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Thomas Colin Campbell (born March 14, 1934) is an American biochemist who specializes in the effect of nutrition on long-term health. He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University .
T. Colin Campbell has revolutionized how we think of nutrition for decades. Now—for the health of our bodies and the world’s communities, for the restoration of ecological balance—it’s time we put that knowledge into practice. Over 350 research publications, most of which are peer-reviewed.
T. Colin Campbell, PhD is the Professor Emeritus of Nutritional Biochemistry at Cornell University. Dr. Campbell’s scientific interests include the relationship between diet and disease, and causation of cancer.
Mar 3, 2017 · The T. Colin Campbell Center for Nutrition Studies is here to help you get started. The term whole in WFPB describes foods that are minimally processed. This includes whole grains, fruits, vegetables, legumes (beans, peas, and lentils), nuts, and seeds.
T. Colin Campbell discusses his recent book "The Future of Nutrition: An Insider's Look at the Science, Why We Keep Getting It Wrong, and How to Start Gettin...
- 56 min
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- Talks at Google
The major storyline traces the personal journeys of Dr. T. Colin Campbell, a nutritional biochemist from Cornell University, and Dr. Caldwell Esselstyn, a former top surgeon at the world-renowned Cleveland Clinic.
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May 8, 2021 · In short, nutrition provided by whole plants is broad, profound, and relatively rapid in its effects. It is quite clear that this type of lifestyle, “wholistic” nutrition 6 could go a long way to help resolve an impressive array of interconnected socioeconomic problems in the world.
