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b'Join us as we explore Why we eat bad foods with Dr. Campbell. Trained at Cornell (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry and toxicology, T. Colin Campbell spent 10 years on the faculty of Virginia Tech\\u2019s Department of Biochemistry and Nutrition before returning to the Division of Nutritional Sciences at Cornell in 1975 where he presently holds his Endowed Chair (now Emeritus), as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry. His principal scientific interests have been on the effects of nutritional status on long term health, particularly on the causation of cancer. He has conducted original research both in laboratory experiments and in large-scale human studies; received over 70 grant-years of peer-reviewed research funding (mostly with NIH), has served on several grant review panels of multiple funding agencies, and has authored over 300 research papers. He has served on many national and international expert committees with mandates to develop food and health policy positions. He is the recipient of several awards, both in research and in citizenship. He co-authored the book The China Study (2005) with his son, Tom (MD, family practice), and since it\\u2019s publication has given more than 500 lectures both in the U.S. and abroad. More recently, he published Whole (May, 2013), as well as a new smaller book, Low Carb Fraud (Feb 2014). The very successful 2011 documentary movie, Forks Over Knives features his work and that of his colleague, Caldwell Esselstyn, MD.'