DETAILS are after these summaries:
1. “Gluten free” still contains 20mg gluten/kg - 18 people per 10,000 are still sensitive at this level. 2. Does everything we eat cause cancer? No, but it seems that way. 3. Even research results in peer-reviewed journals of nutrition are often distorted - The fidelity of research findings between nutrients and cancer may have been compromised in [...] Read more »

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SUMMARY – See this, longer synopses, and active links further down this page.
1. Treatment of obesity BMI >40 or 100 pounds overweight. A reasonable target is 10% of baseline weight per person.
2. Sugar intake, esp. fructose, has risen from 20 pounds to 160 lbs/person/year.
3. Our data refute the existence of a healthy obese phenotype.
4. “Saving [...] Read more »

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This is an email I received from a reader, Tom Petrie, that I think is worth sharing.  I have not had time to research it myself, but if I had or was at risk for type I diabetes, I would check it out and share it with my physician:
Niacinamide, B-3, a B-vitamin (but NOT nicotinic acid [...] Read more »

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SUMMARY – MAIN NEWS – 1. Up to 90% of Americans fail to meet dietary guidelines – The majority did not meet recommendations for all of the nutrient-rich food groups, except total grains and meat and beans. Overconsumption of energy from solid fats, added sugars, and alcoholic beverages (“empty calories”) was ubiquitous. [...] Read more »

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Notes from the American Aging Association Meeting of June, 2010
*Growth hormone causes aging.  Both IFG1 and GH signaling harmful to longevity. GH- and IFG- are like caloric restriction.
*What is aging? Metabolism causes damage, damage causes pathology. Aging is multifaceted – genes extend life 10x, environment 3x, stochastic events 20x. Key identified factors include ROS, telomeres, [...] Read more »

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SUMMARY – See this, longer synopses, and links to published articles further down this page at DETAILS at www.nutritioninvestigator.org.
EATING FOR HEALTH
1. Steamed foods are better fpr health than those cooked with high heat
2. Adding the right spices to meat before cooking reduces harmful products from cooking – Cloves, Cinnamon, Oregano, [...] Read more »

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See SYNOPSES and links after summary
Get plenty of red grapes, juice or wine (and blueberries, strawberries, and walnuts)
1.Symposium on Grapes – Eat lots of them often -
a. Resveratrol is a unique beneficial component of grapes.
b. for cardiovascular disease, the benefits of wine consumption appear to be greater than other alcoholic beverages.
c. with a [...] Read more »

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Linus Pauling Meeting Notes   May, 2009 About the Linus Pauling Institute
See the entire program with full names and institutions here.
Below after this 2 page summary is my 6 page summary of the conference.
SUMMARY:
WHY SO MANY NEW NUTRITION DISCOVERIES NOW – Omics approach:  These are the technologies for finding the molecules that exist in [...] Read more »

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SUMMARY -AJCN Feb, 2009 – The February American Journal of Clinical Nutrition-lots to digest! Read the full stories with links at http://www.beloit.edu/nutrition/ln/ln09febajcn.htm.
1. IS MATERNAL SUPPLEMENTATION BENEFICIAL? Papers presented at this symposium consider 3 specific nutrients: methyl donors folate and choline, iodine, and docosahexaenoic acid (DHA; 22:6n–3), all nutrients for which there is new evidence [...] Read more »

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