Nutritional Regulations and Requirements

(Note: This show first aired back in March.) Our guest on ST Medical Monday is Dr. Saray Stancic. In 1995, she learned that she had multiple sclerosis. By 2003, she was walking regularly with a cane, had stopped nearly all unnecessary physical activity, and was on several medications. Flash forward to 2010, when she ran a marathon.... How'd she do this? It didn't happen overnight, of course, but -- through a series of dedicated lifestyle changes -- it did happen. Dr.

Our guest is Herman Pontzer, an Associate Professor of Evolutionary Anthropology at Duke University and Associate Research Professor of Global Health at the Duke Global Health Institute. An well-known researcher in human energetics and evolution, he joins us to discuss his new book, "Burn: New Research Blows the Lid Off How We Really Burn Calories, Lose Weight, and Stay Healthy." The book draws on Pontzer's groundbreaking studies with hunter-gatherer tribes in order to show how exercise actually **doesn't** increase our metabolism.

Our guest on ST Medical Monday is Dr. T. Colin Campbell, who has been for more than four decades a leading expert on nutrition research in American medicine. His bestselling book from several years ago, "The China Study," grew out of the most comprehensive study of health and nutrition ever conducted, which he led. Dr. Campbell joins us to discuss both his pioneering career and his newest book, "The Future of Nutrition: An Insider's Look at the Science, Why We Keep Getting It Wrong, and How to Start Getting It Right."

U.S. Food and Drug Administration

OKLAHOMA CITY (AP) — Some Oklahoma schools are advising people to throw away milk products received from districts last week after a dairy company recalled its chocolate milk because some of it may have been contaminated. 

Hiland Dairy is recalling 4,800 cases of its one-half pint 1% low fat chocolate milk made at the Norman, Oklahoma, plant because some of that milk may contain food-grade sanitizers, which can make people sick if consumed. 

Our guest is Dr. Michael Roizen, the bestselling author and Chief Wellness Officer at the Cleveland Clinic. He's also the co-author of "The What to Eat When Cookbook," which is just out, and which builds upon a previous (and very popular) guidebook that he co-wrote called "What to Eat When." In both volumes, Dr. Roizen points out that **when** we eat (that is, what time of day) is actually crucial to the link between a healthy diet and healthy living. It's also crucial to disease prevention, better overall mental/physical performance, and a longer life. As Dr.

A high-sodium diet can be a deadly diet -- high levels of sodium have been linked to high blood pressure, strokes, and heart attacks. And yet, salt is everywhere. It's all but inescapable on the American foodscape; salt (and plenty of it) is in packaged foods, fast foods, canned foods, table-service restaurants, etc. So...why hasn't salt received the sort of public attention and regulatory action that sugar and fat have? Our guest on ST Medical Monday is Michael Jacobson, who set out to answer this question.