The whole food is greater than the sum of its parts: how unscrupulous marketers use evidence that ties high blood levels of phytonutrients with superior health to sell dietary supplements that may do more harm than good.
Why does the leading cancer and diet authority recommend we avoid bacon, ham, hot dogs, sausage, and all other processed meats—including chicken and turkey?
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.
Saturated fat can be toxic to the insulin-producing beta cells in the pancreas, explaining why animal fat consumption can impair insulin secretion, not just insulin sensitivity.
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.
Based on the potential benefits of proper hydration such as reduced bladder cancer risk, how many cups of water should we strive to drink every day?
American Institute for Cancer Research recommendation compliance associated not only with cancer prevention and survival but less heart and respiratory disease mortality and a longer lifespan.
Using the tobacco industry playbook, food companies have been caught trying to undermine public health policies by manipulating the scientific process.
Studies on more than a thousand children suggest that a viral infection may play a role in childhood obesity by increasing both the number and size of fat cells.
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 leading causes of death and disability.
Neurotoxins in chicken, such as the beta-carboline alkaloid harman, may explain the link between meat consumption and hand tremor, the most common movement disorder.
Dr. Rose’s sick-population concept may explain why many nutrition studies underestimate the role of diet in disease.
The association between cancer and the consumption of deep-fried foods may be due to carcinogens formed at high temperatures in animal foods (heterocyclic amines and polycyclic hydrocarbons) and plant foods (acrylamide).
The spice turmeric appears to be able to switch back on the self-destruct mechanism within cancer cells.
Dramatically lower cancer rates in India may in part be attributable to their more plant-based, spice-rich diet.
Methionine restriction—best achieved through a plant-based diet—may prove to have a major impact on patients with cancer because, unlike normal tissues, many human tumors require the amino acid methionine to grow.
Cancer-causing viruses in poultry may explain increased risks of death from liver and pancreatic cancers.
Natural monoamine oxidase enzyme inhibitors in fruits and vegetables may help explain the improvement in mood associated with switching to a plant-based diet.
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.
The polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development, and increase the risk of cancer.
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.
Insulin-like growth factor (IGF-1) is a natural human growth hormone instrumental in normal growth during childhood, but in adulthood can promote abnormal growth—the proliferation, spread (metastasis), and invasion of cancer.
A competing risks analysis of the Harvard Nurses’ Health Study compares the danger of smoking cigarettes to the danger of animal product consumption (cholesterol), and the benefits of plant foods (fiber) to the benefits of exercise.
The anti-proliferative effects of cruciferous vegetable phytonutrients may decrease the metastatic potential of lung cancer, the number one cancer killer of women.
The nitrite preservatives in processed meats such as bologna, bacon, ham, and hot dogs form carcinogenic nitrosamines, but also reduce the growth of botulism bacteria—forcing regulators to strike a balance between consumers risking cancer, or a deadly form of food poisoning.
Indian gooseberries (amla), an important plant in Ayurvedic medicine, may have anticancer properties, as well as cough-, fever-, pain-, stress-, and diarrhea-suppressing effects.
Breast cancer can take decades to develop, so early detection via mammogram may be too late.
Eggs and brains are the two most concentrated sources of cholesterol in the diet.
