Latest Nutrition DVD now available (proceeds to charity)

The current batch of videos from volume 8 are set to run out soon, and so starting this week, and running up until August here on, I’ll be rolling out the videos off my new Latest in Clinical Nutrition DVD, volume 9. The DVDs give folks the opportunity to sneak preview videos months ahead of time, watch them all straight through, and share as gifts, but there’s nothing on the DVDs that won’t eventually end up here for free at

The Latest in Clinical Nutrition volume 9 DVD is available for purchase now, and through Amazon.

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

  1. SAD States
  2. Amnesic Seafood Poisoning
  3.  A Fine Kettle of Fluoxetine
  4.  Red Fish, White Fish; Dark Fish, Atrial Fibrillation
  5.  Hair Testing for Mercury Before Considering Pregnancy
  6. Nerves of Mercury
  7. Which Brand of Tuna Has the Most Mercury?
  8. Health Food Store Supplement Advice
  9. Bad Advice from Health Food Store Employees
  10. Dangerous Advice from Health Food Store Employees
  11. Pharmacists vs. Health Food Store Employees: Who Gives Better Advice?
  12. Dietary Supplement Snake Oil
  13. Heavy Metals in Protein Powder Supplements
  14. Some Dietary Supplements May Be More than a Waste of Money
  15. Handwashing Compliance of Retail Deli Workers
  16. Don’t Put Your Money Where Your Mouth Is
  17. Tongue Worm in Human Eye
  18. Viral Meat Spray
  19. Maggot Meat Spray
  20. Not so Delusional Parasitosis
  21. Unsafe at Any Feed
  22. Zero Tolerance to Acceptable Risk
  23. Arterial Acne
  24. Blocking the First Step of Heart Disease
  25. Making Our Arteries Less Sticky
  26. Chamomile Tea May Not Be Safe During Pregnancy
  27. Is Hydroponic Basil as Healthy?
  28. Boosting Immunity Through Diet
  29. Anti-inflammatory Effects of Purple Potatoes
  30. Fighting Inflammation in a Nut Shell
  31. Achieving Remission of Crohn’s Disease
  32. The Leaky Gut Theory of Why Animal Products Cause Inflammation
  33. The Exogenous Endotoxin Theory
  34. Dead Meat Bacteria Endotoxemia
  35. Antimutagenic Activity of Green vs. White Tea
  36. Is Caffeinated Tea Dehydrating?
  37. Treating Gorlin Syndrome with Green Tea
  38. Treating Genital Warts with Green Tea
  39. Preventing Kidney Failure Through Diet
  40. Treating Kidney Failure Through Diet
  41. Kiwifruit for Irritable Bowel Syndrome
  42. Kiwifruit and DNA Repair
  43. Plant-based Diets and Cellular Stress Defenses
  44. What Women Should Eat to Live Longer
  45. Americans Are Living Longer but Sicker Lives
  46. The Benefits of Caloric Restriction Without the Actual Restricting
  47. New Mineral Absorption Enhancers Found
  48. Risk Associated with Iron Supplements
  49. How Do Nuts Prevent Sudden Cardiac Death?
  50. Mineral of the Year: Magnesium

Remember, you are what you eat, so please–eat healthy,
-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.

16 responses to “Latest Nutrition DVD now available (proceeds to charity)

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  1. Dear Dr. Greger,
    We are watching your latest Clinical Nutrition Volume 9 and you got our attention, especially where someone had a green tea body mixture put on them which prevented
    basal cell carcinoma from returning.  This interested us immediately,
    because my husband had the pre-cancerous basal cell carcinoma removed a few months
    ago.  I was wondering if, every few days — or everyday(?), we put a moist green tea bag on
    his forehead where the growth had been, would that help prevent the growth from
    Thank you.   

    1.  I agree with Dr. Greger’s comment. I would add that while you are focusing on the area of the excision you should keep in mind that most patients with one Basal Cell Cancer(BCC) are often at risk for more BCC and also Squamous Cell Cancers(SCC). One study on SCC showed less recurrences in patients following a plant based diet. There are few studies on diet and BCC… one in 2011 showed a mild correlation with egg consumption. At this point I think the best course based on current science is to follow a whole food plant based diet with a variety of vegetables and fruits with Vit B12 supplement. I think it is important to follow up with your physician(s) as both BCC and SCC are best treated early. Of course you never know when a new study will come out so stay tuned to   

  2. Dr. Greger, I wanted to thank you for this year’s worth of videos.  I can’t remember exactly when the website started, but I imagine we are getting pretty close to the end of the first year of this website.   You had only promised a video-a-day for the first year–there after presumably to go back to the normal pace of a single DVD a year???

    I can only imagine how a video-a-(business)-day is rather taxing.  It has to be taking up a lot of your free time.  That said, I have had so much fun and learned so much this last year.  I have seen from other posters that I am not the only person who makes it a top priority watch your video first thing every morning.  And it sure seems like you have no problem finding new, relevant content/material to video about.

    I wouldn’t want you to create filler video just to meet a quota, but I ask that you consider the possibility of keeping up a similar pace going into the future–or at least trying to most days.  I know that I would not be the only one who would be thrilled to continue to get such great info.

    Either way, thank you so much for this very fun previous year.

  3. Dr Greger: I look forward to the new set of videos, as ever. I came across some research recently that I thought would be perfect for your style of delivery.  I think the implications of this research are profound but the science is somewhat complex and it would lend itself to a series of videos – you would do a good job of making it comprehensible. It is the research on the neu5Gc and neu5Ac sialic acids (sugar molecules that form part of the surface of cells of mammals) by Ajit Varki and colleagues. The story is around how we humans lost the gene to synthesise neu5Gc a couple of million years ago, but other mammals still retain that gene and so have neu5Gc as part of their cellular structure. So when we consume red meat and dairy products, we are also consuming neu5Gc and it appears we actually incorporate it onto the surface of our cells because of its molecular similarity to neu5Ac that humans do synthesise. At the same time however, we mount an antibody reaction to neu5Gc because the immune system regards it as foreign. Varki et al propose this antibody response as being behind much of the chronic inflammation that feeds cancer and heart disease. It is a bigger story than that, with a fascinating an evolutionary biology context – I am sure you could do justice to it. 

  4. Dear Dr. Greger,
    I know there’s the problem of calcium inhibiting iron uptake but what do you do when many plant-based foods are touted as good sources of both calcium and iron? Does the calcium block the iron or is there some sort of synergy involved here, for example, in broccoli which is praised as a good source of both nutrients.
    I realize this is off-topic for the discussion here but I have not had any success in finding an explanation to this conumdrum.
    Thanks so much for your help!

    1.  Calcium does not inhibit iron, but oxalates do inhibit calcium and high oxalate vegetables, like spinach, do have a lot of iron. If you eat low oxalate greens, such as kale, then you get both the calcium and the iron in high doses.

      1.  Thanks! So now I just have to pay attention to the iron/polyphenols absorption problem and save that cup of green tea for a couple hours after lunch.

  5. Hi,

    love watching your videos! I’m amazed but somewhat overwhelmed by the number you’ve posted – I’m struggling slightly to translate everything into a dietary plan. I understand that you promote a whole-foods plant-based diet, but have you ever published any more specific dietary advice? Such as a list of plant foods to incorporate (or avoid), which supplements you consider acceptable etc. I realise it doesn’t quite fit with the stated intention of the site, but I would be very interested to hear, how your research has affected your diet and what the regular elements of your diet are.

    Many thanks, Nathan.

    1.  It is somewhat confusing especially since you have alot of different folks recommending different approaches. I tend to follow the folks whose recommendations are based on studies which they cite… even better if they provide the article or abstract such as does. I also tend to favor sources that are non commercial and are backed by folks who have experience and demonstrate “practical wisdom”. Other sources I favor are John McDougall’s website and information from Jeff Novick RD. Having been plant based for 6 years now I can tell you that it is a journey… partly because it takes time and partly because the science is changing. However at this point it seems that a low fat plant based diet with a variety of vegetables and fruits leads to the best health. You can be plant based and not healthy if you consume too many oils and processed foods. Dr. McDougall wrote an interesting newsletter article entitled, The Fat Vegan, see December 2008. For specific supplement information that Dr. Greger recommends his DVD’s come with a card with his recommendations as far as supplements. You might consider ordering the most recent DVD. All money goes to charity. The most important of the supplements is Vitamin B12 see Dr. Greger’s series of videos from February 3rd to 9th.

  6. Hello Dr. Greger,

      I was having a conversation with a co-worker and she was under the impression that a vegan diet is not good for everyone. Her specific comment was that it may not be good depending on your blood type. Sounds a little farfetched to me. Can you tel me if there is any relation between blood type and nutrition?

    1. The blood type myth was spread around by the “eat for your blood type” fad that came about with Peter J. D’Adamo. There is little to no evidence to suport his assertions. Dr. Greger even comments on this diet here saying “I was just actually interviewed ( about D’Adamo’s Blood Type Diet astrology in the Chicago Tribune. Probably best summed up by a quote from a review ( published in the Journal of the Norwegian Medical Association: “The theories of D’Adamo must be viewed as lacking a scientific basis and should not be taken seriously….[H]ad D’Adamo been practicing in Norway, his practice would have been a violation of the so-called quack law….it is difficult not to see the whole thing as a crass fraud.”

  7. Can you shed any light on the latest study, I believed published by AMA,  (much hyped in the news the last couple of days), about taking fish oil supplements being no better than placebo ?
    I take a flax supplement as well as ground flax seed for heart benefits of Omega 3’s.
    Thanks !

    1. Although yes flax is a great source of omega 3, there is no need to oversupplement on your omega 3 intake. Fish oil in general has many harmful pollutants that negate the antiinflammatory effects of the preformed omega 3.

      Our omega 3 needs are as follows: Men need about 1.6 grams of omega 3 a day, woman needs about 1.1 grams of omega 3 a day. A healthy upper limit can be placed at 2.2 grams per day. Now how much omega 3 does one tablespoon of ground flax seed have? One single tablespoon has about 2.3 grams of omega 3.

       There is no need to over do it. In addition, if you eat a variety of fruits and vegetables, they contain additional amounts of omega 3. For example, 1 cup of raw kale has 0.13 grams, a cup of strawberries has .1 grams of omega 3. The plant supply is abundant with omega 3. the primary issue is with too much omega 6, which nuts tend to have. An adequate ratio of omega 6: omega 3 is 4:1. Walnuts come very close to this but other nuts do not.

      Peanuts have a ratio of 4400: 1
      Almonds have a ratio of 1800: 1
      Brazil nuts have a ratio of 500: 1

      too much omega 6 in ones diet does not allow adequate synthesis of omega 3 to DHA and EPA. the same enzymes are used to convert omega 3 and omega 6, so if one consumes an out of balance ratio of omega 6, the omega 3 will not be processed effectivley. What does omega 6 process to? It becomes arachadonic acid which Dr. Greger has made clear that too much of is a bad thing.

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