Tuesday, June 29, 2010

Review: 2010 Latest in Clinical Nutrition DVD from Dr. Michael Greger

Last year we purchased the first three DVDs from Dr. Greger after they were recommended. I was very pleased with the videos and ordered the 2010 as soon as it was available. I have watched this video three times and I think it the best of his series so far.  The thing I like the most about the information that is presented is that it is all backed up by scientific studies and the DVD shows you the paper so you can read the study if you desire.

I learned quite a few new things from the latest DVD which always make me happy. I would highly recommend these DVDs to anyone that is interested in nutrition, vegan or omni. So that you can see the breadth of topics that are covered I am going to list the chapter titles and then highlight a few things that I found particularly interesting. Here is the chapter titles covered in the 3 hour DVD presentation:

1. Latest on alfalfa sprouts
2. Latest on aspartame
3. Latest on chlorella
4. Latest on coffee
5. Latest on gluten
6. Latest on gum Arabic
7. Latest on Herbalife
8. Latest on Juice Plus
9. Latest on MSG
10. Latest on Spirulina
11. Stevia: Harmless?
12. Latest on vitamin E
13. Latest on yerba mate
14. The healthiest herbal tea
15. The healthiest lentil
16. The healthiest apple
17. Best fruits for cancer prevention
18. The EPIC study
19. Improving memory through diet
20. Best cooking method
21. Latest on raw food diets
22. Deep fried toxins
23. Benzene in carrot juice?
24. Zinc gel for olds?
25. Dietary osteoarthritis treatment
26. Diet and rheumatoid arthritis
27. Diet and lichen planus
28. Apthous ulcer mystery solved
29. Homeopathy: useless?
30. Migrating fish bones
31. Cholesterol gallstones
32. New target cholesterol
33. New cholesterol fighters
34. Low fat or whole food?
35. Statin muscle toxicity
36. Can cholesterol be too low?
37. Largest study ever
38. Meat and multiple myeloma
39. Wart cancer viruses in food
40. Hepatitis E virus in pork
41. Greasy orange rectal leakage
42. Bristol stool scale
43. Fecal bacteria survey
44. Chicken out of UTIs
45. Toxic megacolo superbug (C.diff)
46. Drug residues in meat
47. Mad fish disease
48. Dietary theory of Alzheimer’s
49. Reversing cognitive decline
50. Exercise and breast cancer
51. Soy and breast cancer serviva
52. Comparing chocolate sources
53. Soy milk blocks tea benefits?
54. Asian paradox
55. Cold Steeping green tea
56. Matcha: harmful?
57. Tea: how much is too much?
58. Overdosing on greens
59. Caffeine during pregnancy
60. Iron during pregnancy
61. Folic acid supplements: harmful?
62. Crop nutrient decline: fiction?
63. Obesity-causing chicken virus
64. Eating obesity causes obesity?
65. Gut bacteria and obesity
66. Sex hormone binding proteins
67. Dairy and sexual precocity
68. Acne and cancer connection
69. Anabolic steroids in meat
70. What’s in a burger
71. Protein and puberty
72. Moms overestimate dietary quality
73. Allergic fish worms
74. Prozac residues in fish
75. Dioxins in the food supply
76. Fish intake biomarkers
77. Hair testing for mercury
78. Distilled fish oil: harmless?
79. Obesity-causing pollutants in food
80. Industrial pollutants in vegans
81. Inverted rabbit sign
82. Vegan protein status
83. Is protein bad to the bone?
84. Diet and marijuana receptors
85. Plant-based diets and mood
86. Chili peppers: harmful?
87. Dates: harmless?
88. Dragon fruit: harmful?
89. Kimchi: helpful?
90. Kombucha tea: harmless?
91. Goji berries: harmful?
92. Licorice: helpful?
93. Peanut butter: harmless?
94. Petroleum jelly: harmful?
95. Vinegar: helpful?
96. Vitamin D pills vs. tanning beds
97. Melatonin and breast cancer
98. Mitochondrial theory of aging
99. Convergence theory of evidence

Summary Highlights:

To give you a flavor of some of the information on the DVD I wanted to highlight a few bits of information that I found fascinating.

Tea cold versus hot brewed:

The information on the antioxidant activity on hot versus cold steeped tea was fascinating.  As you know we drink green tea all day long for the health benefits Since I now know that cold steeping results in more antioxidants we have changed to cold brewing our green tea. It not only increases the antioxidant level but also reduces the bitterness. The theory as to why cold steeped tea has more antioxidants is that the hot water destroys some of the catechins reducing the nutrition of the hot brewed tea.

Influence of cooking methods on antioxidants:

Scientists studied 20 veggies, 6 cooking methods using 3 different measures of antioxidant activity. The worst cooking method was boiling, followed by pressure cooking in terms of antioxidant loss. The best cooking method was microwaving. A few foods were unaffected by cooking (in terms of antioxidants) these were artichokes, beets and onions. Two foods had more antioxidants no matter how they were cooked, carrots and celery. Green beans also had more antioxidants when cooked unless they were boiled or pressure cooked.

MRSA, C.diff, Salmonella, Campylobacter, and E. coli at the supermarket:

I have thought for some time that meat was toxic, but now I know I was more correct than I realized. If someone in your life still eats meat the contamination chapters alone are worth the price of the DVD. I had no idea that vast majority of meat had E.coli but needless to say that completely grossed me out. *shivers*


As you can tell I was quite pleased with the DVD. It contains a ton of useful information, is reasonably priced and the proceeds go to a good cause (the Humane Society). I will be buying the updates every year. I hope you check out the DVD.  As always I purchased this DVD it was not sent to me to review.

Unrelated note:

Dan is off to Indianapolis today, boo. This means I have a ton of free time today. I am probably going to stick to veggie and fruit juice most of the day today. Maybe a little spiralized zucchini if I feel like I need to chew something. If I come up with any new juice combinations I will be back with an update.

I want to get caught up on my nutrition reading. I will chat with you later. ;-)  I hope everyone is having a great Tuesday.


  1. Interesting on the cold steeping. Maybe I should try that for green tea. I also read something microwaving for something or other. I find that interesting since there are still people adamant that microwaves are the downfall mankind - ok, slightly exaggerated, but you get my drift.

  2. Heather,

    We started cold steeping as soon as we watched the DVD and then read the article. It is very easy to do. They tested tea that was steeped at room temperature for 2 hours.

    I found the microwaving bit interesting too. If my notes are right microwaved food retained 97.3% of the antioxidants on average. There are many people that are very down on microwaves, I know them too. But knowing how much nutrition remains I will be using my microwave more often.

    talk to you later,

  3. I just watched it last night and was interested in the cold brewing too. I hope keeping it in the fridge after the brewing preserves the antioxidants, as I'm well into summer iced tea mode!

  4. Elisabeth,

    I wondered the same thing about how long the antioxidants would hold in the refrigerator. I have been brewing a double green tea for two hours drinking it with ice and starting another one to consume two hours later. That process has worked fine over the last few days. I have Dan doing the same thing at his office during the day. Our plan is to do that going forward. :-)

    Did you have a favorite segment on this DVD?


  5. Ali,

    I have been reading you faithfully.
    I just want to say, THANK YOU!

    I often am at a loss for words. Yet, I am always thankful. :)

    I will be ordering this DVD.


  6. Naina,

    I think you will get a lot out of the DVD. I would suggest you order then all. Both Dan and I found them to be fascinating.

    If you have any questions about the topics let me know.

    talk to you later,

  7. Hi Ali,
    Some of the DVD highlights for me were:
    1) Vegetarian diet and rosehips are helpful for arthritis (even rheumatoid)
    2) Homeopathy is useless (I'd like to see the study)
    3) Heart disease risk for vegans is 39% of "normal", while those vegans eating a whole food diet with nuts/seeds have 20% risk of normal
    4) Statins can cause muscle damage that isn't noticeable, i.e. people can't feel it
    5) One hour of exercise per day is needed to prevent breast cancer --this seems very vague and I'd like to see the study
    6) Both dairy and soy milk block absorption of flavenoids in chocolate and tea
    7) Nutrient decline in crops isn't that much, only about 15% since 1950
    8) One-half egg per day increases risk of cancer (I'd like to see the study, how can they measure this?)
    9) Dates are really good for you, especially the Hallawi kind
    10) Vinegar reduces the glycemic index of foods and keeps you feeling full longer
    11) Meat and dairy suppress melatonin production, a decrease of which is linked to breast cancer

    The article quoted at the end, "Mostly Plants" by Dean Ornish, is found at http://engine2diet.com/files/2010/01/Dean-Ornish-Mostly-Plants.pdf

  8. Laura,

    Some of the items you highlighted I can guess at why from other things I have read.

    They have known about dairy blocking the phytonutrients in tea for a very long time. I stopped adding milk to my tea at least 12 years ago after reading about it. I always wondered if the protein in soy milk also bound to the phytonutrients like the casein did so I didn't add it unless I was making chai which isn't often.

    Working in healthcare I had heard about the muscle damage from statin drugs. I wouldn't take those on a dare.

    Rosehips are high in vitamin C which may have an impact but I am just guessing.

    I read something not long about about 90 minutes of exercise being more beneficial for breast cancer patients. But it was of moderate exercise not strenuous. The lower level of exercise ramps up the immune system.

    Many vegan diets are as unhealthy as SAD diets. But when you add in the whole food aspect that removes the processed food which is the reason for the increase in heart health. At least that is my guess. ;-)

    The impact of vinegar on glycemic index has been around for a while. Though I can't remember how long ago I read it, but at least a few years ago.

    If I come across any of these studies I will let you know. The half an egg issue was interesting only how do you eat 1/2 an egg. I suppose an egg every other day, maybe. But given the environmental contamination of eggs I was not surprised they are detrimental.

    The issue of dates really surprised me as did the homeopathy.

    But the contamination of meat was the most shocking to me. That completely grossed me out. I knew it wasn't good but didn't think is was a packed with pathogens as they found. Talk about unappetizing. ;-P


  9. Alicia, thanks for the review. I'll be sure to check the DVDs out. Matt

  10. Matt,

    I think you would enjoy this DVD. Though the info on yerba wasn't good. Sorry!


  11. I am going to have to watch this - so much info! I have so many questions.
    I know that the microwave thing is all the rage, but I still refuse to use one because of the energy I feel from them and I just find that subjecting something I eat to "microwaves" odd. It may not be logical, but it's been my husband and I's intuitions for years. Is it not a form of radiation?
    Homeopathy is also something that I have personally received benefit from and have met many others who have, but it's anecdotal and only one factor in their lifestyles from what I suspect. Nonetheless, I feel that "science" can only account for so much as there is a vast universe of information out there that we have only begun to grasp!
    Question about the vegans and heart health: Are they saying that vegans have higher heart disease/problems risk or lower?
    Also I find that there is a lot of negative mainstream stuff about a vegan diet, but I think that is because a lot of people who say they are vegan may have eating disorders or rely on highly processed foods, which skews results. Although, that is just my guess.
    Interesting info and I appreciate your nutrition posts Ali!
    Take care!

  12. Possum,

    I am not a scientist, but I think microwaves work using radio waves not radiation. The article only looked at the antioxidant acitivity of food cooked using various methods. The microwaved food had more antioxidants.

    I have one friend that had great sucess with homeopathy so that one surprised me too. I did not read that article so I can't speak to the details. Sorry.

    The comment Laura made about heart health was comparing SAD omnis, low meat omnis, vegetarians, all vegans, low fat vegans, and whole food vegans that eat nuts. The whole food vegans had the best results in terms of risk reduction. The low fat vegans didn't fare quite as well as the whole food vegans. I agree with you completely on the eating disorders that are rampant in the vegan world. That surprised me initially but it certainly could play a role in overall health.

    If there is something you are curious about send me an email. I am happy to summarize it for you. veganepicurean@gmail.com

    talk to you later,

  13. I really liked the tea chapters, and the surprising power of purslane which I knew had Omega-3s and tastes great in salad. Surprisingly I found some of the dairy info was new to me, not just confirming what I knew. I'm a bit confused about best cooking methods now as I do a lot of steaming. I wonder if water saute counts as boiling.

  14. Elisabeth,

    I love purslane too. We have been adding it to our fresh veggie and fruit juice this week.

    From what I have read the reason boiling is bad is that the water soluble vitamins leach into the water when the veggie is boiled. I have read that steaming is more gentle. I have the same feeling about water sauting assuming the cooking time is short. If I see anything concrete on any of this I will let you know.



Related Posts with Thumbnails