CHEM 181x: Food for Thought

Instructors: Prof. Ariel Fenster, Prof. David Harpp, Prof. Joe Schwarcz

Dates offered:

  • Starting January 22, 2014 (completed)
  • Starting September 30, 2014 (completed)
  • Starting October 7, 2015 (completed)
  • Starting September 28, 2016 (completed)

Description:

Eating and understanding the nuances of food has become a complicated and often confusing experience. Virtually every day brings news about some “miracle food” that we should be consuming or some "poison" we should be avoiding. One day it's tomatoes to prevent cancer, then flaxseed against heart disease or soybeans for menopause. At the same time we may be warned about trans fats, genetically modified foods, aspartame or MSG. Dietary supplements may be touted as the key to health or a factor in morbidity. According to some, dairy products are indispensable while others urge us to avoid them. The same goes for meat, wheat and soy; the list goes on. This course will shed light on the molecules that constitute our macro and micro nutrients and will attempt to clarify a number of the food issues using the best science available. Other topics to be presented will include the diet-cancer relationship, the link between diet and cardiovascular disease, food-borne illnesses, food additives and weight control.

Learn more about CHEM 181x here.

 

McGill University is located on land which has long served as a site of meeting and exchange amongst Indigenous peoples, including the Haudenosaunee and Anishinabeg nations. McGill honours, recognizes and respects these nations as the traditional stewards of the lands and waters on which we meet today.