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10 Best Foods for Faster Brain Recovery, With Recipes and What To Avoid
10 best foods for brain recovery A healthy diet filled with whole foods will contribute to your best health. When it comes to healing from a brain injury, there are certain foods that you should add to your daily routine. Turmeric Curcumin, a polyphenol that is the active ingredient of turmeric, has a range of […]
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Benefits of Blackberries for Skin and Health, Precautions, and Recipes
Skin benefits of blackberries Blackberries contain large amounts of nutrients that can make your skin healthy. Some of the benefits include: Increases moisture levels in the skin Blackberries contain 85 percent water, making them an excellent natural hydrator for skin. They maintain skin moisture levels, reducing the likelihood of breakouts (2). They are packed with […]
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Stomach Pain Radiating to Back: Causes, Complications in Women and More
What causes stomach pain radiating to the back? Pain can present in many ways. Tracking its onset (sudden or gradual), location, radiation, character (sharp or dull), severity, progression, associated symptoms, and factors that worsen or alleviate it can help you and your healthcare provider manage the underlying cause. Below are some typical features of common […]
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Digestive Enzymes for Protein: Definition, Side Effects and More
Which enzyme helps in protein digestion? Protein digestion relies on a group of enzymes called proteases. Pepsin, secreted by chief cells in the stomach lining, plays a significant role. It thrives in the acidic environment created by hydrochloric acid, where it breaks down protein into simple forms called polypeptides (13). Polypeptides are an intermediate stage […]
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Probiotics for Skin Health and Skincare: How Does It Work?
The role of probiotics for skin Probiotics are popular for their digestive health. But they can also balance your skin’s ecosystem, strengthen its defenses, and promote a healthy, radiant complexion. The best probiotic for skin health to look out for is Lactobacillus or Bifidobacterium. Here’s how they achieve this. Balance the skin microbiome Probiotics and […]
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Eat These 8 Everyday Herbs To Boost Kidney Cleanse and Detox
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You Cannot Heal Your Kidneys If You Still Eat These 22 Foods
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These 10 Foods Can Ruin Your Prostate
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Avoid These 6 Common Foods That Can Destroy Your Kidneys
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EAT These 6 Foods Every Day After Turning 50
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Must Know! Top 6 Natural and Safe Ways to Detox Your Body
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Eat These 13 Anti-Inflammatory Foods to Beat Any Disease
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The Worst Daily Ingredient for Your Gut and 8 Easy Ways to Totally Avoid It
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7 Daily Poisonous Foods That Can Silently Kill You
Advisory Board
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Peifen Chou, RD
Nutritionist Obstetrics and gynecology, lactation instructor, integrative medicine, aromatherapist, holistic nutritional consulting, functional medicine, and pet nutrition.Peifen is a certified dietitian in Taiwan with a Master's degree in Health and Nutrition from a institute of food science and technology. As a RD in obstetrics and gynecology, She has served over thousands of pregnant women for more than six years, providing comprehensive dietary planning and nutrition counseling for their physical and mental well-being during pregnancy and postpartum, as well as providing diet education and support for mothers with gestational diabetes. To support more postpartum mothers with lactation difficulties, Peifen went to study and obtained a lactation instructor certification in order to help novice mothers and fathers. At the same time, Peifen has also honed her expertise in different fields based on the medical foundation of dietitian. She enjoys exploring mindfulness and mental health, thus taking courses in mindful eating, aromatherapy certification, holistic therapy. Meanwhile, she improving diabetes health education in orthodox medicine, hoping to better integrate mindfulness and orthodox medicine. As a cat owner, Peifen also had the opportunity to develop canned cat food, leading her to research pet nutrition and produce healthy canned food suitable for cats to consume long-term, which is now sold in stores and website. During her spare time, besides traveling and entering the forest, Peifen also enjoys using the characteristics of ingredients and scientific analysis to make dishes and desserts, as well as growing herbs that can be used for cooking. All of them are her sources of happiness.
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Anthony Cardillo, MD
Clinical Pathology American Board of Pathology, Board Certified in Clinical PathologyAnthony Cardillo is a Clinical Instructor at NYU in New York City. He is a board-certified Clinical Pathologist that specializes in the natural history of disease. He was named to The Pathologist magazine's Power List in both 2021 and 2022 as an early-career leader, and his research interests include the use of machine learning to gain new insights into traditional medicine. His recent publications have been featured in the American Journal of Clinical Pathology and the New England Journal of Medicine.
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Ari Magill, MD
Neurology American Board of Neurology and Psychiatry (ABPN) board-certified in Neurology, Certification as a functional medicine health coach through the functional medicine coaching academy (FMCA)Ari Magill, M.D. is a board-certified neurologist who received his M.D. from UT Southwestern Medical School in Dallas, TX and completed a neurology residency at the University of Arizona in Tucson, AZ and a fellowship in movement disorders at the University of Colorado in Aurora, CO. He enjoys medical writing and has a special interest in cognitive, behavioral, and memory disorders and functional medicine health coaching. He is passionate about advancing dementia treatment through neuroscience research and aggressive lifestyle change aided by judicious use of supplements. Dr. Magill is an avid bicycle rider, a film enthusiast, and enjoys playing basketball in his free time. In the past, Dr. Magill worked as a neurohospitalist at Northwest Medical Center in Tucson, AZ and worked as a traumatic brain injury (TBI) exam neurologist, conducting independent TBI exams for disability assessment on veterans and active-duty military personnel. He has also worked as a physician clinical research investigator for Synexus, Cognitive Clinical Trials, and the IMA Group. Dr. Magill writes and edits on a variety of topics, including acute and chronic disease, health maintenance, and preventive care, with a focus on neurologic disease and mental health. He has been a freelance medical writer since 2016.
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William Davis, MD
Cardiologist Director of Biotechnologies, Northern Medical Center, NYDr. William Davis is a cardiologist and New York Times #1 bestselling author of the Wheat Belly book series. He is Medical Director and founder of the Undoctored program including the Undoctored Inner Circle. He is Chief Medical Officer and co-founder of Realize Therapeutics Corp. that is developing innovative solutions for the disrupted human microbiome and author of the book Super Gut.
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Jordan Stachel, MS, RDN
NutritionistJordan is most fulfilled when guiding others towards making stepwise, sustainable changes that add up to big results over time. Jordan works with a wide variety of individuals, ranging in age from children to the elderly, with an assortment of concerns and clinical conditions. She helps individuals optimize overall health and/or manage disease states using personalized medical nutrition therapy techniques. It can be difficult for individuals to navigate health conditions and to discern between nutrition information that is both credible and accurate, versus misinformation and conflicting guidance. As an expert in the field, Jordan finds great fulfillment in filling this gap by providing detailed clarification and explanation by leading the discussion surrounding nutrition and wellness. Jordan looks forward to continuing to help others achieve the healthiest version of themselves, improve longevity, and be a dependable source and voice within the field of nutrition and dietetics.
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Chain-Ruei Huang, RD
Nutritionist Eating-related behavior therapy, preventative nutrition, public health nutritionChian-Ruei Huang is a compassionate and dedicated Registered Dietitian Nutritionist with a wealth of experience in eating-related behavior therapy, preventative nutrition, public health nutrition, and disease nutrition. As a strong believer in the power of food and its role in the human life cycle, Chian-Ruei understands the importance of nurturing a healthy relationship with food and promoting well-being at every stage of life. Driven by her passion for holistic health, Chian-Ruei has integrated her yoga training into her clinical nutrition counseling, fostering greater understanding, communication, and empathy with her patients. This transformative practice has allowed her to connect more deeply with her patients, guiding them on their journeys towards healthier lifestyles. Throughout her career, Chian-Ruei has worked in various roles such as weight-loss nutritionist, long term care dietician, and nutrition advisor for multiple health-related brands. Her diverse experiences have provided her with the skills and knowledge needed to address a wide range of nutritional issues and collaborate with multidisciplinary teams effectively. In addition to her work as a Registered Dietitian Nutritionist, Chian-Ruei is dedicated to sharing her expertise and perspective through media channels, aiming to benefit a broader audience and inspire others to embrace the essence of life through food and yoga. With her unwavering passion for holistic health and commitment to improving lives, Chian-Ruei Huang is an advocate for the integration of nutrition and wellness in everyday life.
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John Osei Sekyere, B. Pharm, M. Phil, PhD
Microbiology and Immunology Antimicrobial resistance, infectious diseases epidemiology and diagnostics, host-microbiome interactions and bacterial genomics.John Osei Sekyere is a pharmacist (B. Pharm) and clinical/medical microbiologist (PhD) with especial interest and skill in antimicrobial resistance, infectious diseases epidemiology and diagnostics, host-microbiome interactions and bacterial genomics.
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Christopher Gardner, PhD
Professor (Research), Medicine - Stanford Prevention Research Center NutritionFor the past 20 years most of my research has been focused on investigating the potential health benefits of various dietary components or food patterns, which have been explored in the context of randomized controlled trials in free-living adult populations. Some of the interventions have involved vegetarian diets, soy foods and soy food components, garlic, omega-3 fats/fish oil/flax oil, antioxidants, Ginkgo biloba, and popular weight loss diets. These trials have ranged in duration from 8 weeks to a year, with study outcomes that have included weight, blood lipids and lipoproteins, inflammatory markers, glucose, insulin, blood pressure and body composition. Most of these trials have been NIH-funded. The most recent of these was an NIH funded weight loss diet study - DIETFITS (Diet Intervention Examining The Factors Interacting with Treatment Success) that involved randomizing 609 generally healthy, overweight/obese adults for one year to either a Healthy Low-Fat or a Healthy Low-Carb diet. The main findings were published in JAMA in 2018, and many secondary and exploratory analyses are in progress testing and generating follow-up hypotheses. In the past few years the long-term interests of my research group have shifted to include two additional areas of inquiry. One of these is Stealth Nutrition. The central hypothesis driving this is that in order for more effective and impactful dietary improvements to be realized, public health professionals need to consider adding non-health related approaches to their strategies toolbox. Examples would be the connections between food and 1) global warming and climate change, 2) animal rights and welfare, and 3) human labor abuses (e.g., slaughterhouses, agriculture fields, fast food restaurants). An example of my ongoing research in this area is a summer Food and Farm Camp run in collaboration with the Santa Clara Unified School District since 2011. Every year ~125 kids between the ages of 5-14 years come for 1-week summer camp sessions led by Stanford undergraduates and an Education Director to tend, harvest, chop, cook, and eat vegetables...and play because it is summer camp! The objective is to study the factors influencing the behaviors and preferences that lead to maximizing vegetable consumption in kids. A second area of interest and inquiry is institutional food. Universities, worksites, hospitals, and schools order and serve a lot of food, every day. If the choices offered are healthier, the consumption behaviors will be healthier. A key factor to success in institutional food is to make the food options "unapologetically delicious" a term I borrow from Greg Drescher, a colleague and friend at the Culinary Institute of America (the other CIA). Chefs are trained to make great tasting food, and chefs in institutional food settings can be part of the solution to improving eating behaviors. In 2015 I helped to initiate a Stanford-CIA collaboration that now involves dozens of universities that have agreed to collectively use their dining halls as living laboratories to study ways to maximize the synergy of taste, health and environmental sustainability. If universities, worksites, hospitals and schools change the foods they serve, they will change the foods they order, and that kind of institutional demand can change agricultural practices - a systems-level approach to achieving healthier dietary behaviors. My long-term vision in this area is to help create a world-class Stanford Food Systems Initiative and build on the idea that Stanford is uniquely positioned geographically, culturally, and academically, to address national and global crises in the areas of obesity and diabetes that are directly related to our broken food systems.
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Yu-Hsin Liang, MD
ECFMG Certification, Medical Licensure in Taiwan, Clinical Training at National Taiwan University Hospital Graduate Student in Harvard T.H. Chan School of Public HealthYu-Hsin Liang is currently a current graduate student at the Harvard T.H. Chan School of Public Health. He received his medical education at the National Taiwan University (NTU) College of Medicine, during which he co-developed a hospital-granted surgical model and a winning integrative web model of machine learning and electronic medical records. Yu-Hsin Liang obtained his physician license in Taiwan in 2022.