Fermented foods are known as an excellent source of probiotics, and may have a variety of health benefits. Hard scientific data on these fermented foods is hard to come by however. Read about a recent study that suggests these foods may reduce the risk of colon cancer!
The American Cancer Society (ACS) released new guidelines regarding colorectal cancer screening for the average-risk individual. The big news is that they now recommend that screening for colorectal cancer begin at age 45 rather than age 50.
Today is the big day! My solo private practice is now open!
How to cheat on the bowel prep for a colonoscopy and still have a successful procedure, written by a gastroenterologist.
Colorectal Cancer Awareness Month continues on! However let’s face it, awareness by itself is not enough! To have an impact, we need to take action against colon cancer. We must also have the necessary tools, tactics, and training to take care of business when polyps rear their ugly head. It’s a bad month to be a polyp!!!
Roughly half of all cases of colon cancer (and by extension, colon polyps) are a result of modifiable risk factors. These are the things that you can control. If we know what these risk factors are, maybe we can make better choices…
We think this process takes about 10-20 years to occur, which is a very important fact when it comes to colorectal cancer prevention. This long sequence, from adenoma to cancer, is the reason why screening can prevent colon cancer—
How many “foods” do we eat that were shaped by a machine into some pleasing shape and injected with modified fats and preservatives before being deep-fried, flash frozen and shipped out from a factory somewhere? A new study shows us the harm in eating ultra-processed foods.
Prebiotics and probiotics have become healthy buzzwords, but what is the difference between a prebiotic and a probiotic?