
Prescription: Nutrition Episode 3 – Spilling the Beans
I team up with chef Rich Landau and public health nutritionist Tracye McQuirter to discuss the health benefits and preparation of beans.
I team up with chef Rich Landau and public health nutritionist Tracye McQuirter to discuss the health benefits and preparation of beans.
Dinosaur kale and red cabbage are put to the test.
Even if alcohol causes cancer and there is no “French paradox,” what about the famous J-shaped curve, where yes, excessive drinking is bad, but light drinkers appear to actually have lower mortality than abstainers?
The risks and benefits of aloe vera.
Lead from occupational exposures, shooting ranges, eggs and bone broth is reviewed.
Avocado Board-funded studies suggest avocados may facilitate weight loss, but compared to what?
Dr. Greger blends up a vegetable smoothie inspired by a recipe in his How Not to Die Cookbook.
The spice saffron is pitted head-to-head against the leading drug for severe Alzheimer’s disease.
Indian gooseberry extracts put to the test head-to-head against cholesterol-lowing statin drugs and the blood thinners aspirin and Plavix.
Are there unique benefits to brown rice that would justify keeping it in our diet despite the arsenic content?
A half-cup of cooked rice a day may carry a hundred times the acceptable cancer risk of arsenic. What about Maine coast seaweed?
Even at low-level exposure, arsenic is not just a class I carcinogen, but may impair our immune function and increase our risk of cardiovascular disease and diabetes.