I've been saying this for years. Don't believe what the so called
nutritionists and experts tell you about how to eat and what to eat.

It's nice to have, finally, a respected media outlet put it out there
for everyone.


http://www.forbes.com/sites/bethhoff...ng-dieticians/

On Jan 26, 7:44*am, ImStillMags > wrote:
> I've been saying this for years. * Don't believe what the so called
> nutritionists and experts tell you about how to eat and what to eat.
>
> It's nice to have, finally, a respected media outlet put it out there
> for everyone.
>
> http://www.forbes.com/sites/bethhoff...-should-you-ea...

more here

http://www.eatdrinkpolitics.com/

x-no-arachive: yes

On 1/26/2013 10:44 AM, ImStillMags wrote:
> I've been saying this for years. Don't believe what the so called
> nutritionists and experts tell you about how to eat and what to eat.
>
> It's nice to have, finally, a respected media outlet put it out there
> for everyone.
>
>
> http://www.forbes.com/sites/bethhoff...ng-dieticians/

It's been out there for years, including reportage on the cereal, sugar
and drug company influence at the ADA and AHA (diabetes and heart)...

Lots of money going into what's become government and "non profit"
promotion of a lot of suffering from amputations, dialysis, blindness,
and premature death and suffering from drug side effects that go ignored.

Susan

"ImStillMags" > wrote in message
...
> I've been saying this for years. Don't believe what the so called
> nutritionists and experts tell you about how to eat and what to eat.
>
> It's nice to have, finally, a respected media outlet put it out there
> for everyone.
>
>
> http://www.forbes.com/sites/bethhoff...ng-dieticians/

Listen to university-trained dieticians. Ignore the so-called nutritionists
who are mostly cranks and quacks!
http://www.badscience.net/2010/07/an...s-millionaire/

On Sat, 26 Jan 2013 12:36:07 -0700, "graham" > wrote:

>
> "ImStillMags" > wrote in message
> ...
> > I've been saying this for years. Don't believe what the so called
> > nutritionists and experts tell you about how to eat and what to eat.
> >
> > It's nice to have, finally, a respected media outlet put it out there
> > for everyone.
> >
> >
> > http://www.forbes.com/sites/bethhoff...ng-dieticians/
>
> Listen to university-trained dieticians. Ignore the so-called nutritionists
> who are mostly cranks and quacks!
> http://www.badscience.net/2010/07/an...s-millionaire/
>
Oh, so they're the chiropractors of that industry? I just assumed
they were all college grads with a science background, had to pass a
test to be licensed, had adhere to standards and follow good practice
guidelines. Silly me. I have a self-contained HMO, so I don't have
to think about those kinds of details.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 26 Jan 2013 12:36:07 -0700, "graham" > wrote:
>
>>
>> "ImStillMags" > wrote in message
>> ...
>> > I've been saying this for years. Don't believe what the so called
>> > nutritionists and experts tell you about how to eat and what to eat.
>> >
>> > It's nice to have, finally, a respected media outlet put it out there
>> > for everyone.
>> >
>> >
>> > http://www.forbes.com/sites/bethhoff...ng-dieticians/
>>
>> Listen to university-trained dieticians. Ignore the so-called
>> nutritionists
>> who are mostly cranks and quacks!
>> http://www.badscience.net/2010/07/an...s-millionaire/
>>
> Oh, so they're the chiropractors of that industry? I just assumed
> they were all college grads with a science background, had to pass a
> test to be licensed, had adhere to standards and follow good practice
> guidelines. Silly me. I have a self-contained HMO, so I don't have
> to think about those kinds of details.
>
You have to be careful with these titles these days. Some "nutritionists"
are in fact re-labelled, genuine dieticians, trained in established
universities. However, a helluva lot aren't and they are "certified" by
mail-order "colleges" and peddle all sorts of unscientific garbage.

On Sat, 26 Jan 2013 15:09:04 -0700, "graham" > wrote:



>>
>You have to be careful with these titles these days. Some "nutritionists"
>are in fact re-labelled, genuine dieticians, trained in established
>universities. However, a helluva lot aren't and they are "certified" by
>mail-order "colleges" and peddle all sorts of unscientific garbage.
>

And many are lacking common sense too.

When my wife started with her CHF, the doctor suggest she go to a
class about nutrition. Of course, I went too.

This "professional" did bring up some good points about high sodium in
canned vegetables, eating fiber, other routine stuff.

She also said to avoid sausage. I asked if it was OK to eat ground
pork. She said it was OK. Can I add seasoning as long as it was low
or no salt. She said it was OK. I asked if I could make sausage and
she said no.

She aid to avoid ice cream. I asked about milk and that was OK I
asked about milkshakes and she said that was OK.

Commercial sausage can be 50% fat, but when I make it at home, it is
lean. Ground pork is OK, but if you form it into a sausage patty, bad
things must happen to it.

"Ed Pawlowski" > wrote in message
...
> On Sat, 26 Jan 2013 15:09:04 -0700, "graham" > wrote:
>
>
>
>>>
>>You have to be careful with these titles these days. Some "nutritionists"
>>are in fact re-labelled, genuine dieticians, trained in established
>>universities. However, a helluva lot aren't and they are "certified" by
>>mail-order "colleges" and peddle all sorts of unscientific garbage.
>>
>
> And many are lacking common sense too.
>
> When my wife started with her CHF, the doctor suggest she go to a
> class about nutrition. Of course, I went too.
>
> This "professional" did bring up some good points about high sodium in
> canned vegetables, eating fiber, other routine stuff.
>
> She also said to avoid sausage. I asked if it was OK to eat ground
> pork. She said it was OK. Can I add seasoning as long as it was low
> or no salt. She said it was OK. I asked if I could make sausage and
> she said no.
>
> She aid to avoid ice cream. I asked about milk and that was OK I
> asked about milkshakes and she said that was OK.
>
> Commercial sausage can be 50% fat, but when I make it at home, it is
> lean. Ground pork is OK, but if you form it into a sausage patty, bad
> things must happen to it.

lol

--
--
http://www.shop.helpforheroes.org.uk/

Ed Pawlowski wrote:
>
> Ground pork is OK, but if you form it into a sausage patty, bad
> things must happen to it.

Yes, ground pork is fine because the pig
spirits don't recognize it as a pig, but
once you re-assemble the bits into a
Frankenpig, a pig spirit enters it and
tries to bring it to life! Watch out!
Any naturopath or psychic chiropractor
can tell you all about it.

In article >,
"graham" > wrote:

> "sf" > wrote in message
> ...

> > Oh, so they're the chiropractors of that industry? I just assumed
> > they were all college grads with a science background, had to pass a
> > test to be licensed, had adhere to standards and follow good practice
> > guidelines. Silly me. I have a self-contained HMO, so I don't have
> > to think about those kinds of details.
> >
> You have to be careful with these titles these days. Some "nutritionists"
> are in fact re-labelled, genuine dieticians, trained in established
> universities. However, a helluva lot aren't and they are "certified" by
> mail-order "colleges" and peddle all sorts of unscientific garbage.

Registered dietitians have at least a bachelor's degree, complete an
internship or supervised practice, and pass a national exam. For
specialties such as diabetes, pediatrics, kidney disease, and nutrition
support of ICU or burn patients, additional training and certification
are needed. In many states they may need to be licensed or certified.
The standard undergraduate curriculum in dietetics requires more
chemistry than that for nursing students and is roughly equivalent to
that required for admission to medical school. Graham is correct that
anyone can pass him/herself off as a nutritionist, even the 16-year-old
pimply part-timer at the GNC.

As far as the "influence" goes, the curriculum is not dictated by big
food. Nobody came into my office when I was teaching and said that I
should teach that high-fructose corn syrup was healthy. On the contrary:
I told students that the first thing they needed to do to lose weight
was to lose the sodas and sweet drinks. I also took a very jaundiced
view of supplements and herbal "remedies", mostly because of the lax
regulation and potential interactions with drugs. I gave students the
tools to think critically about the issues of nutrition and draw their
own conclusions. (One of my student projects was to review a diet book
and discuss it in class. Some of the books were real quackers.)

Finally, the amount of money "thrown" at dietitians' meetings is chump
change compared with medical societies. This is where the real influence
peddling is done. There's a reason that the cholesterol reduction
guidelines consist of statin drugs first, lifestyle alterations later.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article
>
,
Cindy Fuller > wrote:

> Registered dietitians have at least a bachelor's degree, complete an
> internship or supervised practice, and pass a national exam.

Note to RFC newbies: Cindy has a Ph.D. in Nutrition from Cornell, and
was credentialed as a registered dietician. She taught at the
university level (professor at the University of North Carolina,
Greensboro) and has many published research articles. More recently she
has been doing cardiology research and medical writing in Seattle. And
collecting cookbooks (over 500 and counting).

How do I know this? I've been living with her for over 20 tears.

--
Julian Vrieslander

In article
>
,
Cindy Fuller > wrote:

> Registered dietitians have at least a bachelor's degree, complete an
> internship or supervised practice, and pass a national exam.

Note to RFC newbies: Cindy has a Ph.D. in Nutrition from Cornell, and
was credentialed as a registered dietician. She taught at the
university level (professor at the University of North Carolina,
Greensboro) and has many published research articles. More recently she
has been doing cardiology research and medical writing in Seattle. And
collecting cookbooks (over 500 and counting).

How do I know this? I've been living with her for over 20 years.

--
Julian Vrieslander

In article >,
Susan > wrote:

> Hey, it's not my fault she got into a bum field.
>
> I hope she's not one of those serving up pancakes, juice and syrup to
> diabetics and telling them to eat 55% of their calories from carbs.
>
> The field is completely corrupted by lobbyists, and the most
> perspicacious in the field know it.

Blanket statements like that do a disservice to the uncorrupted
professionals in the field who work hard for the health of their
patients. There are many who are active in the political arena,
advocating for food safety, good nutritional practices in school lunch
programs, accurate labeling, etc.

Cindy can speak for herself on this topic. But I know something about
her political leanings, and a bit about the content she presented in the
courses she taught. She is most definitely not one of those corrupted
by corporate interests. She certainly tried to inculcate her students
with a healthy skepticism toward nutrition fads, quackery, and fast food
culture, and an awareness of the dangers of big money influences in the
field.

--
Julian Vrieslander

Cindy Fuller wrote:
> In article >,
> "graham" > wrote:
>
>> "sf" > wrote in message
>> ...
>
>>> Oh, so they're the chiropractors of that industry? I just assumed
>>> they were all college grads with a science background, had to pass a
>>> test to be licensed, had adhere to standards and follow good
>>> practice guidelines. Silly me. I have a self-contained HMO, so I
>>> don't have to think about those kinds of details.
>>>
>> You have to be careful with these titles these days. Some
>> "nutritionists" are in fact re-labelled, genuine dieticians, trained
>> in established universities. However, a helluva lot aren't and they
>> are "certified" by mail-order "colleges" and peddle all sorts of
>> unscientific garbage.
>
> Registered dietitians have at least a bachelor's degree, complete an
> internship or supervised practice, and pass a national exam. For
> specialties such as diabetes, pediatrics, kidney disease, and
> nutrition support of ICU or burn patients, additional training and
> certification are needed. In many states they may need to be licensed
> or certified. The standard undergraduate curriculum in dietetics
> requires more chemistry than that for nursing students and is roughly
> equivalent to that required for admission to medical school. Graham
> is correct that anyone can pass him/herself off as a nutritionist,
> even the 16-year-old pimply part-timer at the GNC.
>
> As far as the "influence" goes, the curriculum is not dictated by big
> food. Nobody came into my office when I was teaching and said that I
> should teach that high-fructose corn syrup was healthy. On the
> contrary: I told students that the first thing they needed to do to
> lose weight was to lose the sodas and sweet drinks. I also took a
> very jaundiced view of supplements and herbal "remedies", mostly
> because of the lax regulation and potential interactions with drugs.
> I gave students the tools to think critically about the issues of
> nutrition and draw their own conclusions. (One of my student projects
> was to review a diet book and discuss it in class. Some of the books
> were real quackers.)
>
> Finally, the amount of money "thrown" at dietitians' meetings is chump
> change compared with medical societies. This is where the real
> influence peddling is done. There's a reason that the cholesterol
> reduction guidelines consist of statin drugs first, lifestyle
> alterations later.

That's true. Anyone can be a nutritionist. The term is meaningless.

Julian Vrieslander wrote:
> In article >,
> Susan > wrote:
>
>> Hey, it's not my fault she got into a bum field.
>>
>> I hope she's not one of those serving up pancakes, juice and syrup to
>> diabetics and telling them to eat 55% of their calories from carbs.
>>
>> The field is completely corrupted by lobbyists, and the most
>> perspicacious in the field know it.
>
> Blanket statements like that do a disservice to the uncorrupted
> professionals in the field who work hard for the health of their
> patients. There are many who are active in the political arena,
> advocating for food safety, good nutritional practices in school lunch
> programs, accurate labeling, etc.
>
> Cindy can speak for herself on this topic. But I know something about
> her political leanings, and a bit about the content she presented in
> the courses she taught. She is most definitely not one of those
> corrupted by corporate interests. She certainly tried to inculcate
> her students with a healthy skepticism toward nutrition fads,
> quackery, and fast food culture, and an awareness of the dangers of
> big money influences in the field.

It is possible that this may be the case with some people. I really don't
know. Only one dietician I saw ever mentioned a specific brand of something
for me to try. It was Cary's sugar free syrup. I had already tried it and
found it to be like maple flavored water. When I refused to try it again,
she urged me to give it another chance.

The Dr. that she worked for did in fact accept things from drug companies.
I know this because I overheard him in the break room accepting some
basketball tickets from a drug rep. And another time a nice dinner for him
and his wife at a restaurant. He didn't even bother to cover this stuff up!
He was also really keen to hand out things with advertising on them like
note pads and pens. And he had little bags full of food samples aimed at
diabetics. Plus lots of literature with advertising on it. He was not, IMO
a good Dr. and I am not alone with those thoughts. I was in contact with
some of his other patients for a while. So I don't really know if his
dietician was like him but she may well have been.

I had one other Dr. who blatantly accepted things from drug companies. He
once kept all of his patients waiting for two hours while he attended a
picnic outside of the office that was catered by a drug company. They even
went so far as to have advertising up. And we all saw them out there eating
as we walked in to our appointments. Thankfully that was the last time I
saw that Dr. Because we moved here! I did not see a dietician while under
his care, or lack thereof.

The Drs. that I see now might give you a sample of something to try but
other than that, they do not accept things from drug companies and they will
tell you as such.

I would never lump all medical professionals into one category or another.
Yes there are good ones as well as bad ones. But I think there are far more
good ones than bad.

"Janet" > wrote in message
...
> In article >, says...
>
>> I would never lump all medical professionals into one category or
>> another.
>> Yes there are good ones as well as bad ones. But I think there are far
>> more
>> good ones than bad.
>
> It's a complete mystery to me why you seek, and believe, health and
> medical diagnosis by charlatans with no medical or scientific
> qualification whatsover. Such as your hair analyst.

Because it worked for me! If you don't have such issues then you likely
wouldn't seek out answers. I used to have sensitive teeth. But now that
I've eliminated mint, no more problems. I can use cheap toothpaste now.
Even baking soda. And I can eat or drink anything with no pain. Before?
Rinsing my teeth with water that was too cold caused pain.

Julian Vrieslander wrote:
> Susan > wrote:
>
>> Hey, it's not my fault she got into a bum field.
>
>> I hope she's not one of those serving up pancakes, juice and syrup to
>> diabetics and telling them to eat 55% of their calories from carbs.
>
>> The field is completely corrupted by lobbyists, and the most
>> perspicacious in the field know it.
>
> Blanket statements like that do a disservice to the uncorrupted
> professionals in the field who work hard for the health of their
> patients. There are many who are active in the political arena,
> advocating for food safety, good nutritional practices in school lunch
> programs, accurate labeling, etc.

That still doesn't change the fact that the field has severe problems.
It's like a doctor going into the medical feidl back in the era when
doctors bled their patients. Uncorrupted professionals did that in the
honest but incorrect beleif that it was beneficial to their patients.

The cirriculum for most registered dieticians is still stuck in the mode
of pushing low fat high carb to the exclusion of other methods that work
at least as well and for a larger percentage of the population.

> Cindy can speak for herself on this topic. But I know something about
> her political leanings, and a bit about the content she presented in the
> courses she taught. She is most definitely not one of those corrupted
> by corporate interests.

Translation -

When she encounters a new client she asks if they have tried a low fat
diet plan and did it work. She also asks a list of questions to
discover if the client shows any sign of carb metabolism disorders.
Only if the client has no signs of a carb metabolism disorder does the
low fat discussion proceed. If the client has never tried low fat
before or has tried low fat and been successful on it then recommend a
low fat plan. Otherwise move on to low carb with a similar list of
qualifying steps.

> She certainly tried to inculcate her students
> with a healthy skepticism toward nutrition fads, quackery, and fast food
> culture, and an awareness of the dangers of big money influences in the
> field.

Where low fat is included in the list of fads and quackery. Right?