Blueberries Improve Cognitive Function #Vegan

March 15, 2016


Blueberries improve cognitive function in Alzheimer’s patients, according to two studies presented last week at the National Meeting & Exposition of the American Chemical Society. The studies were funded by the National Institute on Aging, along with the blueberry industry. Researchers analyzed data from MRI scans of 47 participants with cognitive impairment. Those who ingested blueberry powder showed signs of cognitive improvement and increased brain activity, compared with those who received a placebo powder. An additional study included 94 participants with memory loss. Those who consumed the blueberry powder experienced some improvement when compared to those who consumed fish oil or a placebo. These findings suggest anthocyanins, flavonoids found in blueberries, may effectively treat cognitive impairments in those with more severe problems.

Krikorian R. Blueberry fruit supplementation in human cognitive aging. Abstract presented at: 251st National Meeting & Exposition of the American Chemical Society (ACS); March 13-17, 2016; San Diego, CA.


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Beet Boost – Increases Energy, Mental Clarity and Stamina #VEGAN



It takes 6 medium beets and 35 tart cherries to make one concentrated serving of BeetBoost®. The nitrates in beets convert to nitric oxide, which increases energy, mental clarity and stamina. Tart cherry anthocyanins work in synergy with beets to maximize muscle performance during and after exercise. BeetBoost is two powerful, all-natural superfoods in one portable single serving packet.

Till Feb 1st get a 20% discount and free shipping. Use the checkout code: chrisdill.  Click the link to get the full details and to put in an order…

HOW NOT TO DIE, an instant New York Times Best Seller Michael Greger, MD #Vegan

How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease

The vast majority of premature deaths can be prevented through simple changes in diet and lifestyle. In How Not to Die, Dr. Michael Greger, the internationally-recognized lecturer, physician, and founder of, examines the fifteen top causes of death in America—heart disease, various cancers, diabetes, Parkinson’s, high blood pressure, and more—and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches, freeing us to live healthier lives.

The simple truth is that most doctors are good at treating acute illnesses but bad at preventing chronic disease. The 15 leading causes of death claim the lives of 1.6 million Americans annually. This doesn’t have to be the case. By following Dr. Greger’s advice, all of it backed up by peer-reviewed scientific evidence, you will learn which foods to eat and which lifestyle changes to make to live longer.

History of prostate cancer in your family? Put down that glass of milk and add flaxseed to your diet. Have high blood pressure? Hibiscus tea can work better than a leading hypertensive drug—and without the side effects. What about liver disease? Drinking coffee can reduce liver inflammation. Battling breast cancer? Consuming soy is associated with prolonged survival. Worried about heart disease (our #1 killer)? Switch to a whole-food, plant-based diet, which has been repeatedly shown not just to help prevent the disease, but arrest and even reverse it.

In addition to showing what to eat to help prevent the top 15 causes of death, How Not to Die includes Dr. Greger’s Daily Dozen—a checklist of the foods we should try to consume every day. Full of practical, actionable advice and surprising, cutting edge nutritional science, these doctor’s orders are just what we need to live longer, healthier lives.

All proceeds Dr. Greger receives from all book sales are donated to the 501c3 nonprofit charity

Dr. Terry Mason – Passion about Healthy Living #Vegan

Published on Dec 1, 2015
Terry Mason, MD, FACS: was a recent guest speaker at the Dr. John & Mary McDougall Advanced Study Weekend in Santa Rosa, CA. Dr. Mason is currently the Chief Operating Officer, Cook County Department of Public Health. Dr. Mason is a board certified Urologist who champions holistic approaches to health management. He is responsible for public health programs and services for one of the nation’s largest metropolitan health departments. It is Dr. Mason’s continued vision to transform healthcare delivery through the integration of public health and public medicine to create a population based strategy to manage chronic disease. Dr. Mason shares his holistic approach to health as a nationally recognized health educator and inspirational speaker and on his popular radio show on WVON 1690 AM call in show, “The Doctor in the House” for more than 21 years. Email:

30 (More) Reasons to Go #Vegan

Julieanna Hever  The Plant-Based Dietitian


Happy World Vegan Month!World Vegan Month

Here are 30 (more) reasons to try Veganism, one for each day in November:

  1. VS TrendsVeganism continues exploding on its trajectory towards being considered mainstream.
  2. You are what your bacteria eat and vegans tend to have more health-promoting, disease-fighting microbiota profiles in our guts.
  3. Athletes and bodybuilders continue to take it to the next level by eating plants. Just this past year, Mr. Universe went vegan to optimize his recovery and train hardervegan ultramarathoner, Scott Jurek, broke the Appalachian trail thru-hike record, and NFL defensive lineman, David Carter, went vegan to feel better and ended up getting leaner, stronger, and faster!
  4. An entire English soccer team recently went vegan!
  5. Vegan options are being offered at more and more quick serve restaurants to meet consumer demand. Recently, for example, White Castle introduced a vegan slider, Taco Bell’s new vegetarian-certified menu contains 26 vegan ingredient items, and Wendy’s rolled out a black bean burger.
  6. Eat more veggies WHOThe World Health Organization (WHO) made an official declaration that processed meat (and likely red meat) promote cancer. This substantiates many years of research and the American Institute for Cancer Research’s stance that no amount of processed meat is safe. (WHO Q&A here.)
  7. Healthcare practitioners are recognizing the vast health benefits of a vegan diet. The Plantrician Project‘s International Plant-Based Nutrition Conference has doubled in size each year of its first three years. This past year, 600 physicians, dietitians, and nurses attended from all over the world, each integrating plant-based nutrition into their practices.
  8. Rouxbe 240x400_02There is now an exquisite online professional plant-based culinary school that continues to sell out its certification programs due to its growing popularity.
  9. A trade group of plant-based food companies is being formed, spearheaded by food lawyer Michele R. Simon, in order to solidify a representative voice like the meat, dairy, and egg industries have for decades.
  10. The current president of the American College of Cardiology – Dr. Kim Williams – is himself a vegan! Since 2003! He stated recently in his talk at the Plantrician conference that “we need to think about prevention and not just treatment with respect to cardiovascular disease.”
  11. The vegan food marketplace is on fire! Shelf space is expanding with vegan alternatives. Plant-based milks sales rose to $2 billion in 2013, up a whopping 30% since 2011! Thirty-six percent of U.S. consumers prefer plant-based options.

– See more at:


California School First in the Nation to Go #Vegan

By Richard Bowie | November 4, 2015

Meat, eggs, and dairy have been removed from the MUSE school, where students grow their own fresh veggies and soda is swapped for tea.

MUSE, a private school in Calabasas, CA is believed to be the first in the nation to adopt an entirely plant-based meal program. Co-founded by sisters Rebecca Amis and Suzy Amis Cameron, the early childhood-through-12th grade school was built upon a commitment to sustainability, reducing impact on the environment, and inspiring students to be stewards of the earth. The school’s 140 students learn about solar paneling and participate in a seed-to-table program in which they grow fresh produce for their cafeteria. “MUSE is an environmental school, and we walk our walk in every other respect,” Amis Cameron told Ecorazzi. “This was just one of those ah-ha moments which made us realize we aren’t walking our walk 100 percent if we’re still serving animal products.” MUSE joins the ranks of other US schools makingmore compassionate choices and adopting healthier, veg menus.

Link to VegNews