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.
Which foods should we eat and avoid to prevent and treat acid reflux before it can place us at risk for Barrett’s esophagus and cancer?
Sulfur dioxide preservatives in dried fruit, sulfites in wine, and the putrefaction of undigested animal protein in the colon can release hydrogen sulfide, the rotten egg gas associated with inflammatory bowel disease.
High blood pressure, the #1 killer risk factor in the world, may be eliminated with a healthy enough diet.
What was it about the diet on the Greek isle of Crete in the 1950s that made it so healthy?
Adding myrosinase enzymes in the form of even a pinch of mustard powder to cooked cruciferous (cabbage-family) vegetables like kale, collards or Brussels sprouts can offer anti-cancer sulforaphane levels comparable to raw, removing the necessity to pre-chop for maximum health benefits.
Which foods are best at removing carcinogenic bile acids from the body: asparagus, beets, broccoli, cabbage, carrots, cauliflower, collards, eggplant, green beans, kale, mustard greens, okra, or peppers? And do they work better raw or cooked?
Suppressing the engine-of-aging enzyme TOR (Target of Rapamycin) by reducing intake of leucine–rich animal products, such as milk, may reduce cancer risk.
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.
Phytonutrients in certain plant foods may block the toxic effects of industrial pollutants, like dioxins, through the Ah receptor system.
There is a receptor in our intestines activated by phytonutrients in cruciferous vegetables that boosts immune function (the aryl hydrocarbon [Ah] receptor).
Simple changes in diet and lifestyle may quadruple a woman’s survival rate from breast cancer.
Reducing the ratio of animal to plant protein in men’s diets may slow the progression of prostate cancer.
Those eating a more plant-based diet may naturally have an enhanced antioxidant defense system to counter the DNA damage caused by free radicals produced by high-intensity exercise.
Dr. Greger has scoured the world’s scholarly literature on clinical nutrition, and developed this brand-new live presentation on the latest in cutting-edge research on how a healthy diet can affect some of our most common medical conditions.
The boost in detoxifying enzymes triggered by cruciferous vegetable consumption may last for weeks!
Measuring the effects of a plant-based diet on the expression of hundreds of different genes at a time, a research group found that an antioxidant-rich portfolio of plant foods such as berries, pomegranates, purple grapes, red cabbage, oregano, and walnuts was able to significantly modify the regulation of genes in the blood of volunteers.
The effect of raw and cooked broccoli consumption on survival rates of bladder cancer patients.
Growing your own broccoli sprouts is one of the most cost-effective ways to improve your diet.
The anti-proliferative effects of cruciferous vegetable phytonutrients may decrease the metastatic potential of lung cancer, the number one cancer killer of women.
There are a few examples of plant enzymes having physiologically relevant impacts on the human diet, and the formation of sulforaphane in broccoli is one of them.
The most powerful natural inducer of our liver’s detoxifying enzyme system is sulforaphane, a phytonutrient produced by broccoli.
Four cups of broccoli sprouts a day may exceed the safe dose of the cruciferous phytonutrient sulforaphane.
6,000 cups of broccoli a year is probably too much.
In a test tube, the broccoli phytonutrient sulforaphane appears to target breast cancer stem cells. But how do we know it’s even absorbed into the body? Have women undergoing breast reduction surgery eat some an hour before their operation, and directly measure the level in their tissues.
A new theory of cancer biology—cancer stem cells—and the role played by sulforaphane, a phytonutrient produced by cruciferous vegetables.
Eating broccoli appears to make DNA more resistant to damage.
The effect of kale juice on LDL and HDL cholesterol, and the antioxidant capacity of the blood.
Comparing the immune system-boosting effect of cooked versus raw kale.
Greens rank highest in chemical antioxidant assays (such as ORAC, TEAC, TRAP, and FRAP). But which vegetables lead the pack when cellular antioxidant activity is measured?
Different fruits and vegetables appear to support different cognitive domains of the brain, so both variety and quantity are important.
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