Provocation of migraine by dietary components has been clearly described in the medical literature for over 100 years. Competing immunologic and metabolic concepts of pathogenesis have been proposed. The metabolic concept inroducted by Alex Russell...
Although the body readily makes most of the fat that it needs from dietary starch or sugar, humans lack the ability to make essential fatty acids (EFAs) and must get them in food. EFAs are found in all foods but are most abundant in certain oils...
In “Essential Fatty Acids--The Key To Health, Part II” Dr. Leo Galland discusses the importance of balancing anti-oxidants and essential fatty acids and problems around trans fatty acids and hydrogenated oils. Because EFAs are polyunsaturated...
Despite great advances in the treatment of infectious epidemics, trauma and critical care, modern medicine is failing in its mission. Childhood mortality rates around the world are rising and the major medical challenge of the twenty-first century...
Asthma, allergic rhinitis, chronic otitis media and sinusitis are increasing at frightening rates among children in the United States. There are several measures that parents can take to effectively reverse this trend, according to Leo Galland, M.D...
In this column Dr. Galland discusses detoxifying foods which protect against the effects of environmental pollution, free-radical induced cell damage and cancer through dietary anti-oxidants. Foods that are richest in these anti-oxidants are red...
Fibre is the term that describes remnants of plant cells that are resistant to human digestion. The usual sources are vegetables, cereals, bread, nuts, seeds and fruits. Although medical researchers have been recommending high fibre diets for about...
Magnesium is the fourth most abundant mineral in your body, a necessary co-factor for hundreds of enzymes, and the most critical mineral of all for coping with stress. Stress-related diseases which run rampant through modern society, like heart...
The rate of cancer among American children has been rising for decades according to a story in the New York Times, September 29, 1997. "Although the reasons remain unclear, many experts suspect the increase may be partly the result of growing...
A large body of research over the past ninety years has demonstrated the preventive value of eating foods fermented with Lactobacilli or their cousins, Bifidobacteria. In "Using Friendly Flora" Leo Galland, M.D. explains how eating these friendly...
Leo Galland MD FACN