April 20th, 2010 – by: David Servan-Schreiber, M.D., Ph.D.
My friend and colleague Richard Béliveau, Ph.D. one of the world’s leading researcher in the effects of foods on cancer biochemistry, was so struck by the results of the Bofetta study that I discussed in my last blog that he sent me his reaction, which I’d like to share with you. According to Dr. Béliveau, although we know that consumption of copious amounts of certain specific fruits and vegetables reduces the ...
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