Acid-Blockers – Not a Free Ride

Stomach acid is a wonderful thing. It enhances the breakdown of our food, turns on digestive enzymes, allows us to absorb vitamin B12, and helps control pH levels for the entirety of the digestive system.

And yet, drugs called proton-pump inhibitors (PPIs), which act to reduce stomach acid, are among the most popular medications prescribed, as well as over-the-counter drugs sold and used in America today. Continue reading


Fish Oil – A Terrific Lifestyle Choice

According to the World Health Organization, chronic degenerative conditions now represent the number one health threat globally. That means that, likely for the first time in history, more humans are losing their lives to chronic, and largely preventable, conditions than to trauma, infectious diseases, and even war.

Yet, chronic degenerative conditions are largely preventable as they are powerfully linked to lifestyle choices. Diets higher in sugar and carbohydrates coupled with lack of physical activity are strongly related to increased risk for some of the most common degenerative conditions, like type 2 diabetes, obesity, coronary artery disease. Alzheimer’s, and even cancer. Continue reading

The “Right” Kind of Sugar

The “Right” Kind of Sugar

Whether it’s questions about organic maple syrup, or honey from organic bees, there’s a big push to understand the “right” kind of sugar in the diet.

Just know this: at the end of the day, sugar is sugar. Organic or otherwise, sugar in the diet is still going to have harmful impacts on the body.

The Empowering Neurologist – David Perlmutter, MD and Dr. John Douillard

The Empowering Neurologist – David Perlmutter, MD and Dr. John Douillard

Today’s interview is with Dr. John Douillard. He’s the author of a new book entitled Eat Wheat: A Scientific and Clinically-Proven Approach to Safely Bringing Wheat and Dairy Back into Your Diet.

I’m sure many of you are a bit surprised that we would be exploring a book with such a compelling title, but I think it’s so important and valuable to look at various viewpoints through meaningful discussion.

Eat Wheat is a very well-researched book and in it, Dr. Douillard makes some very good points. Clearly, as you will see in the interview, we do not necessarily see eye-to-eye on a number of points. Nonetheless, I think you’ll find our conversation very stimulating. Continue reading


Statin Drugs Increase Risk for Brain Hemorrhage

We are seeing ever-increasing efforts to make us believe that lowering our cholesterol is always going to be a risk-free event…and these efforts are working. Statin drugs to lower cholesterol have become among the most popular medications in the country!

But it’s really important to see what our most well-respected scientific journals are telling us about these drugs. In a meta-analysis study, researchers found that those individuals taking what were considered “higher dosages” of statin medications had more than a 50% increased risk for bleeding in their brains (intracerebral hemorrhage). Continue reading

The Empowering Neurologist – David Perlmutter, MD and Larry Olmsted

The Empowering Neurologist – David Perlmutter, MD and Larry Olmsted

One of the central tenets of my work focuses on the importance of eating good food.  When we talk about what constitutes good food choices, please realize that this goes well beyond simply the type of food, but also encompasses quality.

My guest on the program today is Larry Olmsted. He’s the author of the new book Real Food, Fake Food. The reason I asked him to appear on the program today is that his new book is extremely revealing in terms of just how deep and pervasive food fraud is in America.

For instance, he reveals that most of the olive oil sold in America is actually fake. He also reveals a study showing that 100% of sushi restaurants in New York City that were screened were serving fish that was not the type advertised. He goes on to describe the fraud that is pervasive in cheese and meat products here in America. Continue reading


Making Sense of “Net Carbs”

Now that the low-carbohydrate dietary recommendations have really taken hold, we are beginning to see quite a bit more information about nutrition labeling that not only describes total carbohydrate content of a particular food, but also indicates “net carbs.” Depending on the type of food, there may, in fact, actually be a significant difference between these two numbers.

So let’s break it down as it is actually very straightforward.

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