The Best Diet for Fibroids
The same diet that helps regulate hormones in women may also reduce exposure to endocrine-disrupting pollutants.
All Videos for Tomatoes
-
-
Are Lectins in Food Good or Bad for You?
Might lectins help explain why those who eat more beans and whole grains have less cancer?
-
How to Avoid Lectin Poisoning
How to properly cook beans.
-
Dr. Gundry’s The Plant Paradox Is Wrong
A book purported to expose the “hidden dangers’ in healthy foods doesn’t even pass the whiff test.
-
Dr. Greger’s Daily Dozen Checklist
In my book How Not to Die, I center my recommendations around a Daily Dozen checklist of all the things I try to fit into my daily routine.
-
Cancer Risk from Arsenic in Rice & Seaweed
A daily half-cup of cooked rice may carry a hundred times the acceptable cancer risk of arsenic. What about seaweed from the coast of Maine?
-
Fermented or Unfermented Soy Foods for Prostate Cancer Prevention?
Which appear more protective: fermented soy foods, such as miso and tempeh, or unfermented soy, like tofu and soy milk?
-
Can Vitamin C Help with Lead Poisoning?
Those who have higher vitamin C levels tend to have less lead in their bloodstream, but what happens when people are given vitamin C supplements to put it to the test?
-
Best Foods for Lead Poisoning: Chlorella, Cilantro, Tomatoes, Moringa?
All plants produce “phytochelatins” to bind up heavy metals to protect themselves from the harmful effects, so what if we ate the plants?
-
Benefits of Marjoram for Polycystic Ovary Syndrome (PCOS)
Even a small amount of fresh herbs can double or even quadruple the antioxidant power of a meal. The abilities of oregano to decrease chromosomal damage from radiation and marjoram to affect hormone levels in women with PCOS are put to the test.
-
The Hispanic Paradox: Why Do Latinos Live Longer?
Despite less education on average, a higher poverty rate, and more limited access to health care, U.S. Hispanics tend to live the longest. Why?
-
Shaking the Salt Habit
What three things can we do to lower our sodium intake? Are there any tricks for interpreting nutrition facts labeling on processed foods?
