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The Empowering Neurologist – David Perlmutter, MD and Nina Teicholz

Today’s Empowering Neurologist interview is with Nina Teicholz. Nina Teicholz is an investigative journalist and author of the International (and New York Times) bestseller, The Big Fat Surprise, and this groundbreaking book is what we’re discussing today. The Economist named it the #1 science book of 2014, and it was also named a 2014 Best Book by the Wall Street Journal, Forbes, Mother Jones, and Library Journal.

The Big Fat Surprise has upended the conventional wisdom on dietary fat and challenged the very core of our nutrition policy. A review of the book in the American Journal of Clinical Nutrition read, “This book should be read by every nutritional science professional.” A former editor of the British Medical Journal said, “Teicholz has done a remarkable job in analyzing [the] weak science, strong personalities, vested interests, and political expediency” of nutrition science.

Before taking a deep dive into researching nutrition science for nearly a decade, Teicholz was a reporter for National Public Radio and also contributed to many publications, including the Wall Street Journal, New York Times, Washington Post, The New Yorker, and The Economist. She attended Yale and Stanford 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.

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  • Andrew Marais

    This is so true just seeing what has happened to the coconut oil industry and how it is coming back now.

    • blanka

      what has happened to the coconut oil industry?

      • Andrew Marais

        The coconut industry is exploding and will be here to stay.

  • joanna

    Excellent interview! Thank you, and yes, I have read the book. Are you writing another one yet, Dr Perlmutter?

    • David Perlmutter

      Stay tuned for more!

      • joanna

        Great, looking forward to it!
        I remain sceptical about the organic issue because the producers need to make a profit like everyone else & I do not accept a simple food label (e.g. Organic) as necessarily honest. I worked in the food industry for too long to believe selectively- that’s what Ancel Keys did! So I am cheerfully sceptical about everything unproven or unprovable!

  • The French medical school, is totally in accordance with your book Big Fat. I just have finished to write in English “The Avocado Affair” where I explain how avocado is a carrier to let the nutrients to be absorbed at the cellular level. It is on my website , but people still think avocado is fat and …. The French paradox is simple French have a plant based diet with good fat.

  • Dr David Perlmutter I am sure you know the French work of Dr Jean Marie Bourre. My diet for MS was and is still working better than most of anti mitotic treatments. Thank you for this interview, I was banned when I described the sugar in soft drinks, My daughter had no candies at home, no soda.

  • frankjenson

    Thank you for the interviews. For most, including physicians, it is easier to buy into the lie. Resisting the lie has its own costs, especially socially, which can generate its own set of illnesses. The question is, Am I willing to pay the price of resistance? Most aren’t, physicians know it, and the lie lives on. Watch The Matrix again.

  • Dannie Darko

    Interesting interview, good to see some solid work being done to fight the corner of the much maligned saturated fats. The biggest challenges seem to be (1) the food industry’s vested interests and resulting need for fundamental changes were this new evidence credited, and (2) the embarrassment to the scientific establishment were it to finally admit to its mistake, and thus to decades of ‘bad science’, resulting in misinformation of the public.

    One thing that concerned me about the interview was the almost exclusive focus on red meat and animal as a source of healthy fat, with sometimes dubious asertions, e.g. I doubt very high numbers of the population in the 19th century were well off enough to eat red meat several times a week? This apparent recommendation of red meat is problematic for various reasons (including food production, environmental and ethical), and many of the worlds healthiest diets are relatively low in red meat. I’m surprised monounsaturated fats and olive oil didn’t even get a mention.

    The search for truth and usable, wholesome advice on what to eat continues…

  • Beth Zupec-Kania

    I enjoyed your interview with Nina Teicholz. Twenty five years of my 30 year career as a Registered Dietitian Nutritionist have been dedicated to applying ketogenic diet therapies to individuals with neurological disorders and brain cancers. The power of this therapy is like no-other diet that I’ve worked with in terms of complete reversal or remission of disease or condition. I applaud the work of both of you in taking this to both the public and political level. Ketogenic diets have been around for almost 100 years and are here to stay.

  • Cauldron’s Zoey

    Fascinating discussion. I ordered the book. Can’t wait to read it. I would LOVE for her to investigate the wheat industry!

    • David Perlmutter

      Perhaps that can be her next project!

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