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 Director-General of the World Health Organization warns that we may be facing an end to modern medicine as we know it—thanks, in part, to the mass feeding of antibiotics to farm animals to accelerate growth.
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.
About half of America’s trans fat intake now comes from animal products.
Handling chicken can lead to the colonization of one’s colon with antibiotic-resistant E. coli that may result in bladder infections in women.
A randomized phase II clinical trial on the ability of strawberries to reverse the progression to esophageal cancer.
When measured on a cost-per-serving, cost-per-weight, or cost-per-nutrition basis, fruits and vegetables beat out meat and junk food.
Plant-based diets appear to offer relief from a variety of menstrual symptoms, including cramping, bloating, and breast pain (cyclical mastalgia).
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.
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.
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.
Why the spike in antioxidant levels in our bloodstream after drinking apple juice might not be a good thing.
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.
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.
What a few days eating vegetarian can do to the levels of antibiotics and phthalates flowing through one’s body.
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?
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.
A pooled analysis of studies on nut consumption, cholesterol levels, and risk of death from heart disease show extraordinary benefits, suggesting we should eat nuts every day.
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.
The whole grain phytonutrient phytic acid (phytate) partially inhibits mineral absorption, but has a wide range of health-promoting properties, such as anticancer activity. By concurrently eating mineral absorption enhancers, such as garlic and onions, one can get the best of both worlds by improving the bioavailability of iron and zinc in plant foods.
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.
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.
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.
How often do retail deli workers wash their hands, at both independent and chain stores? This is important, given the potential for life-threatening blood-borne viruses such as hepatitis C.
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 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.
The addition of vitamin C to processed (cured) meats such as bacon may actually make them more carcinogenic.
Frying bacon outdoors decreases the concentration of airborne nitrosamine carcinogens.
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.
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.
Nitrites in processed meat form nitrosamines, a class of potent carcinogens found in cigarette smoke, which may explain why hot dog consumption has been associated with the two leading pediatric cancers, brain tumors and childhood leukemia.
If the nitrates in vegetables such as greens are health-promoting because they can be turned into nitrites, and then nitric oxide, inside our bodies, what about the nitrites added to cured meats—such as bacon, ham, and hot dogs?
