Archived Ad: Seeking Advice on MD/PhD Programs & Gaining Experience in Food Science

I have been interested in the science of nutrition and food since middle school and hope to incorporate those passions into my career. I have worked at Dr. Hayes’ diabetes lab for 1.5 years studying dietary influences of various foods and compounds on development and prevention of dyslipidemia and Type 2 Diabetes. It was the most rewarding and enjoyable job I have ever had, but was unable to return to work after studying abroad in Thailand. Originally, I was thinking of going into research, but now I am also considering medicine. An MD/PhD focusing on nutrition science and preventative medicine seems like the best of both worlds, but I don’t know if I’m qualified enough or if it is possible to do research and practice medicine because of grant competition. For those in medicine and research, do MD/PhD programs have any advantages over other degrees? What else should I consider when deciding on a post-graduate program? What should I do now to prepare? Are there any particular graduate programs I should consider – medical or research based? I have emailed many PIs at universities and hospitals for research positions and opportunities, but everyone said they were full. How can I get into a lab and gain more research experience?