Reductive Stress — The Hidden Culprit of Chronic Disease - Discussion between Dr. Mercola and Brad Marshall

In this interview, Gary Vaynerchuk discusses his family roots and how his upbringing contributed to his current success. Vaynerchuk, often known as Gary Vee, is a prominent entrepreneur, author, speaker, and internet personality.

In this episode, Sally Norton, an esteemed authority on oxalates, whose expertise is invaluable for anyone seeking to understand this topic, discusses the dangers of oxalates.

In this interview, Georgi Dinkov, a bioenergetic medicine researcher and I delve into the nuanced understanding of how our microbiome influences dietary choices, particularly the contentious decision between starch and fruit as preferable sources of carbohydrates

In this interview, Brad Marshall explains how reductive stress works, and why it’s so bad for your health.

In this interview, Dr. Suzanne Humphries discusses the release of the 10th anniversary edition of “Dissolving Illusions: Disease, Vaccines, and the Forgotten History,” one of my favorite books on vaccines, originally published in 2013.

In this interview, Frank Llosa, founder and CEO of KetoneAid Inc., and Dr. Mercola discuss the pros and cons of exogenous ketones.

In this interview, Christy Sutton, D.C., reviews the dangers of excessive iron. While most doctors look for iron deficiency, few ever pay attention to elevated iron.

In this interview, Chris Masterjohn, who has a Ph.D. in nutritional sciences from the University of Connecticut, and I discuss nutritional individuality, and how to assess your own personal nutritional needs.

In this interview, Del Bigtree, founder of “The Highwire” and the Informed Consent Action Network (icandecide.org), shares some of the recent lawsuits ICAN has won against the National Institutes of Health and the Centers for Disease Control and Prevention.

In this interview Ashley Armstrong, a certified personal trainer with a Ph.D., MS and BS in engineering, and Dr. Mercola discuss ways to eat healthier and returning back to how food used to be made.