Top Plant-Based Nutrition Hacks With Dr. Michael Greger, MD

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Dr. Michael Greger is a medical doctor, best-selling author, internationally acclaimed speaker and advocate of plant-based nutrition. In these two Q&A sessions, he discusses a wide range of his audiences’ dietary concerns with characteristic exuberance, offering indispensable advice for good health and longevity.

Inspired by the pioneering nutritional work of Dr. Nathan Pritikin who successfully treated his grandmother’s heart disease, Dr. Greger has made it his mission to comb through the world’s nutrition science articles, and created nutritionfacts.org as a non-profit public service to provide unbiased and evidence-based nutritional information to the public.

1:15 – (1st Q&A) high-oxalate greens
2:16 – cruciferous veg – benefits and how to maximise them
3:49 – remarkable studies
4:22 – method 1 for creating sulforaphane – ‘hack and hold’ veg prep
9:31 – method 2 for creating sulforaphane – mustard powder/horseradish
11:14 – frozen cruciferous veg
12:43 – can you create sulforaphane with mustard?
13:29 – plant burgers – what is soy protein isolate?
14:38 – comparing the beyond burger, the impossible burger, and a bean burger
15:50 – protein, iron and zinc: plant/meat nutrition competition
17:14 – fat and salt content
17:52 – GMO and pesticides
19:22 – osteoarthritis – fasting and anti-inflammatories
20:50 – dairy and cancer (Dr. Greger plays his own video)
29:24 – dairy and cancer – the bottom line
30:00 – how the discovery of deficiencies has defined dietetics
31:54 – supplements
33:41 – becoming an dietitian: get accredited
34:08 – inflammation and nightshades
35:12 – low back/nerve pain and disc degeneration
36:58 – UTIs and cranberries
39:03 – UTIs and D-mannose
39:44 – growing nerve cells and Alzheimer’s
41:54 – the importance of diagnosis
43:46 – lectins – debunking Dr. Gundry’s ‘The Plant Paradox is Wrong’
44:18 – body pH
46:53 – canned vs. dried
47:27 – erythritol – a healthy sweetener?
48:48 – the sweetener paradox
51:39 – stevia
52:18 (2nd Q&A)
52:49 – protein and calorie density
57:47 – macronutrient sources – importance of whole vs. processed
59:54 – current research – finding the studies you need to read
1:02:45 – should we worry about crop nutrient decline?
1:05:44 – inorganic/organic veg risk vs. reward
1:07:33 – osteoporosis
1:09:18 – bodily resilience – a plant-based success story

Sign-up to win a FREE seat (worth $1260) on the highly esteemed online plant-based nutrition course certificated by eCornell University, created by the world leading plant-based doctor T. Colin Campbell: http://www.plantbasednews.org/nutritioncourse

Check out Dr. Greger’s work at: https://nutritionfacts.org/


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Comments

PLANT BASED NEWS says:

1:15 – (1st Q&A) high-oxalate greens

2:16 – cruciferous veg – benefits and how to maximise them

3:49 – remarkable studies

4:22 – method 1 for creating sulforaphane – ‘hack and hold' veg prep

9:31 – method 2 for creating sulforaphane – mustard powder/horseradish

11:14 – frozen cruciferous veg

12:43 – can you create sulforaphane with mustard?

13:29 – plant burgers – what is soy protein isolate?

14:38 – comparing the beyond burger, the impossible burger, and a bean burger

15:50 – protein, iron and zinc: plant/meat nutrition competition

17:14 – fat and salt content

17:52 – GMO and pesticides

19:22 – osteoarthritis – fasting and anti-inflammatories

20:50 – dairy and cancer (Dr. Greger plays his own video)

29:24 – dairy and cancer – the bottom line

30:00 – how the discovery of deficiencies has defined dietetics

31:54 – supplements

33:41 – becoming an dietitian: get accredited

34:08 – inflammation and nightshades

35:12 – low back/nerve pain and disc degeneration

36:58 – UTIs and cranberries

39:03 – UTIs and D-mannose

39:44 – growing nerve cells and Alzheimer’s

41:54 – the importance of diagnosis

43:46 – lectins – debunking Dr. Gundry’s ‘The Plant Paradox is Wrong’

44:18 – body pH

46:53 – canned vs. dried

47:27 – erythritol – a healthy sweetener?

48:48 – the sweetener paradox

51:39 – stevia

52:18 (2nd Q&A)

52:49 – protein and calorie density

57:47 – macronutrient sources – importance of whole vs. processed

59:54 – current research – finding the studies you need to read

1:02:45 – should we worry about crop nutrient decline?

1:05:44 – inorganic/organic veg risk vs. reward

1:07:33 – osteoporosis

1:09:18 – bodily resilience – a plant-based success story

Luisa Moore says:

What the 59 yr old guy says at the end reminds me of the new no.6 New York best seller list book “fibre fuelled” by a gastroenterologist. He was always working out, but weighed a tonne and felt awful, then went vegan

Paul Willow says:

If I follow Gregers advice do you promise I could become as healthy as he looks? 🤔

mohit verma says:

Nice teeth you have😀😀

Lis Engel says:

Great to write names on the cupboard – it slows you Down a sec – it helps understanding especially if your language is not american – and a great testimonial in the old man looking just great – thank you for all the sharing

Lis Engel says:

I specially noticed: alkalizing the blood as we age prevents the loss of muscle mass with aging. Sounds great.

Hannah Ganske says:

I wish I knew this when I cooked broccoli today

Pete THE REAL Relentless says:

Damn greger looks shocking.. old and weak looking ahead of his years.. yep just the person I’d listen to if I wanted to shorten my lifespan.

Carlos Ernesto Gutierrez Vazquez says:

THE BEST AF!!!!!

Metal Heart says:

Can someone explain me how you should cook your broccoli? I didn't understand that part. Should you chop it?

wp says:

IT IS SO GOOD TO LIVE VEGAN!

chiyerano says:

This was great! I am truly relieved to hear that nerves can regenerate and I will be sure to chop up my broccoli and cauliflower first for 45 minutes or use mustard seed before cooking. Thanks for this presentation.

Dave Porter says:

This is a old clip reposted again. Good luck getting your vitamins and minerals from plants.
You can be full of carotene but have a chronic deficiency in vitamin A. You can eat lots of spinach and be iron deficient.
Minerals and vitamins in plant form don't assimilate and work well as the one from animals.
I don't even mention the toxin that plants produce to protect themselves against pests and animals: lectins, oxalate, poisons.
Boiling or steam reduces the toxic load but don't eliminate them in some case don't even reduce the toxin, that is the case of gluten found in majority of the grains.
Did I mention the glyphosate (Round Up) used in massive scale in USA? Or the pesticide?
Did I mention how toxic is for the liver to eat fructose non stop every day? Fruits are healthy? BS. fruits are grown for the mass and the sweet taste to make profit.
Fruits are not grown for nutritive values. Human digestive system is not built for 100% vegetable foods, we don't have the stomach and intestines of a cow, horse, gorilla, hippopotamus, giraphe, elephant, etc. Vitamin B12 is non existent in vegetables. Omega 3 from nuts convert very little in Omega 3 available for humans. And vegetable oils promoted by criminal industrial agriculture establishment are the most toxic foods that human can eat (strong promoter of inflammation), even worse than sugar because they persist in human bodies for years.

Malcolm Ross says:

Great show thanks heaps
hack and hold for me 😂

avigluck says:

Where can I find the guidelines for plant based diet ? There’s so many videos and content it’s overwhelming

B Green says:

So suprising, haven't we known this for a while. Thanks for putting it out there again.

tru tube says:

RICH ROLL brought me here. My life's complete now.

Litpal Litpal says:

Go Vegan! 🍓🍎🍊

Lokilicious says:

Ordered some mustard powder, thanks for the reminder!

Johnny Boy says:

Anyone going to reply to Dr. Avi attacking Essylsten and Ornish? Anyone?

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