Despite so many highly publicized breakthroughs in medical science, cancer remains a formidable disease. Deaths from cancer are actually continuing to rise, at a rate of 3.5 to 4% each year.
My interview today is with Dr. Thomas Seyfried. Dr. Seyfried believes cancer isn’t primarily caused by damage to the genes living in the nucleus of the cell, a widely held belief, but rather represents a problem of how cells produce energy from their mitochondria. Ultimately, this defective energy production leads to increased free radical production which may then go on to damage the DNA of the cell nucleus as a secondary event.
When I lecture to the general public, as well as to healthcare professionals, I often ask the question, “How do you feel about GMO foods?” The results are almost universally negative. Generally, the audiences come to the conclusion that, for whatever reason, GMO foods are “bad.”
My next question probes a bit further: why? It’s at that point that very few hands are raised. People generally have the sense that there’s something threatening and sinister about GMO foods, but, for the most part, they don’t know why.
So let’s take a step back. I’d like to explore why it is that we should indeed do everything possible to avoid GMO foods. Continue reading
What better place to ponder the benefits of the Mediterranean diet than from the island of Corsica in the Mediterranean Sea where I made this video blog.
The Mediterranean diet has certainly garnered a lot of attention, and with good reason. Adherence to this way of eating has been clearly associated with reduced risk for a variety of medical conditions including coronary heart disease, obesity, diabetes, cancer, and even dementia.
In a recent report, researchers again demonstrated a significant reduction in risk for cognitive decline in people following the Mediterranean diet. However, when a subgroup added high amounts of olive oil to their regimen, dementia risk was even further reduced.
In this entry, I discuss some of olive oil’s health enhancing properties that may explain why we should consider it to be a brain “super food.”
I’ve been receiving a lot of questions lately about the effects of chemotherapy on the gut microbiome. What I’ve discovered is that there is, in fact, very little literature that explores this information. In reading that, we must recognize that about 90% of all the published literature dealing with the microbiome has been published only in the last 5 years.
Chemotherapy as a term actually encompasses a broad array of interventions. Various chemotherapeutic agents are used to target particular diseases. Related to cancer in general, about 650,000 Americans get chemotherapy, in one form or another, each year.
One recent study, looking at the effects of chemotherapy on the microbiome, evaluated patients who were receiving chemo to prepare them for stem cell therapy. These were patients with a form of blood cancer called non-Hodgkin’s lymphoma. Continue reading
Zena has a wonderful story, and I’m so thankful she would share it with us. In her e-mail, she mentioned she used the Chocolate Almond Cake recipe from The Grain Brain Cookbook for her daughter’s first birthday, and it was a big hit! – Dr. Perlmutter
I have Glioblastoma Multiforme Grade 4 brain cancer. I was diagnosed in January 2014 after having seizures for 3 days straight in December 2013 (I never had a seizure before). It happened while I was breastfeeding my 6 week old daughter. Today is her 1st year birthday (that’s her in the picture), and I’m still alive! One of my girlfriends got me Grain Brain after I was diagnosed. I read your book and learned a lot about “the surprising truth about wheat, carbs, and sugar.” I’ve been addicted to all three my whole life (I’m 40 years old) and know this contributed to my brain’s silent killers. I learned about the ketogenic diet for the epilepsy that I now have and started trying to eat this way, but it was hard. Then, you came out with The Grain Brain Cookbook, so I bought it and have been cooking like this ever since I received it!