Investigative journalist Nina Teicholz joined Ken and Dawn remotely from a studio in New York City in mid-September for a fascinating discussion about the history and pitfalls of nutrition science.
Teicholz is the author of the international bestseller, “The Big Fat Surprise: Why Butter, Meat & Cheese Belong in a Healthy Diet.”
The Economist named it the number one science book of 2014 and the Journal of Clinical Nutrition wrote, “This book should be read by every scientist and every nutritional science professional.”
Nina began her journalism career as a reporter for National Public Radio. She went on to write for many publications, including the Wall Street Journal, New York Times, Washington Post, The New Yorker, and The Economist. She attended Yale University and Stanford University where she studied biology and majored in American Studies. She has a master’s degree from Oxford University and served as associate director of the Center for Globalization and Sustainable Development at Columbia University.
“The Big Fat Surprise” is credited with upending the conventional wisdom on dietary fat. It challenged the very core of America’s nutrition policy by explaining the politics, personalities, and history of how we came to believe that dietary fat is bad for health. Her book was the first mainstream publication to make the full argument for why saturated fats – the kind found in dairy, meat and eggs – belong in a healthy diet.
The Wall Street Journal, Forbes, Mother Jones, the Library Journal and Kirkus Review named “The Big Fat Surprise” one of the best books of 2014. The Economist described Nina’s book as a “nutrition thriller.”
Links:
-- Nina Teicholz blog
-- Amazon: “Big Fat Surprise” http://amzn.to/2iQemXc
-- BMJ: “The scientific report guiding the US dietary guidelines: is it scientific?”
-- “A Review of the Dietary Guidelines by the National Academy of Medicine”
-- STEM-Talk with Gary Taubes
-- “Statistical Review of US Macronutrient Consumption date, 1965-2011”
-- “What if Bad Fat is Actually Good for You?”
Show notes:
4:10: Interview begins with Nina talking about how her father, an engineer who also enjoyed computer science, sparked her interest in science.
5:41: Dawn asks Nina if she would share the story about her failed fruit-fly experiment in high school.
8:07: Nina talks about how an assignment to do a story on trans fats led her to become friends with journalist Gary Taubes, the author of “Good Calories, Bad Calories,” whom Dawn and Ken interviewed on episode 37 of STEM-Talk.
11:40: Dawn talks about an article Nina wrote for Men’s Health Magazine titled, “What If Bad Fat Is Actually Good for You?” It’s the article where Nina first laid out her case that saturated fats may not be bad for people’s health and might actually be good for people. Dawn asks Nina if she got pushback on that article.
14:07: Dawn asks about a paper Nina published in BMJ titled, “The Scientific Report Guiding the US Dietary Guidelines: Is It Scientific?” Dawn asks Nina to describe what happened when 180 scientists wrote a letter asking BMJ to retract the paper.
19:52: Dawn comments about how the pushback to the article seemed to violate the very process that science is supposed to follow.
21:30: Ken comments about the orchestrated effort to make Nina look bad, which leads Nina to highlight the support she received from BMJ and its editor Fiona Godlee.
22:55: Nina talks about the difficulty a journalist faces when challenging the work of scientists from institutions like Harvard and Yale.
24:16: Ken mentions how we’re seeing more and more dogma dressed up as science, which that leads to a discussion between Ken, Dawn and Nina about the shortcomings of nutrition science.
30:32: Dawn comments that Nina has been quoted as saying that institutionalized science is an oxymoron, and once institutions started adopting the principle that saturated fat caused heart disease,...
Episode 52: Nina Teicholz on saturated fat, U.S. dietary guidelines, and the shortcomings of nutrition science | STEM-Talk podcast - Listen or read transcript on Metacast
