Food Poisoning: Causes and Prevention
Why do contaminated poultry products cause the most foodborne deaths?
All Videos for Food Poisoning
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Antibiotic-Resistant E. coli and UTIs in Vegetarians vs. Meat-Eaters
Tainted chicken may result in more than a million urinary tract infections in American women every year.
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The Healthiest Type of Potato
Are yellow-fleshed potatoes healthier than white? And, what about the glycoalkaloid toxins?
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How to Prevent the Next Pandemic
We need to reform the food system before it’s too late.
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How to Shop for, Handle, and Store Chicken
Poultry is the most common cause of serious food-poisoning outbreaks, followed by fish, then beef. But aren’t people more likely to order their burgers rarer than their chicken sandwiches? The primary location where outbreaks occur is the home, not restaurants.
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Animal Protein, Pregnancy, and Childhood Obesity
What pregnant women eat may affect even the health of their grandchildren.
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HOW NOT TO DIE: The Role of Diet in Preventing, Arresting, & Reversing Our Top 15 Killers
In this “best-of” compilation of his last four year-in-review presentations, Dr. Greger explains what we can do about the #1 cause of death and disability: our diet.
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The Downside of Green Smoothies
Concerns about smoothies and oxalic acid, nitrate availability, dental erosion, and weight gain are addressed.
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Migratory Skin Worms from Sushi
Gnathostomiasis from raw fish is a growing problem, manifested by tiny worms that burrow under our skin and, in rare cases, can get into our eyes and brain.
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Is a Neutropenic Diet Necessary for Cancer Patients?
Immunocompromised patients, such as those undergoing chemotherapy, are often denied fresh fruits and vegetables to ostensibly protect them against foodborne illness.
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Diet and GERD Acid Reflux Heartburn
Which foods should we eat and avoid to prevent and treat acid reflux before it can place us at risk for Barrett’s esophagus and cancer?
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Are Organic Foods Safer?
Organic food consumption appears to reduce exposure to pesticide residues and antibiotic-resistant bacteria.
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C. difficile Superbugs in Meat
Why does the United States appear to have the highest level of C. diff contamination of the meat supply?
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Ciguatera Poisoning & Chronic Fatigue Syndrome
The effects of the neurotoxins that can contaminate fish like red snapper and grouper can last for decades.
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MRSA Superbugs in Meat
The emergence of pathogens resistant to even our antibiotics of last resort has raised the specter of a “post-antibiotic age” in which drugs to fight infections may be useless. This has focused attention on the mass use of antibiotics in farm animal feed to promote growth and prevent infection in high density production.
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Is Meat Glue Safe?
Used in about eight million pounds of meat every year in the United States, the “meat glue” enzyme, transglutaminase, has potential food safety and allergy implications.
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Who Says Eggs Aren’t Healthy or Safe?
Freedom of Information Act documents reveal that the U.S. Department of Agriculture warned the egg industry that saying eggs are nutritious or safe may violate rules against false and misleading advertising.
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Chicken Salmonella Thanks to Meat Industry Lawsuit
The meat industry sued the federal government, winning the right to sell food known to be contaminated with food-poisoning bacteria.
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Foster Farms Responds to Chicken Salmonella Outbreaks
Foster Farms chicken may have infected and sickened more than 10,000 people, due to contamination of the meat with fecal material.
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Norovirus Food Poisoning from Pesticides
Organic produce may present less of a food safety risk, given the potential contamination of pesticides with fecal pathogens.
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Superbugs in Conventional vs. Organic Chicken
The level of multidrug antibiotic-resistant bacteria contamination is compared between meat from animals raised conventionally, and certified organic meat from animals raised without being fed antibiotics.
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Phosphate Additives in Chicken
The phosphorus preservatives injected into poultry may not just be an arterial toxin. They also appear to dramatically increase the growth of food poisoning Campylobacter bacteria.
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Chronic Headaches and Pork Tapeworms
Chronic headaches such as migraines or “tension” headache symptoms may be a sign of pork tapeworms in the brain.
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Cayenne Pepper for Irritable Bowel Syndrome & Chronic Indigestion
Chronic red pepper powder ingestion may be an effective treatment for IBS and chronic dyspepsia (indigestion), both of which can arise from food poisoning.
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More than an Apple a Day: Preventing the Most Common Diseases
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.
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Avoiding Chicken to Avoid Bladder Infections
Handling chicken can lead to the colonization of one’s colon with antibiotic-resistant E. coli that may result in bladder infections in women.
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Preventing & Treating Diarrhea with Probiotics
Probiotics may help prevent antibiotic-associated diarrhea, and appear to speed recovery from acute gastroenteritis.
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Salmonella in Chicken & Turkey: Deadly but Not Illegal
Hundreds of thousands of Americans are Salmonella-poisoned by poultry every year—yet it remains legal to sell meat proven to be contaminated.
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Foodborne Rabies
The consumption of cat and dog meat may be playing a role in “massive human rabies epidemics” in Asia. (Some people may find some of the concepts and images in this video disturbing.)
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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.
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Meat May Exceed Daily Allowance of Irony
The foreign meat molecule Neu5Gc may not only contribute to the progression of cancer and heart disease by supplying inflammation, but may also set children up for life-threatening reactions to E. coli toxins originating in the same animal products.
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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.
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Gerson Therapy for Cancer
Gerson Therapy is a largely diet-based alternative treatment for cancer. What have 65 years of medical research concluded about its efficacy and safety?
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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.
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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.
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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.
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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.
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Unsafe at Any Feed
In a national survey, fewer than half of the participants realized meat contaminated with fecal food-poisoning bacteria, such as Salmonella, can still legally be sold. Rather than producing safe products, the meat industry shifts the responsibility for safety onto the consumer.
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Not So Delusional Parasitosis
Delusional parasitosis is a form of psychosis characterized by the false belief that one is infested with some sort of parasite. It can be triggered by a variety of brain diseases, including parasites themselves.
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Maggot Meat Spray
Given their inherent resistance to food-poisoning bacteria, maggots can be used to create an antibacterial food additive to increase the safety of the meat supply.
