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You Asked: Is there really a “dirty secret” about almonds? Anytime you see an article that starts off with the heading “The Truth About….,” it’s a pretty safe bet that you will not get the truth. And so it is with an article circulating about almonds. “The Truth About Almonds: Almost No One Knows This Dirty Secret.” Read More.

Want to keep Alzheimer’s disease at bay? Who wouldn’t? So let’s surf the web! Keep in mind that almost every study encountered is riddled with “ifs” and “maybes.” Sticking to the Mediterranean diet – low in meat and dairy products, high in fruits, vegetables, legumes, cereals and fish – would seem to be a good start. A study of close to 500 seniors with mild cognitive impairment showed a reduced risk of developing Alzheimer’s with adherence to the Mediterranean diet. Read More.

I've been repeatedly asked about the "dangers" of McDonald's fries. First a couple of disclaimers. I am not particularly fond of McDonald’s French fries, and I am a fan of Michael Pollan’s writings on food and nutrition, particularly his classic book “The Omnivore’s Dilemma” in which he summarizes his 400 or so pages with the advice to “eat foods mainly of plant origin and don’t eat too much.” Read More.

You Asked:  Should we worry about arsenic in wine? A story about arsenic-laced wine is panicking a lot of people. It’s all about a lawsuit brought against the producers of some wines claiming they contain unsafe amounts of arsenic. As far as I can tell, the lawsuit is an attempt at money grab by a company that performs analyses for substances such as arsenic in beverages. Read More.

As a medical doctor, I use homeopathy on a daily basis to fill in gaps or improve on the conventional therapies I also use in family practice. There is no doubt that homeopathy works – even in children and in skeptical patients that are willing to give it a try (particularly if they have tried everything else without benefit); sometime even in patients’ pets. Read More.

The Food Babe doesn't take well to criticism. Our pal the Food Babe seems to have a very thin skin. She responded on her website to the article about her in the New York Times in which I was quoted along with a number of her other critics. It is true that I said she gets on talk shows because she is pleasant to look at. Isn't that a compliment? She says that is "sexist."  Read More.

When protein is not protein. You need protein to build muscle. We have all heard that, probably as early as elementary school. And it is true. Muscle is mostly made of protein and its source is protein in the diet. But the route is not direct. Read More.

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Latest from the OSS:

Shark Attack
There’s blood in the water….and the sharks are circling. Myself included. Finally the scientific community is waking up to the outrageous nonsense upon which Vani Hari, the “Food Babe,” has built an empire. Read More.

"Organic Panic!"
A documentary series on organic cosmetics. Includes an interview with Joe Schwarcz.

Kicking at the soapboax
The madness of the Food Babe--is it time to stand up to bullying quacks?

The Food Babe is full of….chemicals!
Yes she is! Thousands and thousands of them. Let’s just do a little experiment. Take a drop of her blood, or of course anyone else’s, and subject it to chemical analysis. Here’s just a small sampling of the compounds detected. Read More.

You Asked: How much salt is too much?
Reducing sodium intake has been a nutritional mantra for decades. We have repeatedly been told that cutting back on salt lowers blood pressure which in turn lowers the risk of heart attacks and strokes. Read More.

When protein is not protein
You need protein to build muscle. We have all heard that, probably as early as elementary school. And it is true. Muscle is mostly made of protein and its source is protein in the diet. But the route is not direct. Read More.

 

 


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Did You Know?

Ice Cream & The War
During the Second World War, a psychiatrist concluded that ice cream were an effective treatment for combat fatigue.  Ice cream, he said, reminded soldiers of home.  In army camps it quickly became a staple at Sunday dinner and the Navy commissioned the first floating ice cream plant, a barge that produced 5100 gallons an hour.  But airmen had to improvise.  Some of these guys stationed in Britain placed ice cream mix in large cans in the tail gunner’s compartment of bombers where the plane’s vibrations and cold temperatures yielded a velvety product.  According to legend, one of these clever chaps was Irv Robbins.  And the rest, as they say, is history.

For more interesting facts, please make sure to check out our "Did You Know?" section.