Courses and Resources
 
Hematology

Iron Deficiency Anemia

Overview and Risk Factors Anemia is a condition in which too few red blood cells are in circulation. Iron deficiency is the most frequent cause of anemia, and it results from inadequate levels of iron in the body, causing decreased production of red blood cells. Symptoms are nonspecific and...
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Hematology

Sickle Cell Disease

Overview and Risk Factors Sickle cell disease (SCD) is an autosomal recessive condition, in which red blood cells become sickle shaped and fragile. This results in hemolytic anemia and recurrent vaso-occlusion in the microvasculature due to increased red blood cell adhesion and retention. Sickle...
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Hematology

Megaloblastic Anemia

Overview and Risk Factors Megaloblastic anemia is characterized by enlarged and oval shaped red blood cells and is frequently caused by vitamin B12 (cobalamin) or folate deficiency. Numerous hematologic and neurologic abnormalities can result from the impaired DNA processes due to...
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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.