I suppose it may explain some of the weirdness that can be found on the THI website. Example: 3/n
Now combine this mumbo jumbo with the THI membership of scientists from prestigious universities. Harvard's Walter Willett, designer of EAT's near-vegetarian "Planetary Health Diet", is even on the THI Board: 4/n
And then check out the very questionable background of THI's founder David Katz, and start wondering where all of this is coming from and where it is going. 5/n retractionwatch.com/2015/11/20/yal…
With Katz in charge, does the below come as a surprise? Rita Rubin's article on the THI crusade (led by Willett & Katz) against NutriRECS should be obligatory reading for all people interested in the ideological takeover of the dietary sciences. 6/n tamus.edu/wp-content/upl…
Interesting also that THI embraces a New Age charlatan but finds it ok to criticize the scientific position of NutriRECS (a consortium advocating evidence-based approaches to dietary recommendations), just because they didn't like their stance on meat. 7/n pubmed.ncbi.nlm.nih.gov/31569235/
And that THI went on to accuse the NutriRECS authors of "conflicts of interest". Read Rubin's article (see above) for some "pot vs kettle", but also check the overview of THI's partners. Nothing to see here? 8/n truehealthinitiative.org/thi_partners/
Everybody knows that #Nutriscore is meant to improve public health by favouring nutritious products and that only the #BigFood lobby is resisting its mandatory introduction. Ehr, wait... 🤔 nestle.com/media/news/nes…
Few days left to register to watch the International Meat Summit online & hear the latest evidence from leading experts. Don't miss this opportunity to learn what the science says about the role of #MeatInSociety & contribute to the conversation. Register: bit.ly/3SCZ9EB
1⃣ Neil Mann: The evolutionary role of meat
2⃣ Nick Smith: Meat in global nutrient supply
3⃣ Alice Stanton: How much red meat is good for us?
4⃣ Bradley Johnston: Evidence-based nutrition
1⃣ Pablo Manzano: Ecology & livestock ag
2⃣ Jason Rowntree: Ruminants & grasslands
3⃣ Wilhelm Windisch: Nutrient circularity
4⃣ Max Makuvise: Smallholders
5⃣ Celso Moretti: Low-carbon ag in Brazil
Proud to announce that I'm co-organizing the International Summit "The societal role of meat - what the science says" in Dublin, next week. Top speakers, and - YES! - possibility to follow the various keynotes online - register here for #MeatInSociety: events.zoom.us/ev/Apy_s03Q4-y…
Article on how @FoodValley_NL at Wageningen University "self-identifies as Vegan Valley”, receiving investments from >60 agri-food multinationals & subsidies from the Dutch state +EU.
The author overlooks one key element: the hand of the @wef in all this. unherd.com/2022/10/big-ve…
From Jan 2021: "the #WEF announced the European Food Innovation Hub will be established in Wageningen - Prime Minister & Davos man #Rutte announced that the Netherlands will host the Global Coordinating Secretariat of the Food Innovation Hubs" wur.nl/en/newsarticle…
On Wageningen's university campus: Unilever's "Global Foods Innovation Centre". Prior to his political career, #Rutte worked for Unilever, which he joined in 1992 on graduating, and he remained there for two decades. hive.unilever.com/news-and-event…
Animals thrive best on diets resembling the ones to which they are physiologically adapted; it would be unlikely that Homo sapiens constitutes an exception to this principle. Any discussion on the healthiness of meat & other animal source foods should at least address this.
Homo sapiens emerged with the anatomical & physiological equipment of a habitual rather than facultative meat eater. Those who argue that the human diet is naturally herbivorous based on a phylogenetic relationship with apes overlook key divergences that occurred during evolution
"it has been suggested that peptides, phospholipids &
mucopolysaccharides released during digestion of muscle tissue contribute in facilitating #iron uptake by mediating the formation of readily absorbable ferric oxohydrate nanoparticles"
But: "the enhancement in nonheme iron absorption is not at all influenced by the presence of heme in the muscle tissue [..] heme-free beef and heme-free chicken protein maintained the enhancing effect on nonheme iron absorption"