Food as Medicine
Nightshade lectins: why inflammatory responses fluctuate
Approximately 30% of the human food supply contains dietary lectins — carbohydrate-binding glycoproteins concentrated in plant tissues…
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Food as Medicine
Curated clinical dispatches, botanical monographs, and functional nutrition frameworks organized by therapeutic focus.
Food as Medicine
Ancient grains vs modern wheat: glycemic impact and blood sugar
The glycemic index of ancient grains versus modern wheat is not determined by the age of the seed alone. It is primarily a function of…
Food as Medicine
Phytic acid in legumes: optimal soaking times for mineral uptake
Dry legumes are mineral-dense foods, but their mineral content is not the same as the amount the body can use. Beans, lentils, soybeans…
Food as Medicine
Oxalate levels in leafy greens: a data-driven analysis
Oxalate content in leafy greens varies by more than two orders of magnitude. A cup of raw spinach contains approximately 656 mg of oxalate…
Food as Medicine
Sulforaphane bioavailability: key factors in cruciferous vegetables
Sulforaphane bioavailability in cruciferous vegetables is controlled less by the amount of glucoraphanin listed in a food and more by…
Food as Medicine
Sprouted vs unsprouted grains: nutrient bioavailability impact
The primary difference between sprouted and unsprouted grains is enzymatic activity. In a mature, dry grain, starches, storage proteins…