The Pegan Diet

21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World


By Dr. Mark Hyman, MD

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Discover the benefits of “eating your medicine” with twelve-time New York Times bestselling author Mark Hyman, MD’s unique Pegan diet, “a masterpiece on food and health” (William Li, author of Eat to Beat Disease).

What do you get when you combine the best of paleo with the best of vegan? Pegan! For decades, the diet wars have pitted advocates for the low-carb, high-fat paleo diet against advocates of the exclusively plant-based vegan diet and dozens of other diets leaving most of us bewildered and confused. For those of us on the sidelines, trying to figure out which approach is best has been nearly impossible—both extreme diets have unique benefits and drawbacks. But how can it be, we've asked desperately, that our only options are bacon and butter three times a day or endless kale salads? How do we eat to reverse disease and optimize health, longevity, and performance? How do we eat to reverse climate change? There must be a better way!

Fortunately, there is. With The Pegan Diet's food-is-medicine approach, Mark Hyman explains how to:
  • Combine the best aspects of the paleo diet (good fats, limited refined carbs, limited sugar) with the vegan diet (lots and lots of fresh, healthy veggies)
  • Create a delicious diet that is not only good for your brain and your body, but also good for the planet.
  • Take your cooking up to the next level, with 30 mouthwatering recipes such as Avocado Latke “Toast,” Chai Pancakes with Coconut Whipped Cream, Spicy Grain-Free Steak Tacos with Tapenade, Fall-off-the-Bone Short Ribs with Cashew “Couscous,” and Snickerdoodle Doughnuts
Packed with practical tips and advice, The Pegan Diet offers a balanced and easy-to-follow approach to eating that will help you get, and stay, fit, healthy, focused, and happy—for life.



Do we really need another diet book? No. Despite the title, the Pegan Diet is an un-diet—a simple set of principles blending science and common sense into guidelines promoting health, weight loss, and longevity that can easily be adapted to any philosophical or cultural preferences. What do we know about food? How do we know it? What conclusions can we draw from the data? How do we combine that with dietary, philosophical, social, and cultural preferences? As a physician on the front lines of the epidemic of chronic disease and obesity (one who has used food as the primary medicine in treating disease and optimization of health for 30 years), I am saddened by the diet wars and fad diets. Politics, religion, and nutrition are all equally polarizing.

The Pegan Diet started off as a joke. Years ago I sat on a nutrition panel at a conference between two friends—one doctor a Paleo proponent, and the other a vegan cardiologist. They argued vigorously for their points of view. To break the tension, I quipped, “Well, if you are Paleo and you are vegan, then I must be Pegan.” Thus it all began. As I started to think more deeply about what I had said as a joke, I realized that most dietary philosophies, including Paleo and vegan, had far more in common with one another than most people realize, and far, far more in common with one another than with the Standard American Diet, otherwise known as the SAD diet.

In fact, Paleo and vegan camps (if we stick to the best in both approaches) are identical except for one thing: where to get protein. Animal products or beans and grains? That’s it. Of course, you can be a chips and soda vegan, or a bacon and no veggies Paleo eater, but the best whole food expressions of each are so similar. Both promote a plant-rich whole foods diet; a diet low in starch and sugar, processed food, additives, hormones, antibiotics, GMOs; and, except for a small group of extreme low-fat vegan fans, a diet rich in good fats. They both even eschew dairy. And all the other dietary approaches—vegetarian, keto, time-restricted eating, lectin-free diets, Mediterranean, low-carb, low-fat, gluten-free, and more—mostly adhere to a whole foods approach and remove harmful ultra-processed foods and include protective foods.

Perhaps the real focus should be on shifting people from an obesogenic, disease-causing, nutrient-depleted diet to one rich in whole foods and protective foods that promote weight loss, health, and well-being. That, my friends, is the goal of the Pegan Diet.

Why is this more important than ever? Our modern industrial diet is currently the biggest killer on the planet, exceeding smoking and every other cause. Conservatively our modern diet, rich in processed foods made from wheat (white flour), corn (high-fructose corn syrup and many industrial food additives), and soy (soybean oil), and lacking in protective, healing whole foods (fruits, vegetables, nuts, seeds, whole grains, beans, seafood, etc.), kills 11 million people a year. I believe that is a gross underestimate. Each year about 57 million people die around the world. Three-quarters of those deaths (or 42 million) are due to chronic diseases such as heart disease, diabetes, cancer, and dementia, mostly caused by poor diet. Even infectious diseases, like COVID-19, are more likely to sicken and kill those who are overweight or suffer from chronic disease. The costs are staggering. In the United States, the direct and indirect cost for chronic disease is projected to be $95 trillion over the next 35 years, or about 1 in 5 dollars of our entire economy. Globally it’s much more, and getting worse as we export our American diet to every part of the globe.

If we want to lower the total burden of chronic disease, survive another pandemic, save our planet and communities, and create a happier, less divided society, we have to overhaul the way that we grow, produce, distribute, and consume food around the world. We have to come together, stop the diet wars, and embrace the healing power of proper nutrition. That is why I wrote this book—to showcase the power of food and present an inclusive and sustainable food philosophy.

The Pegan Diet is unique in four ways. I’ll cover each foundational principle next.


The first foundation is this: Food is medicine, with both the power to heal and the power to harm. The best strategy for a long and healthy life is to eat your medicine—get your drugs at the farmacy, not the pharmacy! Food is far more than just calories or energy to fuel our bodies. It is information, instructions that regulate every function of our bodies in real time. Remarkable discoveries over the last few decades now enable us to use food not just for pleasure, joy, connection, and nourishment but also for rejuvenation, thriving, and even reversing disease. Quality and nutrient density are foundational to building a thriving human community. Some suggest we should all be nutrivores, prioritizing nutrient density; others propose we become qualitarians and focus on quality, no matter what dietary philosophy we hold. One discovery embodied in the Pegan Diet is that we are all unique, not just in terms of our preferences but also in our biology. Our genetic and biochemical uniqueness can guide us toward personalized nutrition. Despite our personal beliefs, some may thrive on a vegan diet; others may wither. Some become superhuman on a Paleo diet, and others not so much. The key is to explore your biology, not stay fixed in a particular ideology.

We are just beginning to understand how food influences our cells, tissues, organs, moods, thoughts, feelings, and the structure of our bodies, but what scientists have discovered over the last few decades is astonishing. Food is not only a source of energy, joy, connection, and pleasure; it can also rejuvenate us and even reverse disease. When we think of food, we think of protein, carbohydrates, fats, fiber, vitamins, and minerals. But the most important parts of food may be the tens of thousands of medicinal compounds embedded in plants and even animal foods that regulate, modulate, and influence nearly all of the 37 billion billion chemical reactions that occur in our bodies every second. I call this process symbiotic-phytoadaptation. It means our bodies use chemicals found in food to beneficially influence each of our biological systems.

Through evolution, we have borrowed the molecular magic embedded in foods to optimize and supercharge our biology. For example, we can’t synthesize vitamin C or omega-3 fats; we have to get these from nature. And it’s not just the obvious essential fatty acids, amino acids, and vitamins and minerals we get from our food; we also get important molecules called phytochemicals.

There are 25,000-plus phytochemicals in the plant kingdom identified to date, and they’ve only recently been deemed critical for health. Surprisingly they are also found in animals, such as in grass-fed cows, who consume a wide array of nutrient-dense plant foods. While deficiency of these phytochemicals may not result in an acute disease like scurvy or rickets or in protein malnutrition, it can lead to long-latency deficiency diseases such as heart disease, diabetes, hypertension, obesity, dementia, depression, and more.

The only way to take advantage of these disease-fighting compounds is to focus on our food quality. Deeply colorful plant foods, organic and grass-fed meats, and wild fatty fish are abundant in compounds that protect our cells and fight off invaders. If you eat industrial food, even vegetables, your diet will be depleted. Organic vegetables are more nutrient-dense. Factory-farmed cows fed a simplified diet of corn, cow poop, candy, and ground-up animal parts produce meat that leads to inflammation and disease. Wild elk or regeneratively raised cows that forage on dozens of medical plants produce meat that has the opposite effect.

Every time you take a bite of food, consider that you are programming your biology for health or disease. When you eat healthy food, you are, in fact, eating medicine.


The greatest discovery of the last 50 years is that food is medicine with the power to prevent, treat, and even reverse most chronic disease (and quickly). This discovery is mostly ignored by traditional medicine. Is there an approach to medicine, disease treatment, and health creation that incorporates this new understanding? Yes. It is called functional medicine. It is what I have been practicing for nearly 30 years with remarkable, life-changing results. Functional medicine practitioners understand that what you put at the end of your fork is more powerful than anything you will ever find in a prescription bottle. It works faster, better, and cheaper, and all the side effects are good ones.

The body is a biological ecosystem, a network of dynamically interacting, interconnected systems. In conventional medicine they might say there’s a problem with your heart, liver, brain, or colon, for example. Diseases within each organ are viewed as separate and disconnected from the rest of the body. In functional medicine, we don’t view the body as a collection of isolated organs; instead the body is one network of systems. Treating disease means treating these systems or treating the root causes of imbalance. Functional medicine is the science of creating health, not simply treating the symptoms.

How do you treat the root cause and create health? It’s simple. Take out the bad stuff. Add the good stuff. The body’s natural intelligence and healing mechanisms do the rest. We start by removing the cause (or causes) and then replacing what the body needs to thrive. Almost all diseases (other than dominant inherited genetic conditions like Down syndrome) have the same few causes: toxins (both internal and external, such as pesticides, herbicides, plastics, heavy metals, and more), allergens (environmental and food), microbes (imbalances in bacteria—especially in the microbiome—as well as viruses, parasites, worms, and ticks), and poor diet and stress (physical or psychological). These triggers of disease interact with your genes and all your basic biological networks—your gut, immune system, hormones, brain chemistry, detoxification system, energy production, circulation, and even your body’s structure (cells, membranes, muscles, bones). In addition to the triggers of disease, there are necessary ingredients for health—real food, nutrients, hormones, light, water, air, rest, sleep, movement, love, connection, meaning, and purpose. These are the raw materials, each needed in proper balance, different for each individual, to create a healthy human. Creating health is simply a matter of identifying and removing the triggers and replacing the necessary ingredients.

Food, it turns out, is the biggest driver of imbalances in your biological networks and the biggest lever for rapid change, the reversal of disease, and the creation of health. While most doctors have not seen the power of food, mostly because they were not trained in using food as medicine, I have seen miracles over the decades, and so have thousands of functional medicine colleagues. I don’t even like to call them miracles. They result from applying the latest advances in understanding how our bodies actually work, not how we were trained in medical school. Autoimmune diseases disappear, depression vanishes, migraines evaporate, psoriasis and eczema clear up, Alzheimer’s patients’ memory improves, and type 2 diabetes disappears in a few weeks. These are not anomalies or spontaneous remissions but reproducible results based on applying food as medicine with the model of functional medicine.

Food is the most important tool in my medical toolbox. It works faster, works better, and is cheaper than medication. Applying food as medicine is the foundation of functional medicine. But you don’t have to see a functional medicine doctor to understand how to use food as medicine. The Pegan Diet was created to help anyone, anywhere, understand the power of nutrition and take steps to move toward better health today. You ingest pounds of foreign material into your body daily. If all calories were the same, it would not matter what you ate. But they are not. Food carries information molecules, instructions, and code that programs your biology with every bite for better or worse. Industrial food drives inflammation, triggers oxidative stress, promotes imbalances in hormone and brain chemistry, overloads your detoxification system, depletes your energy, damages your microbiome, and changes your gene expression to turn on disease-causing genes. Real, whole nutrient and phytonutrient–rich food does the opposite—turns off inflammation, increases antioxidant systems, balances hormones and brain chemistry, boosts detoxification, increases energy, optimizes your microbiome, and turns on disease-preventing, health-promoting genes.

Food impacts all these core systems or networks in the body. The Pegan Diet combines the latest science of food as medicine and strategies to optimize these systems into a practical way of eating for life.


Eating is an agricultural, environmental, and political act, not just a personal one. What we eat affects how food is grown, which food is grown, and which agricultural methods are used. Is our food grown in ways that produce the most nutrient-dense food, conserve water, build soil, reverse climate change, and increase the biodiversity of plants, insects, and animals? Or does it produce food that drives sickness and environmental destruction? Simply put, the Pegan Diet is a regenerative diet—one that regenerates human and planetary health. In other words, no matter what dietary approach we choose, we should all be regenetarians. That is something l believe we can all agree on. A diet that heals us, heals the environment and reverses climate change. Becoming a regenetarian might just save you and the world.

The food system is the number one cause of climate change, depletion of soil (we have sixty harvests left, according to the UN) and fresh water, and the loss of biodiversity of plants, animals, pollinators, insects, and even the microbiology of the soil. Our food system, which involves deforestation, soil erosion, factory farming of animals, agrochemical damage to the land, transport, refrigeration, and food waste, contributes about 50 percent of all greenhouse gas emissions. For example, soil is the biggest carbon sink on the planet, far greater than rainforests. It can hold 3 times the amount of carbon currently in the atmosphere, which is 1 trillion tons. In fact, of that 1 trillion tons of carbon driving climate change, one-third comes from the loss of soil carbon through erosion and destruction of soil life. The 400 billion pounds of nitrogen fertilizers are another major driver of climate change. They require about 2 percent of all global fossil fuel production to produce (mostly as fracking-derived natural gas). When applied to the soil, nitrogen fertilizers kill the microbial life and produce nitrous oxide, a greenhouse gas 300 times more potent than carbon dioxide.

These problems start with our food system, and so do the solutions. I have detailed both the problems and the solutions in my book Food Fix: How to Save Our Health, Our Communities, and Our Planet—One Bite at a Time. And I am working to change the policies that drive the system with the Food Fix Campaign ( The critical first step is to become a regenetarian (more on that in Principle 9: Eat Like a Regenetarian). The more people demand change, the more the system will change.

Large companies have stepped in where the government has not, funding conventional farmers to convert their farms to regenerative agriculture. This way of producing food is the antidote to our current farming system, which produces massive quantities of commodity crops that sicken humans and the planet. Regenerative agriculture raises food in a way that restores soil, conserves water, increases biodiversity, reverses climate change, produces more nutrient-dense, phytonutrient-rich quality food, all while making farmers far more money and making their farms resistant to drought, floods, and climate impacts. In short, it stops the cycle of destruction.

The large agribusiness companies frighten us by making us believe that we cannot feed the growing global population without them. The science does not support this claim. In fact, localized regenerative farming ecosystems are scalable globally and are the only true solution to food production in the future. Regenerative agriculture is the future of food. And each of us can play a role.


Finally, the Pegan Diet is a way to eat for life. Most diets fail because they are restrictive, confusing, and leave us feeling ashamed when we fall off the wagon. The Pegan Diet is sustainable because it’s not about being perfect; it’s about feeding your body nutritionally dense food 90 percent of the time and leaving room for pleasure foods and treats (but still real-food treats). I am not perfect, and I don’t expect anyone else to be either. We all have families, social events, parties where we want to enjoy a margarita and a slice of cake. We can feed ourselves well, take care of our bodies, and enjoy life’s pleasures. Setting yourself up for success involves incorporating the right habits, getting the family involved, and learning to cook, which I promise can become anyone’s favorite activity.

I’ve tried nearly every diet on myself (and my patients). I’ve been vegan, Paleo, high-fat, low-fat, raw food, you name it. What I’ve come to learn is that you don’t have to define your diet. Instead, do what makes you feel good. Listen to your body. In the Pegan Diet I have created a set of simple, sane principles to guide you, but I hope that we will all eat this way one day without needing to give it a name. I want the Pegan Diet to be sustainable for anyone, anywhere. If you eat meat, you can follow this diet. If you don’t eat meat, you can follow these principles. If you’re just getting started on your health journey, it’s a great place to begin! If you’ve experimented with many diets but are still frustrated or confused or don’t feel well, this is for you.

Eating is the most important act we perform every day. It’s an act that connects us to nature, ecological cycles, biological functions, and, of course, one another. We are part of a great web of nature that provides the raw materials for creating a vibrant, healthy life.

In the following pages, you’ll find 21 Practical Principles for Reclaiming Your Health in a Nutritionally Confusing World. These principles provide a road map, guiding you toward a personalized approach to eating in a way that is good for you, your family, your community, and the planet. And, more importantly, that is delicious, nourishing, and joyful.


Use Food as Your Farmacy

Plant and animal foods have a wide array of molecules that influence every aspect of our biology: proteins; fats; carbohydrates; vitamins; minerals; soluble, insoluble, and resistant fibers; prebiotics; probiotics; antioxidants; phytochemicals; and even microRNA, the genetic material of plants, which we absorb and which communicates with our own DNA. Foods are made not of ingredients but of complex compounds, all dynamically influencing your biology. Think about the implications of every single bite of food you eat. You are literally programming your biological software for better or worse. Most don’t understand the link between what they eat and how they feel, or between food and the myriad ailments to which humans are prone. This lack of understanding has resulted in a growing dependence on doctors, prescriptions, and ultimately hospitals to rescue them from damaging food choices. If you learn to view food as instructions that influence every aspect of your biology, and learn to combine that knowledge with the joy of cooking, there will be only pleasure and healing.

Functional medicine, the science of creating health, focuses on the root cause of disease, and food almost always plays a role in both the cause and the cure. If a doctor sees a patient complaining of hopelessness, sadness, trouble sleeping, low sex drive, and lack of appetite, the doctor will diagnose depression. But “depression” is just the name we give to people who share those symptoms. It says nothing about the causes of the symptoms, which could be many. The treatment prescribed is an antidepressant, but depression is not a Prozac deficiency. In conventional medicine, thinking stops at the diagnosis. In functional medicine, thinking starts at the diagnosis. Depression, for example, may be caused by low thyroid function, celiac disease, B12 deficiency, vitamin D deficiency, antibiotics that alter the microbiome, heavy metal toxicity, omega-3 deficiency, or even insulin resistance (from too much starch and sugar). Each of these causes requires a very different treatment.

In functional medicine, we don’t divide the body into separate organs; we look at the functioning of seven different systems. Nearly every one of the 155,000 diseases listed in the disease classification system known as ICD-10 is caused by imbalances in these seven interconnected systems. Fix those systems and you fix the problem. How do you do that? You start with food. You can eat to reverse deficiencies. You can eat to heal your gut, reduce inflammation, enhance your immune function, balance your hormones, and boost your detoxification system. You can eat to strengthen your bones and your muscles.

In Principle 1, I’m going to give you an overview of each of the seven systems in functional medicine and how you can use food as medicine, or as I like to say, your farmacy.


Your gut microbiome, the magical kingdom of microbes living in you, may be the most important organ in your body. An unhealthy microbiome can cause heart disease, cancer, diabetes, obesity, autism, autoimmunity, dementia, allergies, asthma, fibromyalgia, Parkinson’s, and skin disorders like acne, eczema, and psoriasis, not to mention all the digestive disorders, including irritable bowel, reflux, and colitis.1 Bad bugs in our gut grow for two reasons: not eating enough of the foods that feed the good guys, and eating too many gut-busting foods. The biggest culprit when it comes to harming the gut is gluten. Modern wheat has an excess of powerful inflammatory proteins called gliadins that create a leaky gut, driving inflammation and imbalances in the gut flora. Leaky gut is also called increased intestinal permeability. The surface area of your intestinal lining is the size of a tennis court. And it is only one cell thick—one cell between you and a sewer! The glue that holds all the intestinal cells breaks down, creating little holes that allow food proteins and bacterial products to “leak” into the bloodstream and interact with the immune system (60 percent of which is right below the intestinal lining). This causes inflammation in every system of the body. Sugar, excessive starch, processed foods, and refined vegetable oils also feed the bad bugs and lead to leaky gut and inflammation throughout the body, causing many chronic diseases. Sugar, starch, and bad fats. These are what America and most of the world eats. They’re about 60 percent of our calories.

Is there a gut-healing diet? Absolutely. First, good bugs need all types of fiber to thrive. The most essential fibers are called prebiotics. Certain foods have high levels, including artichokes, asparagus, plantains, seaweed, and more. All fiber-rich foods will help keep your inner garden healthy—vegetables, fruits, nuts, seeds, whole grains, and beans.

In addition to fiber, probiotics are critical for healthy gut function. You might take a probiotic supplement, but you can get probiotics from fermented foods like sauerkraut, pickles, tempeh, miso, natto, and kimchi.

Your gut also needs specific nutrients to function well. Zinc, in foods like pumpkin seeds and oysters, is necessary for digestive enzyme function. Omega-3 fats from fish, such as sardines and herring, are needed to regulate inflammation and heal leaky gut. Vitamin A, from sources like beef liver, cod liver, salmon, and goat cheese, is also necessary for gut healing and regulating gut immune function. Foods with collagen, such as bone broth, contain glycosaminoglycans, which help heal the gut. Kudzu, a Japanese root, is a powerful gut-soothing food.

In Principle 15, I’ll share new research about the role of polyphenols in gut health and how to start a gut-healing protocol. Food is the most important regulator of your microbiome. If you feed your gut well, you’ll set yourself up for optimal health.


Immunity has been top of mind for all of us since we started to see the frightening effects of COVID-19 in 2020. Those who are obese or chronically ill (both states of inflammation) are most at risk for severe illness and death. What foods make them pre-inflamed and cause chronic disease? The same foods damage each system in the body—bad fats, refined sugars, excessive starches, processed foods, conventional dairy, and poor-quality food all drive inflammation. Sugar and starch are hidden in all processed food. They create a chain reaction, causing blood sugar to spike, which causes insulin to spike, leading to insulin resistance. The more sugar and starch you eat, the higher your insulin levels. More insulin, more fat storage, more inflammation, more hunger, more immune suppression. The loss of healthy gut flora, an excess of gut-busting foods, and reliance on medications collectively result in leaky gut, which causes a rise in food sensitivities and food allergies—all of which drive inflammation. The most common food sensitivities are gluten and dairy.

The solution: Cut down on starch and sugar, try an elimination diet (three weeks off gluten and dairy), and focus on anti-inflammatory foods. Many of the 25,000-plus phytochemicals in food are potent anti-inflammatories. Where is the best place to find these compounds? Fruits and vegetables. Foods like spices and certain oils also contain powerful anti-inflammatories. Extra virgin olive oil contains oleocanthal, for example, which activates the same anti-inflammatory receptors as ibuprofen without all the side effects. Using turmeric, ginger, and rosemary with your meat can neutralize potential inflammation.2 Omega-3 fatty acids found in wild foods like fish, seafood, and some nuts and seeds are essential for proper immune function. Mushrooms, including shiitake, maitake, reishi, chaga, turkey tail, and cordyceps, contain immune-regulating and anti-cancer compounds called polysaccharides. And foods rich in vitamins and minerals boost immunity and reduce inflammation, including vitamin C, zinc, selenium, and vitamin D. Vitamin D alone regulates hundreds of genes that affect inflammation and immunity. So a meal of guavas and parsley (vitamin C), pumpkin seeds and oysters (zinc), Brazil nuts and sardines (selenium), and porcini mushrooms and herring (vitamin D) is an immune-boosting, anti-inflammatory super meal! I don’t know what anyone would make with all of these ingredients, but you get the idea. Try to include more of these immune-supporting foods daily.


The energy stored in food in the form of fats, protein, and carbohydrates gets combined with oxygen in the tiny little factories inside your cells called mitochondria.


  • “If you are tired of the diet wars that pit one trend against another, you’ll be overjoyed at The Pegan Diet, Mark Hyman’s latest masterpiece on food and health. In it, you’ll learn how to combine the best of the paleo and vegan diets to prevent disease, heal the body, and soothe the soul. This book is a true roadmap for anyone who wants to apply the food as medicine approach to their health.”—William W. Li, MD, author of Eat to Beat Disease
  • “Read this book right now to learn how to use food as medicine. Dr. Mark Hyman has the rare ability to show you how to eat in order to feel better while also fixing our food system from the ground up!”—Dave Asprey, author of The Bulletproof Diet
  • "Now, more than ever, we need to utilize the power of food to help our society overcome the epidemic of chronic disease. The Pegan Diet offers an easy-to-implement solution for anyone to get started on their health journey using 21 basic principles that show how we can use food as medicine."—Arianna Huffington, Founder & CEO, Thrive Global
  • "If you want to eat for longevity, brain health, and gut health, this is the book for you. Dr. Hyman will show you how what you put on your fork three times a day is the most powerful tool you have to transform your health and the health of our planet."—Eva Mendes
  • “One of Dr. Hyman’s greatest attributes is the ability to change his mind and advice when new evidence and studies prompt course corrections in his recommendations. This humble and laudable ability is on display in The Pegan Diet, where hard and fast ‘rules’ give way to savvy, doable guidelines for achieving optimal short and long-term health. If great eating advice, without the ‘my way or the highway’ philosophy, is what you seek, buy this book!"—Steven R. Gundry, MD, author of The Plant Paradox
  • "The line between medicine and food is thinner than people think. Both go into the body, where they affect the overall health of the organism. Mark Hyman understands that, and wants to make sure that you do, too. His new book combines aspects of other diets you may have heard of, paleo and vegan, to develop a new way of living and eating. I prescribe this book!—Questlove

On Sale
Feb 23, 2021
Page Count
272 pages
Little Brown Spark

Dr. Mark Hyman, MD

About the Author

Mark Hyman, MD, is the Director of the Cleveland Clinic Center for Functional Medicine, the chairman of the Institute for Functional Medicine, and founder and medical director of The UltraWellness Center. He is the author of numerous New York Times bestsellers including Eat Fat, Get ThinThe Blood Sugar Solution 10-Day Detox Diet, The Blood Sugar Solution,  UltrametabolismThe Ultramind Solution, The Ultrasimple Diet, and coauthor of The Daniel Plan and Ultraprevention.

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