T. Colin Campbell: Difference between revisions
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T. Colin Campbell (born, January 1, 1934) is a U.S. biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. | '''T. Colin Campbell''' (born, January 1, 1934) is a [[United States|U.S.]] biochemist who specializes in the effect of [[nutrition]] on long-term [[health]]. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. | ||
Campbell has become known for his advocacy of a low-fat, whole foods, | Campbell has become known for his advocacy of a low-fat, whole foods, [[Plant-based diet]]. He has followed a "99% [[vegan]]" diet since around 1990 and does not identify himself as a [[vegetarian]] or vegan because, "they often infer something other than what I espouse", He told the New York Times; "The idea is that we should be consuming whole foods". | ||
== Work == | |||
He is the author of over 300 research papers and three [[book]]s: | |||
* [[The China Study]], (2005) co-authored with his son, Thomas M. Campbell II, which became one of the U.S.' best-selling books about nutrition | |||
* Whole, (2013) | |||
* The Low-Carb Fraud, (2014). | |||
Campbell featured in the 2011 U.S. documentary, [[Forks Over Knives]]. | |||
Campbell was one of the lead scientists of the China–Oxford–Cornell study on diet and disease, set up in 1983 by Cornell University, the University of Oxford, and the Chinese Academy of Preventive Medicine to explore the relationship between nutrition and cancer, heart, and metabolic diseases. The study was described by The New York Times as "the Grand Prix of epidemiology." | Campbell was one of the lead scientists of the China–Oxford–Cornell study on diet and disease, set up in 1983 by Cornell University, the University of Oxford, and the Chinese Academy of Preventive Medicine to explore the relationship between nutrition and cancer, heart, and metabolic diseases. The study was described by The New York Times as "the Grand Prix of epidemiology." | ||
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* [[List of vegans]] | * [[List of vegans]] | ||
[[ | == Links == | ||
* [https://nutritionstudies.org/| Official website] | |||
* [https://www.youtube.com/watch?v=1CN7PF10RKo| TED talk] | |||
[[Category:People]] | |||
Latest revision as of 06:54, 16 June 2020
T. Colin Campbell (born, January 1, 1934) is a U.S. biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University.
Campbell has become known for his advocacy of a low-fat, whole foods, Plant-based diet. He has followed a "99% vegan" diet since around 1990 and does not identify himself as a vegetarian or vegan because, "they often infer something other than what I espouse", He told the New York Times; "The idea is that we should be consuming whole foods".
Work
He is the author of over 300 research papers and three books:
- The China Study, (2005) co-authored with his son, Thomas M. Campbell II, which became one of the U.S.' best-selling books about nutrition
- Whole, (2013)
- The Low-Carb Fraud, (2014).
Campbell featured in the 2011 U.S. documentary, Forks Over Knives.
Campbell was one of the lead scientists of the China–Oxford–Cornell study on diet and disease, set up in 1983 by Cornell University, the University of Oxford, and the Chinese Academy of Preventive Medicine to explore the relationship between nutrition and cancer, heart, and metabolic diseases. The study was described by The New York Times as "the Grand Prix of epidemiology."