What are the three significant dietary risk factors for declining kidney function?
The first time someone visits NutritionFacts.org can be overwhelming. With videos on more than 2,000 health topics, where do you even begin? Imagine stumbling onto the site not knowing what to expect and the new video-of-the-day is about how a particular spice can be effective in treating a particular form of arthritis. It would be easy to miss the forest for the trees, which is precisely why I created a new series of overview videos that are essentially taken straight from my live, hour-long 2016 presentation HOW NOT TO DIE: The Role of Diet in Preventing, Arresting, and Reversing Our Top 15 Killers.
For the other videos in this overview series, see:
- How Not to Die from Heart Disease
- How Not to Die from Cancer
- How Not to Die from Diabetes
- How Not to Die from High Blood Pressure
Inspired to learn more about the role diet may play in preventing and treating kidney disease? Check out these other popular videos on the topic:
- Which Type of Protein Is Better for Our Kidneys?
- Testing Your Diet with Pee and Purple Cabbage
- Protein Source: An Acid Test for Kidney Function
- How to Prevent Kidney Stones with Diet
- How to Treat Kidney Stones with Diet
- Treating Chronic Kidney Disease with Food
- Can Diet Protect Against Kidney Cancer?
- Lower Protein Diet Proven to Help Kidney Disease
- Plant-Based Diet for Treating and Reversing Stage 3 Kidney Disease
- Plant-Based Diet for Minimal Change Disease of the Kidney
If you’re wondering about the oxalates in spinach and other greens, and their effect on the kidneys, I have a couple of videos that came out after this one was released: Oxalates in Spinach and Kidney Stones: Should We Be Concerned? and Kidney Stones and Spinach, Chard, & Beet Greens: Don’t Eat Too Much.