International Journal of Disease Reversal and Prevention

The Year in Plants, 2023

Andrew M. Freeman — Thu, 30 Nov 2023 00:00:00 -0800

Plant-Based Nutrition to Slow the Aging Process

Michael Greger — Thu, 30 Nov 2023 00:00:00 -0800

Editor's Corner

Kim Allan Williams Sr. — Thu, 11 Apr 2024 00:00:00 -0700

A Preliminary Observational Study on Potential Effects of Prolonged Water-Only Fasting Followed by Whole-Plant-Food Refeeding in Normal-Weight Females

Tue, 09 Jan 2024 00:00:00 -0800

Evidence suggests that prolonged water-only fasting is safe and may improve cardiometabolic biomarkers in normal-weight males, but data in normal-weight females are lacking. Given the physiological differences between males and females, research is needed in normal-weight females to assess safety and effectiveness. This article presents preliminary, observational data on adverse events as well as the immediate and sustained effects of water-only fasting followed by whole-plant-food refeeding on body composition and select biomarkers in seven normal-weight females recruited from a residential fasting center. Median fasting, refeeding, and follow-up lengths were 10, 5, and 44 days, respectively, during which there were no severe or serious adverse events. There were also slight changes in some cardiometabolic biomarkers that were sustained after a prolonged follow-up period. Despite substantial limi

Culinary Medicine/Teaching Kitchens for Advancing Food Equity and Preventing Chronic Disease

Michelle Loy — Wed, 17 Jan 2024 00:00:00 -0800

Culinary medicine is an evidence-based field that combines nutrition and culinary skills to help patients prevent diet-related disease by choosing healthy food. Taught in a teaching kitchen, it employs hands-on learning of basic cooking techniques and other self-care topics such as enhanced nutrition, mindfulness, physical activity, and gardening. Studies show that easy, affordable, healthy meals using accessible whole food plant-based foods are feasible in vulnerable populations with ensuing health and economic benefits. This article examines three ways culinary medicine can support food equity and health among vulnerable populations through food policy, partnerships, and practice pearls.

Redox Imbalance Theory of Disease, The Triple Oxidant Sink, and The Antioxidant Lifestyle

DuWayne Carlson, Christopher Wilson — Thu, 18 Jan 2024 00:00:00 -0800

Over 200,000 papers have been written in the last two decades focused on oxidative stress and disease. Much effort has gone into detailing disease associations with pathophysiologic pathways and mechanisms involved in oxidative stress. Supplements and foods have been studied to prevent or reverse this pervasive problem. While individual behaviors have been found to improve oxidative stress, no significant progress has been made toward a broad strategy to curb this disabler and killer. This article is aimed at providing a plausible oxidative-stress-related theory on disease causation. We then provide a multimodal approach aimed at preventing and mitigating the disease-causing inflammatory fallout from redox imbalance. Together the hypotheses provide a foundational framework for research to mitigate the effects of oxidative stress.

Proceeding Summaries of the 15th Conference of the Plant-based Prevention Of Disease Nonprofit

Wed, 03 Apr 2024 00:00:00 -0700

Since its inception in 2014, the Plant-based Prevention Of Disease, Inc. (P-POD) nonprofit has been committed to empowering healthcare practitioners, educators, and students with the knowledge that may transform lives. Through a commitment to education and community, P-POD champions evidence-based lifestyle changes as the key to preventing and often reversing major chronic diseases such as cardiovascular disease, cancer, diabetes, and chronic kidney disease.