All Videos for Vegetables

Turning the Clock Back 14 Years

Four simple health behaviors may cut our risk of chronic disease by nearly 80%, potentially dropping our risk of dying equivalent to that of being 14 years younger.



Fruits, Veggies, and Longevity: How Many Minutes Per Mouthful?

The first study to gauge how much longer we live based on the number of fruits and vegetables we eat suggests that a daily salad could add years to our lifespan.



Magic Bullets vs. Promiscuous Plants

The pharmaceutical industry is starting to shift away from designing single target drugs to trying to affect multiple pathways simultaneously, much like compounds made by plants, such as aspirin and curcumin—the pigment in the spice turmeric.



Xenohormesis: What Doesn’t Kill Plants May Make Us Stronger

A new concept in biology tries to explain why the consumption of certain natural compounds in plants may mimic the lifespan-enhancing benefits of caloric restriction.



Appropriating Plant Defenses

Plants and animals share similar biochemical pathways and signaling systems, which may explain why so many phytonutrients are beneficial to our physiology.



Treating Asthma with Plants vs. Supplements?

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.



Treating Asthma with Fruits and Vegetables

Increasing fruit and vegetable consumption to seven servings a day appears to cut asthma exacerbation rates in half, whereas restricting consumption to Standard American Diet levels leads to a significant worsening of lung function and asthma control.



Preventing Asthma with Fruits and Vegetables

A study involving more than a million kids suggests the striking worldwide variation in childhood rates of allergies, asthma, and eczema is related to diet.



Taxpayer Subsidies for Unhealthy Foods

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?



Caloric Restriction vs. Animal-Protein Restriction

The lifespan extension associated with dietary restriction may be due less to a reduction in calories, and more to a reduction in animal protein (particularly the amino acid leucine, which may accelerate aging via the enzyme TOR).



Blood Type Diet Debunked

A systematic review finds no evidence to support the notion that people should choose diets based on their blood type.



Phytates for the Treatment of Cancer

Do the anticancer effects of phytates in a petri dish translate out into clinical studies on cancer prevention and treatment?



Back to Our Roots: Curry and Cancer

Dramatically lower cancer rates in India may in part be attributable to their more plant-based, spice-rich diet.



How to Slow Brain Aging by Two Years

The consumption of blueberries and strawberries is associated with delayed cognitive aging by as much as 2.5 years—thought to be because of brain-localizing anthocyanin phytonutrients, as shown on functional MRI scans.



Is Liquid-Smoke Flavoring Carcinogenic?

Different brands of liquid smoke flavorings have been tested for DNA-damaging potential, p53 activation, and levels of known carcinogens. Smoked foods such as ham, turkey, barbequed chicken, herring, and salmon were also tested.



Food Antioxidants and Cancer

Antioxidant intake from foods (not supplements) is associated with lower cancer risk.



Norovirus Food Poisoning from Pesticides

Organic produce may present less of a food safety risk, given the potential contamination of pesticides with fecal pathogens.



Should We Take a Multivitamin?

What does the best available science say about the role multivitamins may play in heart disease, cancer, and longevity?



Turmeric Curcumin and Osteoarthritis

The yellow pigment curcumin in the spice turmeric may work as well as, or better than, anti-inflammatory drugs and painkillers for the treatment of knee osteoarthritis.



Dietary Prevention of Age-Related Macular Degeneration

Yellow plant pigments, such as lutein and zeaxanthin, build up in the back of our eyes to protect our retinas against age-related macular degeneration. Levels of these eyesight–saving nutrients in organic free-range eggs, vegetables, and goji berries are compared.



Greens vs. Glaucoma

Kale and collard greens contain vision-protecting plant nutrients, such as zeaxanthin, that may significantly lower the risk of glaucoma—a leading cause of blindness.



Vitamin B12 Necessary for Arterial Health

The cardiovascular benefits of plant-based diets may be severely undermined by vitamin B12 deficiency.



How to Reach the Antioxidant “RDA”

Even nine servings of fruits and vegetables a day may not reach the minimum recommended intake of antioxidants if one doesn’t make the right choices.



Cavities and Coronaries: Our Choice

Coronary heart disease, our #1 cause of death, was found to be almost non-existent in a population eating a diet centered around whole plant foods.



Counteracting the Effects of Dioxins Through Diet

Phytonutrients in certain plant foods may block the toxic effects of industrial pollutants, like dioxins, through the Ah receptor system.



The Broccoli Receptor: Our First Line of Defense

There is a receptor in our intestines activated by phytonutrients in cruciferous vegetables that boosts immune function (the aryl hydrocarbon [Ah] receptor).



Canned Beans or Cooked Beans?

Canned beans are convenient, but are they as nutritious as home-cooked? And, if we do use canned, should we drain them or not?



Nutrient-Dense Approach to Weight Management

Americans eating meat-free diets average higher intakes of nearly every nutrient, while maintaining a lower body weight—perhaps due, in part, to their higher resting metabolic rates.



Enhanced Athletic Recovery without Undermining Adaptation

Might the antioxidant and anti-inflammatory properties of plant-based diets undermine some of the benefits of exercise?



Tell Your Doctor if You Eat Grapefruit

The role white and pink (red) grapefruit may play in weight loss and cholesterol control, as well as the suppression of drug-clearance enzymes within the body.



Testing Your Diet with Pee and Purple Cabbage

Plant-based diets tend to be alkaline-forming. This may help protect muscle mass, and reduce the risk of gout and kidney stones. The pH of one’s urine can be estimated with natural pigments, using kitchen chemistry.



Alkaline Diets, Animal Protein, and Calcium Loss

The decades-old dogma that the acid-forming quality of animal protein leads to bone loss has been called into question.



Breast Cancer Survival Vegetable

Simple changes in diet and lifestyle may quadruple a woman’s survival rate from breast cancer.



Prostate Cancer Survival: The A/V Ratio

Reducing the ratio of animal to plant protein in men’s diets may slow the progression of prostate cancer.



Methionine Restriction as a Life-Extension Strategy

Plant-based diets may prove to be a useful nutrition strategy in both cancer growth control as well as lifespan extension, because these diets are naturally lower in methionine.



Starving Cancer with Methionine Restriction

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.



Eating Outside Our Kingdom

A higher rate of cancer deaths among those that handle and process meat is attributed to infection with viruses, and chronic exposure to animal proteins.



Eating Better to Look Better

Public health campaigns can use vanity to improve fruit and vegetable consumption, since experiments show carotenoid phytonutrients improve the physical attractiveness of African, Asian, and Caucasian faces.



Tricks to Get Adults to Eat Healthier

Changing food perceptions and incorporating puréed vegetables into entrees can improve the dietary quality of kids and grown-ups.



Tricks to Get Kids to Eat Healthier at Home

Tips like cutting vegetables into shapes, covertly puréeing greens into sauces, and modeling healthy behaviors can improve our children’s diets.