Michael Greger, M.D. FACLM
Michael Greger, M.D. FACLM is a physician, New York Times bestselling author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, among countless other symposia and institutions; testified before Congress; has appeared on shows such as The Colbert Report and The Dr. Oz Show; and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. In 2017, he was honored with the ACLM Lifestyle Medicine Trailblazer Award.
Dr. Greger’s most recent scientific publications in the American Journal of Preventive Medicine, Critical Reviews in Microbiology, Family and Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture.
Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and is a founding member and Fellow of the American College of Lifestyle Medicine. He was featured on the Healthy Living Channel promoting his latest nutrition DVDs and honored to teach part of Dr. T. Colin Campbell’s esteemed nutrition course at Cornell University. Dr. Greger’s nutrition work can be found at NutritionFacts.org, which is a registered 501(c)3 nonprofit charity.
He is the author of Bird Flu: A Virus of Our Own Hatching and Carbophobia: The Scary Truth Behind America’s Low Carb Craze. Both of his latest books, How Not to Die and the How Not to Die Cookbook, became instant New York Times Best Sellers. View the book trailer here. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.
Dr. Greger is proud to be a Council of Directors member of the global voice for lifestyle as medicine, the True Health Initiative (THI). This is a growing coalition of more than 360 world experts representing 35 countries. It is an unprecedented assembly that includes physicians, university Deans, former Surgeon Generals, Olympic athletes, chefs, environmental professionals and a diverse group of nutritionists. Together they offer clarity over confusion and support the foundational principles of healthy eating and healthy living.
All speaking fees and proceeds Dr. Greger receives from the sale of his books and DVDs are donated to charity.
724: Dr. Michael Greger, part 2: How Not to Age
I follow Doctor Greger’s newsletter and watch his videos every week. I unsubscribe from nearly everything else.
In this episode we get a sneak preview of his next book, How Not to Age. Since he mostly covers diet, I wanted to check how much the book covered. Since my biggest problem with aging is my torn meniscus, I looked it up first, and the book covered torn menisci.
Since my diet overlaps so much with his recommendations, I shared my diet and exercise. We talked about his book, his web presence, and what I love: behind-the-scenes stuff.
I also shared my doof concept with him and he started using the term too. He’s on a book tour, so we kept it short, but if nutrition is important to you, listen.
185: Michael Greger, M.D. FACLM: Nutrition and the Environment
I subscribe to almost no newsletters or video channels, but I subscribe to Dr. Greger’s Nutritionfacts.org. More than subscribing, I promote it. Watching his videos is a highlight of my Sundays, when his newsletters go out, and I’ve watched hundreds of them.
Regular listeners know that food began my move toward environmental leadership, as well as loving fresh vegetables, fruit, legumes, and food without packaging nor its fiber removed. I’ve never eaten food so convenient, inexpensive, social, and, most of all, delicious.
Several years ago I started finding videos from Nutritionfacts.org, hosted by a medical doctor on a mission to make nutrition information simple to understand and act on for everyone. The videos present digested but not dumbed-down medical research on nutrition-related topics, generally peer-reviewed in short segments usually under 10 minutes.
It turns out that maximally nutritious food overlaps nearly perfectly with food that minimally impacts the environment.
Watch his origin video if you haven’t already—for that matter, watch as many of his videos as you like—as well as his cookbooks, longer videos and more, then listen to our conversation.
I loved the conversation so much—two people who love similar food with a passion—I couldn’t stop talking about food enough to invite him to take on a challenge to live by his environmental values. I selfishly got answers to questions on my gnawing eating habits. I hope you don’t mind, but if you’re here to learn about habits that will help clean the environment or to learn about leaders who changed their habits, you’ll love this episode.