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February 24, 2014
Food Antioxidants, Stroke, and Heart Disease
The oxidation of high-fat and cholesterol-rich foods in our stomachs may help explain why eating antioxidant packed foods appears to reduce heart attack and stroke risk.
February 21, 2014
Food Antioxidants and Cancer
Antioxidant intake from foods (not supplements) is associated with lower cancer risk.
May 13, 2013
Cranberries versus Cancer
Drug companies and supplement manufacturers have yet to isolate the components of cranberries that suppress cancer cell growth.
July 25, 2012
New Mineral Absorption Enhancers Found
The whole grain phytonutrient, phytic acid (phytate), partially inhibits mineral absorption, but has a wide-range of health-promoting properties such as anti-cancer activity. By concurrently eating...
May 16, 2012
Garden Variety Anti-Inflammation
The variety of fruit and vegetable consumption may decrease disease risk, independent of quantity.
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Does adding baking soda to soaking beans reduce gas?
Fresh fruit versus frozen–which is better?
Can hot peppers (capsaicin) cause cancer?
What are the best foods to decrease seasonal nasal allergies (rhinitis)?
Given the “brain-eating amoeba” (Naegleria fowleri) in tap water should I sterilize my neti pot water?
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