Actually, it's more often misleadingThe Guardian is reporting a fascinating new study in The American Journal of Clinical Nutrition by Stanford University epidemiologist extraordinaire John Ioannidis and Harvard University oncologist Jonathan Schoenfeld. The two researchers randomly chose of list of ingredients from the Boston Cooking-School Cook Book and then scoured the scientific literature to find studies linking those ingredients to cancer. They found that 40 of the 50 ingredients had been associated with an increased risk of cancer. As The Guardian reports:
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