NUTRITION and the HUMAN GENES : Dr Paul Clayton -

http://www.drpaulclayton.com Dr Paul Clayton, former chairman of the Food Group at the Royal Society of Medicine
Dr Paul Clayton graduated summa cum laude in Medical Pharmacology from Edinburgh University, prior to obtaining his PhD.

He is a Fellow of The Royal Society of Medicine and a former Senior Scientific Advisor to the UK government's Committee on the Safety of Medicines.

He has worked with leading doctors and clinical scientists at centres of clinical expertise in the UK and abroad, and trained the pharmacists in Britain' s largest chemist chain in preventative nutrition.

Dr Clayton has lectured at the Royal College of General Practitioners. He frequently presents at and chairs international conferences on nutrition and health.

His books include Health Defence and After Atkins.
Eating more fruit and veg is good for you. More specifically, it reduces the risk of degenerative disease and premature death. This simple fact is supported by so many lines of evidence that it is beyond argument, although pockets of resistance remain among the more Neanderthal doctors. The Palaeolithic diet explored by influential scientists such as Professors Boyd Eaton and Loren Cordain, the Mediterranen diet analysed and tested by leading researchers such as Professors Kim Knoops and Katherine Esposito, and most recently the Victorian diet (as revealed by myself and Dr Judith Rowbotham), are all associated with robust good health; and based on large intakes of fruit and vegetables.

Conversely, it is equally clear that our historically low intake of fruit and veg, currently averaging 2.5 portions per day (Health of Britain 08), is one of the main reasons why rates of heart disease and cancer have increased ten-fold since 1880 (Clayton & Rowbotham 08).

I should point out here that the UK governments figure of an average 3.7 portions a day is just another example of spin (Family Food 05). Their figure was based on amounts of fruit and veg purchased, all of which was supposedly eaten; although in reality, it is well known that as much as 30% of food is wasted (Hunter 98), including £820 million worth of wasted fruit and veg (Ventour 08).
video created by RNaudioproductions London 2008 copyright Dr.Paul Clayton.Produced by Colin Rose NOT Dr.
Chris Steele / mercola

video created by Robert Nichol http://www.allcast.co.uk

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