Why is there so much conflicting information in the nutrition industry? We discovered it may come down to the source of our information.
Kyle shares with us how research science works in the nutrition science world and how critical thinking isn't being used as much as we think. He also shares with us the origin of school and what it's become today. Finally, we talk about how sugar is the new saturated fat.
Kyle Mamounis's educational background includes a B.S. in biology from Rowan University and a Ph.D. in nutritional science from Rutgers University (dissertation: The metabolic effects of linoleic acid versus saturated fat in male mice, female mice, and offspring exposed maternally). He's currently taken a position as a post-doctoral researcher in the biochemistry lab of Dr. Victor Davidson at the Burnett School of Biomedical Sciences, University of Central Florida. He's been on and had experience with vegetarian, vegan, raw vegan, primal (Aaojonus Vonderplanitz not Mark Sisson), paleo, raw paleo (raw meat, fat and organs) and other diets. Kyle is presently unaffiliated/agnostic vis a vis dietary brand and his goal is to formulate and present a comprehensive and contextualized view of nutrition and health science.
Connect with Kyle at:
- The system of science and how it does not promote critical thinking.
- How research science has misinformed the public and made nutrition more confusing
- The medical and scientific cartel
- Even though the overall intake of sugar has decreased, type 2 diabetes has continued to increase.
- This is the same for saturated fat. The intake of saturated fat has actually gone down quite significantly and the amount of polyunsaturated fat has gone up substantially while the incidence of heart disease has steadily increased.
- Sugar is the new saturated fat. It's trendy to not have sugar and believe that sugar is bad for you. It seems to be a similar scenario as in the 1980's when it was trendy and so called "healthy" to avoid saturated fat.