T. Colin Campbell Talks with Roberta Russell on The China Study




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Published on Nov 9, 2009

I chanced upon The China Study, by T. Colin Campbell, Ph.D., while perusing through the bookstore. This book has changed the way I eat.

This book seemed different that all the others on diet and nutrition. I checked the reviews:

The NY Times said, The study can be considered the Grand Prix of Epidemiology

Called the Einstein of Nutrition Science Jeff Nelson, Pres. Of Vegsource.com

Campbell is the most formidable researcher that I have read, with 350 published studies to his credit.

He is the Jacob Gould Sherman Professor Emeritus of Nutritional Biochemistry at Cornell University, with more than 70 grant-years of peer reviewed research funding to his credit.

The China Study was a culmination of a 22 year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine.

Dr. Robert Richardson, a Nobel Laureate regards Campbells conclusions about the harmful consequences of animal protein as startling. "Equally surprising has been his difficulty in bringing the results to the public."

John Robbins, the author of Diet for a New America and the Food Revolution finds Campbell's book, "revolutionary in its implications and spectacular in its clarity."

Dr. Susan Palmer, former Executive Director of the Food and Nutrition Board, US National Academy of Sciences finds his book to be a compelling rationale for a plant-based diet to promote health and reduce the risk of the diseases of affluence.

Neal Bernard, MD, President of the Physicians Committee for Responsible Medicine said, The China Study is the account of ground-breaking research study that provides the answers long-sought by physicians, scientists and health conscious readers.

How can you wait to read it?

T. Colin Campbell, Ph.D. is amongst the world's leading experts on the nutritional causes of cancer. He has conducted original research both in laboratory experiments and large scale human studies. He is the Jacob Gould Professor Emeritus of Nutritional Biochemistry at Cornell University. Dr. Campbell was trained at M.I.T. and Cornell in toxicology and nutritional biochemistry. He has participated in numerous deliberations on state, national, and international policy matters, lectured extensively, and has authored over 350 publications.
In addition he is co-chair of the World Cancer Research Fund. His principal scientific interests, which began with his graduate training in the late 1950's, has been on the effects of nutritional status on long term health, particularly on the causation of cancer.
See www.permanentweightloss.org


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