As a student at Emory University School of Medicine in Atlanta, Timothy Harlan was often struck by how little the medical professionals around him seemed to know about healthful eating. Doctors would tell their patients what foods to avoid, but rarely did they advise them on the foods they should embrace.
It seemed strange to Harlan, who had been a foodie since childhood and opened his own French bistro, Le Petit Cafe, when he was 22.
So Harlan-the-medical-student channeled Harlan-the-chef and wrote “It’s Heartly Fare,” a guide to healthful eating. His primary advice to readers interested in improving their diets was simple: “Cut down on saturated fat, sugar and salt.”
Harlan went on to earn his medical degree and became a board-certified internist at Tulane University in New Orleans. He also went on to write books offering recipes and diet advice to people with gastroesophageal reflux disease (GERD), people taking the blood thinner Coumadin and people trying to lose weight, among others. Along the way, he earned the nickname “Dr. Gourmet” and became executive director of Tulane’s new Goldring Center for Culinary Medicine.
On Monday, he’ll be at the American Chemical Society annual meeting in New Orleans to explain the scientific truth about weight loss.