Nutritional Science

What this episode covers

Professor T. Colin Campbell joins us for an interview on a range of topics relating to nutrition, whole-foods plant-based diet, and academic freedom. The conversation explores the definition of nutrition in the context of his research in China that revealed the relationship between animal protein consumption and chronic diseases as well as the correct way to think about diet. Campbell also reflects on the pushback on his research he experienced from policymakers and industries and asserts the importance of having academic freedom in universities. Professor Campbell is the Jacob Gould Schurman Professor Emeritus at the College of Human Ecology division of Nutritional Sciences. He is widely recognized as a top researcher in the field of Nutritional Science. Professor Campbell has published over 300 research papers and 3 books, including The China Study, which became one of America's best selling books about nutrition. In 2011, he was featured in the documentary ‘Forks Over Knives’. In his over 45 years at Cornell, he has served as an adviser to the American Institute for Cancer Research and chaired the board for the Physicians Committee for Responsible Medicine. Since 1978, he has been the member of several United States National Academy of Sciences expert panels on food safety, and holds an honorary professorship at the Chinese Academy of Preventative Medicine. Links from the Episode at presentvaluepod.com Faculty Profile: T. Colin Campbell Research Paper: Past, Present, and Future of Nutrition and Cancer Twitter: @TColinCampbell

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