All Videos for Chicken

Prolonged Liver-Function Enhancement from Broccoli

The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!



Cancer, Interrupted: Garlic and Flavonoids

Garlic and flavonoid phytonutrients found in fruits, vegetables, nuts, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.



Cancer, Interrupted: Green Tea

Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.



Heterocyclic Amines in Eggs, Cheese, & Creatine?

Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.



Reducing Cancer Risk in Meat-Eaters

Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.



PhIP: The Three-Strikes Breast Carcinogen

The cooked meat carcinogen PhIP—found in fried bacon, fish, and chicken—may not only trigger cancer and promote tumor growth, but also increase its metastatic potential, by increasing its invasiveness.



Estrogenic Cooked-Meat Carcinogens

DNA-damaging chemicals, formed when meat is cooked, stimulate breast cancer cells almost as much as pure estrogen, and can infiltrate the ducts where most breast cancers arise.



Flesh and Fructose

Meat and sugar increase uric acid levels, which are associated with increased risk of gout, hypertension (high blood pressure), obesity, prediabetes, diabetes, kidney disease and cardiovascular disease.



Yersinia in Pork

This week Consumer Reports released a study showing the majority of retail pork tested was contaminated with antibiotic-resistant strains of the foodborne bacteria Yersinia enterocolitica.



More Antibiotics in White Meat or Dark Meat?

Concentrations of antibiotic residues vary between different edible muscle tissues in poultry.



Lowering Dietary Antibiotic Intake

What a few days eating vegetarian can do to the levels of antibiotics and phthalates flowing through one’s body.



Food Sources of Perfluorochemicals

Where do DDT, hexachlorobenzene, PCBs, and perfluorochemicals (linked to thyroid disease) concentrate in the food supply?



Food Sources of Flame-Retardant Chemicals

Other than pet food and fish (which may be most contaminated), how do fire-retardant chemicals (PBDEs) and polychlorinated naphthalenes (PCNs) concentrate in the American food supply?



Prostate vs. Plants

All men should consider eating a prostate-healthy diet, which includes legumes (beans, peas, lentils, soy); certain vegetables (like garlic and onions); certain seeds (flax seeds); and the avoidance of refined grains, eggs, and poultry.



Meat and Weight Gain in the PANACEA Study

In one of the largest nutrition studies ever, total meat consumption was significantly associated with weight gain in men and women—and the link remained even after controlling for calories.



Diet vs. Exercise for Weight Loss

When asked whether food and beverage consumption, or physical activity, was more important, the majority of people get the answer wrong.



Uprooting the Leading Causes of Death

Death in America is largely a foodborne illness. Focusing on studies published just over the last year in peer-reviewed scientific medical journals, Dr. Greger offers practical advice on how best to feed ourselves and our families to prevent, treat, and even reverse many of the top 15 killers in the United States.



Antimutagenic Activity of Green vs. White Tea

The ability of green versus white tea to protect against in vitro DNA damage caused by a cooked chicken carcinogen (heterocyclic amine).



Dead Meat Bacteria Endotoxemia

The high bacteria load in raw or cooked animal foods and fermented foods may trigger an endotoxemic surge of inflammation, which may be exacerbated by the presence of saturated animal fat.



The Exogenous Endotoxin Theory

The endotoxemia (bacterial toxins in the bloodstream) that follows a meal of animal products and results in inflammation and stiffened arteries may come from the food itself, rather than from one’s own gut bacteria.



Zero Tolerance to Acceptable Risk

The fish and poultry industries propose moving from a zero tolerance policy on certain dangerous foodborne pathogens to an “acceptable risk” policy—given how widely contaminated their products are with potentially deadly fecal bacteria.



Viral Meat Spray

Bacteria-eating viruses (bacteriophages) have been approved as meat additives to reduce the risk of Listeria and Campylobacter found in processed meat and poultry products, but there’s a concern they could spread toxin genes between bacteria.



Food-Poisoning Bacteria Cross-Contamination

The food-poisoning fecal bacteria found in 70% of U.S. retail poultry is destroyed by proper cooking, but contamination of the kitchen environment may place consumers at risk.



Poultry and Paralysis

A neuropathic strain of the fecal bacteria Campylobacter, found in poultry, can trigger Guillain-Barré syndrome, a rapid and life-threatening paralysis.



Poultry Exposure and Neurological Disease

Poultry workers exhibit an excess of a wide range of diseases, from thyroid conditions to schizophrenia, and autoimmune neurological disorders, such as myasthenia gravis. This may be due to exposure to viruses present in chickens and turkeys.



Carcinogenic Retrovirus Found in Eggs

Avian leukosis/sarcoma virus has been found in 14% of retail egg samples.



Poultry and Penis Cancer

The largest study to date on poultry workers found a significantly increased risk of dying from penile cancer, thought to be due to exposure to oncogenic (cancer-causing) chicken viruses, which raise consumer concerns as well.



Chicken Dioxins, Viruses, or Antibiotics?

The association between poultry and cancer may be explained by the presence in chickens’ and turkeys’ flesh of industrial carcinogens such as dioxins, oncogenic (cancer-causing) viruses, and/or the drugs that were fed to the birds.



EPIC Findings on Lymphoma

In a study of a half million people, which was most associated with the risk of developing lymphoma? Red meat, processed meat, poultry, offal, eggs, or milk?



Breast Cancer Survival, Butterfat, & Chicken

Breast cancer survivors may reduce their chances of survival if they eat too much saturated fat, found primarily in the American diet in cheese, chicken, and junk food.



Prevention Is Better Than Cured Meat

The levels of nitrosamines—considered the most carcinogenic agents in cigarette smoke—were recently measured in an array of processed meats including chicken, turkey, and pork.



Safest Source of B12

Since foods are effectively a package deal, what’s the best way to get vitamin B12 (cobalamin)?



Avoiding Glycotoxins in Food

500 foods were tested for advanced glycation end products (AGEs).



Trans Fat, Saturated Fat, & Cholesterol: Tolerable Upper Intake of Zero

The intake of trans fats, which come mostly from junk food and animal products; saturated fat, mostly from dairy products and chicken; and cholesterol, coming mostly from eggs and chicken, should be as low as possible.



MRSA in U.S. Retail Meat

More than a thousand retail meat samples have been tested for methicillin-resistant Staphylococcus aureus (MRSA) contamination in North America.



Airborne MRSA

Methicillin-resistant Staphylococcus aureus “superbug” found not only contaminating the U.S. retail meat supply, but isolated from air samples outside swine CAFOs.



U.S. Meat Supply Flying at Half Staph

An investigation finds 47% of U.S. retail meat tested is contaminated with staph (Staphylococcus) bacteria. Turkey appears most likely to harbor contagion.



Dietary Guidelines: From Dairies to Berries

The success story in Finland shows that science-based dietary guidelines can save millions of lives.



Dietary Guidelines: Just Say No

What happens when the twin mandates of the USDA—to both promote agribusiness, and protect our nation’s health—come into conflict?



Dietary Guidelines: USDA Conflicts of Interest

The mission of the U.S. Department of Agriculture is to promote agribusiness. At the same time, the USDA is the agency primarily tasked with developing the nutrition guidelines.