The Science of Deliciously Good Health

Don’t take just anyone’s word for it – find out for yourself why some foods are healthy, yet others encourage disease. The Epi-Cure is the perfect remedy to failing nutritional health, and the complete companion to a healthy sustainable diet. 

 

• Each week we’ll write about the latest scientific studies on health and nutrition, as well as post interviews from expert scientists, dieticians, and nutritionists.

• We’ll also keep you updated on how to incorporate the nutrients you need by following simple, seasonal, and scrumptious recipes by our resident chef, Benjamin Towill.

• There will also be posts on “eco-eating” – products and produce that are ecologically sound, and economically savvy.

• We’ll also incorporate posts on disease fighting diets, fertility foods, weight loss, the food mood connection, and tools to help you take the guess-work out of staying healthy.

 

It’s important to note that reforming your diet is a Rubik’s cube of change. There is no one twist or turn that spells success – the cube, like your body, isn’t whole until all the parts are aligned correctly. Just because a study comes out that suggests vinegar fights belly fat, doesn’t mean you should go bananas for balsamic and neglect the rest of your diet. Maintaining your health means striking a balance, and incorporating an amalgam of healthy and nutritious foods that taste good and are good for you. 

 

Michelle Grey Campion

Michelle is a NY-based science journalist, mother, wife, and culinary enthusiast.

She has an honors degree in Microbiology and Immunology from the University of New South Wales, Australia, and has been in the field of science communication for 10 years.

After finishing her degree, she moved to London, where she worked as a presenter for a UK-based science television show called Einstein TV. After the dot com bubble burst and the TV show was cancelled, she moved back to sunny Sydney.

Back in her hometown, she started editing and writing a science and health column for a national women’s magazine called Yen. She also wrote and presented for ABC’s national radio program, The Science Show. Eager to get back on TV, she started appearing as a guest science reporter on a morning show for a major Australian television network.

After two years down under she decided to move to NY to study journalism at Columbia. Upon completing her first semester, she was offered a job as the editor in chief of a new national science publication called Life Sciences: Business & Technology Review (LSBTR). The lure of a decent salary, and the chance to move out of a tiny five-story walk-up studio was too much to resist. 

She spent two years at LSBTR, and then became a senior editor at Health Care Informatics.  Exactly one year later, her son Bo arrived. Since then she’s continued to write for several medical journals including Anesthesiology News, Pharmacy Practice News, Infectious Disease, Pain Medicine News, as wells as a number of lifestyle publications.

The experience of having a baby boosted her interest in the science of health and nutrition, and sustainable eating. Michelle believes that finding a balance is a life-long battle – but a challenge worthy of careful consideration. Her goal is not to seek perfection, but just to move in the right direction, by taking small manageable and delicious steps.

 

Benjamin Towill

Macrbiotics and natural nutrition are subjects of huge personal interest for Ben. He has a deep understanding of the power and synergy that exists between our diet and our ultimate well-being – a principle that is at the forefront of his menu design.

Ben’s formal training began at Oxford’s Le Manoir Aux Quatre Saisons working under Raymond Blanc at the prestigious 2 Michelin stared Restaurant.  Following this Ben worked at the Admirable Crichton Catering Company in London and Rick Stein’s Seafood Restaurant in Cornwall, England, where he developed his appreciation for the importance of using the freshest possible ingredients and a passion for combining nutritional food without compromising on taste. Ben has also worked with Gordon Ramsey, most notably at The London NYC.  During this time Ben was part of Kitchen Nightmares, a hugely popular TV show. 

Most recently Ben spent a year at the Kingswood NYC as Head chef where he furthered his personal style of menu design, helping to establish the Kingswood as one of the West Village’s most exciting new restaurants.

In November 2008 Ben co-founded Silkstone Bespoke Events, an innovative production and catering company in New York.  All Silkstone’s events are produced in an environmentally friendly and sustainable way sourcing the finest seasonal and organic produce from small specialist farms largely within the New York State. 

Ben has also launched Silkstone Slow Food in November, a daytime delivery service of simple and hearty soups, sandwiches and salads.  Ben’s commitment to the local farming community and environment are reflected here in the locally sourced and organic produce used in every dish. Silkstone continues to be Ben’s main focus, with a restaurant due to open in early 2010. He continues to promote the message of linking the pleasure of food with a commitment to the local farming community and environment in whatever way possible.

 

 

N.B. Not all research studies are conclusive or properly carried out, so it’s important to take any advice or information with a pinch of low-sodium salt. Please don’t use this information in place of a proper diagnosis or to treat disease without seeing a doctor first (and no, advice garnered from Google doesn’t count).