A recent report by Consumer Reports has revealed alarming information that demands immediate attention. According to the study, a staggering 84 out of 85 tested supermarket foods and fast foods contain harmful plastic chemicals known as phthalates. Additionally, 79% of these food samples contain bisphenol A (BPA) and other bisphenols. These aren’t just numbers – they represent a clear and present danger to our health. Phthalates and bisphenols are known endocrine disruptors, interfering with hormone production and regulation, which can lead to severe health issues including diabetes, obesity, cardiovascular diseases, certain cancers, birth defects, and infertility. Despite these findings, the FDA continues to allow the use of these hazardous chemicals in food packaging and processing. In 2023, a petition to ban all phthalates in food-related applications was rejected due to “insufficient evidence.” 📣 It’s time for change. We at the Center for Food as Medicine believe that the FDA and other regulatory agencies must be free from industry influence to truly protect public health. We propose a mandatory 10-year waiting period before the industry can hire top FDA officials. This separation is crucial to ensure that public health interests are prioritized over industry profits. We also support the call for a reassessment of the safety of plastics in contact with our food. The health of our communities cannot be compromised. We urge regulators to take immediate action and ban harmful plastics from all food-related uses. Your voice matters. Spread the word and demand action. Together, we can make a change for a healthier future. 🌱 #FoodSafety #PublicHealth #BanPlastics #FDAReform #ConsumerAwareness
Center For Food As Medicine
Non-profit Organizations
NEW YORK, NY 1,486 followers
Working to bridge the gap between traditional medicine and food as medicine in the prevention and treatment of disease.
About us
The Center for Food as Medicine is a nonprofit organization working to bridge the gap between traditional medicine and the use of food as medicine in the prevention, treatment, and management of disease while also increasing access to these treatments, thereby creating a more equitable food system that will improve health outcomes. There is overwhelming evidence demonstrating the impact of food and diet on health, specifically among food-related diseases. Whether or not a poor diet can cause damage to the body should no longer be debated, as evidence supports the potential causal relationships between dietary factors and diet-related diseases such as ischemic heart disease, diabetes, and certain cancers. While diet has the potential to cause disease, it is also capable of building, maintaining, and restoring health. Access to nutrient-dense food is a critical component of food justice, as well as the emerging field of health equity. Food insecurity and access to nutritious food were urgent problems before the pandemic, impacting 13.7 million Americans in 2019. During the COVID-19 pandemic, food insecurity has increased significantly and is now one of the most prominent health crises and health equity challenges in the United States, impacting as many as one in four Americans. There is a large amount of research available to demonstrate the efficacy of different foods and dietary interventions on specific diseases and conditions. However, more robust clinical trials are needed to provide comprehensive evidence on the effectiveness of diet in the treatment of a variety of disease states. The Center for Food as Medicine aims to bridge the gap between traditional medicine and the use of food as medicine in the prevention, treatment, and management of disease while also increasing access to these treatments, thereby creating a more equitable food system that will improve health outcomes.
- Website
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https://foodmedcenter.org/
External link for Center For Food As Medicine
- Industry
- Non-profit Organizations
- Company size
- 2-10 employees
- Headquarters
- NEW YORK, NY
- Type
- Nonprofit
- Founded
- 2019
Locations
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Primary
Get directions
NEW YORK, NY 10003, US
Employees at Center For Food As Medicine
Updates
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FOOD AS MEDICINE SUMMIT IS LIVE (AND FREE TO ATTEND) NO REGISTRATION REQUIRED Join the Live Event: Or copy and paste this URL into your browser: https://lnkd.in/eiNrpWbA or go to https://lnkd.in/eQDEUciw Introduction Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine Keynote -Dariush Mozaffarian, MD, DrPH, MPH, Cardiologist, Dean and Jean Mayer Professor, Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine, Tufts Medical School, Director, Tufts Food is Medicine Institute Food and Dietary Supplements Treatment for Depression -Uma Naidoo, MD - Psychiatrist, Professional Chef, and Nutrition Specialist -Drew Ramsey, MD, Psychiatrist, Author, and Farmer, and Assistant Clinical Professor of Psychiatry, Columbia University -Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine (Moderator) What is Food as Medicine? -Robert Graham, MD, MPH, Internal and Integrative Medicine Physician, Chef, Co-Founder of FRESH Med -Alexina Cather, MPH, Director of Policy and Special Projects, Wellness in the Schools (Moderator) Food and Cancer: Separating Fact from Fiction -Stacy D. D'Andre, MD, Integrative Oncologist at Mayo Clinic, Assistant Professor of Medicine, Mayo Clinic, Rochester -Neil M. Iyengar, MD, Medical Oncologist, Memorial Sloan Kettering Cancer Center, Healthy Living Program Lead, Associate Professor of Medicine, Weill Cornell Medical College, Associate Attending Physician, Rockefeller University Hospital -Urvi A. Shah, MD, Myeloma Oncologist, Memorial Sloan Kettering Cancer Center, Assistant Professor of Medicine, Weill Cornell Medical College -Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine (Moderator) Strategies for Food as Medicine Policy -Brenda Ayers, MD, Medical Director of Health Equity at Nuvance Health/Vassar Brothers Medical Center, NYS Food as Medicine Steering Committee -Representative Jim McGovern, D-MA, 2nd District Natasha Pernicka, MPA, ED, Executive Director, Alliance for a Hunger-Free New York and Member, NYS Food as Medicine Steering Committee -Annette Nielsen, MA, Executive Director, Hunter College NYC Food Policy Center (Moderator) Culinary Medicine Training For Healthcare Providers -Christina Badaracco, MPH, RD, LDN, Registered Dietician and Nutritionist and Co-Author, “The Farm Bill,” Research Scientist II, Avalere Health -David Eisenberg, MD, Director of Culinary Nutrition, Adjunct Associate Professor, Department of Nutrition, Harvard T.H. Chan School of Public Health -Michael Fenster, MD, Cardiologist, Chef, Professor of Culinary Medicine, University of Montana College of Health, and Author Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine (Moderator)
2023 Food as Medicine Summit
https://www.youtube.com/
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FOOD AS MEDICINE SUMMIT: TREATING DISEASE Wed, Nov.15 9:30 AM - 1:30 PM Introduction Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine Keynote Dariush Mozaffarian, MD, DrPH, MPH, Cardiologist, Dean and Jean Mayer Professor, Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine, Tufts Medical School, Director, Tufts Food is Medicine Institute Food and Dietary Supplements Treatment for Depression Uma Naidoo, MD - Psychiatrist, Professional Chef, and Nutrition Specialist Drew Ramsey, MD, Psychiatrist, Author, Farmer, and Assistant Clinical Professor of Psychiatry, Columbia University Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine (Moderator) What is Food as Medicine? Robert Graham, MD, MPH, Internal and Integrative Medicine Physician, Chef, Co-Founder of FRESH Med Alexina Cather, MPH, Director of Policy and Special Projects, Wellness in the Schools (Moderator) Food and Cancer: Separating Fact from Fiction Stacy D. D'Andre, MD, Integrative Oncologist at Mayo Clinic, Assistant Professor of Medicine, Mayo Clinic, Rochester Neil M. Iyengar, MD, Medical Oncologist, Memorial Sloan Kettering Cancer Center, Healthy Living Program Lead, Associate Professor of Medicine, Weill Cornell Medical College Urvi A. Shah, MD, Myeloma Oncologist, Memorial Sloan Kettering Cancer Center, Assistant Professor of Medicine, Weill Cornell Medical College Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine (Moderator) Strategies for Food as Medicine Policy Brenda Ayers, MD, Medical Director of Health Equity at Nuvance Health/Vassar Brothers Medical Center, NYS Food as Medicine Steering Committee Representative Jim McGovern, D-MA, 2nd District Natasha Pernicka, MPA, ED, Executive Director, Alliance for a Hunger-Free New York and Member, NYS Food as Medicine Steering Committee Annette Nielsen, MA, Executive Director, Hunter College NYC Food Policy Center (Moderator) Culinary Medicine Christina Badaracco, MPH, RD, LDN, Registered Dietician and Nutritionist and Co-Author, “The Farm Bill,” Research Scientist II, Avalere Health David Eisenberg, MD, Director of Culinary Nutrition, Adjunct Associate Professor, Department of Nutrition, Harvard T.H. Chan School of Public Health Michael Fenster, MD, Cardiologist, Chef, Professor of Culinary Medicine, University of Montana College of Health, and Author Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine (Moderator) Closing Remarks Alexina Cather, MPH, Director of Policy and Special Projects, Wellness in the Schools Annette Nielsen, MA, Executive Director, Hunter College NYC Food Policy Center Charles Platkin, Ph.D., JD, MPH, Founder and Executive Director, Center for Food as Medicine RSVP HERE https://lnkd.in/e5c9tYx6
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