Nutritional Science Quotes

It was my Uncle George who discovered that alcohol was a food well in advance of modern medical thought.

Right now, I am doing the reverse of molecular gastronomy. I'm working with scientists to find ingredients and produce that are proven to be good for you.

People have been dealing with health long before there was science, certainly before nutrition science. We're constantly reading about scientific studies that support old wives' tales.

When they were naming vitamins they must have thought there were going to be way more vitamins than there ended up being. OK let's name these: Vitamin A, Vitamin B... ok man slow down we've got a lot to cover here. B2, B3, B4, B5, B6, B12. Then they got to E and they were like 'We're pretty much done. We've got all those damn B's. This is embarrassing. Let's just skip to K and get the hell out of here.

The next frontier in nutrition will be about reconfiguring diets according to individual specific physiology, lifestyle, and health goals.

I like to tweet out nutrition research because I did my bachelor of science degree in dietetics.

Get your nutritional information from registered dieticians, not miracle healers. You'll be happier, and it's less expensive.

I don't know if people would be surprised by this or not, but I'm kind of into nutrition and weight lifting. I know I'm kind of a slender man, but the human physique fascinates me, and learning about metabolism.

It's been known since 1916 that cutting back calories is beneficial in every organism it's been tested on - from yeast to worms to mice to monkeys. I think it would be a surprise if we are an exception to that rule.

1914...Dr. Joseph Goldberger had proven that (pellagra) was related to diet, and later showed that it could be prevented by simply eating liver or yeast. But it wasn't until the 1940's...that the 'modern' medical world fully accepted pellagra as a vitamin B deficiency.

The discovery of vitamin K arose from some studies on the cholesterol metabolism of chicks carried out during the years 1928-1930 in the Biochemical Institute of the University of Copenhagen.

The idea that people are nutritionally deprived because they don't eat grain has no scientific basis.

Nutrition is an exciting, dynamic field - there are more than 10,000 articles published on human nutrition in medical journals every year.

To be a nutritionist in France, you must be a doctor, seven years studies, and then three more years in nutrition.

There's no such thing as a bad carbohydrate.

The indisputable fact is that nutritional science is the most powerful weapon available to win the war on cancer.

The sheer novelty and glamor of the Western diet, with its seventeen thousand new food products every year and the marketing power - thirty-two billion dollars a year - used to sell us those products, has overwhelmed the force of tradition and left us where we now find ourselves: relying on science and journalism and government and marketing to help us decide what to eat.

When you look at nutrition from a purely scientific point of view, there is no place for consciousness. And yet, consciousness could be one of the crucial determinants of the metabolism of food itself.

I spent almost 11 years at university. I have three degrees. I was a nutritional scientist for the Department of National Defense, and then I spent the next 20 years studying it and writing about it.

When you have breakfasted well and fully, if you will drink a big cup of chocolate at the end you will have digested the whole perfectly three hours later, and you will still be able to dine. Because of my scientific enthusiasm and the sheer force of my eloquence I have persuaded a number of ladies to try this, although they were convinced it would kill them; they have always found themselves in fine shape indeed, and have not forgotten to give the Professor his rightful due.

I certainly feel that the time is not far distant when a knowledge of the principles of diet will be an essential part of one's education. Then mankind will eat to live, be able to do better mental and physical work and disease will be less frequent.