Stanford Introduction to Food & Health - Trailer

Transcription:
Around the world today, people are suffering from more diet-related diseases than ever before in recent history.
The so-called Western diet has been implicated as a major contributor to our modern epidemics of disease.

Michael Pollan: We don't actually know what about the Western diet is creating problems. But, what we do know, with a great deal of confidence, is that populations who eat this diet, and it's normally defined as a diet high in meat, high in processed foods with very little whole grains, very little fruits and vegetables, that people who eat that way, populations who eat that way have very high rates of chronic disease.

David Eisenberg: When you think about the increasing rates of obesity and diabetes, you could really think of it as a tsunami wave off the coast. Physicians nowadays more than ever need to advise patients about food. Which foods to eat more of or less of and why; how to shop for, prepare, cook, enjoy healthy, delicious foods. Not just nutrition facts, not biochemistry, but food.

We are living in a food environment that fails to support our health. Taking back the control over our food preparation is essential to our long-term well-being.

By examining our eating behaviors and learning the skills we need to reclaim responsibility for what’s in our food, we can celebrate the foods that will protect us and bring us pleasure for the rest of our lives.

Course by Maya Adam, MD
Directed by William Bottini
Editing by William Bottini & Tamsin Orion
Special thanks to Michael Pollan, Tracy Rydel, and David Eisenberg