Dr. Greger has scoured the world’s scholarly literature on clinical nutrition, and developed this brand-new live presentation on the latest in cutting-edge research on how a healthy diet can affect some of our most common medical conditions.
Dioxins, endocrine disrupting pollutants, heavy metals, saturated fat, and steroids in the meat supply may be affecting sperm counts, semen quality, and the ability of men to conceive.
Based on studies of atomic bomb survivors, Chernobyl victims, and airline pilots exposed to more cosmic rays at high altitudes, it appears that fruits and vegetables may decrease radiation-induced chromosome damage.
The majority of radioactive fallout from the Fukushima nuclear power plant tragedy was absorbed by the Pacific Ocean. What does that mean for seafood safety?
A randomized phase II clinical trial on the ability of strawberries to reverse the progression to esophageal cancer.
Expanding on the subject of my upcoming appearance on The Dr. Oz Show, a landmark new article in the New England Journal of Medicine shows that choline in eggs, poultry, dairy, and fish produces the same toxic TMAO as carnitine in red meat—which may help explain plant-based protection from heart disease and prostate cancer.
Plant-based diets appear to offer relief from a variety of menstrual symptoms, including cramping, bloating, and breast pain (cyclical mastalgia).
Longstanding concerns about certain isolated components of the spice tarragon have broadened into questions about the safety of even the leaves themselves.
The story behind the first U.S. dietary recommendations report explains why, to this day, the decades of science supporting a more plant-based diet have yet to fully translate into public policy.
Hundreds of thousands of Americans are Salmonella-poisoned by poultry every year—yet it remains legal to sell meat proven to be contaminated.
Plant-based diets in general, and certain plant foods in particular, may be used to successfully treat Parkinson’s disease—in part, by boosting L-DOPA levels.
The early onset of puberty in girls associated with animal protein consumption may be due to endocrine-disrupting chemical pollutants in the meat supply.
People eating conventional diets may ingest a trillion microparticles of the food-whitening additive, titanium dioxide, every day. What implication might this have for inflammation in the gut?
The polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development, and increase the risk of cancer.
The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
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.
Using the cooked meat carcinogen PhIP to turn normal breast cells cancerous, researchers explore the use of green tea to interrupt this malignant transformation.
Even vegetarians could potentially be exposed to the carcinogens typically formed by cooking meat through eggs, cheese, creatine sports supplements, and cigarette smoke.
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.
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.
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.
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.
If the antioxidant amino acid ergothioneine does indeed turn out to be an essential nutrient, what are the best dietary sources?
Where do DDT, hexachlorobenzene, PCBs, and perfluorochemicals (linked to thyroid disease) concentrate in the food supply?
Are pregnant women who eat fish, other meat, and dairy still passing along the pesticide DDT—even decades after it was banned?
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?
Since chronic inflammation underlines many disease processes, and saturated fat appears to facilitate the endotoxic inflammatory reaction to animal products, researchers have looked to wild animals for less unhealthy meat options.
An evolutionary argument for a plant-based diet is presented, in contrast to “Paleo” fad diets.
Animal protein consumption triggers the release of the cancer-promoting growth hormone IGF-1.
Common slimming supplements are found to be ineffective, whereas a diet centered on whole plant foods is described as perhaps the safest approach to weight control.
Within a matter of weeks, participants placed on the vegan diet outlined by the prophet Daniel experienced improvements in blood pressure, cholesterol and insulin levels, insulin resistance, and C-reactive protein levels, a marker of inflammation within the body.
Whole food sources of phytosterols, such as seeds and nuts, are likely superior to supplements, or phytosterol-fortified spreads and beverages.
The secret to naturally boosting serotonin levels in the brain may include eating foods such as pumpkin seeds, with a high tryptophan-to-total protein ratio. This may help explain why studies show that those eating plant-based diets have superior mood states.
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.
A single meal of meats, eggs, and dairy can cause a spike of inflammation within hours that can stiffen one’s arteries. Originally, this was thought to be the result of saturated animal fat causing our gut lining to leak bacterial toxins into our bloodstream, leading to endotoxemia.
Meat (including fish), cheese, and animal protein intake in general have been associated with an increased risk of inflammatory bowel disease (IBD). In the meantime, plant-based diets may not only help prevent such conditions, but treat them as well, resulting in the longest recorded remission rates for Crohn’s disease.
The equivalent of eating a single walnut half per day appeared to cut the risk of dying from inflammatory disease about in half, whereas fish did not appear to play a protective role. That may be why those eating vegetarian foods have lower levels of inflammation and chronic disease 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.
A case report (and video) of the worm-like, bloodsucking parasite Linguatula serrata, found in organ meats, that can migrate through the intestinal wall, into the bloodstream, and then inside one’s eyeball.
In a survey of three national brands of tuna in the United States, most cans exceeded the U.S. Environmental Protection Agency’s safety level for human consumption.
