Final Fasting Webinar and New DVD

I knew next to nothing about fasting until I did this deep dive into the medical literature for you. There are, by my count, 1,527 articles on fasting in English-language peer-reviewed scientific journals, and I read every single one of them… so you don’t have to!
I’ve compiled all the best science into 41 videos which will drip out on over the next few years, but for those who don’t want to wait, I am holding a series of webinars to go through them all at once and answer questions.

The first webinar in July covered intermittent fasting, time-restricted feeding, and water-only fasting for weight loss. You can get the digital download here. The second webinar, Fasting for Disease Reversal, is coming up this weekend and while registration is already closed, the digital download will be available next week. UPDATE: Thanks to everyone who attended the webinar. If you missed it, the digital download is available here:

The final webinar – Fasting and Cancer – will be October 25 at 2pm ET (my birthday!). In this session, I will focus on fasting for cancer as both an adjunct to chemotherapy and as a potential treatment in and of itself. I will also cover fasting for detoxing from chemical pollutants and pros and cons of using VSED—voluntarily stopping eating and drinking—to take control of the end of your life. Read more about it here

To join the October 25 webinar: Make a donation through this form and we will send you a link to register for the webinar as a donor reward ($30 is the suggested amount). Registration for the third and final webinar opens: September 19 and closes: midnight on October 18.

New DVD covers intermittent fasting

My new DVD is out today and is available as a streaming video so you can start watching it immediately. As you can see below, the main focus is on intermittent fasting, with the first set of my 41 fasting videos. All of these videos will eventually be available for free online over the next few months, but if you don’t want to wait, you can watch them all streaming right now. You can also order it as a physical DVD on or Amazon.

Here’s the full list of chapters from the new volume—a preview of what’s to come over the next few months on
  1. The Effects of Hormones in Dairy Milk on Cancer
  2. The 3,500 Calorie per Pound Rule Is Wrong
  3. The Reason Weight Loss Plateaus When You Diet
  4. The New Calories per Pound of Weight Loss Rule
  5. Does Sugar Lead to Weight Gain?
  6. The Benefits of Calorie Restriction for Longevity
  7. Potential Pitfalls of Calorie Restriction
  8. For Flavonoid Benefits, Don’t Peel Apples
  9. Benefits of Fasting for Weight Loss Put to the Test
  10. Is Fasting Beneficial for Weight Loss?
  11. Is Fasting for Weight Loss Safe?
  12. Does Marijuana Cause Schizophrenia?
  13. Alternate-Day Intermittent Fasting Put to the Test
  14. Is Alternate-Day Intermittent Fasting Safe?
  15. Does Intermittent Fasting Increase Human Life Expectancy?
  16. The 5:2 Diet and the Fasting-Mimicking Diet Put to the Test
  17. Neurotoxicity Effects of Star Fruit
  18. Time-Restricted Eating Put to the Test
  19. The Benefits of Early Time-Restricted Eating
  20. Benefits of Flax Seeds for Inflammation
  21. Are Fortified Kids’ Breakfast Cereals Healthy or Just Candy?
  22. Are Pre-Cut Vegetables Just as Healthy?
  23. Benefits of Garlic Powder for Heart Disease
  24. Are Weight Loss Supplements Safe?
  25. Are Weight Loss Supplements Effective?
  26. Are BCAA (Branched Chain Amino Acids) Healthy?
Order my new DVD at or as a video download/streaming at And remember, if you watch the videos on or YouTube, you can access captions in several different languages. To find yours, click on the settings wheel on the lower-right of the video and then “Subtitles/CC.” 
If you were a regular supporter, you’d already be an expert on these new topics by now, having already received a link to the new DVD. New DVDs and downloads are released every nine weeks. If you’d like to automatically receive them before they’re even available to the public, please consider becoming a monthly donor.

Anyone signing up on the donation page to become a $25 monthly contributor will receive the next three downloads for free, and anyone signing up as a $50 monthly contributor will get a whole year’s worth of new DVDs (as physical DVDs, downloads, streaming, your choice). If you signed up for physical copies, your copy is already on its way to you, if you do not have it already, please email and we’ll make everything all better.


Host a Screening of How Not to Die

Over 15 successful How Not to Die Screening events have taken place around the world since launching this April. These events have brought communities together and have allowed this information to effectively reach wider audiences. Consider hosting a free event in your area:




Eating Guide Survey

health guide survey

Have you used our Evidence-Based Eating Guide? If so, please consider taking two minutes to complete our brief survey to help guide the future direction of our health resources. 
Top 3 Videos of the Month
Keto Diet Theory Put to the Test

Do low-carb and ketogenic diets have a metabolic advantage for weight loss?

47-20 Is Keto an Effective Cancer-Fighting Diet_
Is Keto an Effective Cancer-Fighting Diet? 

The clinical use of ketogenic diets for epilepsy and cancer: what does the science say?

47-19 Does Pressure Cooking Preserve Nutrients_
Does Pressure Cooking Preserve Nutrients?

How Dr. Greger pressure steams his greens.


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.

36 responses to “Final Fasting Webinar and New DVD

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  1. Smiling that you are doing a webinar on your birthday.

    So, if it is your birthday, how is it that we are the ones getting the presents?

    Looking at the list, I got to whether pre-cut vegetables are just as healthy and I am genuinely interested in that one, but I just bought chef’s knives, so I am glad that video isn’t next week, in case they are just as healthy.

    I do know that they were healthier than not eating vegetables, which was happening before that.

    1. Deb,

      I just read an interesting comment, to the effect that when recipes post “cook” times, it doesn’t include all the prep work, such as cleaning and chopping veggies, assembling spices, etc. No wonder I feel so slow!! I always thought it meant the total time!

      Then I read a recipe in the paper this morning — a rare vegan recipe — with the prep time listed as “5 min.” After I read through all the ingredients, I realized that it would take me at least 15 min, probably more! These guys must be absolute blurs in their kitchens!

      Good luck with your new knives.

      ps: Frozen veggies are often a good option. I’ve been steaming a mixture of them in my Instant Pot for lunch; it’s Quick, Easy, and Simple (my cooking mantra), and delicious. I frequently start with fresh carrots (which I do slice), though frozen would work, and add frozen peas, green beans, corn kernels, edamame, etc, usually about 2 others for variety. Season with soy sauce or balsamic vinegar and spices or whatever you like. And I save the steaming liquid in the fridge for use later in soups and stews, or cooking beans or whole grains.

      You can also add frozen veggies to soups, stews, etc.

      1. Dr. J.,


        Yes, you get it!

        I am slow with the knives so far, but it feels like an adventure and if all goes well I will have less packaging at the end, hopefully, and I always felt guilty about all of the plastic in my recycling bin.

        America’s Test Kitchen’s choice fascinates me. Their choice is a Swiss Army Knife. It is light weight because the handle isn’t stainless steel. I like that it is easy for me to hold onto and that it was cheaper than most of the recommended knives. Consumer Reports choices were German and those feel much more solid, heavier. I will probably use those more for things like melons and pineapple and heavier root vegetables and I will probably use the other one for when I have a lot of small vegetables to chop.

        I haven’t tried the Henkels in the dishwasher yet. I will because that is why I bought it and I need to know the answer, but I am still thinking about how to clean the Victorinox. Vinegar in a spray bottle seems like the right answer.

        My elderly relatives wouldn’t use sponges. They used cloths a little thicker than washcloths and washed them in the washing machine. I mentally bounce back and forth whether my dishwasher disinfects my sponges or whether I could dip them in vinegar and then was them in the dishwasher or what. I am still in brainstorming mode and have to move toward research mode.

        I like the concept of frozen vegetables, but somehow I look at the fresh ones and feel more inspired in the recipes. Is that psychological? I am not sure yet. Plus, I end up eating more salad and raw vegetables when I buy fresh and I am trying to hold onto some enzymes.

        Frozen is cheaper though and I go back and forth and back and forth about what wisdom is in these matters.

        1. What I noticed with the vegetable logic was that if I bought ones, which needed prepping, it was cheaper, and didn’t have plastic, so I saved money and helped the environment and felt good, until I was throwing them out because I never felt like prepping them so I didn’t eat them and didn’t eat my vegetables at all, so the logic loop goes round and round.

          Laughing, then, came the research of which gadgets to chop them and then I needed extra storage cabinets to store the gadgets, and extra cleaning processes and constantly the old Kathy Comic image comes into my mind.

          There was one where they compared the 1940’s or 50’s cook to the modern cook and the old-fashioned cook had one knife and maybe one cookbook and a few pans. The modern cook was overflowing with gadgets and cookbooks and the kitchen was overflowing with ways to do everything and then the next frame was what was cooked in the old-fashioned kitchen and it was a feast covering the whole table with home-cooked foods and what was made in the modern kitchen? I think it was a microwave pizza, but there might have been Chinese take-out numbers near the phone. I can’t remember the exact images, but I fully understood the concepts.

          1. Be careful with those knives, Deb. You might be tempted, even though this happened in the past.

            Am pretty sure you know what I mean. ;-)

            1. YR,

              Nope, not even worried at all. More worried that I will cut my finger off accidentally or burn my house down if I am not accurate about my brain improvements, but I feel like I am doing so much better.

              I am doing safety measures.

              The stainless steel fingertip protectors haven’t come in yet but should be soon.

              I also am not putting things like pot holders on the stovetop because those are what my uncle ended up burning. My grandmother burned pans of food regularly until I took the keys to the stove away. Or was that the car?

              1. A tenant in my building forgot he had something boiling on the (electric) stove — probably had the burner turned on high. He took his dog out for a walk, and when he returned he saw the fire trucks and water hoses all over the place.

                Turns out it was his apartment. Completely destroyed, including the stove and refrigerator. Nearby tenants were invited to stay in a hotel for a couple of nights (no cost to them) while their floor was being de-smoked. We could smell it on the lower floors too. Yes, there was a smoke alarm in his apartment, but it didn’t do him any good, as he wasn’t at home.

                He stayed with his sister for a year or so while they worked on the apartment, and then he moved back. He must have felt really awful, but some of us have to learn things the hard way.

                We always gotta check our stoves and other electric appliances before leaving the building.

                1. YR,

                  That’s why I want to switch to induction burners; I understand that they have an automatic off after a period of time. (I wonder if it switches off if the temperature goes too high?) So the chance of fire is greatly decreased.

                  I have an electric water kettle, which turns itself off after an hour, or if the water level is too low. I think it’s an induction heater, because it heats the water really, really fast.

                  Another advantage is that induction cooking is supposed to be more energy efficient. And I’ve heard that burning gas in a gas stove in your home puts combustion products into the air, contributing to indoor pollution.

                  In fact, I use my cooktop (gas) so little any more that I’d like to replace it with 2 portable induction burners, which can be stored in cupboards when not in use. I could use the extra counter space. I use my other appliances, especially the electric pressure cooker (mine is an Instant Pot), much more often.

          2. Deb, we have no gadgets here; no microwve nor dishwasher, no kitchen mixers or blenders, no coffee machine, no electric frying pan. I use 2 knives mostly, one more than the other and a veg peeler. We have a fridge and stove, and it isn’t often that I cook/bake something you would term “average”. Having a background in foods, safety, general cooking skills speeds the whole process up.

            1. “Deb, we have no gadgets here; no microwave nor dishwasher, no kitchen mixers or blenders, no coffee machine, no electric frying pan.”
              – – – – –

              Same here, Barb, except for a coffee machine.

              1. Barb & YR,

                Yes, simple is so much nicer in so many ways.

                I thought I was going to not have a dishwasher, but Consumer Reports convinced me to get one when mine broke down.

                I transitioned back to microwave when my grandmother and uncle both could only be trusted with those when they reached their final years.

                Both of them would leave things on the stove and go in the other room and forget they were cooking. They still forgot when they were microwaving, but it was less dangerous.

                It was helpful for me, too, once I started having brain problems.

                All of us had fires.

                I do have a fire extinguisher, but still, I would rather never have to use it.

                I got a juicer when I had cancer symptoms and wanted to do Gerson.

                I got a Vitamix when I thought I would be making my own nut milks and nut flours – the influence of the Keto videos. I also thought I would use it for soup, but I like my soup hotter than the Vitamix makes it.

                I always had a crock pot because that was usually what we would bring foods in for holidays because it kept the food warm and there was never enough stove or oven room.

                Instapot, I definitely got the wrong model, but it was what was out that year and it was on sale and I thought of it as an investment and by then, I had gotten rid of my pans, which had aluminum and I wasn’t sure about microwaving in those bags or in the plastic things for steaming.

                1. I do use the Vitamix at times and I have a food processor, which now does have a pusher, so I can use that again.

                  But taking that out when all the recipe calls for is one onion or one carrot seems ridiculous.

                  I did get an immersion blender and that I do love for things like making lentil loaf or a creamy soup.

                  That is the one thing I would say has been very useful.

                  If I was a young person, and was designing a kitchen, I don’t even know that I would get a stove. They have mini-ovens – smaller than microwaves – closer to air fryer size, but shaped like small microwaves and they do everything a big oven does without having to warm up a big oven. No, I didn’t get one, but if I had a tiny house, that would be in it.

                  The logic of cooking gadgets genuinely is hard to figure out.


                  You are probably right and I will find out if being able to use chef’s knives helps speed up the process and make cooking more feasible.

                  1. Sounds like you are really getting organized there Deb! And I do believe good knives are a great investment and a pleasure to use. . it’s on my wish list

            2. Barb,

              I have several appliances, and I like them all! Coffee makers, check (one is a little AeroPress, great for making fresh brewed ice coffee and more); coffee grinder, check; electric water kettle, check; food processor, check; Instant Pot, check, check, check!! (It replaces two crock pots and 1 rice cooker.) Oh, soy milk maker, check. Bread proofer, check (we keep our house too cool in the winter to ferment sourdough bread, plus I can incubate yogurt in it). I’m sure there’s one or two more. Microwave, check (we use it for reheating left-overs, and for cooking some foods, such as winter squash). Oven, check. Stove top — which I rarely use any more. Waffle maker (sourdough whole grain einkorn waffles — delicious!) Whew! What an inventory!

              And I guess, unlike you, I am a middling cook at best. Completely self-taught, use cookbooks. But, I like the results of what I make. Which is a good thing, because as you know, there are few other options than cooking at home for a plant based whole foods eater.

              1. Dr. J.,

                I looked at the AeroPress, but went with a Chemex pour-over system. When I researched, people liked both and I found the design of the Chemex soothing to look at and the only reason I was getting it was that so many brands of coffee had become bitter and I ended up having to research coffees and makers and I have that for home, but most of the coffee I drink is at work and that is a Keurig knock-off, which we have recyclable pods for. I can get 3 cups of coffee per pod and that keeps my coffee earlier in the day, which is better for insomniacs. I don’t like coffee if there is any bitterness.

                Laughing, when I was younger, we used instant coffee and when we switched to Mr. Coffee, there were only a few brands and none of them were bitter. Somehow, people learned how to complicate everything or maybe some of us lost too many brain cells drinking soda or something.

                I do have a fabulous electric kettle and when I am home, that is what I use for herbal tea. It is a gadget, which I love. Very satisfying design.

                I have looked at soymilk makers, which brand of soymilk maker did you buy and do you like it and why? Plus, where do you buy soybeans? I don’t seem to see any when I am out shopping. It might be that there aren’t enough vegans or WFPB people in my State, which I am sure there aren’t.

                I have looked in the bulk sections of 2 the Whole Foods which are driving distance from me, but didn’t see any.

                Also, what do you put the Soy Milk in and if it is a glass milk jug with a top, which curves in, how hard it is to clean?

                Yes, I haven’t solved for Plant Milk yet.

                I have been looking at those and I have also been looking at milking bags for oat milk and those come in nylon and cotton and the environmentalist in me stands on one shoulder and the practical, what is easiest to clean and what will last the best stands on the other shoulder and the realist makes a sarcastic comment that while you are researching everything, I notice how many milk containers will go into the land fills, but the voice of experience says that if I make a mistake, I will end up buying one of everything and having too much clutter and have the voice of why didn’t you research it instead of wasting all of that money come into my dreams like Jiminey Cricket.

                1. I would consider the juicer to be a mistake now because now I am trying to not juice things. I would also have not gotten the Vitamix or the Instapot, though I am tempted by the other brand with a splatter guard and built-in sous vide.

                  But I am in research pause mode trying to learn without spending every single penny I make.

                  1. Barb,

                    I appreciate the self-control of “wish list” mode.

                    What I will say is that it is the spinning logic of Gerson versus Keto versus Whole Food Plant-Based versus Weight Watchers versus America’s Test Kitchen, Consumer Reports, Food Network and informercials which informed my gadget decisions. Informercials no longer win ever because they tend to lie about every single product and even if they are a good idea, they are generally a knock-off of a better product, which might even sell cheaper.

                    The way of eating is changing the logic of everything, but after trying the Instapot, I realize that I can do the same foods many different ways.

                    Honestly, by the end, I was filling up the liner of my Instapot with chili and just using it as a great big mixing bowl and covering it and putting it in the fridge without cooking it and just used a glass bowl in my microwave as if I was doing left-overs.

                    Part of how that happened was 5 bean casserole had this bake for 30 minutes or 40 minutes or something like that and the smaller beans would be hard so I started microwaving the bigger beans and adjusting the time down and I looked at the ingredients and wondered why can’t I just put the beans in the microwave and eat them in 10 minutes or something like that? I don’t know that I did it yet, but I do know that I no longer put the little beans in at the same time that I put the big beans.

                    1. Deb,

                      Re the Instant Pot: my two favorite pressure cooking cookbooks are “The New Fast Food” and “Vegan Under Pressure,” by Jill Nussinow, an RD who has been teaching vegan cooking and eating and pressure cooking for at least 30 years.

                      These books contain cooking charts for rice, whole grains, beans, and veggies, with the amount of beans or grain, how much water, how long at what pressure, and how to release, either natural or fast. There are also recipes, which usually list ingredients that I either already have on hand or can easily obtain. And they are usually very tasty!!

                      And the first chapter or two contain information about pressure cooking in general, which I think is very important to read. I spent a whole weekend at “pressure cooking school,” as I told my husband, after I first got my IP, reading my cookbooks and watching videos online about how to use it. it was time very well spent. And as I learned more from using it (and watching more videos…) and became more comfortable using it, I started to use my IP more and more; sometimes I use 3 or more times a day!

                      Oh, and I also joined a FB group for beginning IP vegan users; that was helpful, too.

                2. Deb,

                  I bought a SoyaJoy soy milk maker, and so far, I only use it to make soy milk and almond milk. Neither of which I filter; I like to eat the whole soybean or almond nut. We use the soy milk for morning cereal and for baking (eg, sourdough whole grain einkorn waffles Sunday morning — yum!!) and the almond milk for cooking (I store extra in the freezer). We do have to shake up our soy milk before every use, so we have a pitcher with a tight lid — plastic, as I haven’t been able to find a glass one yet. It’s very easy to clean with soap and water and a plastic sponge. We use a batch of soy milk up about once a week or faster; if I lived by myself, I would freeze half the batch or more.

                  I make my own yogurt, but my home made soy milk didn’t work well even when I filtered it (I think it had too many larger dissolved solids in it), so I use commercial soy milk for that (EdenSoy or WestSoy), which make lovely thick and creamy plain yogurt, no additives needed.

                  We don’t drink plant milks, preferring instead to drink water, tea, coffee, and wine or beer for dinner.

                  I buy my soybeans in bulk from Pleasant Hill Grain online — but I have to store it in a 5 gallon bucket, with an insect proof lid. My husband is so sweet, he says that he likes my cooking so much that he doesn’t mind my buckets of grains and soybeans stored under the end tables in the LR. (I mean, what else is that space useful for? Otherwise, it’s just wasted space! ;-). )

              2. But Dr J, you sound like you are doing great too ! Look at all the wonderful things you’re making, including bread. Wonderful… I think if Deb gets the hang of how to manually set her insta pot, then she will get good use out of it for beans etc too. If I had a high speed blender, smoothies would be a temptation for sure.
                Learning how to do all this, wether it’s using a machine or making a new recipe is an adventure and I never tire of it. I use cookbooks and websites too… especially when I want to try a different cuisine.

                We are all (NF fans in general) doing well, imo. People often say that plant based sounds so limited, but I have found the exact opposite. Incredible variety of foods in each new season, recipes of all kinds in many different cuisines from other countries , and we’re learning new stuff all the time. And we enjoy what we eat!

                1. Barb,

                  You have a good attitude. It is an adventure. I will say that I am not sure of the logic even of buying the knives. Truthfully, I always found the $5 Farberware knives capable of cutting. I want to try to use knives properly and they say that having better knives helps, but that could be a way to sell knives for all I know.

                  I looked at the Farberware knives last time I was at Walmart and they say “stainless steel” and for $14 or so you can get a knife sleeve, which sharpens ever time you put it away and I suspect that stainless steel may be close enough to stainless steel that I probably could have stuck with the cheap stuff. That type of thing is hard to figure out without trying both.

                  My Instapot doesn’t have a manual setting. It has a knob, which scrolls through questions, which are written in tiny writing so small that maybe I mess up which questions I am answering. Maybe I just need a big enough magnifying glass, but their own videos just made it more confusing. Much, much more confusing. I don’t know why my Instapot defaults to 35 minutes or why it shuts off almost immediately when cooking beans or why it shoots my Miso all over the room and so many other mysteries.

                  I looked at the other Instapots and they have so many different models and keep changing things. I have never seen anybody do a video with my model of it, except Instapot themselves, but theirs was totally useless.

                  1. I talked to my friend from college about it yesterday and she said that if she wasn’t anemic and if her daughter wasn’t anemic, she would do it.

                    I ended up watching Dr. Greger’s interview about Anemia and sending her the list of foods with Vitamin C.

                    I told her that she doesn’t have to “go” vegan. She could just start finding some recipes and introducing WFPB into her week.

                    She might try some meals and that is a start.

  2. I ended up researching the dishwasher safe knives and I am returning the Henkels because I found a review that the coatings can come off and that adds safety to my concerns.

    I did find a man who reviewed the Farberware dishwasher safe and loved them until the coating seemed to be coming off and then he worried about how safe the coatings are.

    I think I am going to be sticking with the Swiss Army Knife for a while.

    1. I did find an official comment by Henkels where their dishwasher safe knives are of a special grade steel, which are dishwasher safe, but they added that washing them in the dishwasher will shorten their lifespan.

      The professionals DO recommend to use a sponge and just dishwashing liquid, but when I looked up food services, it was chlorine dioxide, which is used even in food processors and blades.

      I can’t believe that with all of the people out there eating chicken that the professionals aren’t recommending anything better than a germy old sponge, but they aren’t.

        1. A professional sharpening service said that if you wash them and dry them well enough before putting them away, there is less problem with bacteria because most steels are not very porous so bacteria doesn’t stay long on the blade, but CAN stay on some handles and will grow in the knife block, so make sure all of the particles are off and that the knife is fully dry.

          They said that mold can also grow in the knife blocks, so fully drying them is as important as the washing.

          Disinfecting with at least 70% isopropyl alcohol or chlorine dioxide if there was contact with something like chicken particularly.

          1. I also saw a test from a chef site which owns $400 knives and they went to a secondhand shop and bought 99 cent chef’s knives and sharpened them and put them head to head with their $400 knife before it had been sharpened and the 99 cent knives won hands down.

            Yes, the $400 knife after sharpening is more luxurious, and if someone can afford a Cadillac and wants to spend their money that way, more power to them, but my friends can’t always afford toilet paper or toothpaste and they will be happy to know that the chef’s knives which cost less than $1 did an amazing job directly after sharpening, so buying the cheap stuff and a cheap sharpener is an option. (There are some for $2 which got good reviews on Amazon.)

            I am really doing some soul-searching about who I am at a deeper, authentic level.

            When I lived in California, I was the 99 cent knife person for sure. But I also live in a community where I have come to value design and am enough of a rebel to NOT value status. I also like learning and I was so happy that someone else bought the $400 knife for me and did that test. I am trying to problem solve and I end up doing it in the ridiculous way that modern confused, impulse-control problems culture does it. The thing is, if you have experts around, you can just ask them probably, but I do not have that and experts tend to be professionals who don’t have a sense of a global situation where most human beings are not living in luxury. MOST human beings don’t have stuff.

            My friend and I spoke when she came back from a missions trip where she was taking children out of garbage dumps and feeding them and she worked for the missionary group which fed those kids daily when they could afford to and she said that she came home and looked at all of the luxurious, self-pampering choices she had made and said, “Human beings are living in garbage dumps and I just can’t even look at a ream of paper for this organization without knowing that there are days when some of the kids can’t even get one meal.

            The more I watch PBS specials this year, it has always been like this. One part of society using up the resources and pampering themselves left and right and one part barely surviving and often being exploited.

            I know that this isn’t about chef’s knives for me, that test of the 99 cent knife versus the $400 knife is one which can rip my soul in pieces because I have so many different thoughts about what to do and how to live and how to think and there are people so close to me who can’t even possibly ever touch a $400 knife or sit in an expensive car or go on any type of vacation and I know why Mother Teresa and Dr. Greger don’t do vacations and why Dr. Greger is speaking to us on his birthday.

            Okay, my broken-minded processing has been bested by my broken-hearted processing.

            I was thinking about the scene in Schindler’s List where at the end of the war, he had kept a ring and that ring represented a life he didn’t save.

            What kind of person am I? I don’t mean that as a self-judgment, I mean it as a real question.

            And, yes, it is so ridiculous that THIS is what happens inside of me EVERY single decision that I have to make.

          2. There are also knife blocks with UV light for disinfecting.

            Sienna SKC-1701 Edge UV Light Sanitizer Holder and Sterilizer | Modern Universal Knife Block Kills 99.9% of Bacteria, Salmonella, E. Coli Without Chemic, 2.5″ Wide x 9″ Long

  3. I have one lousy but trusty paring knife and one larger, sinister-looking knife — dunno what fancy name they give it — that I got on sale somewhere…..a Martha Steward brand.

    Those two are all I need. I also use a scissors to cut up various things. Am not a fan on a bunch of gadgets, don’t have room in my kitchen anyhoo.

    1. YR,

      I like that answer.

      It is only my fear of knives that pushed me to the gadgets.

      I looked up what Good Housekeeping said to do and they said to disinfect sponges regularly.

      They gave ideas like to put a wet sponge in a microwave for five minutes or soak it in boiling water. The temperature is what is important. Or soaking the sponge in water with bleach or vinegar is okay, but rinsing well before using on knives is important.

      1. I think that not having depth perception and not having good eye-hand coordination at all always made me nervous about it.

        On top of that, the Food Network always showed people getting cut.

        Plus, my brain problems.

        If I am going to succeed at it, I need safeguards and strategies.

        The fingertip protectors still haven’t come, which is long for Amazon Prime.

        Things are usually here in 2 days.

      1. I don’t have great vision period and my reaction time is slower as I age, but I feel like there are safer ways to do it.

        As far as the other issue, yes, I caused myself to need extra storage space with all of these solutions and I don’t have room for an island. I have an overflow back bedroom, which I would like to reclaim.

        If you have knife skills, it simplifies everything.

        The not having room for things in very small kitchens is a real issue.

        1. I have room for the basic necessities: My Brita water filter pitcher, my toaster, and my electric coffee pot. Plenty of counter space for cutting up stuff, etc.

          I just don’t have room for, or need, any extra gadgets. Simplify, simplify! :-)

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