T. Colin Campbell discusses science behind 'The China Study' in new book
T. Colin Campbell, co-author of "The China Study," signs his new book, "Whole: Rethinking the Science of Nutrition" for Marie Weller, an associate at the Wellness Foundation of East Hampton. (Sept. 17, 2013) Credit: Erin Geismar
Whether you heed to it, by now it’s a familiar warning: We should eat less red meat, more fruits and vegetables and concentrate on whole foods.
T. Colin Campbell has known it for far longer than the public. The Cornell University biochemist wrote the book on modern ideas about nutrition -- literally.
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Whether you heed to it, by now it’s a familiar warning: We should eat less red meat, more fruits and vegetables and concentrate on whole foods.
T. Colin Campbell has known it for far longer than the public. The Cornell University biochemist wrote the book on modern ideas about nutrition -- literally.
In 2005, Campbell co-wrote “The China Study,” a tome considered to be the most comprehensive study of nutrition ever conducted that supported other researcher's claims that the key to long-term health is a plant-based diet.
More than 10 years -- and dozens of additional studies -- later, Campbell has followed up with his newest book “Whole: Rethinking the Science of Nutrition,” which delves deeper into the science behind “The China Study.”
Campbell, a member of the advisory council for the Wellness Foundation of East Hampton, spoke to a packed house at the East Hampton Middle School on Tuesday night, followed by a book-signing and tasting of dishes from "The China Study Cookbook."
Check out our updates from his presentation.
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