Neal D. Barnard, MD, leads research studies to improve the health of people with diabetes, obesity, and other serious health problems, and spearheads efforts to improve nutrition in schools and in the workplace. He is an adjunct associate professor of medicine at George Washington University in Washington, DC. His groundbreaking research funded by the National Institutes of Health showed that nutrition can be more powerful than oral medicines for treating diabetes.
He received his MD degree at the George Washington University School of Medicine in Washington, DC, and completed his residency at the same institution. He practiced at St. Vincent’s Hospital in New York before returning to Washington to found the Physicians Committee for Responsible Medicine (PCRM) in 1985. PCRM is a nationwide group of physicians and lay supporters that promotes preventive medicine and addresses controversies in modern medicine. He later initiated the Cancer Project, providing nutrition information for cancer prevention and survival, and the Washington Center for Clinical Research, a center for nutrition-related studies.
Dr. Barnard’s research has been cited by the American Diabetes Association and the American Dietetic Association in official policy statements on healthful diets. His articles have appeared in Diabetes Care, the American Journal of Clinical Nutrition, the American Journal of Medicine, Pediatrics, the Journal of the American Dietetic Association, Scientific American, the American Journal of Cardiology, Obstetrics & Gynecology, Lancet Oncology, Preventive Medicine, and many other scientific and medical journals. He is a frequent lecturer at scientific societies and a peer reviewer for many medical journals.
Jason Wyrick is the executive chef and publisher of the magazine The Vegan Culinary Experience. In 2001, Chef Jason reversed his diabetes by switching to a low-fat, vegan diet. He has been featured in the New York Times and has catered for companies such as Google, the Frank Lloyd Wright Foundation, and Farm Sanctuary, and has been a guest instructor in the Le Cordon Bleu program at Scottsdale Culinary Institute.