Smoothies (and blended soups and sauces) offer a convenient way to boost both the quantity and quality of fruit and vegetable intake by reducing food particle size to help maximize nutrient absorption.
In my book How Not to Die, I center my recommendations around a Daily Dozen checklist of all the things I try to fit into my daily routine.
The reason greens are associated with a significantly longer lifespan may be because, like caloric restriction, they improve our energy efficiency.
Concerns about smoothies and oxalic acid, nitrate availability, dental erosion, and weight gain are addressed.
Chlorophyll in our bloodstream after eating greens may react with wavelengths of sunlight that penetrate through our skin to reactivate the antioxidant Coenzyme Q10 (ubiquinol).
The potassium content of greens is one of two ways it can improve artery function within minutes of consumption.
What are the pros and cons of fennel fruits as a cheap, easy-to-find, light-weight, nonperishable source of nitrates?
Neither antioxidant or folic acid supplements seem to help with mood, but the consumption of antioxidant-rich fruits and vegetables and folate-rich beans and greens may lower the risk for depression.
The aspirin compounds naturally found in plant foods may help explain the lower cancer rates among those eating plant-based diets.
Americans eating meat-free diets average higher intakes of nearly every nutrient, while maintaining a lower body weight—perhaps due, in part, to their higher resting metabolic rates.
Is triclosan in Colgate Total toothpaste safe in regards to the nitrate-reducing bacteria on our tongue and potential endocrine-disrupting effects on thyroid function and obesity?
What is the optimal timing and dose of nitrate-containing vegetables, such as beets and spinach, for improving athletic performance?
Eating intact grains, beans, and nuts (as opposed to bread, hummus, and nut butters) may have certain advantages for our gut flora and blood sugar control, raising questions about blending fruits and vegetables.
Dr. Greger has scoured the world’s scholarly literature on clinical nutrition and developed this new presentation based on the latest in cutting edge research exploring the role diet may play in preventing, arresting, and even reversing some of our most feared causes of death and disability.
Antioxidant intake from foods (not supplements) is associated with lower cancer risk.
Might the antioxidant and anti-inflammatory properties of plant-based diets undermine some of the benefits of exercise?