Plant Based Nutrition | T. Colin Campbell Foundation

Cardiovascular

Venous Insufficiency and Varicose Veins: Overview and Risk Factors

Chronic venous insufficiency is a common medical problem, with symptoms ranging from mildly unsightly veins to recurrent skin infections and ulcers that require hospitalization. An estimated 25 percent of the U.S. adult population has some degree of varicose veins and up to 5 percent have advanced...

[more]

Cardiovascular

Coronary Heart Disease: Overview and Risk Factors

Coronary heart disease, also called "coronary artery disease" or "heart disease," is the most common cause of death in the United States. It usually occurs due to atherosclerosis, a process in which fat, cholesterol, and other materials form small "bumps," called...

[more]

Drugs, Treatments, & Supplements, Cardiovascular

Trasylol

Bayer AG recently agreed to take Trasylol off the market after studies showed that it increased death rates in patients. The drug, which has been approved for use by the FDA since 1993, is used to reduce excessive bleeding before heart surgery.

The most recent study was...

[more]

Neurology

Stroke

Stroke: Symptoms and Risk Factors

Stroke, or cerebrovascular accident (CVA), is the third leading cause of death in the United States, resulting in more than 150,000 deaths per year. About 80 percent of strokes are caused by a decrease in blood flow to the brain (called ischemic...

[more]

Gastrointestinal Disorders

Diverticular Disease: Overview and Risk Factors

Diverticula are herniations, or "outpouchings," of the colon (large intestine) that occur at weak sites in the colon wall. The development of diverticula appears to be associated with a low-fiber diet. A lack of fiber renders the stool dry and low in bulk, requiring increased pressure...

[more]

Drugs, Treatments, & Supplements, Cardiovascular, Men's Health, Women's Health

Statin Drugs Side Effects

One of my major complaints about medicine and health is that consumers are not making informed choices. I'm convinced and my experience has shown that many people will choose to adopt a program of dietary excellence and optimal habits if they are shown both efficacy of that plan, as well as...

[more]

Hematology

Iron Deficiency Anemia: Overview and Symptoms

Anemia is a condition in which too few red blood cells are in circulation. Because red blood cells are responsible for carrying oxygen to the organs and cells of the body, a deficiency of red blood cells can be life-threatening. Iron is a central component of red blood cells, and iron deficiency...

[more]

Family and Children, Bone, Joint, Connective Tissue, and Rheumatic Disease

Parents' Guide to Building Better Bones

Most parents recognize the need to encourage healthy eating habits in their children, and they have heard that calcium is important for building healthy bones. But did you know that keeping salt and animal protein intake low and fruit and vegetable intake high is every bit as important? Did you...

[more]

Displaying results 17 to 24 out of 152

< Previous

Next >

<- Back to:

Professional Accreditation, Credentials and Licensure

by T. Colin Campbell, PhD

For almost 50 years, I have designed and directed large research projects in the areas of nutrition and health. As a result of this experience, I have come to realize that most nutrition and health information is very misleading. It is no coincidence that we now have a health care crisis which is very expensive and which compromises the quality of life for millions of Americans and others living on a Western-style diet. . . READ FULL STATEMENT >>

Dietary intervention for disease reversal, weight loss and general health. Connect with others to get inspired or find out more about reversing disease with diet. CLICK HERE TO REGISTER OR LOG IN.

Sometimes the most elegant solution is the most simple. Why plant-based nutrition? Why not? Why develop heart disease? Cancer? Diabetes? The epidemic of chronic, degenerative disease that is sweeping the western world can not only be stopped, it can be reversed. The power lies in the hands of the consumer, in the choices we make about what to put on our plates.