The untimely death of #ChadwickBoseman has spurred a call to revisit colorectal (or colon) cancer awareness and screening. In today’s edition of Friday Morning Rounds, I focus on the fact that Black Americans are disproportionately affected by this disease. 


Watch the replay of my #CancerSucks TO YOUR HEALTH WITH DR. G™ episodes on Facebook and YouTube. You can also search for TO YOUR HEALTH WITH DR. G™ on your favorite podcast app. 


Learn more about the Tuskegee Syphilis Study referenced in today’s video here.

#FridayMorningRounds #healthdisparities

I LOVE cooking dinner for my wife! This delicious Gluten-Free, Vegan, Dairy-Free and Soy-free treat is courtesy of Sun Basket. North Indian Cauliflower Aloo Gobi Over Basmati Rice!  Who says you can’t have the tastiness factor and the health factor on the same level? Well, it’s true. I can’t decide whether the cauliflower or the chickpeas made the taste buds pop the most. Doesn’t matter. Both are amazing for our bodies. Cauliflower is low cal, cholesterol-free, high in potassium, super high in vitamin C, fiber-rich, and packs a powerful protein punch. Heart healthy, too and its high antioxidant content is amazing for immune system support, all while keeping you fuller longer to aid in weight loss. Chickpeas on the other hand are literally one of my favorite foods on the planet. Super tasty, low cal, and cholesterol-free. A good source of fiber and protein. The Standard American Diet (SAD) sorely lacks legume consumption on a daily basis. Chickpeas are part of the legume family and other common edible legumes include lentils, peas, beans (kidney, black, lima), soybeans, and peanuts. Legumes miss you SO much. Don’t’ make them miss you any longer. The aloo gobi base (tomatoes, coconut milk, onion, cashew butter, garam masala, garlic, ginger, turmeric, and coriander) brought it all together and added a fragrant blend to such a comforting dish. Yum!⁣

#plantbased #healthyeating