Food Freakshow

If you’ve been reading my work for a while you know I’m a big fan of Precision Nutrition. It’s an outstanding, very user-friendly nutrition resource that makes eating better as simple as possible. You may also know that I’m a big fan of Brian St. Pierre’s, who started working for PN relatively recently. Brian and I met while he was still working at Cressey Performance and I was interning there. Brian won me over as my go-to “nutrition guy” almost immediately because he:

  1. Clearly kept up with current research
  2. Could trap bar deadlift 500+ lbs (a nice change of pace from an overwhelmingly endurance-based profession)
  3. Forced me to drink a beer when we went out to celebrate my internship completion

In short, he knows his stuff and he “gets it” in terms of understanding how to work with people and not just following unnecessarily advanced and laborious text book recommendations. In fact, I respect Brian so much I asked him to write the nutrition manual to accompany my book Ultimate Hockey Training. I strongly believe Ultimate Hockey Nutrition is the best hockey nutrition resource available today; it continues to get great feedback.

Ultimate Hockey Nutrition

Yesterday, in the midst of a crazy-productive day for me, I learned that Brian’s presentation from an event at Cressey Performance was recently posted on Precision Nutrition’s website. The presentation, titled “Food Freakshow” discusses the future of our food supply, for better or worse. Some of the topics include:

  1. Putting fish in milk
  2. Cows that produce human breast milk
  3. Dinosaur Burgers
  4. The benefits of eating insects
  5. Why some scientists are weary of the FDA’s support of genetically modified food

Brian’s presentation covers a very controversial topic, and to his credit, he did an outstanding job of highlighting the potential pros and cons of each situation, as well as not confusing his opinion for fact. You can watch the entire presentation (or download the audio files) at the link below. Enjoy!

Watch the presentation here >> Food Freakshow

To your success,

Kevin Neeld

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