Placing too much emphasis on a yes/no diagnosis, meaning you either have a disease or you don't, can lead even the most… — Mark Hyman Copy Share Image
Part of my training was learning how to refer patients to cardiologists for heart problems, gastroenterologists for stomach issues, and rheumatologists for… — 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
