No Grain, No Pain: Why Removing Gluten is Key...

I lost 100 pounds, dropped to 4.8% body fat, and my lab tests say I'm biologically in my 30s... at 50 years old. Here's everything I got wrong about weight loss for years, and what actually worked.After 18 months of low-calorie dieting and 700+ hours in the gym with zero fat loss ...  Show more

This week's stories: ***Virologist Self-Injects Oncolytic Virus Therapy, Achieves 4-Year Remission in Triple-Negative Breast Cancer*** A researcher facing terminal triple-negative breast cancer (28% 5-year survival rate) engineered her own measles and vesicular stomatitis viruses ...  Show more

Going gluten-free is all the rage — we hear it’s the secret hack to being more healthy, even if you don’t have celiac disease. But is gluten actually bad for all of us? And what’s the deal with gluten sensitivity? We talk to immunologist Dr. Armin Alaedini, gastroenterologist Dr. ...  Show more

Gluten-free is still going strong these days.

According to Google Trends, it’s just about as popular now as it was at its peak six years ago, and gluten-free foods still pack the shelves of grocery stores, coffee shops, bakeries, and the like.

In other words, glute ...

A few decades ago, most people didn’t know anything about gluten. Today there is an unmistakable trend of people going gluten-free in the hopes of solving all of their gut woes. Why is this? In this mini-episode, Dr. Hyman explores this question with the world’s top gluten expert ...  Show more

Today on The School of Greatness, we welcome Dr. Michael Greger. He's not just a physician and a New York Times best-selling author but also an internationally recognized speaker on critical public health issues. His extensive research, especially in the realm of industrialize ...