NutritionFacts.org

Health Topics

  1. #
  2. A
  3. B
  4. C
  5. D
  6. E
  7. F
  8. G
  9. H
  10. I
  11. J
  12. K
  13. L
  14. M
  15. N
  16. O
  17. P
  18. Q
  19. R
  20. S
  21. T
  22. U
  23. V
  24. W
  25. X
  26. Y
  27. Z
Browse All Topics

More Than an Apple a Day: Combating Common Diseases

Dr. Greger has scoured the world’s scholarly literature on clinical nutrition and developed this brand-new live presentation on the latest in cutting-edge research on how a healthy diet can affect some of our most common medical conditions.

July 15, 2013 |
GD Star Rating
loading...

Topics

Supplementary Info

Sources Cited

Acknowledgements

Aaron Wissner of Local Future generously donated his time and energy to videotape this presentation.

Transcript

For all the individual transcripts, see the daily videos in which each subject is covered. Browse through all the topics at http://nutritionfacts.org/topics/.

Dr. Michael Greger

Doctor's Note

In my annual nutrition review last year, Uprooting the Leading Causes of Death, I explored the role diet may play in preventing, arresting, and even reversing our top 15 killers. Actually, if you recall, the top 16. Since side effects from prescription drugs kill an estimated 106,000 Americans a year, the sixth leading cause of death may actually be doctors.

And that's just from adverse drug reactions. Add in medical mistakes (which the Institute of Medicine estimates kills at least 44,000 Americans) and that brings "health"care up to our country's third leading cause of death. Throw in hospital-acquired infections, and we're talking maybe 187,000 Americans dead every year (and millions injured) by medical care.

The best way to avoid the adverse effects of medical and surgical treatments and tests is not to avoid doctors, but to avoid getting sick in the first place. This year I thought I'd run through the top dozen reasons people visit their doctors to highlight some of the latest research in hopes of moving me and my colleagues lower down the list of common killers.

So you can more easily navigate through the menu of diseases I touch on, this presentation is also available on DVD through my website or Amazon. If you want to share copies with others I have a five for $40 special. All proceeds from the sales of all my books, DVDs, and presentations all go to charity.

 If you haven't yet, you can subscribe to my videos for free by clicking here.

  • Bill Gere

    Fantastic presentation Dr. Greger! I enjoy your daily 3 minute videos, and this hour long wrap up puts the big picture into place. I hope you can do more of them.

    • http://nutritionfacts.org/ Michael Greger M.D.

      I’m afraid once a year is about all I’m able to crank out of the hour-long summaries, btu I’m so glad you found it useful!

      • Lloyd

        I echo the appreciation for your work Dr. Greger.

    • sanjeet

      Hello

  • Audrey Pellicano

    Outstanding! I am sharing this video, as I usually to, with my clients. Thank you once again for your work and your never ending humor.
    Best
    Audrey Pellicano

    • http://nutritionfacts.org/ Michael Greger M.D.

      Thank you so much for sharing. That’s the reason my work is able to touch so many lives and so I can’t thank you enough.

  • HemoDynamic, M.D.

    Has it already been a year! Time flies when you are having fun saving lives. I didn’t think you could top “Uprooting the leading causes of death” but you did, and I am grateful for it!

    • http://nutritionfacts.org/ Michael Greger M.D.

      Wow, that is high praise coming from you. I’m still not sure which one I like better. Uprooting was funnier, but I was hoping this one packed more of a punch.

      • HemoDynamic, M.D.

        You are too kind!
        Anyway I like them both and yes Uprooting was funnier but I liked this time how you talked about “The Medical System” and that it is only for profit and their care is based on reimbursement! I think it is such an important point to put out there that I explain it at nearly every patient visit to show how the “sickness care system” works. It has been my experience that it helps get patients on board when they realize that the current system is about quantity of Patient visits, not quality of their care.

        Great job! If it wasn’t for you my job would be tremendously more difficult–and boring too.
        :-)

      • b00mer

        I really love the emphasis on the harm done by the medical system and the emphasis on the real solutions. We watch the nightly news and every time they cover some “new technological breakthrough” for some “age related disease”, I end up going on quite a rant during the commercials.

        One of the last reports was about inserting tiny telescopes into people’s eyeballs for “age related” macular degeneration! Can you believe it?!

        Or when they talk about lack of access to “health”care being the reason for higher disease and death rates among certain demographics. Not the problem people!

        Your message is so important.

        • Derbycityvegan

          To paraphrase Dwight Eisenhower – Beware the medical industrial complex.

        • Jennae

          You bet I can believe the need for solutions to preserve at least some vision for people with age related macular degeneration. Do you want to give up your sight? Cover your eyes for a week and see how your work and home lives change!

          • b00mer

            Hi Jennae, I don’t disagree with the development of treatments for disease; I am a cancer researcher and while I much prefer broccoli and berries for cancer prevention, if a loved one were diagnosed, I wouldn’t suggest only broccoli and berries. I would want them to get the traditional treatments as well.

            So my issue isn’t with r&d itself. My comment was a critique of both the media and the healthcare industry regarding specifically 1) the exclusion of the mountain of information we have regarding disease prevention and treatment through nutrition, and 2) continuing to label largely preventable diseases as “age-related” so that people can be sold first the idea that they are inevitable and incurable, and subsequently the treatments for them.

          • http://www.DonForresterMD.com/ Don Forrester MD

            I agree but I wouldn’t let the R & D industry off the hook either. We have talented researchers but they have to have funding to make a living. For those who have followed Dr. Greger’s work over the years you will notice that most of the good studies on primary and secondary prevention are coming out of Europe. I worked as a Chemical Engineer for two years at NIH before doing my clinical rotations in medical school. The number of institutes have grown over the years but there is not one devoted to the primary and secondary prevention of chronic disease. The US R & D industry needs a shift in focus which will only occur is the funding changes. The Hematology/Oncology specialty has done an excellent job at doing multi institutional studies to help determine the best treatments for cancer. We do need conventional therapy for cancers. I recommend that folks with cancers read Keith Block’s book, Life Beyond Cancer, for information about integrative cancer therapy. Some of the information is outdated but it gives good information for patients to work with their physicians.

        • http://www.DonForresterMD.com/ Don Forrester MD

          I understand the ranking of medicine as the third leading cause of death which was first pointed out in 2002. The numbers were based on extrapolations from studies in the state of Colorado and NY if my memory serves me correct. Unfortunately if we hold medicine accountable for not exposing our patients to the best science and developing systems that support the best choices you can make a credible case that we are the leading cause of death. Not to say we haven’t developed good drugs and procedures that are responsible for remarkable success stories. Health care professionals in my experience are hardworking and are trying to do the right things but they are trapped in a system which is dysfunctional by design.

  • Jeannie

    Thank you so much! I really enjoyed the “Fun with FOIA” section from 17:45-25:30! As a government employee (currently enjoying my furlough day – the 20% pay cut not so much!), I am a big fan of the Freedom of Information Act. It keeps government clean and accountable – just like you do for food and pharmaceuticals. Thank you so much for your terrific work! Off to contribute to support your research and videos (furlough or no furlough!)

    • http://nutritionfacts.org/ Michael Greger M.D.

      Isn’t that just incredible? I’m with you–three cheers for transparency!

  • b00mer

    Wahooo!! It’s like Christmas in July! Can’t wait to get home tonight to watch the whole thing!

    • http://nutritionfacts.org/ Michael Greger M.D.

      I’m so glad! Let me know what you think…

      • b00mer

        Fantastic! Because of my research background I have this mental disease where I am unable to listen to, absorb, or share any information without primary sources (reviews are ok too). Because of that you just might be my favorite plant based doc! Neal Barnard is probably running a close second, especially after I learned he once adopted a rescue rat. Points for adorableness, it might not be fair, but it is what it is.

        Now commencing the spamming of family and friends! :D

  • Plantstrongdoc M.D.

    You are the doctor of doctors !

  • jonithomas

    Dr. Greger- It’s a health and wellness FACT- you are saving lives, one 3 minute daily video at a time! THANK YOU for this hour of life giving information!

  • elsie blanche

    Epic, Dr. Greger. Just epic. Any chance at having this video required viewing by everyone who takes office in D.C. and every medical student upon admission…and once again at graduation?

  • heidi

    This video is amazing. I needed this for a final push to get healthy. Do you recommend any books to read to help someone lead a vegan life? Thank you!

    • http://nutritionfacts.org/ Michael Greger M.D.

      The 21 day kickstart is a great place to start: http://www.21daykickstart.org

    • Evan

      Heidi, also check out Dr. Esselystyn’s Prevent-Reverse Heart Disease book. You do NOT have to have heart disease to benefit.

      http://www.amazon.com/Prevent-Reverse-Heart-Disease-Nutrition-Based/dp/1583333002

      Also, the Fork and Knives video is very good.

    • b00mer

      Neal Barnard, John McDougall, and Joel Furhman all have great books as well. If you read them all you’ll get slightly different perspectives on adopting a plant based diet, even though about 95% of what they say is the same. But for some people the emphasis on certain foods, or a lack of emphasis on any type of food, by one particular physician/researcher is easier or more enjoyable.

    • b00mer

      Also Jeff Novick doesn’t have any books I believe, but his website is a great resource. He’s really good at breaking things down in terms of the math behind nutrition.

    • macbev

      Caldwell Esselstyn’s book (Prevent and Reverse Heart Disease) has easy, QUICK, delicious recipes. If you are into hearty, foods, you might go for Rip Esselstyn’s books (The Engine 2 Diet, and My Beef With Beef). I like Dr. Fuhrman’s books as well. If you are into cooking, try Isa Chandra Moskowitz’ Appetite for Reduction

  • Luanne Fleming

    I love your videos. Between you and Dr Soram you have changed my life and my family! No more dairy, meat junk or processed foods. Lost 45 Lbs and feel great! All of your videos are fantastic! The best of all is your humor! This last video was great!

  • dimqua

    Can someone please make a transcription of this great video? Thanks

  • Lizzie

    Wow. Dr. Greger, thank you so much. You always teach me so much, you always make me laugh, this time you made me cry (at the end of the video). You are still me hero : )

    Lizzie

  • Darryl

    Glad you’re touching on the methionine and cancer story (@ 38:20 in the video) here and and presumably in a future video. The methionine/cysteine ratio of proteins rather neatly explains why in TC Campbell’s work the milk protein casein (Met/Cys 7.7) was a potent cancer promoter, while soy protein (Met/Cys 1.2) was much less effective, as pointed out in this ambitiously titled short paper.

    And the animal protein with the lowest methionine/cysteine ratio? Human breast milk, at Met/Cys 0.8.

    I came across the whole methionine restriction story when following up some reading on calorie restriction. Who knew replacing high methionine meat with beans could account for about half the benefit of 40% calorie restriction diets.

    • http://nutritionfacts.org/ Michael Greger M.D.

      Wow, Darryl. It’s rare that someone points out a paper I’ve never seen before, but you did it! I’ve added it to my reading list. Thank you so much for the tip!

    • gary

      Excellent message, Darryl. Thank you for taking the time to post this info on the methionine : cysteine ratio. I too had read about methionine while doing research about CR, but was unaware of this potential relationship with cysteine. And thanks to Dr Greger for bringing up the subject of methionine. I will likely owe the good doctor several years of my life, thanks to his efforts to promote a vegan, whole-foods diet.

    • Darryl

      Dr. William Harris converted the USDA nutrient database into an easily sorted Excel spreadsheet, available here. I calculated some averages from all foods with greater than 1% protein by weight:

      Animal foods:
      methionine/total protein 2.58%
      methionine/cysteine 2.35

      Plant foods:
      methionine/total protein 1.39%
      methionine/cysteine 1.26

      • BPCveg

        Thanks for sharing the William Harris database…looks like an amazing resource for vegans!

  • Julie

    Now I don’t feel so bad about missing Summerfest this year. You are the highlight of the event in my opinion anyway. Well, you and…the food. Hahahaha!

  • utopia2308

    Fantastic – please can you get your video’s translated into other languages? ie Spanish x

  • Brian Humphrey

    Thank you Dr. Greger!!! You are one of reasons while I adopted a plant-based diet and continue to educate people about plants! Thank you for being standing up for us all!

  • Dan Lundeen

    Absolutely fantastic video! I’ve been waiting for this and once again Dr. Greger exceeds all expectations! Nutritional yeast, mushrooms and flaxseeds have suddenly been added to or increased in my menu. And if at all possible, I’m going to be even more obnoxious about whole food plant based eating, since clearly friends don’t let friends eat meat!

    • Plantstrongdoc M.D.

      “friends don’t let friends eat meat!”

      I like that… :-)

    • Thea

      You cracked me up! Thanks for all your posts on this site.

      • Dan Lundeen

        Don’t be too obscene, maybe we should start spelling it m3@t or me*t. LOL.

  • Dan Lundeen

    As an additional comment:

    I think that you may be letting non-vegan accidents (attributable to the parasites in meat) off the hook:
    According to Flegr men testing positive to T. gondi antibodies (from eating undercooked lamb) have subtle behavioral differences, e.g., reflex impairment (supposedly manifested in double the car crash rates in statistical surveys of military personnel) and strangely an affinity for women with cats. http://www.theatlantic.com/magazine/archive/2012/03/how-your-cat-is-making-you-crazy/308873/ In the life cycle of the parasite it infects rats who then lose their fear of wide open spaces, lose reflex time and develop a sexual arousal for cat urine (where normal rats have extreme trepidation), increasing the chances of being eaten by a cat to complete its life cycle. People blame cats for T Gondi, but the infection is more commonly acquired by undercooked meat consumption as Dr. Greger notes in another video where I have cross-posted. Although Flegr thinks the infection rate is quite high, if as few as just 10% are infected you could essentially hold meat consumption responsible for 10-20% (10% per normal plus 10% more) of car crashes; and if the statistic holds to other accidents, at least a portion of non-transportation related accidents. See http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3287140/

  • Thea

    Simply awesome, Dr. Greger! I too loved the humor as well as the content. This is very powerful information. Thanks for giving us another nice, big video.

  • Merio

    I think that video after video, Dear Doctor Greger you will change the life of thousands of men and women… Thanks for the great work you did!!

  • Ann Delaney

    Loved your energetic, humorous, and informative lecture at the Vegetarian Summerfest this year!!

  • PS

    I love the video! I have just one question….what about just egg whites (omitting the yolk)? Are there still harmful components in the white…or is it mainly concentrated in the yolk?

    • Thea

      PS: On the topic of egg whites, Dr. Barnard wrote in his book on preventing and reversing diabetes, p. 49:

      “There are just two problems with eggs: the yolk and the white. The yolk is where cholesterol lurks, with 213 milligrams in a single yolk. That’s more than in an 8-ounce steak.

      The yolk also holds the fat, about 5 grams per egg.

      Egg white has problems of its own, since it is essentially pure animal protein. As you know by now, animal protein can present problems for your kidneys, and you are better off with plant protein.

      … Like all animal products, eggs have no fiber at all and no complex carbohydrate.”

      We know from here on Dr. Greger’s site and from Dr. Campbell’s book on The China Study, that animal protein has other problems than just affecting kidneys. There’s that IGF-1 boost which might be linked to cancer, etc.

      Also, to be complete, I’ll copy what Toxins has wrote in the past about egg whites. (Toxins is a frequent, and very knowledgable poster on NutritionFacts. I waited to see if he/she would answer you questions. Since that didn’t happen, I assume it is OK to repeat the text below as long as I give credit.)

      ——————————–
      From Toxins:
      Here is some evidence of a major component of egg whites, Methionine, possibly causing human harm.

      1. Egg whites are high in the amino Acid Methionine. Rice has 14 times less of this amino acid and beans 7 time less. When one consumes Methionine in a large quantity (like that found in egg whites), it is broken down into sulfuric compounds. these sulfuric compounds are buffered by the calcium of the bones. the result, over time, is osteoporosis and kidney stones.
      http://www.vivalis.si/literatu

      2. Cancer cell metabolism is dependent upon methionine being present in the diet; whereas normal cells can grow on a methionine-free diet feeding off other sulfur-containing amino acids.
      http://www.ncbi.nlm.nih.gov/pu
      http://www.ncbi.nlm.nih.gov/pu

      3. Insulin like growth factor is raised significantly by Methionine. raised levels of IGF-1 = accelerated aging/tumor promotion.
      http://www.ncbi.nlm.nih.gov/pu
      http://jnci.oxfordjournals.org

      4. Sulfur from Methionine is known to be toxic to the tissues of the intestine, and to have harmful effects on the human colon, even at low levels, possibly causing ulcerative colitis.
      http://www.ncbi.nlm.nih.gov/pu
      http://jnci.oxfordjournals.org

      It seems the weight of evidence for even moderate use
      of eggs and egg whites is harmful despite what nutrients may be present.
      ———————-
      Hope that helps!

  • Dan Lundeen

    Dr. Greger keeps piling on to the list of meat baddies and MIA’s. Woe to the simple enquirer asking why we don’t eat it; with harmane and methionine from the most excellent video here I have: parasites,
    live pathogens (including antibiotic-resistant strains), endotoxins (dead pathogens), saturated fat, trans fats (2-5% of fats in meat and dairy [and also in refined oils]),
    cholesterol, TMAO (inflammatory metabolite of choline/carnitine via the gut microbiota of regular meat eaters), harmane (essential tremorigenic), methionine, Neu5Gc (inflammatory red meat sugar), heme iron, nitrites, PAH’s and other cooked meat carcinogens (e.g., PhIP), putrescein (fish), added
    hormones, natural hormones (milk!), antiobiotics, IGF-1, concentrated environmental toxins (PCB’s, dioxin,
    mercury, cadmium, etc.). The MIA’s include fiber, prebiotics, phytonutrients!!!, potassium, nitrates . . . Really, how much more of this can decent society possibly take before the paradigm shifts?

    • b00mer

      Great synopsis! This should be put on business cards to hand out when people ask.

  • Keith Krumbach

    Poultry is a mainstay in my diet, yet hearing about the viral, antibiotic, fattening, bacterial, and other issues begs the question, “is poultry safe at any speed?” Specifically, which killers and sickeners will remain, if any, preparing chicken stock in an autoclave at 250 C, and discarding the fats and solids? (I’ve listened to your last two annual talks plus dozens of others today, so this question may seem a bit off topic.)

    • b00mer

      Can I flip the question on you? Could you tell what exactly it is about the chicken stock that makes you want it enough that you would risk so much in terms of your health, not to mention go through the effort and cost of preparing it? (taste? some health benefit you believe it provides?) I ask because I get a powdered “chicken” flavor stock, which is composed entirely of dehydrated vegetables and herbs from my co-op, it tastes great, and all I have to do is add a tablespoon of it to each cup of water. If you prefer making your own stock from scratch, I’m sure you could find the proportions of herbs and veggies to get the same flavor to make it at home.

      • Keith Krumbach

        I’ve been cooking most of my meals from scratch since about 1971 so effort and cost will be different to me. My question attempts to get at what ‘risk so much’ means under these cooking conditions. The result of a near complete flavor extraction of leeks, carrots, celery, and chicken for several hours with no vapor loss cannot be duplicated any other way, literally (plus the browning reaction occurs). 250 C for 2 hours eliminates bacteria & viruses, fats are completely rendered, and I don’t have a clue what happens to drugs under those conditions (plus who knows what else I’m missing). My kitchen is populated with a cooled centrifuge, precision water baths, high powered ultrasound, freezer that can reach minus 85 C and lots of other exotica I use to discover flavors, colors, and textures. Discovering ‘minimizing the baddies’ will be fun too.

        • b00mer

          Regarding live bacteria, cooking and consumption is not the issue, it’s the preparation, so I would stock up on bleach. The study from this video didn’t discuss oncogenic viruses but I imagine those will be lurking around the kitchen as well. Regarding endotoxins, of course those are simply toxins, so they can not be killed. You will still have those as well. Regarding every other toxic substance present in a chicken… if you want to know what exactly happens to each one at particular temperatures (of course heat leads to the formation of additional toxins) I think you will have to do those experiments yourself. You don’t happen to have an nmr or a mass spec in the basement do you? I think for most the answer and alternative is just too simple: eat chickpeas instead :)

      • Guest

        My secret to making vegetable stock as richly flavored as chicken stock? Marmite (though residents of the nether regions of the world can substitute Vegemite). These autolyzed yeast extracts (which you’ve undoubtedly seen in ingredient listings) contribute free glutamate, which is the savory flavor the Japanese call umani, the same chemical present in chicken stock.

        Pressure cooking vegeble stocks also helps developing rich flavors with shorter cooking times and less energy use. I fill my pressure cooker about a third full with a mix of coarsely chopped onions, carrots, celery, garlic and a potato, sauté in just enough oil for about 15 minutes. Then I add some parsley, and some black peppercorns and thyme from the window-pot, and anything from the vegetable compartment about to turn but unlikely to impart a bitter flavor and the pièce de résistance, about a Tbsp of yeast extract spread per every 3 quarts. I fill nearly to the top and cook at pressure for 45 minutes and natural pressure release. Adjust seasoning and strain through mesh, freeze in icecube trays, and I’m set for stock for a month.

    • Darryl

      My secret to making vegetable stock as richly flavored as chicken stock? Marmite (though residents of the nether regions of the world can substitute Vegemite). These autolyzed yeast extracts (which you’ve undoubtedly seen in ingredient listings) contribute free glutamate, which is the savory flavor the Japanese call umani, the same chemical present in chicken stock.

      Pressure cooking vegeble stocks also helps developing rich flavors with shorter cooking times and less energy use. I fill my pressure cooker about a third full with a mix of coarsely chopped onions, carrots, celery, garlic and a potato, sauté in just enough oil for about 15 minutes. Then I add some parsley, and some black peppercorns and thyme from the window-pot, and anything from the vegetable compartment about to turn but unlikely to impart a bitter flavor and the pièce de résistance, about a Tbsp of yeast extract spread per every 3 quarts. I fill nearly to the top and cook at pressure for 45 minutes and natural pressure release. Adjust seasoning and strain through mesh, freeze in icecube trays, and I’m set for stock for a month.

      • Keith Krumbach

        Always looking for new product and Marmite looks intriguing (rich
        history plus rich flavor). It’s on my shopping list. Umami flavor
        derives from glutamate(s) like salty does from salt(s) and sweet from
        sugar(s), etc.

        I am an omnivore considering becoming a
        semi-vegetarian so my newly discovered umami superfood, Red Boat fish
        sauce, will probably continue in my pantry.

        My question attempts to
        discover what will remain after super heating (at least by kitchen
        standards) chicken. Liquid temperature of 250 C isn’t trivial in the
        kitchen inducing the Maillard reaction (browning) and possible protein
        denaturing, etc. that won’t happen in a pressure cooker. Hygiene and
        cross contamination aside, biological agents other than prions
        deactivate.

        What happens to organic undesirables like added
        hormones and antibiotics; do new and bad chemical species appear; do
        fat-soluble compounds follow the bones and fat into the trash; can I
        ameliorate the undesirables in poultry knowing poultry has problems and
        will stay in my diet nonetheless?

        By way of background, I was
        conceived of lucky sperm and have a waist/height ratio of 31/70; BMI
        hovering between 20 and 21 for 43 years; total lipids less than 165
        mg/dl; blood pressure 128/70; eyes OK; hearing better; etc – all while
        never, ever giving a second thought to limiting my diet by anything
        other than what pleases me. Freakish to be sure, and greatly tempered
        by no attraction to fast or processed foods over time.

        Dr. Greger
        convincingly makes the case for veganism considering health alone, so
        cutting back thoughtfully (by say 90%) on meat products is worthwhile.
        Culinary pleasure is also a consideration for many, including me. Dying
        with a rib bone in my mouth is a possibility I accept without regret. I
        hope to discover my personal balance and maybe share solutions with
        others not yet fully enamored of the plant/fungus-only diet, and hoping to find yet
        more answers through Dr. Greger’s universe.

  • Victoria Alice Westwood

    Whilst trying to work today in the doctor’s office, I couldn’t help overhearing my colleagues (surgeons in fact) scoffing at vegetarians “What do I care if my chicken was grown in a cage? It exists to feed me!”, ” When I’m out with a pious vegetarian I like to order the meatiest thing on the menu just to wind them up!” – I think the UK is even further behind than the US when it comes to the medical profession’s awareness of advances in preventative medicine – and we have a national health service! I quote you Dr Greger to them on a daily basis and it raises a lot of eyebrows I can tell you!

    • b00mer

      That’s great that you’re raising those eyebrows! Especially given the environment you’ve described. It’s amazing how much effort some people will put into trying to offend a vegan isn’t it? Really speaks volumes about them (and their subconscious discomfort with their own diet I think).

      • Victoria Alice Westwood

        Oh yes. People want to hear good things about their bad habits :)

  • Julie

    You are so entertaining and informative. You are truly a gem. We are so lucky to have found you!

  • Johann

    Thank you Dr. Greger! The Philippines would be so much healthier if doctors and health educators here would just watch and listen to your videos (and apply the things they learn of course…). I am definitely sharing this info to my patients and my colleagues! Can’t wait to meet you in person this October for the Lifestyle Medicine conference in Washington D.C. God bless!

  • Elefant-Yanni

    Thank you so much. You are a great human being.

  • Sue

    Wow, wonderful vid! I’m sharing with lots of people, God bless.

  • Hermine M.

    I loved this video and your last one too. Thank you for explaining so well what our diet does to us.

  • Pandabonium

    Excellent. Your best annual summary yet IMO. Love the humor – has it been “banned in Boston”? I’ll be sharing this far and wide. Thank you another informative and fun video.

  • d1stewart

    You may never see an advertisement for broccoli itself. But there are many ads for vegetables on TV. And contrary to Dr Greger’s statement here, broccoli is grown for a profit. Its farmers, distributors, and grocery vendors are all for-profit businesses, and there are profits in broccoli.

    • b00mer

      Most reasonable people are not going to interpret Dr. Greger’s statement as saying “absolutely $0.00 in profits are made from broccoli and absolutely $0.00 is spent on advertising it”.

      We’re talking about the numbers spent on advertising vegetables, compared to the numbers spent on meat, dairy, and eggs. If you compare these you will see that in the context of overall spending, the amount spent on broccoli and other vegetables is essentially negligible.

      Certainly the profits from broccoli could be increased if more people bought it, but more people won’t buy it, because currently the advertising dollars are overwhelmingly dominated by meat, dairy and eggs, with those advertisers desperately trying to insinuate that their products are “healthy and nutritious”.

      And if people ate more broccoli instead of animal foods, not only would the meat, dairy, and egg industries suffer a loss, but the medical establishment as it now stands (based on pills and procedures), medical supplies distributors, and pharmaceutical companies would suffer as well. So the profits made from broccoli are also negligible compared to profits associated with the unhealthy foods Dr. Greger is discussing.

  • Void_Queen

    Wow, this was amazing! I think this was funnier than last year’s lecture (or at least definitely had more puns). I love the great work you do to educate people about this. Understanding the science behind how nutrition works is important, but its also important to understand who profits from having a system that goes against all knowledge and logic. . And a video showing how disfunctional the medical industry is demonstrates this perfectly, as do the egg industry’s exchanges wohh the USDA.. thank you so much for bringing this priceless information to us in such an understandable way!

  • BPCveg

    Very good presentation! Thanks again for this excellent learning resource.

  • Heidi Wood

    This was a fantastic and informative presentation. can I buy a DVD and screen it publicly? Uprooting The Cause of Death was popular at a recent movie night

  • Richard Sidley

    Incredible message. I lost my wife of 42 years to esophageal cancer this May. I wish I had known what to do for her 2 1/2 years ago when she was first diagnosed. She may have survived. I am just finishing paying the over 10K EUR in hospital bills, for hospital care that was meant to be helpful, healing, but only caused her more pain and agony during the operations, radiation, chemo, and medications that she took daily. I miss her terribly. Please keep doing what you are doing, Dr. Greger. Thank you,

    Rick Sidley

  • just me

    As always, your video is interesting, informative, and cleverly funny. I plan to share it on my blog, like I do with many of your shorts.

    • just me

      Thanks

  • Ann

    I absolutely loved this video! (and all of your programs!) Thanks to you and Dr. Joel Fuhrman, and Victoria Moran, I am having a blast in my first year as a full fledged vegan…

    • Thea

      Ann: Thanks for mentioning Victoria Moran. I was aware of the other people you mentioned, but I hadn’t heard of Victoria before. I checked her out a bit and like what I saw.

      If you find yourself wanting more inspiration at some point, you may want to check out Dr. Barnard’s work and the stuff over at PCRM (Physician’s Committee For Responsible Medicine).

      ———————–

      I hope the rest of your first year and many years to come continue to be a blast! What a great attitude. Thanks for sharing it.

  • Maggie

    Those last 2-3 minutes are POWERFUL!

    That is what I’m trying to get my family to understand – it pains me to think of my ‘getting older’ parents suffering from heart disease, cancer, etc. – but they’re dancing with the devil, and I’m going to be the one to have to sit by and watch when all I can think about is how EASY and SIMPLE and CHEAP it is to prevent in the first place! I’m healthy, 31 years old, eat a whole food, plant-based diet, get regular exercise, and have a positive outlook on life. I am ECSTATIC about the long, healthy, happy life I have ahead of me! It is so empowering to be in control of my destiny.

    Fantastic lecture, Dr. Greger. I really enjoyed watching it – thanks for putting it together and sharing with everyone!

  • Catherine Gagnon, PHCNP

    I really enjoyed this talk!!! Thank you for every effort you are making in order to bring this knowledge to surface so it can be available to all! As a newly graduated nurse practitioner, I could not believe we had no training on nutrition. So I took a 12 weeks nutrition program and became vegan 4 months ago. I did it for my own health, for my patients’ health, for animal ethics and environmental sustainability. Keep up the great work and humor! :)

  • Steve

    Thank you for this video. I wish the world had more doctors like you, ones who illuminate and empower people to better themselves, rather than relying on faceless meat/dairy and drug companies to tell them how to be “healthy.”

  • scott

    this is fantastic!!!!

  • shahar klamka

    Dr. Greger you are the king.

    Your presentation is so good… I think you are so blessed because when you speak on those subjects many negative feelings of many people just disappears.

    When i speak on those subjects i get a full range of negative ideas. (and my profession is to speak so … wow… you are so great)

    I would like to ask you about been a semi-vegan. like eating a meat once a month. i am a 100% vegan for almost a month and i read in your website that this require eating supplements.

    Please please tell me what you think about that? this is a real subject that need to be address i think :)

    • http://nutritionfacts.org/ Michael Greger M.D.

      So fantastic that you’re cleaning up your diet! I do recommmend that you start taking vitamin B12 supplements. This video: Safest Source of B12 and this blog Vegan B12 Deficiency: Putting It Into Perspective describe in more detail. So glad I can help!

      In health,
      Michael

    • Thea

      shahar klamka: Just in case Dr. Greger doesn’t have time to reply, I have some thoughts I hope will be helpful to you. I’ll share in 2 parts.

      Part 1:
      I believe your first question is one that many other people share. I believe your question is: what exact (while understandably small) percentage of your diet can be meat and yet still be healthy? While we can take some educated guesses, I don’t think we have a definitive answer for that. And that’s why, in my opinion, if you look at Dr. Greger’s Optimal Nutrition Recommendations, you saw that he does not include any animal products in his recommendations.

      Put another way: We do know that eating a whole plant food diet, with B12 supplementation, will be healthy, all else being equal. If you choose to eat some processed foods or meat or dairy once a month, who knows? My gut feeling says if you are truly only having a small amount of meat once a month and the rest is whole plant foods with B12 supplement, you are probably fine health-wise. If nothing else, your diet is so far ahead of so many other people’s diet, you should be proud of where you are on your path to healthy eating. But at the same time, you should treat that meat eating the same way you would treat eating ice cream or candy. Not good for you. You may do it from time to time (I still eat chocolate!), but don’t fool yourself into thinking it is part of a healthy diet. Instead think: This is a treat that I haven’t weaned yourself from *yet* on my path to healthy eating.

    • Thea

      Part 2:
      But I don’t think that is all of your question. I believe the full question centers around this idea: If eating a whole plant food diet “requires supplementation”, how is that healthy? Would eating meat once a month mean that you don’t need to supplement? At least, that’s what I think you are asking.

      I highly recommend that you check out Dr. Greger’s videos and articles on B12. You will see that the B12 recommendation has more to do with fixing the “problems” of our modern word, like clean water and food, than it is about fixing a problem with the vegan diet. It is true that you could get some B12 from eating meat, but everyone over 50 years old, ***regardless of their diet*** is supposed to supplement B12. Plus: don’t forget that food is a package deal. So, if you decided to get your B12 from meat or dairy, you would be getting it in a very risky manner. Supplementing is much safer. Plus, if you were only eating meat once a month, I don’t know if that would be enough to get all the B12 you needed.

      Dr. Greger’s recommendations on vitamin D follow a similar logic. It’s more about fixing the problems with our modern world (going around clothed all day, and away from the equator too) than about fixing the vegan diet. In other words, vitamin D deficiency is generally a sun-deficiency. It has little to do with diet one way or the other. (Though be sure to check out Dr. Greger’s videos on mushrooms and vitamin D for some fascinating info. if you want your vitamin D from food.)

      Taking a look at the bigger population: Dr. Greger has another video where he shows that the typical omnivore (in America?) has far more nutritional deficiencies than the typical vegan. That’s because animal products have so little nutrition compared to whole plant foods.

      My personal bottom line is: If your concern is eating a diet that is most likely to provide all the nutrition you need, then the whole plant food diet is undeniably the way to go.

      I hope these thoughts are helpful to someone!

  • Daniel Holm

    Thank you! Will share frequently, just like I do with “Uprooting the leading causes of death”. <3

  • Kristin

    beautiful, thank you so much

  • mary vils

    Love it Dr. Greger! Keep up the great job!

  • harvey sid fisher

    I have thinned out a lot of crowds with
    The Lose Weight Song

    http://www.youtube.com/watch?v=mMhkUM8Yu7E

  • tomblakeslee

    A fabulous presentation which I sent to my friends. But I feel that I must include a warning to ignore your outmoded ideas on certain points. I am amazed that you still cling to the mistaken idea that saturated fat is the cause , and not just a symptom of cardiovascular disease. Please read again:

    http://ajcn.nutrition.org/content/early/2010/01/13/ajcn.2009.27725.full.pdf+html

    It seems clear that a mistake was made when saturated fat was blamed for the gumming up of arteries. The cholesterol found there is not the cause but the effect as the body tries to deal with the damage. Dr Greger, PLEASE open your mind to the possibility that Dr. Keys made a mistake which has led us down a wrong path.

    • AnonymousCoward

      Please expand on this a bit further. Is it that saturated fat doesn’t cause cholesterol, or that cholesterol doesn’t cause clogged arteries?

      • tomblakeslee

        As the link shows, cardiovascular disease is not correlated with high cholesterol. This mistaken idea has been kept alive by the $29 billion Statin industry. A 2009 UCLA study of 137000 people hospitalized for heart attacks found that they didn’t have high cholesterol. Here is the link:

        http://www.ncbi.nlm.nih.gov/pubmed/19081406

        This study should have put an end to the cholesterol nonsense but its author was a contractor for Phizer and Glaxo spun the results to mean that we must try for even lower levels of cholesterol. The official target was lowered by a committee of big pharma contractors and the result was a eight billion dollar increase in statin sales.

        Here is a link:

        http://dietheartnews.com/2012/02/low-cholesterol-associated-with-75-percent-of-all-heart-attacks/
        http://dietheartpublishing.com/Cholesterol/10/09

        Cholesterol is deposited in damaged arteries but is not the cause of the damage.

        Uffe Ravnskov wrote an excellent book called “Ignore the Awkward” that tells the story of the massive mistake of Dr Ansel Keys that started this mess and the denial and coverup that has kept it alive.

  • Panagis Stathatos

    Great presentation Dr. Greger! I thought the part on heart disease was really interesting. I was wondering if I can still eat wallnuts and reverse heart disease? or do wallnuts contain too much saturated fat…

  • M85

    Dr. Greger, just out of curiosity, at 13:07 you show the cholesterol level of africans and asians in Uganda, why do the asians have such high cholesterol?! And why do the african cholesterol rates go down as they get older? Thanks for the presentation.

  • http://jolkapolkaskitchen.blogspot.com/ WholeFoodChomper

    Dr. G, You have done it again! I LOVED watching and learning from this longer video. I watched/listened to it while preparing an array of PB foods. And, with each slice and dice of my knife, I keep thinking how powerful and nutritious the food I was preparing will be for my family.

    Your detailed and easy to understand explanations (I did not study the hard sciences) help me to visualize how these healthy foods make my body stronger, cleaner, and more resilient with each bite I take.

    I have learned SO much from you over the years (and to think, that I stumbled upon you on some random website on vegan cooking). You have enlightened me and there is no turning back.

    THANK YOU from the bottom of my heart for what you have done and continue to do for public health. For all you have done, you deserve a Noble Food Prize!

  • yevgeniy

    wow, this is so great!

  • Panagis Stathatos

    Dr. Greger great presentation! Is it possible to reverse heart disease while eating walnuts or do they contain to much fat?

    • Thea

      Panagis Stathatos: Dr. Greger has some videos and I believe one blog post on this topic. I don’t have the links handy, but hopefully you can find them using the search box. Good luck.

  • Robin H.

    So enlightening. Thank you for sharing this…

  • Brandan Wayne Lewis

    I just wanted to personally thank you for providing such a positive light for nutrition advocate in medical academia. I am currently a first year medical student at a school down here in Florida and I suffer the chronic struggle of trying to “prove” to my colleagues the benefits of a plant based diet. What you offer me is an epidemiological basis for all my arguments that cannot be overlooked! You are a saint as far as Im concerned and are saving lives every single day. Thank you so much for spending your time to make it easier for people like me to get my point across!

  • zadkan

    Thank you very much for power full information I suffer from skin disorder
    I want to try what I learnt from knowledge, all we eat has to be organic or what ever we can afford ?
    Thank again

    • Thea

      zadkan: Dr. Greger has a great blog on here (somewhere) where he answers this question with some great stats. The bottom line was that you are better off eating a bunch of fruit and veggies even if they are not organic. However, eating organic when you can is definitely better.

      I recommend that you search on line for a list of what they call the “Dirty Dozen”. This is a list of the 12 worst fruits and veggies concerning pesticides – even after the foods are washed. So, some people’s rule of thumb is: at least eat these foods organic. The same group produces a list of “clean” foods which shows you the foods with the least pesticides. So, if you can’t find organic with those foods, you might feel better about that. Finally, I’ll point out that the group that produces the “Dirty Dozen” list updates the list every year because farmers’ practices change. So, be sure to check back from time to time.

      I’m sorry to hear about your skin condition. While a healthy diet is not a guarantee of anything, it can’t hurt and has great potential to help a large number of problems. I recommend that you find Dr. Greger’s blog with his “Optimal Nutrition Recommendation” and do a search on skin conditions/your particular condition. I know that Dr. Greger has addressed at least one skin issue in one of his every-day, smaller specific-topic videos.

      Best of luck to you. I hope this helps.

    • b00mer

      Hi zadkan,

      I started getting little patches of psoriasis in my early twenties, as well as what I believe now was arthritis; I do believe my healthy (whole foods plant based) diet has reversed it and perhaps prevented it from getting worse (I guess I’ll never know… and I’m fine with that!). While I always eat vegan, at times when I have fell off the whole foods healthy eating wagon, eating lots of sugary and fatty foods, I immediately see the consequences of the little patches on my arms, and it will take a few weeks of healthy clean eating to for it to fade away. So I’m not sure what exactly your condition is, or if it is autoimmune related (I have a family history of autoimmune conditions), but at least for some skin conditions a whole foods plant based diet (*not* just vegan) is definitely worth a try.

      As far as cost, you can eat extremely healthy on a very limited budget, especially if you keep a few tricks in mind:

      1) You can save a lot of money by increasing the ratio of grains and beans to vegetables in your diet, since grains and beans, even organic, when bought in bulk are usually dirt cheap. Things like organic lentils or rice might cost $0.15/serving or even less.

      2) Do you have a local co-op? At ours, all of the prepackaged “health” foods are super expensive, but almost all of the produce and bulk grains/beans are organic, and either the same cost or cheaper than the regular grocery store.

      3) Frozen vegetables – already frozen veggies are incredibly cheap. Organic ones cost a little more but probably still less than fresh. Or you can keep an eye on weekly sales and buy whatever fresh organic produce is on sale at the moment and freeze it yourself.

      4) Don’t get too bogged down on eating tons of “superfoods”, if they seem out of your budget. All plants are superfoods, and as Dr. Greger says, the best vegetable/fruit/plant is the one you eat.

  • rosalie

    Dr. Greger, Instead of asking doctors to recommend a plant based diet to patients with disease, would it not be better to approach the insurance companies. I am sure they would like to cut their costs and we could have lower insurance premiums as well as healthier people!. It’s a win win.

  • Rick Kartes

    My friend, you are a national treasure. There is no better ongoing source of nutritional advice.

    Based on your advice, I am studying Plant Based Nutrition through Cornell.

    Rick Kartes

  • Eyal

    Hi Dr. Greger,
    Another great presentation! Thank you so much for all this important information. Do you give lectures around the world? Is it possible to invite you to speak in Israel?

    Thanks a lot!
    Eyal.

  • sean

    Dr. Greger,

    Thanks for all of your great videos.

    Three questions:

    1) Where did you do your residency?

    2) Are you board-certified?

    3) Which charities do you donate the proceeds of your books, videos, etc. to?

    • http://nutritionfacts.org/ Michael Greger M.D.

      Thanks for you interest in my work! To answer your questions:

      1. All my post-graduate medical work was done at Lemuel Shattuck, a
      Tufts hospital in Boston (sadly the only public health hospital left
      after a few republican gubernatorial terms). They had a maximum security
      prison unit, one of the last locked TB wards, and a homeless shelter on
      the grounds. Sadly it was like practicing 3rd world medicine right here
      in the U.S.

      2. No board certification yet in lifestyle
      medicine, but the American College of Lifestyle Medicine (of which I’m a
      proud member) is working on it! (http://www.lifestylemedicine.org/ACLM)

      3.
      I used to donate to a different charity every month, but now that I
      started a 501(c)3 nonprofit charity to keep NutritionFacts.org afloat,
      all my proceeds from all my books, DVDs, and presentations goes straight
      to keep the website up and running (I receive no salary or any
      renumeration from the site).
      If you’d like to chip in as well, you can support my work at https://nutritionfacts.org/donate/

      4. My favorite color: green

      5. Turn-ons: kale

      :)

      • sean

        Thank you!

  • jeanne prusak

    Dr. G…..Your presentations are fantastic. I share them daily on FB. Thank you for the research based information

  • Marie Gilman

    It’s so obvious. Why has is taken you a lifetime to discover this? Our food has ALWAYS been our medicine! The trouble is, the medical profession has always been obsessed with finding CURES, and every time someone like you discovers that a particular nutrient helps with something particular, it is always put out as some kind of scientific “breakthrough”. Codswallop! Billions have been spent on scientific research into food for NO JUSTIFIABLE REASON. Cellular Nutrition is the way forward, combined with a natural method of cleansing the colon so that the Villi can return to their optimal working level and absorb our food efficiently. The trouble these days is that people think they can eat just anything because someone will give them a pill to make them better!

  • BB

    Dr. Gregor, is yeast safe for people who have yeast issues?

  • AnonymousCoward

    In your videos you talk a lot about the dangers of saturated fats,
    but recently the net is buzzing with information about how there isn’t a
    link between CHD and saturated fats. I have several “fat-Taliban” in my
    vicinity and would find it very interesting if you could expand on this
    subject a little.

    Also, a bit about the “low carb” craze that’s
    going on would be very interesting, as it seems to attract quite a lot
    of followers.

    I found your video “Uprooting the leading causes of death” last year and it changed my life. Thanks for that.
    I
    visit your site almost daily now, both for your videos and for the high
    quality comments that accompany them, both by yourself and other
    members of this community.

  • Jacqueline Alger

    A powerful presentation that should be shown everywhere. Thank you, as always, Dr. Greger.

  • lovestobevegan

    A great way to put all the seasons’ fresh vegetables to good use. Alter the ingredients with whatever veggies you picked up from the farmer’s market or were included in your CSA.

    Field to Bowl Chili

    – 4 cups cooked green lentils
    – 1 cup water/homemade vegetable broth
    – 3 medium beets, cubed
    – 3-5 small turnips, cubed
    – 3 small carrots, diced
    – 1 zucchini, diced
    – 1 summer squash, diced
    – 1 onion, chopped
    – 3 large tomatoes, chopped
    – 1 green pepper, diced
    – 1 hot pepper, minced
    – 4-7 cloves garlic, minced
    – handful fresh cilantro, chopped
    – black pepper
    – sea salt
    – nutritional yeast

    Crush and mince garlic then set aside. Add water, beets, turnips, carrots, onion, zucchini, and squash to a large soup pot and cook over medium heat for 5-10 minutes. Turn heat to low and cook another 10-15 minutes. Add remainder of ingredients except nutritional yeast and cook until all vegetables are tender, about 10 minutes. Season to taste with sea salt and black and pepper. Top each individual serving with a tablespoon nutritional yeast.

    ~Complements of lovestobevegan

  • Rose

    what about the link between MS and sunlight/vitamin D? does this have a statistically significant relationship?

  • badcellist

    Dr. Greger,
    Six months ago I was facing yet another stenting ‘procedure’, after a heart attack, Quad-bypass, two stenting procedures (5 stents total). I was suffering, intensely, from every side effect that comes with statin drugs including dementia and muscle wasting and cramping, popping Nitro like candy just to get through the day, 30 pounds overweight, and, in candor, mentally getting my final business in order.
    Six months ago I chose to stop statin drugs and become an Uber-Vegan. This decision was after extensive research and information gathering about statin drugs and ways to live without them. Operative word here is LIVE – not exist. The information that you have offered, along with several others, was instrumental for an educated decision to take my sojourn into a new life.
    Today, at 64, I am off all medications, my cholesterol is 155, results of my latest Nuclear stress test shows no indications of blockages, 34 pounds lighter – from 192lbs to 158lbs (from a snug 38″ waist to a comfortable 30″), briskly walking 3+ miles a day, mentally sharp, and looking forward to a longer and healthier life.
    Wishing to share this option to others in my predicament, I am working on a project in which your information would be important to reference.
    If you would, Doctor, please PM me at ronzet@hotmail.com to let me know if it is possible and if you would be willing to discuss this project with me.
    At your service,
    Ron Z

    • http://jolkapolkaskitchen.blogspot.com/ WholeFoodChomper

      Wow! What a fantastically inspirational story! Congratulations to you @badcellist! Amazing!

      • badcellist

        WholeFoodsChomper,
        Thank you. I wake up every morning feeling GREAT and bounding out of bed. I truly feel 20 years younger – just wish I looked 20 years younger :-)
        Z

        • http://jolkapolkaskitchen.blogspot.com/ WholeFoodChomper

          Fantastic! Ugh, our ageist youth-oriented culture really does a number on us, doesn’t it? I bet you look great just the way you are. Each age has its value and its beauty. Celebrate and flaunt it!

  • Bella2

    A concerned Vegan…

    Dr. Greger,

    I am absolutely Vegan – even to a point of no sugar, no white flour, a trace of oils – and have been for 6 months…

    However, I just had a lipid panel completed and my Cholesterol is a whopping total of 222 – LDL 125 – HDL 85 – and triglycerids 61. I do have an elevated Thyroid level at 3.2 (desired range 0.3-3.0).

    I walk 6+ miles a day and spend an hour in the gym.
     
    Is there any reason to be concerned over these numbers?
    Does an elevated Thyroid have an affect on Cholesterol levels?
    Is there anything else I should be doing to reduce my cholesterol?

    I love your site and watch your videos constantly –

    Thank you for the work that you do and the information that you provide to we who do not trust in the medical industry’s current philosophy – “Don’t Cure Disease, Treat It. No money in curing disease”.

    Mary

    • http://jolkapolkaskitchen.blogspot.com/ WholeFoodChomper

      Hi, Mary. You ask some good questions that I’d be curious about getting answers to as well. I am also hypothyroid (I have Hashimoto’s Thyroiditis), and my doc has told me that individuals with thyroid issues do need to pay close attention to heart issues. I looked into it and the Mayo Clinic says the following re hypothroidism and heart problems:

      “Hypothyroidism may also be associated with an increased risk of heart disease, primarily because high levels of low-density lipoprotein (LDL) cholesterol — the “bad” cholesterol — can occur in people with an underactive thyroid. Even subclinical hypothyroidism, a more benign condition than true hypothyroidism, can cause an increase in total cholesterol levels and impair the pumping ability of your heart. Hypothyroidism can also lead to an enlarged heart and heart failure.”

      Please do post more, if you learn more or get any updates on the matter.

      I’m curious, do you eat nuts?

      • Bella2

        WholeFoodChomper,

        Thank you for the reply.

        I take thyroid medications but have self reduced the dose. Perhaps this has had some affect on my Cholesterol levels.

        With this lipid panel results, I will move my dosage back up. I just wish that being Vegan would cure the Hypo and Hyper thyroid problems.

        I do eat nuts, quite a bit actually. Walnuts, Almonds, etc. since they provide a healthy fat to my diet.

        Thanks again.
        Mary

        • http://jolkapolkaskitchen.blogspot.com/ WholeFoodChomper

          “I just wish that being Vegan would cure the Hypo and Hyper thyroid problems.” Boy, do I second that! Alas, I think, at this point anyway, thyroid related conditions are something to be managed, but not cured. Much to my dismay.

          You may want to check out what Dr. McDougall has to say about thyroids: http://www.drmcdougall.com/video/mcdougalls_moments_thyroid.html It’s pretty basic info, but I still found it helpful to hear.

          I’m not sure if your thyroid issue is connected to an autoimmune issue, like mine is, but I wonder if the findings related to diet and MS might be applicable to the thyroid as well. Dr. McDougall has a good write up on the MS issue featuring Dr. Swank (mentioned in the above NF video): http://www.drmcdougall.com/misc/2009nl/jan/ms.htm

          I eat nuts, too. But, I’m wondering if I need/should cut down on that. The Swank Diet focuses on drastically reducing saturated fats and some nuts have relatively high levels of saturated fat, which might possibly have an effect on cholesterol levels. Reducing or eliminating some of your nut intake might be something worth experimenting with in your particular situation.

          The Mayo clinic has some neat info about nuts: http://www.mayoclinic.com/health/nuts/HB00085/NSECTIONGROUP=2 , as, of course, does this site.

    • Toxins

      Trying cutting down your nut intake to 1 oz of walnuts only. Cut down on sodium intake as well. To really understand this issue we have to understand all aspects of your diet, as in what the base of your meals are and what you commonly eat.

  • jonathan fletcher

    thank you so much!!! what an amazing presentation. i was laughing, crying, in shock of this world, u got it all in there and it sure gives inspiration to eat healthier and share this with all our surroundings!
    hopefully all health ministers around the world will see this!!!

  • Gaz

    Have shared this and will continue to do so, as there is so much misinformation ‘for profit’ out there!

  • Larry

    THE PERFECT DIET

    N.B: FAT IS THE MOST IMPORTANT MACRONUTRIENT

    If you are overweight, pre-diabetic or diabetic, or not running on eight
    cylinders, you may be a victim of carbohydrate poisoning! The most killing diseases facing us today – including obesity – are a result of the
    overemphasis on carbohydrates. This can be corrected by grading and restricting carbohydrates – and emphasizing natural dietary fat and complete animal protein.

    Food is our fuel. Much depends on what we choose to eat. How long and how well we live depends on how we “fuel” our brain, heart, hormones, kidneys, liver, lungs, skin and bones. Human cells, tissues, and organs function optimally if they are provided what they need when they need it.

    It’s easy to argue that fat is the most important macronutrient. Our 70
    trillion cells are protected by two layers of fat: lipid bilayers. Along with protein and water, fat – much of it saturated – is what our bodies are
    made of. Though included in our diets, carbohydrates should be chosen carefully and restricted in order to keep blood sugar in a narrow healthy range.

    For most people, carbohydrates should be restricted to about 60 grams daily, depending on any illness that may be present, or a consideration for a person’s environmental conditions. (A lumberjack will eat more than a tailor.) The body will more easily maintain itself and regenerate health if carbohydrates do not overwhelm hormone systems that keep blood sugar under tight optimum control.

    Carbohydrates (carbs) are sugars by another name. Carbohydrates are abundant in fruits, vegetables and grains – in boxed cereals – and in all floury or sweet packaged products. Remember, in the gut, even healthy-sounding broccoli, cauliflower,and zucchini turn into glucose (blood sugar). Our biological requirement for carbohydrates is: Zero.

    Some foods are a combination of the three macronutrients. As an example, milk contains fat, protein, and carbohydrate. There is protein in many foods (beans, corn, grains, mushrooms, peas, seeds and nuts) but only animal foods (chicken, cheese, eggs, fish, organ meat, pork, and red meat) provide complete high value protein. (Egg white is pure protein.)

    The Perfect Diet emphasizes complete animal protein for the maintenance and regeneration of the body and high octane fats to provide energy for – among other things – the digestion and assimilation of protein. The Perfect Diet is not a high protein diet; it’s a high fat diet that offers strength and energy and it’s simple to follow.

    The first meal of the day should include fat and protein – about 30 grams of protein before noon. Good quality eggs – 7 grams of protein each – provide high value protein and many other key nutrients (choline). If you eat a 3 or 4 egg omelet before noon, you may not be hungry until dinner. If you eat high value foods, you may not need to eat as much.

    As our main fuel, we must choose between fats and carbohydrates. Emphasizing two fuels is a mistake. Our bodies react adversely to “mixing fuels.” Since fats are energy and nutrient dense – and don’t raise blood sugar – they will more fully provide satiety and satisfy the energy needs of the body.

    (In the Perfect Diet, there is no need for routine snacking or eating more than two meals a day. Eating many small meals a day will result in the digestive organs getting no rest which can lead to a variety of digestive tract ailments.)

    On the Perfect Diet, we will cut carbs – not calories. Depending on your
    circumstances, you can eat up to 3,000 or more calories a day but you will still burn fat. You can pretty much live on steak, chicken, and green salads.
    For breakfast you can eat as many eggs as you like – and bacon too. You can put full fat dressing on your salads and butter on your steak.

    Our bodies evolved to run optimally on a diet emphasizing protein and
    natural fat, eggs, fish, and meat. We are suffering today because we are eating a diet dominated by carbohydrates; and a high percentage have been milled and refined. The basis of the Perfect Diet is restricting the macronutrient (carbohydrate) associated with a metabolic disturbance that causes weight gain, hunger, diabetes, Metabolic Syndrome, and heart disease.

    This diet can work for you. It’s easy to follow and you can eat as much as
    you want; you’ll never go hungry. Dietary abundance goes hand-in-hand with feeling on top of the world. If you need to, you’ll lose inches as well as pounds. When you burn fat as a fuel you are moving in the direction of health, stabilized blood sugar, lower triglycerides, increased HDL, and energy throughout the day.

    Here are the Paleo Principles:

    1. Eat foods that sustained human beings before we wrecked our health by becoming settled, citified farmers. Eat meat, fish, eggs, avocados, leafy vegetables, preferably fermented (sauerkraut) or steamed and
    berries, nuts, wild seeds.

    2. Eat foods raised in accordance with their own natural environment. The animals you eat should eat grass if they have four stomachs.
    The birds you eat should eat worms, bugs and weeds. The plants you eat should be grown in soil that does not require pesticides and herbicides.

    3. Eat foods that are like a stick of nutritional dynamite, instead of like a wimpy little firecracker. Everything you eat should provide your body with a concentrated source of nutrients for maintaining, building, repairing and fueling your body.
    A bowl of rice is a wimpy firecracker. A piece of grass-raised beef is dynamite.

    4. Eat your carbohydrate in accordance with your energy expenditure. Carbohydrate only has one function in the human body: to provide energy. If you are primarily sedentary at work or at your computer, then don’t eat carbohydrates. All they do is give you a SUGAR spike.

    5. Prepare your foods the way that humans have traditionally prepared foods. Certain foods require specific handling methods in order to make their limited nutrients bioavailable to the human body.

    6. Don’t eat things that aren’t food. Food should be easily identifiable. Soy milk, protein bars and sports drinks are a far cry from any food that exists in the natural world. Better nutrition through chemistry is A BAD IDEA.

    7. Eat a wide range of traditional, life-giving FATS that have not been damaged by processing. Your body can use FATS to make nearly all
    that it needs to survive, along with water.

    8. Eat foods that are rich in lacto-bacteria to replenish the micro-organisms of our gut.

    9. Eat some of your foods raw including animal foods or slightly cooked i.e., liver. Nutrient content and bioavailability of food is affected by preservation and cooking method.

    10. Do not partition your food wastefully. If you are eating an egg, eat the whole egg. If you are eating an animal, eat the organs, muscles and bones.

    11. Get to know your food supply. Know your hunters, your butchers, your gatherers, your storekeepers and your farmers. Know what foods are produced in your own geographic environment.

    12. Know yourself. How do you feel, perform and look? If the way you feel, perform or look isn’t top level, change something about the way you eat, move and care for yourself!!!

    The Low Down

    The human body is a metabolic marvel comprised of dozens of little systems connecting to create one complex system. Food is the fuel, the input, for the systems. Our metabolic machinery evolved over hundreds of thousands of years to function optimally on select fuels. These fuels were the original, Primal foods of the human organism. Over these hundreds of thousands of years our Big Game Hunting, small prey capturing, scavenging, foraging, gathering, opportunistic ancestors
    accumulated experience and wisdom about nourishing themselves. They learned to preserve and predigest foods to maximize the quality of their metabolic fuel.
    Eventually they learned to cook foods without destroying the important
    nourishing properties of the food, and then they learned to heal the human body with food.

    Only recently in the human evolutionary experience, have we abandoned all these hundreds of thousands of years of accumulated epicurean
    genius.

    Today we fuel our marvelous, complex metabolic machinery with crap invented to create profits for agribusiness.

    We have become dumb eaters.

    As we regain our eating intelligence it doesn’t make sense to move back to the savannah and put out our fires or climb into our cave and pretend there is a glacier next door. It makes sense to fuel our bodies with all the primal human foodstuffs, prepared and preserved with accumulated ancestral wisdom and served up for the undeniable desires of the human taste buds. Primal, paleolithic food choices, handled according to ancient food ways resulting in outrageously good food.

    Human beings do not have a biological requirement for carbohydrate.

    We can survive just fine without carbohydrate. Many people have done it, entire cultures have done it, and you could too if you wanted. You probably don’t, so it makes sense to learn how to eat carbohydrates in a way that they will help you instead of harming you.

    Carbohydrate is a one-trick pony in terms of your metabolic requirements. It is solely used to produce energy for you. When you
    eat carbohydrate in excess of what you need for energy production you will store it as body fat because there is NOTHING else for your body to do with it!! Your body can’t use it to grow your bones or repair your muscles or produce hormones. The best thing you can get from your carbohydrates, since our modern life really doesn’t require all that much physical energy, are their associated micronutrients.

    Give your carbohydrates a long hard look and be ruthless in your assessment of what good they do you. Are they packed with minerals? Are they loaded with phytonutrients? Are they brimming with antioxidants? Are they dripping with water-soluble vitamins? Use the carbohydrates in your diet to flood your body with real, whole food
    sources of critical nutrients.

    It is easy to line up your carbohydrates and pick the very best ones. If you pour a cup of water onto your carbohydrate will it be cleaner? Or will it turn into mush? If you pour water on fruits or vegetables they are more ready to eat!!! If you pour water onto flour, cereal, crackers, bread, desserts and candy it will be disgusting!

    You can use the color test. Are your carbohydrates white, beige, tan, or brown? Then they are lifeless. They have very little to offer you.

    Are they all shades of green, orange, red, yellow, blue, purple, pink? Then they have abundant nutrients for you.

    You can also use the raw/cooked test. Would you be able to eat a handful of your carbohydrate raw? Would you eat a handful of raw rice, raw corn or raw black beans? Only if you wanted a few less teeth and a vicious stomachache!! You might not enjoy raw vegetables, but they are certainly fine (and some are more nutritious) to consume uncooked.

    As carbohydrates go, grains and beans possess the fewest nutrients and the most energy (calories). You need less calories and more nutrition so choose vegetables as your carbohydrates. Many people panic at the
    idea of not stuffing themselves each day with bread, crackers, bagels, pasta, rice, beans, cereal, and tortillas. “But what will I eat?!?!?!?!” they
    wail. Below is a very long list of excellent carbohydrate choices.

    When choosing fruits and vegetables, choose those grown in the most sustainable manner in the healthiest soil. They will have the most nutrition. Choose fruits in season, rotating your choices throughout
    the year just as our ancestors did before refrigerated warehouses and cross-global food transport. Choose varieties labeled “heirloom” if possible in order to ensure a diverse, safe food supply. Often
    older varieties of fruits, especially apples, contain less simple sugars and
    more nutrients

    • docscience

      This diet has never been proved to cure heart disease. There has never been any clinical trials published in medial journals to show it is safe. It has all the ingredients to contribute to heart disease.
      The only published clinical trial that has shown to reverse heart disease is the plant based diet of Dr. Esselstyn .

      • Larry

        You are like a lot of Quacks, always put the cart before the horse!

        Your comment, “This diet has never been proved to cure disease” is a straw-man.

        The Perfect Diet will help PREVENT heart disease!

        Its part of a LIFE STYLE!

        Don’t SMOKE!
        Don’t drink ALCOHOL to access!
        Eat ORGANIC food, if you can!
        EXERCISE!

        Get a Rebounder; the Ultimate exerciser in the world! 30 minutes a day, in the comfort & privacy of your own home, 365 days of the year. You can dance & exercise to John Fogerty’s Ultimate Collection.
        Avoid STRESS! Stay CELIBATE! Ha, ha, ha.

        And never forget, we ALL have a Sell By Date!

        Enjoy life!

        Its later than you think!

  • Liz

    Dr. Greger: Love your presentations, love your site. Thanks so much for all you do for us. My question: What do old vegans die of?

    • docscience

      Check this video. He says he has been a vegan for only 50 years, but is a doctor, so he might know.
      http://www.youtube.com/watch?v=HfYphKNWT9k

      • Thea

        docscience: I really enjoyed that link. Thanks for sharing it.

  • Yamilah

    Amazing!!! Thank you for the deeply researched knowledge and the passion you put into this cause!!!

  • Ilana

    Have you heard of Soylent? http://robrhinehart.com/?p=424 I know how fond you are of whole plant foods, but this is vegan (I think) and supposed to have everything you need. Everything. Thoughts?

  • TMR

    This was an excellent and entertaining presentation Dr Greger :) Thank you

  • colonyofcells delacruz

    Since Dr Colin Campbell is emphasizing the benefit of looking at the whole diet and the whole effect of the diet on health and quality of life of seniors, we need more studies to prove that vegans do live longer than non-vegans or that vegan seniors have a better quality of life compared to non-vegans. Some studies seem to indicate that infrequent animal product eaters or almost vegans who include some seafood like monthly seem to outlive vegans. Most traditional diets including longevity communities (except for vegans in adventist communities) do include a small amount of animal products (maybe around < 5 % of calories). The adventist health study 2 is waiting for more study participants to die before we can be surer about the pattern that almost vegetarians who eat monthly seafood outlive the vegans. Caloric restriction on apes and humans are also still ongoing.

  • rkeinc

    Fantastic presentation which tragically will go unnoticed by the Standard American Diet (SAD) eating American. If only someone would listen! I hope Dr. Greger continues his cause to help our society learn the underlying problems with our “desease care” system.

  • zennifer

    One thing that would be useful is recognizing that what people eat has deep psycho-social and physiologic influences. It’s human nature to want to stay with what is familiar and easy.

    I am pretty isolated in my life with eating vegetarian/vegan/raw, etc., so I have fallen off the raw food diet, but I’m now working to build up a support system. There are so many celebrations and social opportunities involving crappy food.

    For me to make healthy choices is sometimes difficult, and then I have a 12-year-old son. There is nothing but processed food as far as the eye can see, and my husband isn’t on board (yet?) with eliminating processed foods.

    I wasn’t able to give up diet sodas until I was dx. with osteopenia last summer. I had tried to quit many times, and would make it a month, but returned to it. Illness is a big motivator. I think it takes a LOT of social support to make meaningful, long term changes in eating behavior.

    I am hopeful that people will continue to shift towards plant based diets, thanks to the Internet, and then I (and others like me) will not be the odd man out.

    • Thea

      zennifer: It is so hard to be isolated. I understand the importance of having a support group – especially so when your own family doesn’t get it.

      I don’t know where you live, so this may not be a practical suggestion, but I will share what has worked in my smallish city: creating a Meetup.com group. We have a vegetarian/vegan Meetup group where people of “like mind” hang out socially twice a month. We have potlucks, summer picnics, watch movies, go to restaurants, do ‘afternoon tea’, hike, etc. There are people of all walks of life and ages. The one thing we have in common is that everyone is interested in a plant based diet – even if not everyone actually eats that way all the time.

      The reason I bring this to your attention is that we have found that Meetup does a good job of getting the word out. So, if you don’t find a Meetup group in your area that already fits the bill, you could create one and you may find it quickly filling with so many people in your area who you didn’t even know share a similar desire to be healthy or stop animal suffering or save the planet. The majority of our membership came not from word of mouth, but from people doing internet searches or hearing about us from Meetup events advertized by Meetup to people in our area.

      Just an idea for you to try to get less isolated. Best of luck to you.

  • Kelly Lambert

    Dr. Greger you do great work. Thank you

  • Madeline

    Dear Dr. Gregor,
    Does your Apple A Day DVD have closed captions?
    I loved it and really want my mother to watch it, but she is hard of hearing and needs the captioning.

  • Marina Kiss

    I loved your presentation a lot. It was true, right to the point and funny. I am not a vegan yet, but I am definitely going to that direction. I just found a new European superfood on the net, named Flavon. It is made from real fruits and vegetables, without preservatives. I feel great and sleep better since I started taking it last month. It is available on flavonmaxx.com. The company claims that one teaspoon Flavon has the effective ingredients of 2.5-3 lbs fruits and veggies. Isn’t that great? Have you heard about this product yet? Please google flavonmaxx and let me know what do you think.

  • macbev

    I want to add this to my playlist, but although I am logged in, when I click to add to playlist, it says I can only do that if I am registered. When I click to register, it says I’m already registered. Absolutely terrific video, by the way! I will be sharing far and wide.

  • Sporto100

    Marijuana has also been proven to stop MS progression.

    • GazzaisVegan

      THC Hemp Oil has “unofficially” been proven by “private testamonies only” to cure life threatening stage 4 cancer growth. Anyone found trying to produce THC Hemp Oil without government licence will be arrested and or jailed!!

  • http://treegrower.org/ Calvin Leman

    Need the transcript here too.

  • Becky

    I have friends who advocate clean meats–home raised, grass fed, small farmers, etc. They quote “science” as to why these products are different from commercially raised animal products.. And what about the larger companies that supply organic or grass fed animal products? Do these products effect the health of the human person at the same level as the typical grocery store/restaurant/fast food product?
    Is there as much concern about pathogens and the negative effects of saturated fats and animal protein, etc. with the alternative sources as listed above? If you could clarify this in your “nutritionfacts.org” style, I would be most thankful!

  • Marina Kiss

    I loved your presentation very much. It it true, right to the point and funny. We need to eat more fruits and veggies, that’s why I like Flavon so much. Google flavonmaxx for more info.

  • Lawrence

    I have purchased 5 copies for my family members. I noticed there is no copyright notice and I was hoping that meant I could arrange a public screening without fear of prosecution. Is this correct?

    • gazzaisvegan

      Be Careful, the authorities do not like the truth!

  • GISELLE

    GREAT PRESENTATION! I WILL BE SENDING THIS OUT TO MANY! YOU DISCUSSED DIABETES, CANCERS, AND HEART DISEASE…I HAVE COPD AND TOLD IT IS IRRIVERSIBLE AND PROGRESSIVE…I HATE TAKING THE DRUGS THEY HAVE GIVEN ME AND AM ASKING YOU IF YOU KNOW OF ANY OTHER WAY TO REVERSE THIS DREADFUL DISEASE….ANYTHING WILL BE GREATLY APPRECATED AND THANK YOU FOR THE VIDEO TRULY INFORMATIVE AND VALUED… I HAVE BEEN SMOKE FREE FOR 15 YEARS, AND WAS DIAGNOSED IN 2006… 8 YEARS LATER..
    BEST REGARDS ,
    GISELLE

  • 7cities

    Thank you for your passion and generosity !

  • Matija Biljeskovic

    Michael Greger, Nikola Tesla, Ayrton Senna – definition of inspirational, unselfish, worldly. Dr. Greger is anyone working on translating this and the Uprooting the Leading Causes of Death video?

  • Fer

    Please, The video is not avaiable. Could you upload new one? Thans a lot.

  • Robin Rae Swanson

    YouTube has been very busy lately removing videos for what they call “violated YouTube’s Terms of Service”. How (in the h***) is a video presentation that educates people on how to live longer and healthier by eating a vegan diet “violating” ANY terms of service??? I am OUTRAGED!! Luckily I watched this video a couple days ago, but I had shared the link with my Facebook and Twitter friends, only to be told the video has been removed! What’s the chance that the meat and/or dairy industry is somehow partnered (or highly invested into) YouTube/Google?? Hmmm

    • GazzaisVegan

      This is blatantly the work of government agencies putting pressure on G00gle…if this page hits the top search for “An apple a day, I am in no doubt G00gle will impose a penalty on it!!!”….we shall see!

  • mrmourning

    Why was this video removed from youTube, too disturbing to the powers to be???

  • befororewisdom

    Great video. I came here to get the link to share it with some friends, but it says “unavialbe” here on your site and on youtube. I’m on the east coast of the US

  • Matsch

    video unavailable today 27-08-2013…

  • Momo

    The video is unavailable today. Also couldn’t find it on Youtube. Can you fix that?
    Your videos are helping me a lot with convincing people to become vegan as they demonstrate the value of it very well.

  • Em Crone

    I was there for this presentation! Up in the balcony :) haha…just watched it again. Thanks so much Doc, YOU ROCK !!! :)

  • GazzaisVegan

    What the heck?! This Video has been deleted by You Tube?! Are they scared about the truth of what the USDA is doing? I am rooting for this page to hit the top spot on G00gle for the search term “An Apple a day” keep the content flowing on this page people!!!

    Video removed http://www.youtube.com/watch?v=qyyHsb6WGgY G00gle workingon behalf of the NSA?!!!

  • Zach

    THIS WAS THE GREATEST, MOST EPIC VIDEO I HAVE EVER SEEN! Awesome job!

  • Terry

    Thank you for this wonderful sight and educational videos. I have been a vegan for 11 years, but I always feel there is more to learn. Everything I have learned from your videos is helping me to feed my family an even healthier vegan diet.

  • Ben O’Loughlin

    Hi Dr Greger,

    I hope you are well.

    I am interested to know what your thoughts are on the findings announced today that obese people who lose weight will never succeed in getting their stomach to correctly tell their brain when they are full. See here: http://www.abc.net.au/news/2013-09-16/research-finds-key-to-why-dieters-ultimately-fail/4960536 with particular reference to its implications for those who might be overweight or obese and are on a wholefoods plant-based diet as part of a regime to help manage their weight.

    I would love to know your thoughts.
    kind regards,

    Ben

  • John Doe

    Thanks for this very imteresting presentation, but can you put up a transcript of it, including all the literaturę references covered? The lecture simply goes too fast for a person to be able to assess the information thoroughly. Thanks! (sorry if this is a repeat question or the text is already available)

    • Thea

      John Doe: I can see why you would want a transcript and all the references in one place. Unfortunately, this site is run all by volunteers – including Dr. Greger. I don’t think we have the resources to do what you request on this big one hour video.

      On the plus side, this one hour video is a summary of several individual shorter videos that are also available on this site for free. Under each of those shorter videos are sections for both transcripts and sources cites. It takes a bit of work to find the video of interest, but it can be done. Another thing you can try is to find the beginning of say “volume 12″? (not sure which one would be appropriate) and keep hitting, “next video”. That will give you all the detail you need in nice, short chunks.

      I have watched this particular video three times and learned new things each time. So, I agree that there is a lot of material here that is impossible to absorb all at once.

      Hope that helps and good luck to you.

  • Abilio Bernaqrdes da Silva

    Fantastic mr Greger! You make a great job…I apreciate too much this. Congratulation.

  • Sheldon

    I am wondering if you have any information on what the causes of death are for healthy vegans? If the occurrences of cancer and heart disease are drastically reduced, what kills the healthy vegan?

    • http://www.DonForresterMD.com/ Don Forrester MD

      I haven’t seen a study on this issue. I would imagine that we die of similar diseases but later and with less drugs, procedures and disability. Of course we don’t do many autopsies in medicine especially if our patients are older. In the airline industry every time there is a crash they investigate it and come up with recommendations to avoid problems in the future. That is why flying commercial airlines is so much safer then going to a physician or a hospital. Of course we do have one subspecialty that approaches the airline industry in safety and that is Anesthesiology. The rest of us… I’m a primary care physician… are somewhere between mountain climbing and bungee jumping. We have a long way to go.

      • Sheldon

        Fair enough. Are you aware of any research that shows how many more years on average a healthy vegan is supposed to live than somebody on a SAD diet?

        • Thea

          Sheldon: I’ve seen a study showing vegetarians living an average of 7 years longer. I’m not at a place where I have access to that reference, but I could look for it in a few days if you are interested.

          • Sheldon

            That is fine. A rough idea is all I was looking for. Thank you very much.

  • dermot in golden

    Great video! What you can learn form this could save many visits to your doctor !!

  • docscience

    At (23:11) it says that eggs cannot be advertized as “healthy or nutritious” .
    I am searching for any confirmation about this in USDA sites, but have not found anything to confirm this.
    The only thing that I have found is this
    http://www.ars.usda.gov/News/docs.htm?docid=18963
    Can you please give us links, or other verification to where the USDA says this.
    People have been asking me for this. There must be several other people reading this,, who need to know also. Thankyou.

    • Toxins

      Dr. Greger will share this information in a future video. The only health aspect the egg industry can legally advertise is not their insufficient lutein, not the insufficient omega 3, and not even the protein. The only thing they can share is their high choline content which people tend to get alot of and new evidence shows that getting more then necessary is harmful.

  • Pr13

    To reiterate what a previous poster has put about eggs, neither nutritious or healthy but what about the albumin? If one was to separate the yoke from the white, would this be significantly safer? Would one still be advised to consume no more than 3 eggs per week? The albumin has not been covered in anything on here that I could find.

    • Jen Drost, Physician Assi

      Hi Pr13,
      Great question. Egg whites contain albumin (or albumen), which is, indeed, a protein. The problem with ingesting protein from animal sources is that it triggers release of IGF-1 (Insulin-like Growth Factor :( . Check out Dr. Greger’s video on IGF-1 for a more thorough explanation: http://nutritionfacts.org/video/protein-intake-and-igf-1-production/

  • SteveC

    Dr Greger. My partner has just been diagnosed with cancer. Not sure yet whether ovarian or bowel but certainly secondaries. We are beginning to eat more organic and juice vegetables etc. If sugar feeds cancer cells then how should we use beetroot in the diet (as this is high in sugar) cooked, steamed, raw as a juice mix with carrot and apple? We are thinking it has benefits for the liver prior to chemo.

    • Toxins

      Avoiding carbohydrates is not the best approach. Check out the data on Cancer nutritionfacts.org has to offer.
      http://nutritionfacts.org/topics/cancer/

    • Robin Rae Swanson

      DON’T DO CHEMO!! Chemo wipes out the bodies immune system and kills healthy cells too! My mother died this January after a battle with lung cancer. She had one round of chemo…it destroyed her bodies defenses, along with healthy lung and liver tissues…her body could not recover from the chemo…she’s gone.

      Most people do not die from cancer, they die from the chemo. Those who say they survived cancer after getting chemo, will not only have the cancer return later, but they will get other diseases due to the destruction of their bodies immune system and organ tissues being destroyed.

      Get her on an ALL ORGANIC VEGAN diet…NO processed foods…and increase exercise. She can beat the cancer WITHOUT chemo…AND she will have a longer, happier, more energized life as a side-effect.

  • bereniceweber

    I saw you this past Sunday in San Diego, I am already a vegan, nevertheless I learned so much, I changed my diet starting Monday morning, less peanut butter and more broccoli. Thank you for your life-saving videos! I am forwarding this video to all the friends, family, and people who are willing to listen and learn! Thank you Dr. Greger!

  • Gazzaisvegan

    An Apple A Day video presentation is the best one yet!

  • MarmeladetheCat

    Hi Dr Greger. Aren’t we all going to die of one of these diseases (stroke, heart attack, cancer) eventually. Is your talk aimed at prematurely dying of these things?

    • Toxins

      Many chronic diseases are completely preventable. The idea here is to prevent these diseases from occurring in the first place and extending ones quality of life as long as possible.

    • Thea

      MarmeladetheCat: You are expressing a very common belief, i.e.: that problems like heart disease and cancer are just a natural part of aging. Your question is a good one.

      However, I would challenge your underlying assumption–that we will all die of these diseases, and it is just a question of when. Dr. Esselstyn says that heart disease is a “paper tiger.” That no one need ever get heart disease. It is a choice.
      Similarly, if you watch enough videos on this NutritionFacts site, you will see that many cancers are also a choice. For example, Dr. Greger talks about many Japanese men from WWWII dying *with* their prostate cancer, not *because* of it. In other words, they had some cancer cells, but the cancer was so slow growing (because of diet we believe) that the cancer wasn’t what actually killed the men. This isn’t to say that all cancers are the result of poor diet choices, but it is to say that we aren’t necessarily destined to die of cancer.

      So, the question is, what do vegans die of? (And by vegan, *I* mean a whole plant-based food eater who ate that way her whole life after weaning and was breast fed by a similarly healthy woman.) I recently listened to a video on line by Dr. McDougall who posed and answered that very question. What do vegans die of? Dr. McDougall said that vegans die of old age. “What is old age?” he asked. Old age is when one day you go to sleep. And then your heart stops. It is a peaceful way to go according to Dr. McDougall.

      I don’t know how many such deaths Dr. McDougall has witnessed, so I don’t know how much of an authority he is on the topic. And I don’t know how long one must be a vegan to be able to expect such a fine death at the end of a long healthy life. But I do think it is an excellent answer. It’s what I’m going for. :-)

      So, while I’m sure Dr. Greger most definitely
      does want to prevent us from *prematurely* dying of these diseases, I believe that
      Dr. Greger’s bigger aim is to help prevent us from dying of these diseases at
      all. While I don’t speak for Dr. Greger, I believe this is how we can
      interpret Dr. Greger’s first hour-long presentation, Uprooting the Leading
      Causes of Death. If you haven’t seen that video, it’s another great one
      to watch.

      http://nutritionfacts.org/video/uprooting-the-leading-causes-of-death/

      I hope these thoughts prove helpful to you.

  • Steve

    Can you explain why WHO in 2011 says Coronary Heart Disease in uganda is ranked 69 and 130 per 100,000 while usa is ranked 135 with 88 per 100,000. You would think these would be reversed by quite a large margin if they were consuming a plant based diet, and there death rate was that low…

    • Toxins

      Considering that Uganda is a third world country and the threat of poverty and famine are day to day struggles for the majority of the population, it is difficult to assert that this population is a just comparison considering that they live nothing like we do. The stresses of poverty can have very poor physiological effects on the body.

  • Jasmine

    I love this website! Dr G I have derived enormous motivation and inspiration over the past 8 months as I have gone vegan largely due to your great information. We need more fact based information that is readily summarized and understood as so much of the world remains unnecessarily shrouded in mysticism, fad, and greed-based denial or misinformation. Thank you again.

  • Lyuda

    Thanks a lot per this information.

  • Catherine

    Many, many thanks Dr Greger for your bite size videos. as a keen student I am so frustrated not being able to do research anymore due to CFS and fibromyalgia. I started a low fat vegan diet 12 months ago, it is defenately helping. Please keep up the good work. thanks again

  • Kelly

    Thank you so much for this video. I am 19, and am ready to begin my new healthy life. I never had the strength to let go of meat, and animal products, but you have definitely encouraged and inspired me to do so.

    • Toxins

      Good to hear!

    • Thea

      Kelly: Congratulations on taking the plunge! You are ahead of the game compared to so many people. I am envious of your decision. I wish I had done the same thing when I was your age.

      There are lots of other videos on this site to provide further inspiration as you need it. Best of luck to you.

  • Jim Borgogno

    Your videos are very informative, and we are viewing them regularly. Question: Since it is high in calcium, can nettle leaf be used to increase bone density? If so, are there any studies? What is your opinion?

  • Julie Hamner Parsons

    Hi Dr. Greger – My son and I have an ongoing debate about hypertension and diet. The debate is about hereditary hypertension vs hpertension caused by poor diet and exercise. What percentage of people with hypertension can reduce it to normal levels (meaning no medication required) with diet and exercise alone? Looking forward to your response. Thank you!

    • http://www.DonForresterMD.com/ Don Forrester MD

      Based on my clinical experience and the studies that I have read I estimate that at least 90% of folks on blood pressure medication can get off their medications over time. Patients often see alot of improvement in the first week. This is why it is important for them to work with their physicians so their blood pressures don’t go too low. However in my experience there is continued improvement over time. What is “normal” is another issue entirely. If you have “normal” BP and are on no medications and go on a better diet and your blood pressure will generally get lower. The first case is an example of secondary prevention (curing the disease and being off medications) and the latter is primary prevention. There will still be patients that benefit from treatment. Dr. McDougall did a nice newsletter article available for free on his website… see November 2009 issue for “How I treat Patients with Elevated BP”.

      • Julie Hamner Parsons

        Dr. Forrester – thank you so much for your time and your response. Great information and it settled our debate,. Have a wonderful holiday!

  • Heaven

    Brilliant Presentation!
    funny, entertaining, true, brilliant!
    Great Job!
    I have sent this to many of my friends and family! It is amazing that even after people get a severe life threatening disease they are still addicted to eating the SAD diet. It breaks my heart. Thank you again for putting it all into a presentation that I can share with my family!
    My husband and I host healthy lifestyle immersion opportunities on Maui and I have a vegan and raw food culinary institute (www.bodytemplegourmet.com). May I forward some of your information to our students and direct them to your site please?
    Also do you have a list of your sources of where you obtain your information? I’m sure you filter out the research that is biased by corporation support.
    Also, if you ever need some R&R you are welcome to stay in our private cottage nestled in Maui nature for free… just a short walk away from a beautiful waterfall. We would be delighted to host you and we so appreciate all you are doing for the planet and people. Thank you!

    • Thea

      Heaven: re: “Also do you have a list of your sources of where you obtain your information?”

      This video is one of Dr. Greger’s year-in-review videos and he isn’t able to list all the sources. However, if you find the individual videos on this site which he is referencing in this summary, you will see a “sources cites” section under the video. Dr. Greger even gives you a link to the study when he is able.

      If you enjoyed this year-in-review video, you may also enjoy the other one:

      http://nutritionfacts.org/video/uprooting-the-leading-causes-of-death/

      Your place in Maui sounds wonderful. Thanks for telling us about it.

  • Sara

    This is one of the best video I’ve never seen. Fantastic!! Thank you very much!!
    Now I think I’ll run out of the room when I’ll see a chicken in someone’s house. Ugh!
    I feel like I should talk about all these stuff to everyone! It’s so sad that such important information remain almost hidden.
    Thanks again,
    Cheers from Italy.
    Sara

  • mark

    I’ve always described myself as an opportunistic, “best choice available” eater; & since vegetation’s always been available, I’ve merely taken that opportunity, thus _appearing_ to be vegan. After watching Greger’s talks , I’m committed; I’ll fast if meat’s the only thing available.

  • Edith

    Always appreciate the information.

  • http://www.phifoundation.org/health-benefits-of-green-tea.html Chuck

    It is good that you are moving all of your videos to vimeo. Youtube removed all of durianriders videos and he promotes a raw vegan diet. He took up a petition and got enough signatures to get Youtube to look at his videos and they are all back up now.

    But Youtube should have taken a look at your videos since the above video got over 1 million page views on Youtube. I have an article called Prevent and Reverse Disease with a Plant-Based Diet. I have just replaced the Youtube link to your video on it with the Vimeo one.
    It mentions some of the things that you say in this video (so it is in writing) and it has a link to the study you mentioned– coronary heart-disease in Africans and Asians in Uganda. http://hub.me/afLlg I just added to it the video saying that Al Gore is now a vegan. Since the meat industry sued Oprah Winfrey and they lost (with your help), maybe they complained about your videos.

  • Jamie

    Dr. Greger,excellent presentation and information! Thank you for your commitment to health and bringing this knowledge to a broader audience. I am a GI nurse at a large hospital and have worked as an oncology nurse for ten years before that. It’s so refreshing to hear you speak about nutrition and give evidence based studies to back up what many of us nurses already know but aren’t supported in teaching to our patients. Please continue to speak and enlighten our society on this important issue. Your message needs to be heard over and over until more change can (hopefully) take place. With much Gratitude~ Jamie RN

  • Qi Xu

    Dr. Greger, physiotherapists are good candidate for life style trainers
    However, we can refer patients to diabetes association, but not to vegetarian association -even for obesity patient with knees pain.

  • ifyoucareenough

    Can someone quickly point to anywhere Dr. Greger possibly addresses the very often asked question, or point, that some people bring up, that it’s not “meat” per se that’s bad for us, it’s factory-farmed meat, and that grass-fed meat is actually healthy. There’s a so-called “humane” slaughterhouse being built in Sullivan County, NY and in the area’s publication — The River Reporter — there’s a pro and con discussion going on in the opinion section. Some friends of mine need some good ammunition to debunk, among other things, her contention that grass-fed “meat” (ugh hate the word!) is healthy. Thanks in advance.

    • Thea

      ifyoucareenough: I don’t have much of an original answer for this, but two of the NutrtionFacts team members have answered this question in the past. Here are their answers.

      Dr. Don Forrester wrote:
      “[humans] are designed as “hind gut fermenting herbivores” a lot of data to support the anatomy and physiology of this hypothesis. Beyond that meat from grass fed animals also contains saturated fat which is metabolized to cholesterol and dioxins…see
      http://nutritionfacts.org/video/dioxins-in-the-food-supply/

      which are in the air as a product of burning plastics. It is true that grass fed animal meat is healthier then animals via CAFO’s but that doesn’t make it healthy.” … “[Some people may have] a similar argument about fish which is even easier to address see video…
      http://nutritionfacts.org/video/farmed-fish-vs-wild-caught-2/

      And Toxins also wrote an excellent reply:
      “endotoxins, xenoestrogens, increases in igf-1 and arachidonic acid. All are inherent components of meat whether organic or conventional.
      http://nutritionfacts.org/?s=endotoxin
      http://nutritionfacts.org/?s=IGF-1
      http://nutritionfacts.org/?s=xenoestrogen
      http://nutritionfacts.org/?s=arachidonic+acid

      I would add saturated fat and cholesterol to the list of problems. Another point I like to make is that people who push meat like to talk about primitive cultures who ate mainly meat. Before modern times, those animals would have been more naturally raised or wild animals. And yet we have plenty of evidence that people eating those animals suffered bad health consequences by eating those animals. It’s not a 30 second sound-bite, but if someone wants to learn more about those arguments and counter-arguments, Plant Positive has a very scholarly and fully referenced set of videos on YouTube.

      Or you might check out the website by HealthyLongetivity. Here is a quote from that site:
      “I have already posted several articles describing the poor health of populations who subsisted predominantly on
      naturally raised animal foods which you can find below:
      http://healthylongevity.blogspot.com/2012/11/traditional-diets-in-asia-pacific-and.html
      http://healthylongevity.blogspot.com/2012/08/forks-over-knives-and-healthy-longevity_17.html

      Here is another quote from Healthy Longetivity:
      “It is well established that saturated fat (in specific lauric, myristic and palmitic acids) raises total and LDL cholesterol,
      and that LDL cholesterol is an established cause of cardiovascular disease. The cholesterol raising effects of saturated fat is not the result of how the animal was raised as tropical plant fats high in lauric, myristic and palmitic acids will also raise total and LDL cholesterol.

      http://healthylongevity.blogspot.com/2013/01/diet-heart-problematic-revisit-part-ii.html

      As I previously pointed out, it has been demonstrated in thousands of animal experiments that the feeding of cholesterol and saturated fat, including in the form of fresh egg yolk accelerates the development of atherosclerosis in
      virtually every vertebrate species that has been sufficiently challenged. This includes mammalian, avian and fish species- herbivores, omnivores and carnivores, and over one dozen different species of nonhuman primates. Again this cannot be attributed to the way that the animal was raised as when taking into consideration the amount of antioxidants and carotenoids as well as the lack of cholesterol, tropical plant fats high in lauric, myristic and palmitic acids will also accelerate atherosclerosis in animals to a similar degree as
      saturated animal fats.
      http://healthylongevity.blogspot.com/2013/04/cracking-down-on-eggs-and-cholesterol_7.html

      It has been shown in controlled feeding trials that heme iron from meat causes the production of NOCs (N-nitroso compounds) in the digestive tract which in-turn causes DNA adducts in the human digestive tract. Therefore the heme
      iron content in meat rather than how the animal was raised can partly explain the positive association between red meat and colorectal cancer.
      http://healthylongevity.blogspot.com/2012/08/forks-over-knives-and-healthy-longevity.html

      *My* bottom line is: There may be *marginal* health advantages to an animal product raised “naturally”, but in the end, the main problems are inherent with the product themselves regardless of how the animal was treated.

      Hope that helps.

      • ifyoucareenough

        Yes it does, thank you very very much Thea!

  • ifyoucareenough

    What do you all think of this article?:

    Kale?
    Juicing? Trouble Ahead – NYTimes.com

  • ifyoucareenough

    What do you all think of this NYT opinion article (“Kale? Juicing? Trouble Ahead”)

    http://opinionator.blogs.nytimes.com/2014/01/01/kale-juicing-trouble-ahead/?_r=1&amp;

  • Carlo

    In the topics I see “pap smear”, but cannot find the segment about it. Can someone help me?

    • JacquieRN

      HI Carlo, you clicked on “pap smear” and found it led to the video “More Than an Apple a Day: Combating Common Diseases”. In this yearly presentation, Dr. Greger talks about pap smears for testing (at the 26 minute mark) as a common reason for a doctor’s visit. Since pap smears are a lab test and not impacted by nutrition there is not a video segment for them.

  • Kim Pulido

    What an incredible presentation Dr. Greger! I have spent the day watching your videos and absorbing the education and wonderful humor. I am a Physician Assistant, but no longer practicing and am now a devotee to the vegan lifestyle out of my love for animals and curing myself of two autoimmune diseases (Grave’s and dermatomyositis) without one ounce of conventional treatment or pharmacology. Look forward to following and sharing your message!!

  • Diana Gomez

    WOW! That was a GREAT presentation! Your my favorite funny Doctor. Everything you said was true and sad at the same time. I’m just glad I’m a vegan. :)

  • http://www.naturallifeenergy.com/ Aqiyl Aniys

    You are hilarious Dr. Greger. We as a movement are doing our best to help to move you down o the list of common killers!

  • Arun Mukherjee

    You are such a fantastic speaker, Dr. Greger. I heard you in Toronto a couple of years ago and have gradually given up milk and eggs, my last hurdles to veganism. I learn so much from your daily videos and this extended dose was just such a treat.

  • Jenn

    I’m wondering if it’s just meat in general that’s the problem or is it farm raised, hormone injected, and improperly butchered meats that’s the problem? Loved this video great points were made!!

  • Ms Right

    You mention the dangers of methionine, and I notice it is listed as an ingredient in Ener-G Egg Replacer, which many vegans rely on for baking, etc. Should we eschew it entirely? How much is too much?

  • Get real John

    Spreading the love here Doctor. Thank you

  • Annelise Oriti

    Dr Greger!
    You are my hero. I spend far too much time on your site and researching nutrition but I can’t learn enough! I would love to see your live discussions but unfortunately I live in Australia.. any chance you’ll be doing a tour one day???

  • kris

    Good afternoon, thank you for such an easily understood explanation for essential tremor. I have had a mild case for over 20 years, I am 44 right now and have found that it is much better without Diet Coke but can’t seem to kick it completely. I haven’t eaten any meat or chicken in over 20 years and have fish maybe 2 or 3 times a week. Is there another way that I could have come across neurotoxins or Harmane? I started to notice the tremor when I gave meat and chicken up for good when I was about 20. Any advice?

  • Nataliya Snowwhite

    Amazing presentation! Thank you Dr. Greger for this information.

  • Mark Adams

    I remember seeing one of your videos wherein you talked about a study that looked at kitchen contamination. I desperately want to share that, but have not been able to find it – would you point me in the right direction please? Thank you so much!

  • Emma Jones

    I was always a meat eater and I was told that it was healthy and that we needed the protein, but I have watched “Uprooting the leading causes of death” and this video and I am shocked by the truth. Needless to say, and I never thought I would say this, I am officially on a whole foods plant based diet. Thank you so much, and I hope that you can convince others just like you did me!

    • Thea

      Emma: Thanks for sharing your story! There is definitely a lot of mis-information about protein out there.

      If you want to really solidify your understanding of human protein requirements, here are my favorite sources:

      http://michaelbluejay.com/veg/protein.html

      http://www.drmcdougall.com/health/education/newsletter/archives/ (check out December 2003 for McDougall’s site, “A Brief History of Protein: Passion, Social Bigotry, Rats, and Enlightenment”. Also April 2007, “When Friends Ask: Where do you get your protein?”)

      Not only are our protein requirements much lower than most people think, but there is ample evidence that excess protein leads to all sorts of health issues. I wanted to post a list of referneces that a frequent contributor, Darryl, recently gave us, but I’m having Disqus issues. (sigh)

      Anyway, thanks again for sharing. And good luck.

  • Garrison Berry

    Hi everyone,I have just read all of the posts and I am in tears! My life for the past 10 yrs has been,I don’t know how to put it, I guess lonely and loveless. I’m 26yrs I ve been with my fiance for 10 yrs and we have 2 sons. Our oldest 7 has AS too and my youngest 3 has autism. I feel so lonely in my family, none of them understand me at all and don’t try. I feel like i ve lost myself. I is much harder to deal with my Fiance then my kids of course, because I shouldn’t have to parent him. I don’t want to parent 3 people, I want love. He doesn’t even feel love I don’t think! I’m very sad thinking that I am putting my self in this position, to never put myself 1st or get anything I need or want it life. My family nor his gets it and they say that because he works and takes care of his family with money I should be happy enough. I wish there were groups where iI live but I haven’t found and yet. I’m very happy to find other people out there dealing with this, because living life like this is very lonely. I would love to start talking with some of you,all things happen because great zalilu was very great to me,after he help me getting back my man every thing have be working fine.Please you can contact he for help so you can be happy in your relationship.Email him at;greatzalilu@gmail.com