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Bob’s Red Mill Founders and the Institute of Nutrition and Wellness at Oregon Health & Science University (OHSU)

Note: this content originally appeared in our September 2011 newsletter. More up-to-date research may be available, but the message is still the same!

OHSU is the institution that conducts the McDougall Research and Education Foundation-funded study on Diet and Multiple Sclerosis

With a $25 million grant, announced on September, 16, 2011, the Bob and Charlee Moore Institute for Nutrition and Wellness was established at OHSU for the purpose of studying the link between food and common health conditions, such as hypertension, heart disease, type-2 diabetes, autism, and obesity. The institute will have five main areas of research: childhood obesity, maternal and fetal medicine, epigenetics (the way nutrition affects genetics), community outreach, and education. This was one of the largest donations ever given to OHSU. Bob’s Red Mill Natural Foods, known for their organic and gluten-free products, is located in Milwaukie, Oregon. (Although Bob and Charlee Moore founded this company, Bob’s Red Mill is now employee-owned and not involved in this grant or the institute.)

The OHSU medical school dean, Mark Richardson, MD, says instances of those diseases (listed above) have risen sharply with the advent of processed convenience foods, high in sugar and fat but low in nutritional value. We’ve got to put our knowledge to work so that individuals are supported at every step of the way to change their eating habits. By health care teams, by policy makers, by outreach and by education. We’ve got to make sure that everyone can make the choice to eat well.”

Protest Follows from Animal Rights Advocates

There was an immediate backlash from people concerned about the welfare of animals since OHSU is involved in the use of animals for research purposes.

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