March 29, 2015

Edward Blonz, M.S., Ph.d.

Edward Blonz, M.S., Ph.D., has served on the editorial board of the University of California, Berkeley Wellness Letter since 2009 and is an assistant clinical professor in the Department of Clinical Pharmacy at the University of California, San Francisco. He earned his M.S. and Ph.D. in nutrition from the University of California at Davis, and has more than 25 years of experience in the fields of health and nutrition. In addition, Dr. Blonz works in the area of forensic nutrition, serving as a consultant and testifying expert for nutrition, biochemical and physiological issues relating to claims, uses and effects of foods, dietary supplements and related health produces. The author of numerous magazine articles and seven books, his syndicated weekly column, "On Nutrition," appears in newspapers around the country and internationally. He has won the James Beard Foundation Award for his writings on diet, health and nutrition. He also maintains his own award-winning web pages blonz.com and askdrblonz.com.

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  • Ghee Versus Butter

    Ghee Versus Butter

    by Edward Blonz, M.S., Ph.d.

    Ghee is the Indian name for clarified butter—the liquid fat produced by melting butter and allowing the water to evaporate and the milk solids to separate out. How does its health profile compare to butter's?

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