All Videos for Chickpeas

Dr. Greger’s Daily Dozen Checklist

In my book How Not to Die, I center my recommendations around a Daily Dozen checklist of everything I try to fit into my daily routine.



Dining by Traffic Light: Green Is for Go, Red Is for Stop

In this video, I explain my traffic light system for ranking the relative healthfulness of Green Light vs. Yellow Light vs. Red Light foods.



The Best Food for Fibroids

Women with uterine fibroids should consider adding green tea to their daily diet, as a randomized, double-blind, placebo-controlled interventional trial suggests it may help as well as surgery.



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 can we properly cook beans?



Dr. Gundry’s The Plant Paradox Is Wrong

A book purported to expose “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.



Food Synergy

Combining certain foods together may be more beneficial than eating them separately.



How Not to Die: An Animated Summary

We have tremendous power over our health destiny and longevity.



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?



Gut Dysbiosis: Starving Our Microbial Self

Inadequate consumption of prebiotics—the fiber and resistant starch concentrated in unprocessed plant foods—can cause a disease-promoting imbalance in our gut microbiome.



Slow Your Beating Heart: Beans vs. Exercise

A cup a day of beans, chickpeas, or lentils for three months may slow resting heart rate as much as exercising for 50 hours on a treadmill.



Brown, Black, Purple, and Red Unlike White on Rice

White rice is missing more than fiber, vitamins, and minerals. Phytonutrients such as gamma oryzanol in brown rice may help explain the clinical benefits, and naturally pigmented rice varieties may be even healthier.



Food as Medicine: Preventing and Treating the Most Dreaded Diseases with Diet

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 most feared causes of death and disability.



How to Treat High Blood Pressure with Diet

The first-line treatment for hypertension is lifestyle modification, which often includes the DASH diet. What is it and how can it be improved?



The Safety of Heme vs. Non-Heme Iron

Heme iron, the type found predominantly in blood and muscle, is absorbed better than the non-heme iron that predominates in plants, but may increase the risk of cancer, stroke, heart disease, and metabolic syndrome.



Cooked Beans or Sprouted Beans?

How do canned versus germinated beans (such as sprouted lentils) compare when it comes to protecting brain cells and destroying melanoma, kidney, and breast cancer cells.



Preventing Alzheimer’s with Turmeric

Rural India has the lowest validated Alzheimer’s rates in the world. Is it due to the turmeric in their curry, or their largely plant-based diets?



Beans, Beans, They’re Good for Your Heart

Legumes such as lentils, chickpeas, beans and split peas may reduce cholesterol so much that consumers may be able to get off their cholesterol-lowering statin drugs, but to profoundly alter heart disease risk we may have to more profoundly alter our diet.



Diabetics Should Take Their Pulses

There’s a reason that professional diabetes associations recommend bean, chickpea, split pea, and lentil consumption as a means of optimizing diabetes control.



Preventing Prediabetes by Eating More

A head-to-head test of adding beans vs. portion control for metabolic syndrome.



Phytates for the Prevention of Cancer

Phytic acid (phytate), concentrated in food such as beans, whole grains, and nuts, may help explain lower cancer rates among plant-based populations.



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.



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.



Phytates for the Prevention of Osteoporosis

Women who consume the most high-phytate foods (whole grains, beans, and nuts) appear to have better bone density.



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?



BRCA Breast Cancer Genes and Soy

One reason why soy consumption is associated with improved survival and lower recurrence rates in breast cancer patients may be because soy phytonutrients appear to improve the expression of tumor-suppressing BRCA genes.



Increased Lifespan from Beans

The intake of legumes—beans, chickpeas, split peas, and lentils—may be the single most important dietary predictor of a long lifespan. But what about concerns about intestinal gas?



Beans and the Second-Meal Effect

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.



Antioxidants Sprouting Up

What happens to the antioxidant content of seeds, grains, and beans when you sprout them?



Risk Associated with Iron Supplements

Iron is a double-edged sword. If we don’t absorb enough, we risk anemia; but if absorb too much, we may increase our risk of cancer, heart disease, and a number of inflammatory conditions. Because the human body has no mechanism to rid itself of excess iron, one should choose plant-based (non-heme) sources, over which our body has some control.



Anti-Inflammatory Effects of Purple Potatoes

Antioxidant, anti-inflammatory properties of white compared to yellow and purple potatoes. Purple potatoes may also help lower high blood pressure.



Soy Worth a Hill of Beans?

Are soybeans better than other types of beans for heart disease prevention—or does the soy industry just have more money and clout to tout?