This excerpt taken from Dr. Campbell’s The Future of Nutrition (2020) discusses the “upper safe limit” (UL) for dietary protein, set at 35% of total calorie intake by the macronutrients subcommittee of the Food and Nutrition Board (FNB) in 2002. Beyond this passage, Dr. Campbell discusses the industry connections of the FNB board members, including … Continued

This excerpt discusses the inadequate level of nutrition-related knowledge typical in our society that is leading to overall nutrition confusion in today’s society.

This short excerpt from Whole: Rethinking the Science of Nutrition addresses a common question: Is it necessary to be 100 percent adherent to a whole food, plant-based (WFPB) diet 100 percent of the time?

The following excerpt comes from Dr. Campbell’s Whole: Rethinking the Science of Nutrition, released 10 years ago. It explores how reductionist measures in nutrition fail to account for the variability of natural processes.

Dr. Campbell responds to twelve researchers who recently published a major review on the health effects of saturated fat which is mostly found in meat, milk, and eggs.

Nutrition can create more health than all the pills and procedures combined, but it remains so controversial and confusing that most people find it almost impossible to understand.

T. Colin Campbell, PhD, the author of The China Study, considers whether diet could help combat COVID-19, the novel coronavirus.

Good nutrition creates health in all areas of our existence. All parts are interconnected.

It’s crucial that groundwater consumption doesn’t exceed its replenishment by rain. But water-intensive livestock farming is depleting it far faster than it can be refilled.