Do I Just Hyper-Nourish for 6 Weeks? Dr. Brooke Goldner

I see this question SO often and I answer it in every Q&A. This is from a recent online Q&A:
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While I do have a 6 week program, that is not a set time for you to work on your recovery.
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FIrst of all, always hyper-nourish from now on,that is how you get the nutrition your body needs to reverse disease and continue to operate optimally.
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If you are choosing to do an extreme program eating only hyper-nourishing foods for the fastest recovery possible, you do it until you are better, and then you can diversify your diet again.
That could be 10 days, 2 weeks, 4 weeks, 6 weeks, or 3 months or more.
You need to be patient, especially if you are doing it on your own from my books Goodbye Lupus and Goodbye Autoimmune Disease or from my online class at GoodbyeLupus.com, since it usually takes more time on your own than if I am overseeing your program.
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Plan to stick with it until you feel better, there is no magic number, however there is magic to the Goodbye Lupus Protocol when you do it correctly!
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I hope that helps!

3 Things you need to know about barbecuing by Joel Fuhrman, MD

Before you fire up the grill, you should know that cancer-promoting substances are formed when meat is grilled.

Cooking and dining outdoors may be enjoyable when the weather is warm. But before you fire up the grill at  a backyard barbecue or a game-day tailgate, and reach for steaks, burgers or chicken, there’s something you should know: Research has shown that turning up the heat on meat can cause cancer-causing substances to form.

Here’s what that means and how to have a more healthful cookout.

1.  Grilled meat is too dangerous – avoid it completely.

Meats contain several harmful elements including animal protein, carnitine, arachidonic acid and heme iron.1-4  Several large, long-term studies have linked high-animal protein diets to greater risk of premature death.3,5,6 However, when you barbecue meat, you take it to a new level of danger.

Related: Eat Plant Protein to Live Longer

Video: What You Need to Know About Protein

When grilled or cooked at high temperatures, carcinogenic compounds are formed.

Carcinogens in meats include:

  • Heterocyclic amines (HCAs) – formed in hamburger, steak, chicken, and fish during the cooking process. Higher temperatures and longer cooking times increase HCA production.
  • Polycyclic aromatic hydrocarbons (PAHs) – These carcinogens form when meat is cooked over an open flame. When meat juices drip and the flame touches the meat, PAHs are formed.
  • N-nitroso compounds (NOCs) or nitrosamines – These are not formed during cooking. These are formed in the mouth and stomach from nitrate/nitrite preservatives found in processed meats.7 Processed meats, such as hot dogs and sausages should be completely avoided. NOCs are potent carcinogens.

According to the International Agency for Research on Cancer (IARC) of the World Health Organization, processed meats are carcinogenic to humans and red meats are probably carcinogenic to humans.8  Both are strongly linked to colorectal cancer risk.9  In addition, a high intake of processed meat is associated with heart disease, stroke and diabetes.10,11

Even if you choose to eat animal products once in a while or use them as a condiment, you should still never eat processed meat, and never eat meat grilled or barbecued – it’s too risky.

Sources:
National Cancer Institute. Chemicals in Meat Cooked at High Temperatures and Cancer Risk.
IARC Monographs evaluate consumption of red meat and processed meat.
Food, Nutrition, Physical Activity, and the Prevention of Colorectal Cancer.
Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis.

2. You can grill vegetables safely and deliciously

 

Joel Fuhrman, M.D. is a board-certified family physician, six-time New York Times bestselling author and internationally recognized expert on nutrition and natural healing, who specializes in preventing and reversing disease through nutritional methods. Dr. Fuhrman coined the term “Nutritarian” to describe his longevity-promoting, nutrient dense, plant-rich eating style.

For over 25 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes and many other illnesses using smart nutrition. In his medical practice, and through his books and PBS television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world.

 

 

Hurdles T. Colin Campbell Overcame To Make His Research Available To The Public – The Real Truth About Health Conference

For decades T. Colin Campbell, Ph.D. has been at the forefront of nutrition education and research. Dr. Campbell’s expertise and scientific interests encompass relationships between diet and disease, particularly the causation of cancer. His legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. The New York Times has recognized the study as the “Grand Prix of epidemiology.”

Dr. Campbell is the coauthor of the bestselling book The China Study: Startling Implications for Diet, Weight Loss, and Long-term Health, and author of the New York Times bestseller Whole, and The Low-Carb Fraud. He is featured in several documentaries including the blockbuster Forks Over Knives, Eating You Alive, Food Matters, Plant Pure Nation and others. He is the founder of the T. Colin Campbell Center for Nutrition Studies and the online Plant-Based Nutrition Certificate in partnership with eCornell.

Dr. Campbell has conducted original research both in laboratory experiments and in large-scale human studies; received over 70 grant-years of peer-reviewed research funding (mostly with NIH), served on grant review panels of multiple funding agencies, actively participated in the development of national and international nutrition policy, authored over 300 research papers and given hundreds of lectures around the world.

He was trained at Cornell University (M.S., Ph.D.) and MIT (Research Associate) in nutrition, biochemistry, and toxicology. Dr. Campbell spent 10 years on the faculty of Virginia Tech’s Department of Biochemistry and Nutrition before returning to Cornell in 1975 where he presently holds his Endowed Chair as the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry in the Division of Nutritional Sciences.

Visit Dr. Campbell’s website: https://nutritionstudies.org/ 

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Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO’s. Fighting to stop climate change and extinction.

New! Concierge Program For Cancer Patients From Wellness Forum Health – Pam Popper



New!  Concierge Program For Cancer Patients
From Wellness Forum Health

https://wellnessforumhealth.com/
Call 614-841-7700 or email shermank@wellnessforum.com

The decisions made by cancer patients are some of the most important they will ever make.

Survival can depend on choosing the right diagnostic tests, the right treatment protocols, and the right healthcare providers. Conventional treatments are often not as effective as represented, and getting accurate information from doctors can be challenging. Evaluating the seemingly unlimited array of alternative treatments can be just as daunting. Add to this some justifiable fear, along with pressure from well-meaning family and friends, and it’s no wonder cancer patients feel overwhelmed.

We can help!
Outcomes are better when decisions are well thought-out and based on data!

Our specialty – informed medical decision-making – involves evaluating the risks and benefits of diets, supplements, tests, drugs, and procedures. Once decisions are made, we assist with logistics which include dietary change, negotiating with doctors and institutions, communication with family members, and emotional support.

Our concierge program for cancer patients includes:

Concierge Membership Foundational courses (InforMED 101 and InforMED 201)Access to an online articles library (new ones added weekly!)Access to an online video library (over 200 videos)Monthly Q&A sessions with Pam PopperMonthly live classes on health-related topics and booksOne-on-one sessions with our Informed specialistsOne-on-one sessions with our dietitians
Cancer 101                                                             Online course that covers history of cancer and cancer treatment, causes of cancer, characteristics of cancer, screening, diagnosis and treatment basics.
Cancer 201 Online in-depth exploration of alternative treatments and treatment centers including IV vitamin C therapy, dietary supplements, Rife Machines, Hoxey, green tea, medicinal mushrooms, hyperthermia, immunotherapy, energy healing and more!
  Monthly Support Conference Calls These calls offer an opportunity for discussion, information sharing, and community for patients as they go through the process of regaining their health.
Tuition: $1495 (one year).  

Just found these great articles on Pam’s MAKE AMERICANS FREE AGAIN site. Be sure to visit and see some good news!

Finally! Plant-Based Transformation for Beginners Online Course is here! Brought to you by Stephanie Spencer, Natural State of Health

Get 10% off with coupon code HEALWITHPLANTS
If you’re sick and tired of feeling sick and tired, it’s time to do something about it!

I’m a cardiac RN and we reversed my husband’s diabetes with a Whole Food Plant Based Diet (WFPBD). I’ve created a step-by-step self-paced online program supplemented with Live Zoom Q & A Chats perfect for anyone that is ready to take decisive action to improve their health.  A WFPBD has been shown through research to prevent and frequently even reverse chronic diseases like high blood pressure & cholesterol, heart disease, and Type 2 Diabetes.  as well as foster permanent weight loss. The only requirement is an open mind and a williness to try new food and you’ll be on your way!

https://www.naturalstateplantbased.com/

The Best Diet for Weight Loss and Disease Prevention – Michael Greger M.D. FACLM

The most effective diet for weight loss may also be the healthiest.

Subscribe to NutritionFacts.org’s free newsletter to receive our fasting infographic that covers the latest research on the risks and benefits of different types of fasting: https://nutritionfacts.org/subscribe.

This is just a taste of what’s on order in my New York Times Bestseller How Not to Diet (https://nutritionfacts.org/how-not-to…) (all proceeds for which I received went to charity, like all my books). Watch the book trailer (http://nutritionfacts.org/video/trail…). This December, I’m releasing the The How Not to Diet Cookbook (https://smile.amazon.com/How-Not-Diet…), pre-order now for perfect holiday and New Year’s resolution presents.

Check out my hour-long Evidence-Based Weight Loss (https://nutritionfacts.org/video/evid…) lecture for more.

Have a question about this video? Leave it in the comment section at http://nutritionfacts.org/video/the-b… and someone on the NutritionFacts.org team will try to answer it.

Want to get a list of links to all the scientific sources used in this video? Click on Sources Cited at https://nutritionfacts.org/video/the-…. You’ll also find a transcript and acknowledgements for the video, my blog and speaking tour schedule, and an easy way to search (by translated language even) through our videos spanning more than 2,000 health topics.

If you’d rather watch these videos on YouTube, subscribe to my YouTube Channel here: https://www.youtube.com/subscription_…

Thanks for watching. I hope you’ll join in the evidence-based nutrition revolution! -Michael Greger, MD FACLM

Captions for this video are available in several languages. To find yours, click on the settings wheel on the lower-right of the video and then “Subtitles/CC.” Do you have feedback about the translations in this video? Please share it here along with the title of the video and language:

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Forks Over Knives – Check out their great articles!

Hypertension, Ear Infections, Excess Weight—All Gone on a Plant-Based Diet

I Reversed Gestational Diabetes, Lost Weight, and Overcame Allergies on a Plant-Based Diet

Eating More Fruit, Veggies Can Cut Diabetes Risk By 50 Percent

And many more: https://www.forksoverknives.com/articles/

The Truth About What Kills And What Heals – By Author Brian Clement – Hippocrates Institute

“Food And Lifestyles That Kill, Food And Lifestyles That Heal (A New Comprehensive Lecture) by Brian Clement Ph.D., L.N
Did you know that what you eat could be making you sick? It’s true. Some foods such as poultry, beef, and dairy clog your body with energy-depleting fats, toxins, and chemicals. Where can you find the optimum nourishment your body needs to stay strong, healthy, and vigorous? For millions of people, the answer is in the health and healing properties of living foods—foods that are eaten raw and produced without dangerous, nutrient-robbing chemicals or additives.
For more than forty years, Brian Clement has been teaching people how to cleanse and heal their bodies with naturally potent living foods. Brian explains why living foods are vital to good health.
Connect with The Real Truth About Health: http://www.therealtruthabouthealth.com/
Passionate believers in whole food plant based diets, no chemicals, minimal pharmaceutical drugs, no GMO’s. Fighting to stop climate change and extinction.
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Study Finds Dairy (Not Soy) Skyrockets Breast Cancer Risk – Center for Nutrition Studies

If you could reduce your relative risk of breast cancer by 80 percent, wouldn’t you do it? A new study claims that women who drink cows’ milk could increase their risk of developing breast cancer by up to 80 percent compared to women who drink soy milk. Unbiased by either soy or dairy industry funding, this research was commissioned by the National Cancer Institute at the National Institutes of Health and the World Cancer Research Fund. Here is what you need to know.

The Study Basics

The study was based on 52,795 adult women participants over the course of seven years. Participants were intentionally taken from the Adventist Health Study-2, as many Adventists follow a vegetarian diet and tend to consume significant amounts of soy in comparison to the Standard American Diet. All participants filled out a detailed food questionnaire upon enrollment and a small cohort was selected to provide further 24-hour food recalls and urine samples over the course of the study to ensure accuracy. At the conclusion of the study, 1,057 participants had developed breast cancer.

How Much Milk Increases Your Risk

Through further analysis, the researchers found a dramatic increase in risk with as little as a ¼-⅓ cup margin. Women who reported drinking just eight ounces a day increased their risk of breast cancer by 50 percent, and those who consumed two to three glasses of cows’ milk escalated their risk by up to 80 percent (in comparison to the women who did not drink any cows’ milk). To clarify, drinking one cup of cows’ milk per day does not guarantee a woman is 50 percent more likely to get breast cancer. It does, however, suggest that her individual risk increases by 50 percent. So, if a person has an inherent 12 percent risk (the average), she can increase that risk by half simply by sipping one cows’ milk latte or dairy-based smoothie a day. In contrast, participants who completely avoided cows’ milk but consumed soy milk did not show an increased risk of cancer.

Continue reading …

Source: Study Finds Dairy (Not Soy) Skyrockets Breast Cancer Risk – Center for Nutrition Studies