Sunday, March 15, 2015

there is no scientific case for homeopathy: the debate is over


guardian |  Homeopathy has been with me all my life. As a boy, I was treated by homeopaths; my first post as a junior doctor was in a homeopathic hospital, later I researched homeopathy and published more than 100 papers on the subject, and finally I summarised the entire experience in a memoir entitled A Scientist in Wonderland.

In 1993, when I became professor of complementary medicine at Exeter, I was more than happy to give homeopathy the benefit of the doubt. I would have loved to show that it is effective beyond placebo, not least because anyone doing that would almost automatically deserve a Nobel prize. He or she would have to show that a sizeable chunk of our understanding of the laws of nature is quite simply wrong. Homeopathy is based on the belief that “like cures like” and that the dilution of a medicine – homeopaths call the process “potentiation” – renders it not weaker but stronger. As both of these assumptions fly in the face of science, critical thinkers have always insisted that few things could be more implausible than homeopathy.

But plausibility is not everything. In Exeter, we conducted trials, surveys and reviews of homeopathy in the faint hope that we might discover something important. What we did find was sobering:

Our trials failed to show that homeopathy is more than a placebo.

Our reviews demonstrated that the most reliable of the 230 or so trials of homeopathy ever published are also not positive.

Studies with animals confirmed the results obtained on humans.

Surveys and case reports suggested that homeopathy can be dangerous.

The claims made by homeopaths to cure conditions like cancer, asthma or even Ebola were bogus.

The promotion of homeopathy is not ethical.

Friday, March 6, 2015

why you should think about your 3 squares habit


motherjones |  Historian Abigail Carroll, author of the book Three Squares: The Invention of the American Meal, explained to me that the the thrice-daily eating schedule goes back at least as far as the Middle Ages in Europe. When European settlers got to America, they also imported their meal habits: a light meal—maybe cold mush and radishes—in the morning, a heavier, cooked one midday, and a third meal similar to the first one later in the day. They observed that the eating schedule of the native tribes was less rigid—the volume and timing of their eating varied with the seasons. 

Sometimes, when food was scarce, they fasted. The Europeans took this as "evidence that natives were uncivilized," Carroll explained to me in an email. "Civilized people ate properly and boundaried their eating, thus differentiating themselves from the animal kingdom, where grazing is the norm." (So fascinated were Europeans with tribes' eating patterns, notes Carroll, that they actually watched Native Americans eat "as a form of entertainment.")

The three daily meals that the settlers brought evolved with Americans' lifestyles. As people became more prosperous, they added meat to breakfast and dinner. After the Industrial Revolution, when people began to work away from home, the midday meal became a more casual affair, and the cooked meal shifted to the end of the day, when workers came home. The one thing that did not change was the overall amount of food that people ate—despite the fact that they had largely abandoned the active lifestyles of the farm in favor of sedentary ones in cities and suburbs. "People were still eating these giant country breakfasts," says Carroll. Soon, doctors reported that more of their patients were suffering from indigestion.

In an effort to rein in caloric intake, nutritionists began advising people to eat a lighter breakfast—and marketers pounced on the opportunity. In 1897, brothers Will Keith Kellogg and John Harvey Kellogg introduced corn flakes as healthy alternative to heavy breakfasts. (The pair had an ulterior motive: They wanted to spread the gospel of the vegetarian diet because it was part of their Seventh Day Adventist faith.)

Corn flakes took off, and in the years that followed, breakfast became known as a meal for health food. Fruit-grower associations seized the opportunity to market juices, which, the ad campaigns announced, were chock full of a newly discovered thing called vitamins. The makers of breakfast foods warned of the dangers of skipping "the most important meal of the day."

That line of reasoning persists today—check out Kellogg's modern-day treatise on the health benefits of breakfast. But there's just one problem: Science shows that when it comes to maintaining your metabolism—the bodily system that helps us turn food into energy and, when out of whack, can lead to diabetes and other disorders—it doesn't make a whit of difference whether you eat breakfast or not.