Dr. Oz has absolutely gone haywire. In pushing the "alkaline" diet he takes a piece of kidney and pours acid on it to show how it disintegrates and infers this is happening in the body. This is insane. The pH of the blood is maintained at about 7.35 no matter what the diet. Oz has lost all perspective and is falling deeper and deeper into the abyss of quackery.
The wizardry of Dr. Oz
The surgeon and TV celebrity has succeeded in winning fans and influencing public health debates - which troubles some experts.
Mehmet Oz's followers believe he is a trustworthy, serious-minded (and hot) physician.
His equally fervent flock of critics say he is a fad-foisting, ratings-grubbing (and smart) TV celebrity.
In the 10 years since Oprah dubbed him "America's Doctor," the 53-year-old Oz has shown he is comfortable in both roles.
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Published on: 26 Jan 2014
Listen live at 3pm Eastern time
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Published on: 26 Jan 2014
"Food for Thought" launches at exactly noon today! At 12:00 you can log on and watch the first lecture. The course is totally free but you have to register. We now have over 20,000 students registered in 150 countries.
https://www.edx.org/course/mcgillx/mcgillx-chem181x-food-thought-1213
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Published on: 22 Jan 2014
What is it like to teach a class of more than 20,000 students? I don’t know, but I’m about to find out. Colleagues David Harpp and Ariel Fenster and I have been selected to offer McGill’s first “massive open online course,” known in the trade as a MOOC.
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Published on: 17 Jan 2014
Many strains of E.coli are necessary for human digestion, but O157:H7 can be deadly.
To view the video, click here
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Published on: 16 Jan 2014
Physics World cites work by South Pole Telescope team
Scientists in McGill’s Astrophysics group have been honoured in Physics World magazine’s list of top 10 breakthroughs in physics for 2013.
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Published on: 18 Dec 2013
Drilling in Japan Trench by international scientific team finds unusually thin, slippery geological fault
The devastating tsunami that struck Japan’s Tohoku region in March 2011 was touched off by a submarine earthquake far more massive than anything geologists had expected in that zone.
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Published on: 6 Dec 2013
Congratulations to Prof. Niky Kamran (Department of Mathematics and Statistics) for receiving the 2014 CRM-Fields-PIMS Prize, Canada's premier prize in mathematics. Professor Kamran's achievements lie in the areas of analysis and differential geometry. The prize citation highlights both his work on the topic of exterior differential systems and his contributions to the mathematical analysis of the Einstein equations of general relativity.
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Published on: 4 Dec 2013
Congratulations to the Faculty of Science's two most recent winners of the Principal’s Prizes for Excellence in Teaching! At Fall Convocation on November 25, 2013, Prof. Ariel Fenster, Department of Chemistry, received this prize in the Faculty Lecturer category, as did Prof. Kenneth J. Ragan, William C. Macdonald Chair in Physics, in the Full Professor Category.
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Published on: 27 Nov 2013
The Faculty of Science congratulates the following four new Canada Research Chairs:
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Published on: 19 Nov 2013
Congratulations to K. Peter Russell, Professor Emeritus in the Department of Mathematics and Statistics! He was recently named a Fellow of the American Mathematical Society "for contributions to algebraic geometry, for mentoring the next generation of mathematicians, and for professional leadership at the highest levels."
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Published on: 5 Nov 2013
Congratulations to Professor Catherine Potvin (Department of Biology) and to our Principal, Dr. Suzanne Fortier! They were recently named as Women Pioneers by Status of Women Canada on the occasion of Women's History Month.
Visit their website for profiles on Professor Potvin, Dr. Fortier, and 27 other distinguished Canadian women.
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Published on: 31 Oct 2013
The year was 1982. "Food for Thought", a new and innovative course conceived by Drs. David Harpp, Joe Schwarcz & Ariel Fenster. Designed to provoke some thought, separate fact from fiction and of course, digest everything there is to know about food. And now, 17,000 students later, you too can take this course. FOR FREE. That's right. McGill presents its very-first MOOC (massive open online course), & the McGill Office for Science and Society (OSS) is up at bat. Are you ready for some Food for Thought?
Published on: 23 Oct 2013
Information is the key to life. We want to know what to eat, how to protect our environment, what risks to avoid and what to do if illness strikes. But when it comes to acquiring information, it is the best of times and the worst of times. It is the age of wisdom, it is the age of foolishness. Newspapers, television, radio and of course the Internet bombard us with information at an unprecedented rate, but when it comes to scientific issues the quality of the information is variable.
Published on: 17 Oct 2013
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