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Nutritional Medicine: The Power of Nutrients to Prevent Disease and Optimize Health

By Mary Ann Liebert, Inc Publishers — 2020

Alan Gaby, MD, a pre-eminent nutritional medicine expert, author, and teacher, has spent most of his life studying the effects of nutritional interventions for a wide range of medical conditions.

Read on www.liebertpub.com

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Can Food Fight Cancer?

What we eat, as well as how often we exercise, can affect our risk of cancer. Healthy lifestyle factors—such as a nourishing diet, regular physical activity, and a normal body weight—prevent 30% to 40% of cancers, according to a study in the journal Advances in Radiation Oncology.

Article
Victoria Shanta Retelny
2021
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Eating Mushrooms Vastly Cuts Cancer Risk, According to New Research

A meta-analysis by researchers at Pennsylvania State University published in the journal Advances in Nutrition this year, found a surprisingly strong inverse relationship between mushroom consumption and cancer risk by analyzing 17 cancer studies published between 1966 and 2020.

Article
Victor Tangermann
2001
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Listening in with . . . Andrew Weil

Wellness pioneer Andrew Weil, M.D., learned about healing first from Harvard Medical School and then from indigenous peoples on three continents.

Article
Katy Koontz
2016
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Fact or Fiction?: Vitamin Supplements Improve Your Health

Americans pour billions of dollars into supplements every year—an investment in health or money down the drain?

Article
Coco Ballantyne
2007
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Is There Really Any Benefit to Multivitamins?

Half of all American adults—including 70 percent of those age 65 and older—take a multivitamin or another vitamin or mineral supplement regularly.

Article
Hopkins Medicine Staff
2020
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Unhappy Meals

Eat food. Not too much. Mostly plants. That, more or less, is the short answer to the supposedly incredibly complicated and confusing question of what we humans should eat in order to be maximally healthy.

Article
Michael Pollan
2007
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The Cure for the American Diet: Nutrient Density

The key to excellent health and longevity is to eat a high ratio of micronutrients to macronutrients.

Article
Joel Fuhrman
2010
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Nutritional Medicine