What Animal Protein Does in Your Colon

What Animal Protein Does in Your Colon.jpeg

There's a take-off of the industry slogan, "Beef: It's What's For Dinner" - "Beef: It's What's Rotting in Your Colon." I saw this on a shirt once with some friends and I was such the party pooper--no pun intended--explaining to everyone that meat is fully digested in the small intestine, and never makes it down into the colon. It's no fun hanging out with biology geeks.

But I was wrong!

It's been estimated that with a typical Western diet, up to 12 grams of protein can escape digestion, and when it reaches the colon, it can be turned into toxic substances like ammonia. This degradation of undigested protein in the colon is called putrefaction, so a little meat can actually end up putrefying in our colon. The problem is that some of the by-products of this putrefaction process can be toxic.

It's generally accepted that carbohydrate fermentation--the fiber and resistant starches that reach our colon--results in beneficial effects because of the generation of short-chain fatty acids like butyrate, whereas protein fermentation is considered detrimental. Protein fermentation mainly occurs in the lower end of colon and results in the production of potentially toxic metabolites. That may be why colorectal cancer and ulcerative colitis tends to happen lower down--because that's where the protein is putrefying.

Probably the simplest strategy to reduce the potential harm of protein fermentation is to reduce dietary protein intake. But the accumulation of these toxic byproducts of protein metabolism may be attenuated by the fermentation of undigested plant matter. In my video, Bowel Wars: Hydrogen Sulfide vs. Butyrate, you can see a study out of Australia showed that if you give people foods containing resistant starch you can block the accumulation of potentially harmful byproducts of protein metabolism. Resistant starch is resistant to small intestine digestion and so it makes it down to our colon where it can feed our good bacteria. Resistant starch is found in cooked beans, split peas, chickpeas, lentils, raw oatmeal, and cooled cooked pasta (like macaroni salad). Apparently, the more starch that ends up in the colon, the less ammonia that is produced.

Of course, there's protein in plants too. The difference is that animal proteins tend to have more sulfur-containing amino acids like methionine, which can be turned into hydrogen sulfide in our colon. Hydrogen sulfide is the rotten egg gas that may play a role in the development of the inflammatory bowel disease, ulcerative colitis (see Preventing Ulcerative Colitis with Diet).

The toxic effects of hydrogen sulfide appear to be a result of blocking the ability of the cells lining our colon from utilizing butyrate, which is what our good bacteria make from the fiber and resistant starch we eat. It's like this constant battle in our colon between the bad metabolites of protein, hydrogen sulfide, and the good metabolites of carbohydrates, butyrate. Using human colon samples, researchers were able to show that the adverse effects of sulfide could be reversed by butyrate. So we can either cut down on meat, eat more plants, or both.

There are two ways hydrogen sulfide can be produced, though. It's mainly present in our large intestine as a result of the breakdown of sulfur-containing proteins, but the rotten egg gas can also be generated from inorganic sulfur preservatives like sulfites and sulfur dioxide.

Sulfur dioxide is used as a preservative in dried fruit, and sulfites are added to wines. We can avoid sulfur additives by reading labels or by just choosing organic, since they're forbidden from organic fruits and beverages by law.

More than 35 years ago, studies started implicating sulfur dioxide preservatives in the exacerbation of asthma. This so-called "sulfite-sensitivity" seems to affect only about 1 in 2,000 people, so I recommended those with asthma avoid it, but otherwise I considered the preservative harmless. I am now not so sure, and advise people to avoid it when possible.

Cabbage family vegetables naturally have some sulfur compounds, but thankfully, after following more than a hundred thousand women for over 25 years, researchers concluded cruciferous vegetables were not associated with elevated colitis risk.

Because of animal protein and processed food intake, the standard American diet may contain five or six times more sulfur than a diet centered around unprocessed plant foods. This may help explain the rarity of inflammatory bowel disease among those eating traditional whole food, plant-based diets.

How could companies just add things like sulfur dioxide to foods without adequate safety testing? See Who Determines if Food Additives are Safe? For other additives that may be a problem, see Titanium Dioxide & Inflammatory Bowel Disease and Is Carrageenan Safe?

More on this epic fermentation battle in our gut in Stool pH and Colon Cancer.

Does the sulfur-containing amino acid methionine sound familiar? You may remember it from such hits as Starving Cancer with Methionine Restriction and Methionine Restriction as a Life Extension Strategy.

These short-chain fatty acids released by our good bacteria when we eat fiber and resistant starches are what may be behind the second meal effect: Beans and the Second Meal Effect.

I mentioned ulcerative colitis. What about the other inflammatory bowel disease Crohn's? See Preventing Crohn's Disease With Diet and Dietary Treatment of Crohn's Disease.

In health,

Michael Greger, M.D.

PS: If you haven't yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:

Image Credit: Sally Plank / Flickr. This image has been modified.

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What Animal Protein Does in Your Colon

What Animal Protein Does in Your Colon.jpeg

There's a take-off of the industry slogan, "Beef: It's What's For Dinner" - "Beef: It's What's Rotting in Your Colon." I saw this on a shirt once with some friends and I was such the party pooper--no pun intended--explaining to everyone that meat is fully digested in the small intestine, and never makes it down into the colon. It's no fun hanging out with biology geeks.

But I was wrong!

It's been estimated that with a typical Western diet, up to 12 grams of protein can escape digestion, and when it reaches the colon, it can be turned into toxic substances like ammonia. This degradation of undigested protein in the colon is called putrefaction, so a little meat can actually end up putrefying in our colon. The problem is that some of the by-products of this putrefaction process can be toxic.

It's generally accepted that carbohydrate fermentation--the fiber and resistant starches that reach our colon--results in beneficial effects because of the generation of short-chain fatty acids like butyrate, whereas protein fermentation is considered detrimental. Protein fermentation mainly occurs in the lower end of colon and results in the production of potentially toxic metabolites. That may be why colorectal cancer and ulcerative colitis tends to happen lower down--because that's where the protein is putrefying.

Probably the simplest strategy to reduce the potential harm of protein fermentation is to reduce dietary protein intake. But the accumulation of these toxic byproducts of protein metabolism may be attenuated by the fermentation of undigested plant matter. In my video, Bowel Wars: Hydrogen Sulfide vs. Butyrate, you can see a study out of Australia showed that if you give people foods containing resistant starch you can block the accumulation of potentially harmful byproducts of protein metabolism. Resistant starch is resistant to small intestine digestion and so it makes it down to our colon where it can feed our good bacteria. Resistant starch is found in cooked beans, split peas, chickpeas, lentils, raw oatmeal, and cooled cooked pasta (like macaroni salad). Apparently, the more starch that ends up in the colon, the less ammonia that is produced.

Of course, there's protein in plants too. The difference is that animal proteins tend to have more sulfur-containing amino acids like methionine, which can be turned into hydrogen sulfide in our colon. Hydrogen sulfide is the rotten egg gas that may play a role in the development of the inflammatory bowel disease, ulcerative colitis (see Preventing Ulcerative Colitis with Diet).

The toxic effects of hydrogen sulfide appear to be a result of blocking the ability of the cells lining our colon from utilizing butyrate, which is what our good bacteria make from the fiber and resistant starch we eat. It's like this constant battle in our colon between the bad metabolites of protein, hydrogen sulfide, and the good metabolites of carbohydrates, butyrate. Using human colon samples, researchers were able to show that the adverse effects of sulfide could be reversed by butyrate. So we can either cut down on meat, eat more plants, or both.

There are two ways hydrogen sulfide can be produced, though. It's mainly present in our large intestine as a result of the breakdown of sulfur-containing proteins, but the rotten egg gas can also be generated from inorganic sulfur preservatives like sulfites and sulfur dioxide.

Sulfur dioxide is used as a preservative in dried fruit, and sulfites are added to wines. We can avoid sulfur additives by reading labels or by just choosing organic, since they're forbidden from organic fruits and beverages by law.

More than 35 years ago, studies started implicating sulfur dioxide preservatives in the exacerbation of asthma. This so-called "sulfite-sensitivity" seems to affect only about 1 in 2,000 people, so I recommended those with asthma avoid it, but otherwise I considered the preservative harmless. I am now not so sure, and advise people to avoid it when possible.

Cabbage family vegetables naturally have some sulfur compounds, but thankfully, after following more than a hundred thousand women for over 25 years, researchers concluded cruciferous vegetables were not associated with elevated colitis risk.

Because of animal protein and processed food intake, the standard American diet may contain five or six times more sulfur than a diet centered around unprocessed plant foods. This may help explain the rarity of inflammatory bowel disease among those eating traditional whole food, plant-based diets.

How could companies just add things like sulfur dioxide to foods without adequate safety testing? See Who Determines if Food Additives are Safe? For other additives that may be a problem, see Titanium Dioxide & Inflammatory Bowel Disease and Is Carrageenan Safe?

More on this epic fermentation battle in our gut in Stool pH and Colon Cancer.

Does the sulfur-containing amino acid methionine sound familiar? You may remember it from such hits as Starving Cancer with Methionine Restriction and Methionine Restriction as a Life Extension Strategy.

These short-chain fatty acids released by our good bacteria when we eat fiber and resistant starches are what may be behind the second meal effect: Beans and the Second Meal Effect.

I mentioned ulcerative colitis. What about the other inflammatory bowel disease Crohn's? See Preventing Crohn's Disease With Diet and Dietary Treatment of Crohn's Disease.

In health,

Michael Greger, M.D.

PS: If you haven't yet, you can subscribe to my free videos here and watch my live, year-in-review presentations:

Image Credit: Sally Plank / Flickr. This image has been modified.

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Are Sprouted Lentils Healthier Than Canned Lentils?

NF-Apr28 Cooked Beans or Sprouted Beans.jpeg

Beans, chickpeas, split peas and lentils are packed with nutrients and play a role in the prevention of chronic disease, but most can't be eaten raw. Some can be sprouted, though. Boiling is the most common cooking method, which is used for canned beans. Which is healthier, though, cooked or sprouted?

The easiest way to compare healthfulness is to measure nutrient levels--such as the anthocyanin pigments that make kidney beans so pretty--thought to account for some of beans' protective benefits against chronic disease. Sprouted beans have more of some anthocyanins, but less than others. We find this same pattern across the board with the other phenolic phytonutrients: sprouted beans have more of some, less of others. Because the positive effects of these compounds may be related to their antioxidant capacity, we can compare the overall antioxidant power of boiled versus sprouted beans. In that case, boiled appears to have a marginal edge.

Ideally, though, rather than merely comparing concentrations of phytochemicals, we'd measure physiological effects. For example, we might look at the effect of boiled versus sprouted beans against cancer cell growth. That's exactly what researchers did. In my video Cooked Beans or Sprouted Beans?, you can see the concentrations of bean extract needed to cut the breast cancer growth rate in half in a petri dish. Boiled beans do about 40 times better than raw beans--the same cancer growth inhibition at just a fraction of the concentration. Sprouted beans do about the same.

We can't eat most beans raw, but I wanted to include them to show you a fascinating phenomenon. No amount of raw bean extract appears to totally stop the growth of breast cancer cells, but just small amounts of cooked or sprouted beans can. We find the same thing with killing off cancer. No amount of raw bean extract can fully kill off breast cancer cells, but both boiled and sprouted beans can.

Similar results were found for melanoma cells, a type of malignant skin cancer. Processing the beans--either cooking or sprouting--boosted anticancer activity in vitro. However, against kidney cancer, raw and boiled worked, but sprouted didn't at all.

There has also been interest in brain protection. Given that elderly persons who report always eating legumes may be significantly less likely to experience cognitive decline, a group of Chinese researchers decided to compare the protective effects of boiled versus sprouted beans on astrocytes.

Astrocytes are the most abundant type of cell in our brain. They are star-shaped cells that keep our brain running smoothly. Should they become damaged, though, they may play an important role in the development of neurodegenerative disorders such as Lou Gehrig's disease, Alzheimer's, or Parkinson's. So if we're thinking clearly, we should thank our lucky stars.

To see if beans help protect astrocytes from damage, we'd have to first make sure bean extracts wouldn't cause any damage. Cooked beans don't seem to hurt cells at all, and sprouted beans seem to even help them grow a little. If we add an oxidative chemical to the cells, we can kill off about a quarter of them. However, if we add that chemical along with some boiled bean extract, the astrocytes were partially protected at higher doses. Sprouted bean extract didn't appear to offer significant benefit.

What's the takeaway? As far as I'm concerned, we should eat beans in whichever way will get us to eat the most of them.

I do love my lentil sprouts, one of the healthiest snacks on the planet (along with kale chips). I can grow my own in just 2 to 3 days. But using canned beans I can get similar nutrition in about 2 to 3 seconds.

Sprouting is so much fun, though! I've got a bunch of videos on broccoli sprouts, for example: Biggest Nutrition Bang for Your Buck.

But again, whichever way we like them we should eat them. Why? See:

Mostly I just used canned. See Canned Beans or Cooked Beans?

Other videos on practical prep tips include:

In health,
Michael Greger, M.D.

PS: If you haven't yet, you can subscribe to my free videos here and watch my live year-in-review presentations Uprooting the Leading Causes of Death, More Than an Apple a Day, From Table to Able, and Food as Medicine.

Image Credit: Veganbaking.net / Flickr

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Redefine Salad with These 40 Revolutionary Recipes

No, salads are not boring. Remember when a salad was the iconic small side dish of iceberg lettuce, topped with a few shredded carrots and a dull, soggy tomato wedge and smothered in dressing? Blah! Now THAT is boring. Yet, a rainbow in a dish is nature’s best medicine, so keeping it exciting is everything for enjoyable and …

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30 Sensational Oil-Free Soups, Stews, and Chilis

Whether the weather inspires a warm, cozy dish or you are simply in the mood for a delicious way to consume a hefty dose of nutrition, nothing beats a soup, stew, or chili. Typically based on two of nature’s healthiest food groups–vegetables and legumes–there is no limit to the delectable combinations you can create…all while taking in disease-fighting phytonutrients, …

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Hummus for a Healthy Heart

NF-Mar3 Beans Beans They're Good For Your Heart.jpeg

I've talked previously about the anti-diabetic and anti-obesity effects of various phytonutrients in beans, but beans have protective effects on the cardiovascular system as well. As one academic review suggested, plant-specific compounds can have a remarkable impact on the health care system and may provide therapeutic health benefits, including the prevention and treatment of diseases and disorders. Plants have antioxidant effects, anti-inflammatory effects, protect our livers, lower cholesterol and blood pressure, and help prevent aging, diabetes, osteoporosis, DNA damage, heart disease and other disorders. Those without legumes in their daily diet, for example, may be at quadruple the odds of suffering high blood pressure.

Legumes such as chickpeas have been used to treat high blood pressure and diabetes for thousands of years. And they can also lower cholesterol levels. Researchers placed people in Northern India on high fat diets to raise their cholesterol levels up to that of the Western world (up around 206 mg/dL) and swapped in chickpeas for some of the grains they were eating. In five months, their cholesterol levels dropped to about 160, almost to the target of around 150. Cholesterol was reduced more than 15 percent in most of the subjects. In a randomized crossover trial, highlighted in my video, Beans, Beans, They're Good for Your Heart, two servings a day of lentils, chickpeas, beans, or split peas cut cholesterol levels so much that many participants moved below the range for which statin drugs are typically prescribed.

In the India study, although the subjects' cholesterol levels were comparable to the Western world at the start of the treatment with chickpeas, before the studym the participants were eating a low-fat diet. So low that their cholesterol levels started out at 123, well within the safe zone. Only after packing their diets with saturated fat were the researchers able to boost their cholesterol up to typical American levels, which could then be ameliorated by adding chickpeas. So it would be better if they just ate healthy in the first place. Or even better, healthy with hummus: a healthy diet with lots of legumes.


Beans dips like hummus are among my favorite go-to snacks. I like to dip snap peas and red bell pepper slices in them. I'd love to hear everyone's favorite recipe. You show me yours and I'll show you mine :)

Canned Beans or Cooked Beans? Click the link to find out!

Beans can help us live longer (Increased Lifespan from Beans), control our blood sugars (Beans and the Second Meal Effect), and help prevent and treat diabetes (Preventing Prediabetes By Eating More and Diabetics Should Take Their Pulses).

What about the purported "anti-nutrient" phytates in beans? You mean the Phytates for the Prevention of Cancer, the Phytates for Rehabilitating Cancer Cells, and the Phytates for the Treatment of Cancer? Phytate-containing foods may also help protect our bones (Phytates for the Prevention of Osteoporosis).

Why not just take cholesterol pills every day for the rest of our life? See my videos Statin Muscle Toxicity and Statin Cholesterol Drugs and Invasive Breast Cancer.

In health,
Michael Greger, M.D.

PS: If you haven't yet, you can subscribe to my free videos here and watch my live year-in-review presentations Uprooting the Leading Causes of Death, More Than an Apple a Day, From Table to Able, and Food as Medicine.

Image Credit: homami / Flickr

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Making Your Own Mouthwash

NF-Jan26 Making Your Own Mouthwash.jpeg

The effects of a vegetarian diet on systemic diseases like cancer, diabetes, and heart diseases have been studied and have revealed predominantly less systemic diseases in those eating plant-based diets. However, there have only been a few studies on oral health, which I covered in my videos Plant-Based Diets: Oral Health and Plant-Based Diets: Dental Health.

What's the latest? In a study of 100 vegetarians compared to a 100 non-vegetarians, the vegetarians had better periodontal conditions, showing less signs of inflammation like gum bleeding, less periodontal damage, and better dental home care, brushing and flossing 2.17 times a day compared to 2.02 times a day. The difference in home hygiene is not that large, though, so maybe it was something about their diet. However, vegetarians may have a healthier lifestyle overall beyond just avoiding meat. The researchers controlled for smoking, but other factors like obesity can adversely affect oral health, so there may be confounding factors. What we need is an interventional study, where researchers take people eating the standard Western diet, improve their diets, and see what happens. But no such study existed... until now.

With professional support of nutritionists, the participants of the study (highlighted in my video What's the Best Mouthwash?) with existing periodontal disease changed their dietary patterns to so-called "wholesome nutrition," a diet emphasizing veggies, fruits, whole grains, potatoes, beans, peas, lentils, and spices, with water as the preferred beverage. To make sure any changes they witnessed were due to the diet, researchers made subjects maintain their same oral hygiene before and after the dietary change. What did they find? They found that eating healthier appeared to lead to a significant reduction of probing pocket depth, gingival inflammation, and levels of inflammatory cytokines, which mediate the tissue destruction in periodontal disease. Therefore, the researchers conclude that wholesome nutrition may improve periodontal health.

Why might diet help? Plant-based diets have a number of nutritional benefits in terms of nutrient density, but it also may be about improving balance between free radicals and our antioxidant defense system. Traditionally, dietary advice for oral health was just about avoiding sugar, which feed the bad bacteria on our teeth. We now realize that some foods and beverages, like green tea, possess antimicrobial properties to combat the plaque producing bacteria directly.

If plaque is caused by bacteria, why not use antibiotics? Many such attempts have been made, however undesirable side-effects such as "antibiotic resistance, vomiting, diarrhea and teeth stains have precluded their use." In a petri dish, green tea phytonutrients effectively inhibit the growth of these bacteria, but what about in our mouths? Researchers found that rinsing with green tea strongly inhibited the growth of the plaque bacteria on our teeth within minutes. Seven minutes after swishing with green tea, the number of harmful bacteria in the plaque scraped from people's teeth was cut nearly in half.

If you swish sugar water in your mouth, within three minutes the pH on our teeth can drop into the cavity formation danger zone. But if 20 minutes before swishing with sugar water, you swished with some green tea, you wipe out so many plaque bacteria that the same sugar water hardly has any effect at all. The researchers conclude that using green tea as a mouthwash or adding it to toothpaste could be a cost effective cavity prevention measure, especially in developing countries.

In the "civilized world," we have antiseptic mouthwashes with fancy chemicals like chlorhexidine, considered the gold standard anti-plaque agent. If only it didn't cause genetic damage. DNA damage has been detected in individuals who rinsed their mouths with chlorhexidine-containing mouthwashes, and not just to cells in the mouth. 13 volunteers rinsed their mouths with the stuff for a few weeks, and there was an increase in DNA damage both in the cells lining their cheeks as well as in their peripheral blood cells, suggesting that chlorhexidine was absorbed into their bodies. It reduced plaque better than other antiseptic chemicals, but it's doubtful whether chlorhexidine can still be considered the golden standard considering how toxic it is to human cells.

Are we left with having to decide between effectiveness and safety? How about a head to head test between chlorhexidine and green tea? Researchers found that green tea worked better than chlorhexidine at reducing plaque. Using green tea as a mouthwash may be cheaper, safer, and better. If, as a bonus, you want to sprinkle some amla powder (dried Indian gooseberry powder) into it, you may make it an even better plaque buster. Amla evidently shows an outstanding cavity-stopping potential not by killing off the bacteria like green tea, but by actually suppressing the bacteria's plaque forming abilities.

I now keep a mason jar filled with cold-steeped green tea (Cold Steeping Green Tea) with a spoonful of amla in the fridge and swish and swallow a few times a day. For extra credit you can gargle a bit with it too (see my video Can Gargling Prevent the Common Cold?).

Green tea shouldn't be the primary beverage of children, though, as the natural fluoride content may cause cosmetic spots on the teeth. For more check out my video Childhood Tea Drinking May Increase Fluorosis Risk.

Another reason we may want to avoid antibacterial mouthwashes is that they can kill off the good bacteria on our tongue that are instrumental in enhancing athletic performance with nitrate-containing vegetables (See Don't Use Antiseptic Mouthwash). For more on this, check out my video from yesterday, Antibacterial Toothpaste: Harmful, Helpful, or Harmless?

Need a reminder what amla is? More on dried Indian gooseberry powder power in:

In health,
Michael Greger, M.D.

PS: If you haven't yet, you can subscribe to my free videos here and watch my live year-in-review presentations Uprooting the Leading Causes of Death, More Than an Apple a Day, From Table to Able, and Food as Medicine.

Image Credit: Norio Nakayama / Flickr

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Which Works Better: Adding Beans or Portion Control?

NF-Dec24 Preventing Prediabetes By Eating More.jpg
People who eat the most legumes appear to only have a fraction of the risk for a type of prediabetes known as metabolic syndrome. Legumes are beans, split peas, chickpeas, and lentils. In one studyout of Iran, people who ate three or more servings of beans a week only had about a quarter of the odds of the disease, compared to those who ate one serving or less.

Bean consumption is associated with lower body weight, a slimmer waist, less obesity and lower blood pressure in population studies, but whether the association of bean consumption with healthier body weight and risk factors of metabolic syndrome is due to physiological effects of the beans themselves or is simply an indicator of a healthy lifestyle is uncertain. Anyone smart enough to eat beans may be smart enough to eat all sorts of other healthy foods, so maybe bean consumption is just a marker for a healthy diet.

A study out of the British Journal of Nutrition put this to the test (highlighted in my video, Preventing Prediabetes by Eating More). The researchers note that reducing belly fat may be the best way to treat metabolic syndrome and reduce the risk of prediabetes turning into full-blown diabetes. "Energy restriction has been the cornerstone of most weight-loss strategies; however, evidence suggests that the majority of individuals who lose weight [by calorie-cutting] regain it during subsequent months or years." Starving ourselves almost never works long-term. Therefore, they conclude that "it is important to identify foods that can be easily incorporated into the diet and spontaneously lead to the attainment and maintenance of a healthy body weight and improved metabolic control."

So, for the first time ever, the researchers did a head-to-head test: beans versus caloric restriction. The bean group was asked to eat five cups of lentils, chickpeas, split peas, or navy beans a week, and the caloric restriction group was asked to reduce energy intake. In other words, the bean group was asked to eat more food and the cutting calories group was asked to eat less food. Not-so-surprisingly, the more-food group won. Not only was regular bean consumption as effective as portion control in reducing prediabetes risk factors like slimming waistlines and better blood sugar control, but the bean diet led to additional benefits beyond just calorie reduction, presumably due to some functional properties of the beans and peas.

The researchers concluded that five cups a week of beans, chickpeas, split peas and lentils in an ad libitum diet (meaning subjects weren't told to change their diet in any other way), reduced risk factors of metabolic syndrome. These effects were equivalent, and in some instances stronger, than telling people to cut 500 calories from their daily diet. These results are encouraging news for individuals with or at risk for type 2 diabetes since they indicate that simple diet changes, such as the inclusion of beans, can have a positive impact on blood sugar control.

What is metabolic syndrome? See: Metabolic Syndrome and Plant-Based Diets.

More on plants versus calorie restriction in:

More on magic beans:

What about treating full-blown diabetes with beans? All in my video: Diabetics Should Take Their Pulses.

-Michael Greger, M.D.

PS: If you haven't yet, you can subscribe to my free videos here and watch my live year-in-review presentations Uprooting the Leading Causes of Death, More Than an Apple a Day, From Table to Able, and Food as Medicine.

Image Credit: homami / Flickr

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Which Nut Suppresses Cancer Cell Growth the Most?

NF-Dec22 Which Nut Fights Cancer Better?.jpg

People who eat nuts in their adolescence may have a better chance of fighting off breast cancer later in life, according to data from the Harvard Nurse's Study. A follow-up study involving the daughters of the nurses corroborated the findings. Those eating more peanut butter, nuts, beans, lentils, soybeans, or corn were found to have just a fraction of the risk for fibrocystic breast disease, which places one at higher risk of cancer. The protective effects were found to be strongest for those most at risk, such as those with a family history of breast cancer.

Another study out of the British Journal of Cancer found that even two handfuls of nuts a week may protect against pancreatic cancer, one of our most fatal malignancies.

Nuts are described as "nutritionally precious," which may explain some of the mechanisms by which nut components induce cancer cell death and inhibit cancer growth and spread in vitro. But which nuts work the best? In my video #1 Anticancer Vegetable, we learned that two classes of vegetables--the broccoli family vegetables and the garlic family vegetables--most effectively suppressed breast cancer cell growth. In Which Fruit Fights Cancer Better?, cranberries and lemons took the title.

What about nuts? In terms of antioxidant content, walnuts and pecans steal the show. Twenty-five walnuts have the antioxidant equivalent of eight grams of vitamin C (the vitamin C found in a hundred oranges).

But how do they do against cancer? In the video, Which Nut Fights Cancer Better?, you can see a graph of human cancer cell proliferation versus increasing concentrations of the ten most common nuts eaten in the United States. If you drip water on these cancer cells as a control, nothing happens. Hazelnuts, pistachios and Brazil nuts don't do much better. Pine nuts, cashews and macadamias start pulling away from the pack. Almonds appear twice as protective, halving cancer cell growth at only half the dose as pine nuts, cashews, and macadamias. Walnuts, pecans, and peanuts come out as the clear winners, causing a dramatic drop in cancer proliferation at just tiny doses.

More nuttiness:

-Michael Greger, M.D.

PS: If you haven't yet, you can subscribe to my free videos here and watch my live year-in-review presentations Uprooting the Leading Causes of Death, More Than an Apple a Day, From Table to Able, and Food as Medicine.

Image Credit: Mariya Chorna / Flickr

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Dr. Greger’s 2015 Live Year-in-Review Presentation

Food as Medicine

View my new live presentation here: Food as Medicine: Preventing and Treating the Most Dreaded Diseases with Diet

Every year I scour the world's scholarly literature on clinical nutrition, pulling together what I find to be the most interesting, practical, and groundbreaking science on how to best feed ourselves and our families. I start with the thousands of papers published annually on nutrition (27,000 this year--a new record!) and, thanks to a crack team of volunteers (and now staff!), I'm able to whittle those down (to a mere 8,000 this year). They are then downloaded, categorized, read, analyzed, and churned into the few hundred short videos. This allows me to post new videos and articles every day, year-round, to NutritionFacts.org. This certainly makes the site unique. There's no other science-based source for free daily updates on the latest discoveries in nutrition. The problem is that the amount of information can be overwhelming.

Currently I have more than a thousand videos covering 1,931 nutrition topics. Where do you even begin? Many have expressed their appreciation for the breadth of material, but asked that I try to distill it into a coherent summary of how best to use diet to prevent and treat chronic disease. I took this feedback to heart and in 2012 developed Uprooting the Leading Causes of Death, which explored the role diet may play in preventing, arresting, and even reversing our top 15 killers. Not only did it rise to become one of the Top 10 Most Popular Videos of 2012, it remains my single most viewed video to date, watched over a million times (NutritionFacts.org is now up to more than 1.5 million hits a month!).

In 2013 I developed the sequel, More Than an Apple a Day, in which I explored the role diet could play in treating some of our most common conditions. I presented it around the country and it ended up #1 on our Top 10 Most Popular Videos of 2013. Then in 2014 I premiered the sequel-sequel, From Table to Able, in which I explored the role diet could play in treating some of our most disabling diseases, landing #1 on our Top 10 Most Popular Videos of 2014.

Every year I wonder how I'm going to top the year before. Knowing how popular these live presentations can be and hearing all the stories from folks about what a powerful impact they can have on people's lives, I put my all into this new 2015 one. I spent more time putting together this presentation than any other in my life. It took me an entire month, and when you see it I think you'll appreciate why.

This year, I'm honored to bring you Food as Medicine, in which I go through our most dreaded diseases--but that's not even the best part! I'm really proud of what I put together for the ending. I spend the last 20 minutes or so (starting at 56:22) going through a thought experiment that I'm hoping everyone will find compelling. I think it may be my best presentation ever. You be the judge.

You can watch it at no cost online, but it is also available on DVD through my website or on Amazon. If you want to share copies with others, I have a five for $40 special (enter coupon code 5FOR40FAM). All proceeds from the sales of all my books, DVDs, downloads, and presentations go to the 501c3 nonprofit charity that keeps NutritionFacts.org free for all, for all time. If you want to support this initiative to educate millions about eradicating dietary diseases, please consider making a donation.

After you've watched the new presentation, make sure you're subscribed to get my video updates daily, weekly, or monthly to stay on top of all the latest.

-Michael Greger

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