Updated May 23, 2019
Date: Thursday, May 23, 2019
Title: Dr. John McDougall Interviews Joel Fuhrman, M.D.
Joel Fuhrman, M.D. is a board-certified family physician, nutritional researcher and six-times New York Times best-selling author who specializes in preventing and reversing disease through nutritional methods. He is the President of the Nutritional Research Foundation and on the faculty of Northern Arizona University, Health Sciences division. His numerous scientific publications include his foundational discoveries on food addiction and human hunger published in the scientific journal, Nutrition Journal, in November 2010. Dr. Fuhrman coined the term “Nutritarian” to describe a plant-rich, nutrient-dense eating style, designed to slow aging, prevent cancer and extend lifespan.
In his hundreds of radio and television appearances, including The Dr. Oz Show, The Today Show, Live with Kelly and Good Morning America, Dr. Fuhrman has educated millions of people on the benefits of healthy eating. His four hugely successful PBS specials, which have raised over $35 million for public television, bring essential nutritional knowledge to homes all across America.
Dr. Fuhrman is a graduate of the University of Pennsylvania (Pearlman) School of Medicine (1988) and has received the St. Joseph’s Family Practice Resident’s Teaching Award for his contribution to the education of family practice residents; and a C3 Cardiology Global Health Award for teaching cardiologists nutritional science.
Dr. Fuhrman is a former world-class figure skater, who placed second in the United States National Pairs Championships in 1973 and third in the 1976 World Professional Pairs Skating Championship in Jaca, Spain. Along with his nutritional expertise, Dr. Fuhrman has been involved professionally with sports medical committees, advised professional and Olympic athletes, and lectures to athletic trainers and world-class athletes about maximizing performance and preventing injury.
Dr. Fuhrman’s latest book is Fast Food Genocide; How Processed Food Is Killing Us And What We Can Do About It