Foods That Activate Your Gut, Brain, and Metabolism | Orgain Healthcare Professional Education Series
The gut is an important conductor of health, from immunity to metabolism to the brain. Dr Li explains the connection between nutrition and the gut:brain axis. He identifies the foods that activate this axis and how this has implications for improving metabolism, improving mental well-being, and reducing the risks for chronic diseases ranging from diabetes to cancer and cardiovascular disease. Clinical studies of specific foods and the gut:brain axis will be presented.
William W. Li, MD
Internationally Renowned Physician, Scientist, and Author
William W. Li, MD, is an internationally renowned physician, scientist, and author of the NYT bestseller “Eat to Beat Disease: The New Science of How Your Body Can Heal Itself.” His groundbreaking work has led to the development of more than 30 new medical treatments and impacts care for more than 70 diseases including cancer, diabetes, blindness, heart disease and obesity. He is president and medical director of the Angiogenesis Foundation and is leading research into COVID-19.
Presenter
William W. Li, MD
Internationally Renowned Physician, Scientist, and Author
Course Overview
| Released: | 8/10/23 |
|---|---|
| Expires: | 8/10/26 |
| Duration: | 1:03:00 |
| Level: | Level 2 |
| Available Credit: | 1.0 CPEU |
| Performance Indicators: | 9.1.2, 9.1.3, 9.1.4, 9.2.1 |
This course has been approved for continuing education for Registered Dietitian Nutritionists and Dietetic Technicians, Registered by the Commission on Dietetic Registration (CDR).
Sponsor Disclosure: Financial support for this presentation was provided by Orgain. The views expressed herein are those of the presenter and do not necessarily represent Orgain's views. The material herein is accurate as of the date it was presented and is for educational purposes only and is not intended as a substitute for medical advice. Reproduction or distribution of these materials is prohibited. ©2026 Orgain, LLC. All rights reserved.