Alzheimer's Disease affects almost 6 million people, and two-thirds of people with AD are women. It begs the question, why is AD more prevalent in women?
Alzheimer's Disease affects almost 6 million people, and two-thirds of people with AD are women. It begs the question, why is AD more prevalent in women?
Why Breadth Is Important: A Selection from Dr. T. Colin Campbell’s The Future of Nutrition
This excerpt taken from Dr. Campbell’s The Future of Nutrition (2020) explains why breadth of effect is critical when assessing health and nutrition protocols, and explores how the current reductionist medical paradigm ignores this criterion. To learn more about The Future of Nutrition, read our dedicated webpage. To learn more about reductionism and its alternative, … Continued
Does Caffeine Have a Place in a Whole Food, Plant-Based Diet?
85 percent of Americans consume caffeine every single day. But, is caffeine healthy and does it have a place in a whole food, plant-based diet?
Are We Up to Date? Lessons From an Out-of-Date Medical Resource Program
Is the Medical Resource Program failing us? The problem is not that physicians don’t know how to prevent and reverse chronic illness; the problem is even worse—most health care professionals don’t know it’s possible.
Erythritol, a Bittersweet Ingredient: Are We Better Off Without It?
Erythritol has become a very popular artificial sweetener, with only 6% of the calories but 60–80% of the sweetness of sugar. But is it healthy?
Tailoring the WFPB Diet to Individual Needs and Preferences (Video)
In the following video, Varun Ponmudi—the founder of former CNS grant recipient Aaya’s Table—discusses why it’s necessary to understand and cater to the needs and preferences of the people we work with when trying to facilitate sustainable dietary lifestyle change. This clip covers many critical subjects for ensuring successful, lasting change, whether in a diet … Continued
Nutrient Profiles of Plant-Based Versus Animal-Based Foods (Video)
There can be significant variation in the nutrient content of a single type of food depending on how and when it is produced, soil conditions, and other factors. The bioavailability, in turn, will depend on many factors, especially the body’s needs at the time of ingestion. That being said, it can be instructive to compare … Continued
The following excerpt comes from Dr. Campbell’s Whole: Rethinking the Science of Nutrition, released 10 years ago. It explores how reductionist measures in nutrition fail to account for the variability of natural processes.
Is There a Link Between Diet and Pain Symptoms?
Pain is one of the most frequent chief complaints in primary care settings. But what is it, and how does it relate to diet and medication?
The Future of Meat is Meatless; Is It Also Greener and Healthier?
Sales for plant-based meat continue to skyrocket as consumers look for better alternatives. But is meatless meat a healthier option?
How Common is Protein Deficiency?
We are a people preoccupied with protein. We have been ever since we discovered the nutrient in the mid-19th century. You might have heard that protein comes from the Greek proteios, meaning “of prime importance.”[1] And it is important—we cannot live without it. But judging by the level of attention granted to protein—in the mind … Continued
Something to Chew On: How Does Animal Protein Affect Aging? (Video)
What does the science of longevity suggest about our food choices? In the following short video, Michael Hollie, MD, discusses the effect of calorie restriction— specifically restricting calories from animal protein—on the mechanisms of aging. (To learn more about longevity, read Dr. Hollie’s article from 2022.) This evidence raises many questions about the standard American, … Continued
Why Are We Living Shorter Lives?
Changes in life expectancy can help us assess our collective health history. And there are a few lessons we can glean from the long-term trends.
Can Plant-Based Nutrition Help You Sleep Better?
Poor sleep (either insufficient duration of sleep or low-quality sleep) is associated with a weakened immune system, Alzheimer’s, disrupted blood sugar levels, cardiovascular disease, psychiatric conditions, and more.
Our top plant-based articles of 2022!
Is Fruit Healthy? Busting Common Fruit Myths
What’s the truth about fruit? How does it affect our health, and what about more specific cases, like if we’re diabetic or trying to lose weight?
A Selection From T. Colin Campbell’s Newest Book: The Future of Nutrition
This excerpt, taken from Dr. Campbell’s newest book, The Future of Nutrition, explores how a reductionist paradigm limits our medical system’s approach to disease and health.
Are Humans Similar to Cows? Genetics, Digestion, and Implications for Diet
The debate over the optimal human diet is less about whether we can eat animal-based foods than whether we should. Additionally, comparing ourselves to cows raises the question: are animal dairy products a natural part of the human diet?
Are Humans Herbivores or Omnivores?
Doctors, other experts, and conventional wisdom often say that animal products are essential components of a healthy diet. This majority view implies that humans are omnivores. But what do our bodies say?
How to Get All Your Vitamins and Minerals From Plant-based Meals
The human body requires a variety of macronutrients and micronutrients to function properly. A healthy whole food, plant-based diet provides all the vitamins and minerals needed for optimal health.
Food Additives Increase Obesity, Chronic Disease and Corporate Profits
US food products contain over 3,000 and possibly as many as 14,000 additives. These facilitate centralized, industrial food production and increase food company profits, for example, by extending shelf life and improving the taste and appearance of food. But they also often degrade human health.
Is a High-Fat Diet Healthy? What the Science Says
Variations of the high-fat diet have been popular for decades. Are they healthy? Here's what the science says.
Understanding MSG In The Kitchen: Is it as Bad as We think?
Monosodium glutamate, or MSG, is an additive found in many processed foods (e.g., canned soups, sauces, and condiments). It gives a lot of foods their umami flavor, which is the savory character found naturally in many foods. It is a prized component of cooking that chefs spend a lot of time learning about, but it’s … Continued
How to Optimize Your Omega-3 to Omega-6 Ratio on a Plant-Based Diet
Getting your daily dose of omega-3s while decreasing your omega-6 intake will go a long way in reducing inflammation, preventing disease, and improving your overall health.
