Volume 12 Videos
The “volumes” refer to a series of DVDs upon which NutritionFacts.org is based (all proceeds donated to charity). The DVDs give folks the opportunity to sneak preview videos months ahead of time, watch them all straight through, and share as gifts, but there’s nothing on the DVDs that won’t eventually end up online free at NutritionFacts.org.
Volume 12 is the seventh of seven DVDs covering the peer-reviewed scientific nutrition literature published between spring 2011 and the beginning of 2013. For more information about Volume 12 click here.
Watch videos from Volume 12
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Fibromyalgia vs. Vegetarian & Raw Vegan DietsPlant-based diets may be effective for the treatment of fibromyalgia, a painful condition suffered by millions.
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Fibromyalgia vs. Mostly Raw & Mostly Vegetarian DietsHow plant-based does one's diet need to be to effectively treat fibromyalgia?
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Estrogenic Cooked Meat CarcinogensDNA-damaging chemicals formed when meat is cooked stimulate breast cancer cells almost as much as pure estrogen and can infiltrate the ducts where most breast cancers arise.
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PhIP: The Three Strikes Breast CarcinogenThe cooked meat carcinogen PhIP found in fried bacon, fish, and chicken may not only trigger cancer and promote tumor growth, but also increase its metastatic potential by increasing its
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Reducing Cancer Risk In MeateatersThose who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
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Heterocyclic Amines in Eggs, Cheese, and Creatine?Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
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Cancer, Interrupted: Green TeaUsing the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
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Cancer, Interrupted: Garlic & FlavonoidsGarlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
