Episode #153 Featuring Dr. Joel Fuhrman! The creator of the NUTRITARIAN DIET! Over 30 years of experience and well known for his 7 New York Times Best Selling books!!

Episode #153  Featuring Dr. Joel Fuhrman  The creator of the NUTRITARIAN DIET!

I was introduced to Dr. Joel Fuhrman by my great friend Javant Benton known online as "Healthy Vegan Eating".  After interviewing Javant, he told me that Dr. Fuhrman was his mentor and that I absolutely had to meet him... I am extremely happy that I did!  Dr. Fuhrman is my kind of guy, as he is very outspoken on his belief set with diet and brings the facts to back it up!  Throughout the interview, Dr. Fuhrman adamantly defended his advocation for a nutrient-dense, plant based diet and its ability to reverse chronic disease.

For over 30 years, Dr. Fuhrman has shown that it is possible to achieve sustainable weight loss and reverse heart disease, diabetes, and many other illnesses using smart nutrition. In his medical practice, and through his books and television specials, he continues to bring this life-saving message to hundreds of thousands of people around the world.  He coined the term "Nutritarian" to describe a nutrient-dense eating style — designed to prevent cancer, slow aging, and extend lifespan.

Dr. Fuhrman is a 7 TIMES New York Times Best Selling Author!!

IN THIS EPISODE WE COVER:

Dr. Joel Fuhrman’s background: how his interest in nutrition began through athletics, family health issues, and his decision to go back to medical school.

The gap between nutrition education in medical school and real-world nutrition research/practice.

The idea that food is medicine, and that conventional medicine often treats symptoms without addressing root causes.

Lifestyle medicine and “deprescribing” medications safely when diet and health improve.

His Nutritarian approach: a nutrient-dense, plant-rich way of eating focused on longevity and disease reversal.

The G-BOMBS foods: greens, beans, onions, mushrooms, berries, and seeds as core anti-cancer foods.

Why raw and cooked vegetables both matter, with special emphasis on cruciferous greens.