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New Health Rules, Part 1
February 3, 2015
Dr. Frank Lipman discusses his new book, “The New Health Rules”: Why fat is actually is good for you; why too much fruit may be bad; why over-reliance on whole grains may be a trap; why our breakfasts may be all wrong, why “energy bars” can sap your strength; why excessive juicing may be unwholesome; why "solo-tasking" should take priority over multi-tasking; why you need to get a little bit dirty . . . and more. Dr. Lipman offers suggestions for healthy breakfast smoothies, yoga, meditation, and Mindfulness, and reflects on the direction medicine should take for the future. Click HERE for part 2.
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New Health Rules, Part 2
Dr. Hoffman continues his conversation with Dr. Frank Lipman about his new book, "The New Health Rules." Click HERE for part 1.
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Intelligent Medicine Radio Show for January 31, Part 1
February 2, 2015
Salt may NOT affect cardiovascular risk; Can't resist fried foods? It may be genetic! OxyRBX, an incredible LEGAL performance enhancer (HINT: It's a placebo!); Expensive placebos work better than cheap ones. Click HERE for part 2. Click HERE for articles and resources relating to this podcast episode.
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Intelligent Medicine Radio Show for January 31, Part 2
Super Bowl defeat may deflate home fans' testosterone; EGCG from green tea and AHCC (Immpower) may defeat oral cancer; Solutions for winter skin dryness; 6 new supplements for 2015--including a natural hair enhancer! Click HERE for part 1. Click HERE for articles and resources relating to this podcast episode.
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Fermented and Cultured Foods, Part 1
January 30, 2015
They’re all the rage! Everything you ever wanted to know about fermented and cultured foods: Cynthia Lair, nutrition professor at Bastyr University, dishes about the health benefits of living bacteria from food sources. Why are natural fermented foods superior to over-the-counter single species probiotics? What is Kombucha? Simple directions for making yogurt, kefir, fermented cabbage, kimchi, and miso at home. Are there dangers to homemade products? Why is homemade sour dough bread superior to commercial baked products? Click HERE for part 2.
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Fermented and Cultured Foods, Part 2
Dr. Hoffman continues his conversation with Cynthia Lair, nutrition professor at Bastyr University, about the health benefits of living bacteria from food sources. Click HERE for part 1.
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Genetic Profiling, Part 1
January 29, 2015
Genetic profiling—is it the future of medicine? Dr. Michael Nova, Chief Science Officer for Pathway Genomics, shares his latest findings: Does genetic profiling provide the key to understanding our biochemical individuality? Is there an “obesity gene” that dooms certain people to fatness? Is DNA destiny? How does epigenetics shape the expression of our genes? Can we overcome our genetic programming through nutrition, exercise, and targeted supplementation? How far along are we in understanding the role genes play in predicting our health? What is the Pathway Genomics test? Does it reveal MTHFR variations that require people to take more methylfolate, B12 and B6? How does it inform our choices about diet, exercise, and nutraceuticals? Are there concerns about confidentiality in divulging genetic findings to employers, insurance companies, and government databases? Why are Pathway Genomics genetic profiles only available via health providers and not direct-to-consumers? Click HERE for part 2.
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Genetic Profiling, Part 2
Dr. Hoffman continues his conversation with Dr. Michael Nova, Chief Science Officer for Pathway Genomics. Click HERE for part 1.
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Q&A with Leyla, Part 1
January 27, 2015
Are vitamins in food more potent than supplements? How to lower homocysteine naturally. Nutrition for uterine fibroids. Is olive leaf extract safe to take during pregnancy? Is the current trend of limiting sugar scientifically based? Click HERE for part 2.
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Q&A with Leyla, Part 2
Which probiotics to take and when? Mayo Clinic slamming vitamins. Is whey protein absorbed well? What are the benefits of steaming vegetables? Click HERE for part 1.
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