Serious Flu Season Exposes Serious Flaw in the Medical System

Serious Flu Season Exposes Serious Flaw in the Medical System

Top of Mind with Julie Rose - Radio Archive, Episode 769 , Segment 2

Episode: Still Too Big to Fail? Student Walkout, Robots Coming for Your Jobs?

  • Mar 15, 2018 11:00 pm
  • 13:09 mins

Guest: Morten Wendelbo, Lecturer in Policy Sciences, Texas A&M University The worst of flu season is over, thankfully, because it was a really bad one in just about every state and bringing some of the highest rates of hospitalization we’ve seen in recent years. All those serious flu cases also exposed a major flaw in the US medical system.

Other Segments

Quest for Clean Food

11 MINS

(Originally aired: Dec. 19, 2017) Guest: Ruth MacDonald, PhD, Professor and Chair of Food Science and Human Nutrition, Iowa State University Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. Aim for clean and simple foods is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically modified one. Iowa State University food science and human nutrition expert Ruth MacDonald says it’s not just short-sighted, it’s dangerous, to get too carried away with the whole “no chemicals, no preservatives” thing.

(Originally aired: Dec. 19, 2017) Guest: Ruth MacDonald, PhD, Professor and Chair of Food Science and Human Nutrition, Iowa State University Healthy food bloggers and authors like Michael Pollan encourage us to steer clear of food that contains ingredients we can’t pronounce. Aim for clean and simple foods is the mantra. So, something that contains glutamic acid, histidine, methionine, phytosterols and 2-hydroxy-3-methylethl would be a definite no-go right? Except the food I’m describing is a banana. And not even a genetically modified one. Iowa State University food science and human nutrition expert Ruth MacDonald says it’s not just short-sighted, it’s dangerous, to get too carried away with the whole “no chemicals, no preservatives” thing.