Gigi Berardi reads about the informed science of eating in FoodWISE, and offers this science update from The Guardian: science update.
Tag: resilience
What’s the deal with cholesterol?
Gigi Berardi reports from FoodWISE on “The Framingham Study,” and here, a side note: Results from Framingham
FoodWISE, science, and the importance of slow information during the coronavirus pandemic
Gigi Berardi reads FoodWISE, on diets and our source of information around diets, and advocates slow information for understanding them—as well as understanding lifestyle options during the coronavirus pandemic, as reported here: What are colleges in Washington state doing this fall? Image source: previous vlogs
FoodWISE, Ancel Keys, animal welfare, and Michael Appleby
Gigi Berardi reads FoodWISE, on diets and Ancel Keys, and offers a regular update on industrialized animal farming, here: Guardian update on factory farming Encouraging all to read the work of Dr. Michael Appleby: Dr. Michael Appleby
FoodWISE and time to take a look at your heart: Why care about the science of COVID
Gigi Berardi reads FoodWISE, on our personal world of food and our very public world of food science. What does it take to do science? Here’s a New York Times piece presenting startling information on COVID’s effect on the heart but compare, side-by-side with one of the studies cited: jamacardiology The message, and metamessage: take…
FoodWISE, universities opening, and faulty information—Stay safe, stay home if you can
Gigi Berardi reads FoodWISE, although she’s slowing down (one paragraph tonight). looks like we’re going to be in lockdown for awhile! We’ve been talking about pivoting, not waiting. And, sadly, here is a good example: UNC Chapel Hill coronavirus cluster and closing … and…. amidst all the misinformation about COVID causes and cures, as here:…
FoodWISE, how we do science, women farmers
Gigi Berardi reads FoodWISE, asks questions about science, and then mentions women in food production. Here, in the UK: women are the stewards Image: Gigi, milking sheep and making cheese—here, the first cut of curd
FoodWISE, science, blueberries
“Why, then, have we been told for so long to stay away from eggs? To answer this question, we need to know what to look for in respectable research.”—FoodWISE Gigi reads in part 2 of FoodWISE, Our Personal World of Food—who and what do we believe about food? Only a handful of us are fortunate…
FoodWISE, eggs, science, and colleges opening (eggs, good idea—colleges, bad idea)
Gigi Berardi reads FoodWISE, on science, and mentions why “the biggest threat posed by reopening colleges is not to students, faculty, or staff, but to the surrounding community.” See here: cancel college
FoodWISE, egg yolks, science, and faculty layoffs
Gigi Berardi reads FoodWISE, on faulty science and faculty layoffs, as here: faculty layoffs Image: Earlier vlog