Part of my training was learning how to refer patients to cardiologists for heart problems, gastroenterologists for stomach issues, and rheumatologists for joint pain. Given that most physicians were trained this way, it's no wonder that the average Medicare patient… — Mark Hyman Copy Share Image
“How we eat, how much we exercise, how we manage stress, our exposure to environmental and food-based toxins, and the structural violence or “obesogenic… — Mark Hyman Copy Share Image
“My advice is to give up stevia, aspartame, sucralose, sugar alcohols such as xylitol and malitol, and all of the other heavily used and… — Mark Hyman Copy Share Image
“We know that food is a medicine, perhaps the most powerful drug on the planet with the power to cause or cure most diseases.” — Mark Hyman Copy Share Image
“The way modern medicine operates is like trying to diagnose what’s wrong with your car by listening to the noises it makes instead of… — Mark Hyman Copy Share Image
“This starts with personal action and community organization. Creating a healthier world is a revolutionary act, one you can start right now.” — Mark Hyman Copy Share Image
While pimples are not as simple as too much milk or sugar in your diet, both have a significant impact. Nutritional deficiencies as well… — Mark Hyman Copy Share Image
“Negative lifestyle choices and high job stress led me down a path of alcohol and nicotine abuse, and eventually open heart surgery.” — Mark Hyman Copy Share Image
Today there are not even enough fruits and vegetables in this country to allow all Americans to follow the government guidelines to eat five… — Mark Hyman Copy Share Image
“First, when you try to restrict calories and exercise more, your body is hardwired to perceive a starvation situation. That makes you tired (so… — Mark Hyman Copy Share Image
The food industry profits from providing poor quality foods with poor nutritional value that people eat a lot of. — Mark Hyman Copy Share Image
Through my work and travels I have been lucky enough to have been exposed to various eclectic cuisine running the gamut from small local… — Mark Hyman Copy Share Image
