After a formal evaluation to rule out celiac disease, those who suspect they might have gluten sensitivity should first try improving their diet and then have other causes excluded before going on a gluten-free diet, since as many as 1 in 3 people who avoid gluten for symptom control end up having a different disease altogether.
Dr. Greger has scoured the world’s scholarly literature on clinical nutrition and developed this new presentation based on the latest in cutting-edge research exploring the role diet may play in preventing, arresting, and even reversing some of our leading causes of death and disability.
The rising incidence of tick-bite induced meat allergies may account for cases of previously unexplained (“idiopathic”) persistent hives among children.
Eating meat or eggs before pregnancy may increase the risk of gestational diabetes.
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.
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.
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.
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.
The arginine content of nuts may explain their metabolism-boosting effects—though, in a list of the top food sources of arginine, nuts don’t even make the top ten.
Chronic obstructive pulmonary disease is now the third leading cause of death. The good news is that. in addition to smoking cessation, there are dietary interventions that can help prevent COPD.
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?
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 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.
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?
The antioxidant power of American breakfast fare is compared to a smoothie that contains berries, white tea leaves, and Indian gooseberry (amla) powder.
500 foods were tested for advanced glycation end products (AGEs).
Cardiology experts warn that eating even a single egg a day may exceed the safe upper limit for cholesterol intake.
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