The Early Years of Dr. McDougall: Video

  In the early 1980s, John and Mary went on an "all potato and greens" diet for 10 days—just for the experience. They ate hash browns for breakfast, baked potatoes and steamed frozen vegetables for lunch, and mashed potatoes with a salad for dinner. Yes, they were bored towards the end, but they each lost 10 pounds, felt great and continued their love for potatoes. Mary's Mini-McDougall Diet® is a trimmed-down, fast-acting modification of the regular McDougall diet: it is starch-ba

By John McDougall, MD Examining a patient’s blood for vitamin D levels has become common practice, with many millions of tests performed annually in the US. Based on the current standards of normal—30 ng/mL or greater—between 50 and 90 percent of adults and children are considered deficient in vitamin D.1-5 Even people who are exposed to large amounts of sunlight do not meet the standards for sufficiency. For example, after a spring and summer in sunny California and a trip to Costa Ric

  By Heather McDougall Soups are such an easy meal, because all I need to do is serve with a salad or steamed veggies, and sometimes bread, and I am done. Brown Lentil Soup Adapted from Colleen Patrick-Goudreau's The Vegan Table. I love to add steamed kale to this dish, but my boys like it just as it is.   Noodle Soup This soup is reminiscent of my favorite chicken noodle soup when I was a young child.  I usually make this with fancy ribbon noodles (egg-free, of cou