
Whole Beets vs. Juice for Improving Athletic Performance
What is the latest science on the performance-enhancing qualities of nitrate-rich vegetables?
What is the latest science on the performance-enhancing qualities of nitrate-rich vegetables?
The consumption of animal fat appears to increase the growth of gut bacteria that turn our bile acids into carcinogens.
Certain gut bacteria can “retoxify” carcinogens that your liver successfully detoxified, but these bacteria can be rapidly suppressed by simple dietary changes.
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.
More than two-thirds of Americans over age 60 have diverticulosis, but it was nearly unknown a century ago, and remained extremely rare among populations eating whole food plant-based diets.
Squatting and leaning can help straighten the anorectal angle, but a healthy enough diet should make bowel movements effortless regardless of positioning.
Even though modern African diets may now be as miserably low in fiber as American diets, Africans still appear to have 50 times less colorectal cancer than Americans (our second leading cancer killer).
Heme iron, the type found predominantly in blood and muscle, is absorbed better than the non-heme iron that predominates in plants, but may increase the risk of cancer, stroke, heart disease, and metabolic syndrome.
Which plant and animal foods are associated with the development of multiple myeloma, and what effect might the spice turmeric have on the progression of monoclonal gammopathy of undetermined significance?
Fermentation of fiber in the gut may help explain the dramatic differences in colorectal cancer incidence around the world.
Grain consumption appears strongly protective against Alzheimer’s disease, whereas animal fat intake has been linked to dementia risk.
Kale and collard greens contain vision-protecting plant nutrients, such as zeaxanthin, that may significantly lower the risk of glaucoma—a leading cause of blindness.