Finding My Plant-Based Path – The Way to Health & Longevity
We all have difficulties in our lives. Sometimes our problems may seem small in comparison to others, but ultimately, they are a large part of what defines us. Our personal…
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How Do You Like These Apples?
I am writing in response to George Johnson’s article in the New York Times An Apple a Day, and Other Myths dated 4/21/14. With this title, I am imagining that…
How to Treat Silent Reflux Symptoms: Heartburn, Persistent Cough & Hoarseness
…the same patient without medications Deepen your knowledge with our Plant-Based Nutrition Certificate. References D.B. Chapman, C.J. Rees, D. Lippert. Adverse Effects of Long-Term Proton Pump Inhibitor Use: A Review…
Arizona Community Garden Teaches Food Literacy and Creates Food Security
The following is an article from a Community Grant recipient. I live in a rural community surrounding Huachuca City, AZ. We have two Dollar Generals, a Circle K, and a…
Fat and Plant-Based Diets
Answer to a Reader’s Question: I don’t argue for a 10% fat diet as the main starting point. Rather, I begin with the view that a plant-based diet is optimal…
6 Inflammation-Fighting Foods Plus Recipe Ideas
Why do we feel sore after a workout? Inflammation plays a major role. Acute inflammation is a natural response to an effective workout, and feeling a bit sore can be…
What Is a Processed Food vs a Whole Food?
This article was posted originally at www.MyPlantBasedProgram.com, where Dr. Thomas Campbell offers medical consultations and an intensive group program. For the most part, it is easy to understand what an…
Chef Del’s Interview Series Episode 1 — With Dr. Thomas Campbell
Chef Del’s Interview video series interviews experts and others in the field of weight loss. My guest this week has as solid a foundation in the science of nutrition as…
FamilyCook Productions Changes Eating Behavior and Lifestyle
The following is an article from a Community Grant recipient. I founded FamilyCook Productions over 25 years ago when I was a food journalist and restaurant consultant in New York…
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