on antibiotics and other chemicals, the FDA could be adding the unknown risks of GE salmon to the mix.
If approved, GE salmon would be the first “transgenic” animal allowed into our food supply. It's also unlikely that it would have to be labeled, so you might not even know you're eating it.
Also, the FDA is the same agency that's in charge of overseeing the egg industry, and we see how well they've done that job. It's up to us to demand that President Obama direct the FDA on this matter. Take action now.
Michael Crawford says: In an excellent meeting on 22nd November 2011, David Marsh, winner of the Cleave Cup for 2011, expounded on "The Origins of Diversity":
Held Tuesday 22 November 2011. See response by Prof Michael Crawford, President, McCarrison Society.
David Marsh is awarded the Cleave Cup after presenting the lecture:"Origins of Diversity";
Co-author with Michael Crawford of Nutrition and Evolution, 1995, (The Driving Force,1989)
From: Dr Myriam Wilks-Heeg, Liverpool
Andrew Lansley's plans to tackle the UK's obesity crisis without imposing legislation on the food industry (Lansley's new obesity pan branded 'worthless rubbish', 14 October) is hardly surprising given the government's links to industry, its cuts to initiatives such as Health4Life and its curtailing of the role of the Food Standards Agency. Indeed, it seems that every effort is being made to support the oligopolistic control of the UK food market by large multinational corporations,
From: Chris Record, Liver physician, Newcastle Hospitals NHS Foundation Trust
Of course a minimum price per unit of alcohol will lead to a higher price of alcohol for all. However, the leaders of the alcohol trade associations (Letters, 14 October) carefully ignore the fact that 75% of alcohol is consumed by 25% of the population and it is this group who are drinking alcohol at unsafe levels. Thus the major effect of a minimum price policy is to target that section of our society who are harming themselves or those of us who are drinking at lower risk limits.
A new book, for 3-11 year-olds, with a foreword by Marguerite Patten, Cook School (link to commercial website) may be a useful tool. The review in the Daily Telegraph by Bee Wilson concludes "Now we just need a new Ministry of Food to broadcast these skills to the country. "
see also our earlier article Keep Kids Cooking
Our oceans are being systematically destroyed and we have little time to raise the alarm. The seafood industry uses long chains of heavy metal disks to drag nets across the sea floor in search of fish, crushing everything in their path. This bottom-trawling is like clear-cutting a forest to catch a parrot -- and only our outcry can stop it. Already nearly 700,000 signatures have been collected - help Avaaz reach its new target of 750,000.
Below are extracts from 2 speeches made in the House of Lords with regard to the Child Poverty Bill last year below. The speeches were made by Baroness Finlay and Lord Rea who are both positioned in the medical field and the former was until recently President of the Royal Society of Medicine.
Baroness Finlay of Llandaff: ...25 Jan 2010 : Column GC249
... child poverty and not only its symptoms,... and the Government have repeatedly acknowledged this as a priority. We have heard the term "cycle of poverty" many times, and yet we continue to shy away from the very axis that accelerates the problem-namely, the health of the mother and the child. ....................
In the time available, I could not do justice to the crucial importance of nutrition during pregnancy and infancy in tackling disadvantage. The noble Lord, Lord Freud, touched on the importance of maternal nutrition, and I should like to elaborate a little further. In brief, it is becoming apparent that low birth weights, of which Britain has the highest rate in western Europe, are associated with poor cognitive abilities and serious brain disorders such as cerebral palsy.....
..................The cycle of poverty will remain repetitive and relentless unless we have the courage to tackle its very core and root that out. That is what the amendment seeks to do.
Lord Rea: What I have to say is very complimentary to what the noble Baroness has just said, and may be slightly repetitive. However, it gives me an opportunity to cover further that vital stage in child development-the earliest stage, with the foetus in utero. Healthy babies, as the noble Baroness said, are produced by healthy mothers, particularly adequately nourished mothers. Many studies have shown that the most critical phase of development-the foetal environment at the very beginning of pregnancy-is the time when damaging effects can occur and is the most vulnerable time for the child. It is the time when the heart and cardiovascular system and the central nervous system are formed from the primitive streak, before the foetus is recognisable as a future human being. This occurs in the first few weeks of gestation, often before the mother realises that she is pregnant. That is why it is so important to ensure that not only mothers and women who know they are pregnant but also potential mothers-that is, all women of child-bearing age-have sufficient income to buy an adequate diet.
The noble Baroness pointed out, in particular, the effects of anencephaly and spina bifida resulting from folate deficiency. If that can occur, then other vital nutrient deficiencies are also likely to have serious effects. I should like to point out the possible effect of a lack of long-chained polyunsaturated fatty acids, found most richly in fish, on the subsequent IQ of babies. The ALSPAC study of 14,000 babies from pregnancy ........ -showed that those aged eight whose mothers had consumed very little fish during pregnancy had significantly lower IQs than those whose mothers had eaten quite a lot of fish. Of course, many social factors were involved but a lot of care was taken to allow for any bias based on things such as social class, education, smoking and so on.
Chair, The McCarrison Society:
This is the best and most valuable program I have seen on TV and should not be missed - viewable for 30 days on: http://www.bbc.co.uk/programmes/b006mgxf - or some can get it on 'catch-up'.
I should like Michael's comment on the recipe for the mother's vegetable roll for prepregnancy onwards, transported out to clinics. I didn't pick up iodine or marine essential fatty acids. [ I believe vegetable Omega 3 was mentioned. TBB] Barker is a splendid man and this has succeeded in getting the basic prepregnancy message further out to the public than anyone but the recipe, though clearly benefitting general life-health, may not do all it could for the brain if it included marine omega-3s. I'm sure we all appreciate that the recipe is local foods rather than supplements, though these may be needed too. And it must rejoice the spirit of Sir Robert McCarrison that this new work has again begun where his did - in Bombay!
SUNDAY TIMES, 31ST July 2011
The Sunday Times 31st July 2011 front page has it that people at Cambridge University claim the brain human brain has reached the limit of intelligence! Two reasons are given. (i) miniaturization of brain cells (ii) The human brain accounts for 2% of the body weight but uses 20% of the energy "the requirements are sufficiently demanding to limit our performance.." It is good that they have raised this issue as for too long we have neglected the brain and its requirements for growth.Read more...
(Apologies for late posting of this event. Webmaster)
Chatsworth House, Bakewell, Derbyshire. DE45 1PP
Guest speaker Dr Alex Richardson, Founder/Trustee of FAB Research and Senior Research Fellow, University of Oxford. (Alex is one of the world’s leading experts on the role of omega-3 fatty acids on behaviour, learning and mood, having carried out the first controlled treatment trials of omega-3 for developmental conditions such as ADHD, Dyslexia and Dyspraxia, and has over 80 research papers).
The toddler years are a special time, when their rapid growth and development creates the need for specific nutritional requirements compared to older children and adults. We know this can present parents with definite challenges when it comes to giving a toddler the nutrients they need and we want to help.
Does your MP support cooking lessons in schools?
Find out now at http://www.sustainweb.org/childrensfoodcampaign/keep_kids_cooking/
The Children's Food Campaign wants to improve young people's health and well-being through good food and real food education in every school and protecting children from junk food marketing.
Find out more and sign up to support the campaign at www.childrensfoodcampaign.org.uk
A new campaign from within the next generation of Doctors is launched and the McCarrison Society for Nutrition and Health is co-operating from the outset.
Move Eat Treat isn't the same old drone from your doctor about losing weight. It's about creating innovative solutions, tools and guidance to really equip people to change.
Poor diet and lifestyle choices are a major cause of obesity and chronic disease. This is indisputable. Incredibly, doctors and other frontline medical staff receive next to no training on lifestyle advice.
We Are Being Let Down !