Latest in Nutrition vol. 7 DVD now available (proceeds to charity)

The current batch of videos from volume 6 are set to run out before Christmas, and so starting December 26, and running through March here on, I’ll be rolling out the videos off my new Latest in Nutrition DVD, volume 7. Now that all my videos are posted free online, I wasn’t sure there would continue to be interest in the DVDs, but demand continues to grow, so at least for the time being I’ll keep them in production. They do give people the opportunity to sneak preview videos months ahead of time, watch them all straight through, and share as gifts, but there’s nothing on the DVDs that won’t eventually end up here on

The Latest in Clinical Nutrition volume 7 DVD is available for purchase now or through Amazon.

Here’s the list of chapters off the new DVD, a preview of what’s to come on

  1. Abdominal Aortic Aneurysms: Ticking Time Balloons
  2. How to Help Prevent Abdominal Aortic Aneurysms
  3. Glycotoxins
  4. Avoiding a Sugary Grave
  5. Preventing Childhood Allergies
  6. Preventing Adulthood Allergies
  7. Say No to Drugs by Saying Yes to Plants
  8. Throw Household Products off the Scent
  9. Carcinogenic Putrescine
  10. Better than Green Tea
  11. Best Berries
  12. Dried Apples vs. Cholesterol
  13. Better than Goji Berries
  14. Amla vs. Cancer Cell Growth
  15. Amla vs. Cancer Cell Invasion
  16. Power Plants
  17. Amla vs. Diabetes
  18. Antioxidants in a Pinch
  19. Better Breakfast
  20. Ayurvedic Medicine Worse Than Lead Paint Exposure?
  21. Get the Lead Out
  22. Amla and Triphala Tested for Metals
  23. Dragon’s Blood
  24. Anti up on the Veggies
  25. Anti-inflammatory Antioxidants
  26. The Power of NO
  27. Bulking up on Antioxidants
  28. Atkins Diet: Trouble Keeping It Up
  29. Plant-based Atkins Diet
  30. Vitamin B12 Recommendation Change
  31. Safest Source of B12
  32. Cheapest Source of Vitamin B12
  33. Daily Source of Vitamin B12
  34. New Vitamin B12 Test
  35. Soy Worth a Hill of Beans?
  36. Doping with Beet Juice
  37. Priming the Proton Pump
  38. Don’t Use Antiseptic Mouthwash
  39. Out of the Lab Onto the Track
  40. Asparagus Pee
  41. Pretty in Pee-nk
  42. Hearts Shouldn’t Skip a Beet
  43. Vegetables Rate by Nitrate
  44. Is Bacon Good or Is Spinach Bad?
  45. When Nitrites Go Bad
  46. Bacon and Botulism
  47. Are Nitrates Pollutants or Nutrients?
  48. Prevention Is Better Than Cured Meat
  49. Carcinogens in the Smell of Frying Bacon
  50. Vitamin C Enriched Bacon
  51. So Should We Drink Beet Juice or Not?
  52. Meat Additives to Diminish Toxicity

I hope it will help folks re-dedicate themselves to living and eating healthier in the New Year.

-Michael Greger, M.D.


Michael Greger M.D., FACLM

Michael Greger, M.D. FACLM, is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial.

10 responses to “Latest in Nutrition vol. 7 DVD now available (proceeds to charity)

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  1. Ooh, great question! Indian gooseberries (Phyllanthus emblica, or “amla”) are so astringent (and sour and bitter and fibrous and overall nasty-tasting) that they are typically processed in some way (dried, pickled, or made into jam). So one would expect to find lots of good data on the effects of cooking, but I could find only one single paper. And all they looked at was the decline in vitamin C levels (amla is one of the most concentrated sources–nearly 1% of their weight). After boiling for an hour a 27% drop in vitamin C was noted. As per all all the other antioxidant phytonutrients, we simply don’t know. As I detailed in my video Best Cooking Method, the nutrition of some fruits and vegetables declines with cooking, others remain just as healthful, and a few actually become healthier.

  2. Where should I submit a question to Ask the Doctor? Maybe this one should be moved.

    I tried to submit a question before, but I don’t see it here, so if this is a duplicate, please accept my apologies! I’d like to know if annato is helpful, harmful, or neutral. Its an ingredient called for in a new latin vegan cookbook I got recently by Terry Hope Romero, but I think I remember some news about annato being detrimental.

    In general, do you know of natural food dyes? I think you mentioned that in place of using the dye from the cochineal beetle that cherries could be used. I have used spinach and mint for green, and beets for red and raspberries for pink. I think annato is used for the yellow-orange color. I did ruin one dish going for red coloring where the beet flavoring was too strong. I’ll try shaving the vegetables after cooking and then dehydrating and grinding to reduce the flavor.

    1. Annatto is a food dye derived from the seeds of the achiote tree. Although there have been case reports of severe allergic reactions and irritable bowel syndrome-type symptoms reported, there haven’t been any comprehensive studies done to date on humans. In fact data is so sparse that the World Health Organization just pulled their tentative Acceptable Daily Intake specifications. If I see anything new I’ll let you know. In the meanwhile, I find the WHO expert reports to be trustworthy when it comes to food additives, accessible at:

      Bottom line, I’d try to stay away from artificial food colors (see my videos Artificial Coloring in Fish, Are Artificial Colors Harmful?, and Are Artificial Colors Bad for You?. And if you’re looking for a colorful health-promoting spice I’d suggest turmeric (see video here) or saffron (see Saffron for the treatment of Alzheimer’s and Saffron versus Aricept).

  3. In your stopping cancer before it starts dvd, you used tofu and soy cheese, I am assuming you dont use this anymore since you found out about the nutrient blocking affects of soymilk?

  4. Dr. Greger:
    1. I would like to know if the casein in goats milk is substantially different than cows milk in terms of cancer prevetnion?
    2. What plant-based foods would you investigate in terms of supporting bone density, ie. preventing osteoporosis?
    Thank you.

  5. Hi nvdreflex, I don’t know the Dr’s response but I can tell you that goat milk has a higher percentage of protein and based on Dr.Campbell’s work (The China Study) that would mean the goats milk is more cancer promoting than regular cows milk. And lower fat cows milk would be more cancer promoting than higher fat cows milk. Goats have all their own hormones which end up in the milk too although most goat dairies would not add hormones as many cow dairies would.

    So I have a small herd of goats I formerly milked – they are welcome to live out their days here on our farm with no more babies. Goat’s milk is for goat kids. Cow’s milk is for calves.

  6. Hi Dr. Gregor!

    I’ve watched all of volume 7, taking particular interest in the Beet Juice and its nitrate to nitric oxide process through salivation.In your video “Cocoa Good; Chocolate Bad” you referenced an article “Effects of low habitual cocoa intake on blood pressure and bioactive nitric oxide” (I don’t think this article was cited beneath the video FYI). In regards to the cocoa article, particularly the brief mention of “bioactive nitric oxide” I was wondering if consuming cocoa is a direct way to increase nitric acid to improve ATP synthase/ATP production, as with beet juice and arugula. If so, how well does cocoa hold amongst the others? Or has there been any study on direct consumption of Nitric oxide in lieu of improved ATP synthase performance? Please excuse me if you did mention it in volume 7; I would look it over again but I don’t own the video.

    I love your videos! They are so enlightening.



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