Whole fruits and vegetables were compared to both antioxidant pills, as well as supplements containing fruits and vegetable extracts, for their ability to treat seasonal allergies, improve lung function, and control asthma.
What if billions in tax dollars were invested in healthier options, rather than given to corporations to subsidize the very foods that are making us sick?
A systematic review finds no evidence to support the notion that people should choose diets based on their blood type.
The famous surgeon Denis Burkitt suggests an explanation for why many of our most common and deadliest diseases were rare or even nonexistent in populations eating plant-based diets.
Eating meat or eggs before pregnancy may increase the risk of gestational diabetes.
To stay out of oxidative debt, we need to take in more antioxidants than we use up.
How many antioxidant-rich foods do we need to eat every day just to stay out of oxidative debt?
Those eating calorie-dense diets may have a reduced capacity to enjoy all of life’s pleasures by deadening dopamine pathways in the brain.
Evidence from PET scans suggests brain activity changes from the overconsumption of sugar may parallel that of drug addiction. Diminished “pleasure center” dopamine pathway sensitivity in obese individuals may be analogous to that found in cocaine addicts and alcoholics.
The beef industry designed a study to show that a diet containing beef was able to lower cholesterol—if one cuts out enough poultry, pork, fish, and cheese to halve one’s total saturated fat intake.
Simple changes in diet and lifestyle may quadruple a woman’s survival rate from breast cancer.
Within a few weeks of eating healthier, our taste sensations change such that foods with lower salt, sugar, and fat content actually taste better.
Daily citrus fruit consumption during athletic training may reduce muscle fatigue, as evidenced by lower blood lactate concentrations.
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 so-called “lentil effect” or “second meal effect” describes the remarkable effect of beans to help control blood sugar levels hours, or even the next day, after consumption.
Drug companies and supplement manufacturers have yet to isolate the components of cranberries that suppress cancer cell growth.
About half of doctors admit to intentionally deceiving patients by prescribing placebos, but might the ends justify the means?
When measured on a cost-per-serving, cost-per-weight, or cost-per-nutrition basis, fruits and vegetables beat out meat and junk food.
Most children don’t drink water from when they wake up to when they go off to school. Interventional trials show this mild state of dehydration may negatively affect scholastic performance.
Plant-based diets appear to offer relief from a variety of menstrual symptoms, including cramping, bloating, and breast pain (cyclical mastalgia).
Cinnamon can no longer be considered a safe and effective treatment for diabetes.
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.
Despite the caloric density of both nuts and dried fruit, they do not appear to lead to the expected weight gain.
A comparison of the cholesterol-lowering potential of four dried fruits—apples, dates, figs, and plums.
An independent review of the effects of açaí berries was recently published, including studies on immune function, arthritis, and metabolic parameters.
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?
Those eating more sour fruit may risk greater erosion of their tooth enamel (especially if teeth are brushed in a softened state), but there’s a simple solution.
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.
All sweeteners—natural and artificial; caloric and non-caloric—help maintain cravings for intensely sweet foods.
The disconnect between sweetness sensations coming from our tongue, and the lack of a caloric feedback loop in the gut, may result in overeating.
People consuming low-calorie sweeteners may overcompensate by eating more than they otherwise would.
The natural sweetener erythritol does not appear to carry the adverse effects associated with other non- and low-caloric natural and artificial sweeteners, and may actually have antioxidant potential.
Aspartame may be the reason that diet soda consumption during pregnancy has been linked to premature birth.
Case reports of fibromyalgia chronic pain sufferers cured, by removing the artificial sweetener aspartame (Nutrasweet®) from their diets.
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.
Flavonoid phytonutrients (found concentrated in citrus, berries, red onions, beans, green tea, grapes, and cocoa) may boost metabolism enough to significantly slim one’s waistline.
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.
Fruit and vegetable consumption is associated with a lower risk of heart disease. But which is more protective—raw or cooked?
Unlike the United States, where the agriculture department is the lead agency on formulating dietary recommendations, other countries such as Greece rely on their health department. What do their dietary guidelines look like?
