I'm an epidemiologist. Eating in America is about what's in our food, who’s in charge of making it healthy, and what we deserve in the worst food environment in our history.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 62 | Founded | a year ago | Last Issue | 5 days ago |
| Active | |||||
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eatinginamerica.coLatest Issues
“Survivor, Surgeon General,” Episode 3, Donald J. Trump, your host
Surgeon General Warning
Surgeon General nominee Dr. Nicole Saphier will testify at her Senate confirmation hearing tomorrow. If she is approved as Surgeon General it will represent another major corruption of America’s public health author...
Sugar Coated, Unboxing the Hidden Forces Shaping America’s Favorite Breakfast Food
Are you one of the 300 million Americans who together spend $23 billion to eat breakfast cereal each year? Is there nostalgia in that bowl or just a pleasant-enough dose of food to push you out the door in the morning?
Marion Nestle and Li...
Dental health today, the role of teeth in winning wars, and the role of war in bringing dental health to America
Also, fluoride and why do we separate dental from the rest of health?
Height equals genetics plus nutrition plus health. George Washington was about 6’-2” tall. Trump claims to be 6’-3”, but his draft card and driver’s license said he was...
Sugar in the first 1,000 days is strongly linked to many diseases later
In this post:
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New evidence on the worrisome, lifelong health effects of sugar in the first 1,000 days
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American infant formula promotes obesity and many other diseases
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American formula is primarily added sugar: corn syrup is p...
Why we still don’t have an ultra-processed food definition
Most of what is “Generally Recognized As Safe,” or GRAS, is also highly- or ultra-processed, including Quorn products made from fungi.
The RFK, Jr. press conference two weeks ago was billed as a “celebration…of landmark actions…The event w...
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I'm an epidemiologist of nutrition and addiction. Eating in America is about what's in our food, who’s in charge of making it healthy, and what we deserve in an historically bad food environment
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