Nutrition

In this clip Aaron Lucich introduces Chris and Jerry and then lets them really clearup the confusion around cholesterol and your health. Needless to say all is not as is usually thought.

This clip provides an interesting insight into the history behind the approval of the highly contraversial sweetener, aspartame, perhaps the most common artificial sweetener on the market today.

Sean runs a nutrition consulting business in the US, but has a very interactive approach with a well watched You tube channel. These are a selection of my favourite ones he broadcasts.

Dr Malcolm Kendricks delivers a fantastic review of the research surrounding cholesterol in relation to heart disease. Worth the time to listen if you don't mind lots of science to back things up!

For half a century, nutritionists have pointed to soaring death rates as the genesis of their research into dietary fat and heart disease and as reason to advise Americans to eat less fat (see main text). "We had an epidemic of heart disease after World War II," obesity expert Jules Hirsch of Rockefeller University in New York City said just 3 months ago in The New York Times.

Eat less saturated fat, live longer. For 30 years, this has stood as one cornerstone of nutritional advice given to Americans (see main text). But how much longer? Between 1987 and 1992, three independent research groups used computer models to work out the answer. All three analyses agreed, but their conclusions have been buried in the literature, rarely if ever cited.

This presentation was given at the annual conference of Consumer Health of Canada, March, 2002.

Mankind has always processed his food; food processing is an activity that is uniquely human. One type of food processing is cooking.

If the members of the American medical establishment were to have a collective find-yourself-standing-naked-in-Times-Square-type nightmare, this might be it. They spend 30 years ridiculing Robert Atkins, author of the phenomenally-best-selling ''Dr. Atkins' Diet Revolution'' and ''Dr.

Wheat - America's grain of choice. Its hardy, glutenous consistency makes it practical for a variety of foodstuffs - cakes, breads, pastas, cookies, bagels, pretzels and cereals that have been puffed, shredded and shaped. This ancient grain can actually be very nutritious when it is grown and prepared in the appropriate manner.