DAVID LUDWIG
When nutritionists like Dr. Ludwig advocated for whole grain food in the diet, and American consumers started eating more of it, food processors and manufacturers started using the term for a wide range of food that involved grains, many of which were unhealthy. The FDA regulations were too lax and soon the term "whole grain" was being used for very healthy and very unleathy food--a little whole grain and a huige amount of sugar for example was margeted as "whole grain" but was very unhealthy. Often whole gran in small amounts were combined with the traditional milled flour and called "whole grain".
David S. Ludwig, MD, PhD, is a practicing endocrinologist, researcher, and professor at Harvard Medical School and Harvard School of Public Health. Dr. Ludwig also directs the New Balance Foundation Obesity Prevention Center at Boston Children’s Hospital. His research focuses on how food affects hormones, metabolism, body weight, and well-being. Described as an “obesity warrior” by Time magazine, Dr. Ludwig has fought for fundamental policy changes to restrict junk food advertising directed at young children, improve the quality of national nutrition programs, and increase insurance reimbursement for obesity prevention and treatment. He has received numerous grants from the National Institutes of Health and published over 150 scientific articles and is a Contributing Writer for the medical journal JAMA. Dr. Ludwig’s first book is titled Ending the Food Fight: Guide Your Child to a Healthy Weight in a Fast Food/Fake Food World. He appears frequently in national print and broadcast media. Dr. Ludwig lives in Brookline, Massachusetts, with his wife, Dawn, and two children, Joy and Benji. He can be found most weekends with nice weather biking along the Charles River.
