Free Virtual Event on Feb. 8th, 2022

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Join me TONIGHT 2/8 at 8 pm ET 8PM for a special conversation about The Plant Hunter and my research group's search for nature's next medicines with my former student, Naomi Maisel 16C. Thank you to the Emory Alumni Environmental Network and Emory San Francisco Network for hosting us! Register at https://bit.ly/32Ww4PP

New Scientific Article:

Rationale and Design of the Emory Healthy Kitchen Collaborative: A 12-month Culinary-Based Lifestyle Program

I was honored to be part of a team effort that worked on a 12-month culinary based health and lifestyle intervention at Emory. We just published a paper describing the design of this groundbreaking program:
Bergquist, S., K. Rastorguieva, J. Bonnet, J.S. Mascaro, F. Lobelo, L. W. Craighead, C.I. Haack, C.L. Quave, J. Bilko, C.J. Collins, M.A. Moore. (2022). Rationale and design of the Emory Healthy Kitchen Collaborative: A 12-month culinary-based lifestyle program. International Journal of Disease Reversal and Prevention doi: 10.22230/ijdrp.2022v4n1a279

If you're curious about why such lifestyle interventions are important to health, check out this short excerpt from the paper:
"Chronic diseases are the leading causes of morbidity and mortality in the United States, accounting for 90% of the nation’s $3.5 trillion in healthcare expenditure. The burden of chronic diseases is largely related to modifiable behaviors and risk factors: tobacco use, diets low in fruits and vegetables and high in sodium, cholesterol, and saturated fat, physical inactivity, excessive alcohol use, high blood pressure, and high body-mass index (BMI). The importance of health behaviors as factors in reducing employer healthcare cost and improving employee health, wellbeing, and productivity has led to widespread adoption of worksite wellness programs. Nearly half of all US worksites offered a health promotion or wellness program in 2017. Yet, due to the tremendous heterogeneity in the content, quality, and duration of worksite wellness programs, participation rates, efficacy, and cost-effectiveness have varied. Research is needed to determine how health promotion programs should be designed, delivered, and measured for optimal clinical and cost effectiveness."

New on Foodie Pharmacology:

Eating to Extinction with Dan Saladino

Eating to Extinction book jacket
Dan Saladino (c) Artur Tixiliski
It’s an incredible thing to learn how humans have sorted through nearly 400,000 species of plants over the centuries and have determined which plants are useful as foods, medicines, tools and more. Yet when it comes to food, despite access to what feels like every type of cuisine globally, our modern diets are less varied than ever. Of the more than 6,000 species of plants once consumed by humans, only nine remain staples today. And of those—rice, wheat, and corn—now make up half of our calories. The world is currently at a crisis point, with one million plant and animal species threatened with extinction. But there are those who are fighting to save these species, dedicating their lives to not only capturing this traditional food knowledge, but also preserving the species and their flavors that could greatly enhance the human diet. My guest today is the award-winning food journalist, Dan Saladino. He is author of the new book “Eating to extinction: The world’s rarest foods and why we need to save them”. You can also follow Dan’s work on Twitter @DanSaladinoUK and Instagram @dan.saladino .

Have you been reading THE PLANT HUNTER? If you love the book, please help me get the word out! Consumer reviews are greatly needed on Amazon, Audible, Barnes and Noble, Good Reads and more. Thank you!

CB-16
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