Physicians Committee for Responsible Medicine

06/01/2026

Scientists from around the world came to Capitol Hill last week to talk with lawmakers about the future of research and testing.

Dr. Catharine Krebs and Emily Anderson led vital conversations between lawmakers and researchers from the International Microphysiological Systems Society (iMPSS) to garner federal support for microphysiological systems, including organs-on-chips and organoids. These advanced human-based technologies better reflect human biology and can help researchers study disease, evaluate drugs, and assess chemical safety more accurately than with animals.

Federal support for these innovative approaches can help improve human health research, accelerate biotechnology innovation, reduce costly failures in drug development, and reduce reliance on animals.

Watch to learn why scientists are urging Congress to support the next generation of human-relevant research tools.

06/01/2026

Gwyneth Paltrow suggests using arugula as a dairy substitute on TODAY—and the internet can’t leaf it alone.

During a recent appearance on Today, Gwyneth Paltrow shared an unexpected dairy-free cooking tip: chopping arugula and adding it to recipes in place of parmesan cheese.

She described it as a way to add texture, flavor, and moisture without relying on dairy.

The moment quickly spread online, with viewers reacting in real time—some confused, some amused, and many turning it into jokes.

Comments included things like:
“I’ll try it in my coffee right now!”
“When I don’t have milk for my pancake mix, I just add lawn clippings.”
“When I don’t have milk for my pancake mix, I just add grass.”
And others questioning whether it was a serious tip or “rage bait.”

While the internet focused on the novelty of the swap, the underlying idea sparks a broader conversation about dairy-free cooking.

Instead of thinking in terms of direct replacements for cheese, it can be more useful to think about what cheese contributes in a dish—savory flavor, richness, creaminess, and texture—and then build those elements using different ingredients.

That might include plant-based options like nutritional yeast or blended cashews, or whole foods like vegetables, legumes, nuts, and seeds used in different ways.

There isn’t one “correct” substitute for cheese—just different tools depending on what you’re trying to create in a recipe.

If you want a simple, expert-backed breakdown of the health considerations behind going dairy-free, visit the following page:

https://www.pcrm.org/good-nutrition/nutrition-information/health-concerns-about-dairy

05/30/2026

You have been told to push through menopause, but what if science offered more solutions than you have been given?

Dr. Hana Kahleova, endocrinologist and director of clinical research at the Physicians Committee, explains why menopause is not just a hormone story. As estrogen declines, insulin resistance rises leading to weight gain, hot flashes, fatigue, diabetes, and higher risks of heart disease.

In a randomized clinical trial, women following a low-fat plant-based diet with half a cup of soybeans daily reduced hot flashes by 88% and lost nearly 8 pounds in just 12 weeks.

This Women's Health Month, your biology is not your destiny.

Learn more at PCRM.org.

05/29/2026

Modern medicine is entering a new era—one where nutrition is becoming increasingly central to conversations about disease prevention, treatment, longevity, and quality of life.

Across healthcare, researchers and clinicians are continuing to uncover how dietary patterns influence some of the most common chronic conditions affecting patients today.

From cardiovascular disease to type 2 diabetes, the conversation is shifting from simply managing illness to understanding the lifestyle factors that help shape long-term health outcomes in the first place.

But perhaps the bigger question is this: How do we bridge the gap between emerging nutrition science and everyday medical practice?

That’s where gatherings like the International Conference on Nutrition in Medicine (ICNM) become so important.

This August, Neal Barnard, MD Barnard and other leading experts will explore the latest evidence surrounding nutrition and chronic disease—and what it could mean for the future of patient care, medical education, public health, and clinical practice.

Whether you’re a physician, dietitian, healthcare professional, student, researcher, or simply passionate about evidence-based nutrition, ICNM is designed to spark important conversations about where medicine is headed next.

Early bird pricing ends Sunday, May 31 — so now is a great time to grab a ticket! ☺️ 🎟️

https://www.pcrm.org/icnm

05/29/2026

Looking for simple ways to build healthier habits this summer?

Food for Life classes combine evidence-based nutrition with practical cooking skills to help make healthy eating feel more approachable.

Through cooking demos, tips, and real-world strategies, participants learn how to turn nutrition knowledge into everyday habits.

Whether you’re exploring plant-based eating for the first time or looking for extra support along the way, there’s a class for you.

Browse our June class offerings and find one near you—or join online at:
https://www.pcrm.org/good.../plant-based-diets/ffl/classes

Looking for simple ways to build healthier habits this summer?

Food for Life classes combine evidence-based nutrition with practical cooking skills to help make healthy eating feel more approachable. Through cooking demos, tips, and real-world strategies, participants learn how to turn nutrition knowledge into everyday habits.

Whether you’re exploring plant-based eating for the first time or looking for extra support along the way, there’s a class for you.

Browse our June class offerings and find one near you—or join online at:

https://www.pcrm.org/good-nutrition/plant-based-diets/ffl/classes

05/28/2026

We’re proud to see two of our Food for Life instructors recognized in local Colorado news for the work they’re doing to help community members build healthier habits through food. 🌿

Dr. Susan Sayers and Dr. Lana Nelson were recently featured in the Grand Junction Daily Sentinel for leading free Food for Life classes for the Healthy Food Makes Cents campaign. Classes focused on practical cooking skills, affordable meals, and making healthy eating accessible in everyday life.

The article highlights something many people experience: wanting to eat healthier but not always knowing where to start. Through Food for Life classes, instructors help bridge that gap with realistic strategies, supportive education, and simple, budget-friendly recipes.

We’re grateful to Dr. Sayers and Dr. Nelson—and all our instructors—who continue bringing Food for Life into their communities.

Read the story: https://www.gjsentinel.com/all-things-food-local-classes-focus-on-delicious-healthful-meals/article_c1d74b54-4b1c-4814-95a7-a4d098a01e33.html

05/28/2026

Omega-3 fatty acids play an important role in heart health, brain health, cellular function, eye health, skin health, and more. But despite what many people assume, you don’t need fish or fish oil supplements to get omega-3s.

Plant foods naturally provide omega-3 fatty acids in the form of ALA (alpha-linolenic acid), the only essential omega-3 fatty acid. Your body can naturally convert ALA into DHA and EPA (other omega-3 fatty acids), which support brain and heart health.

Some plant-based sources of omega-3s include:
• Chia seeds
• Ground flaxseed
• Walnuts
• H**p seeds
• Edamame
• Beans and leafy greens

Fish get omega-3s from algae and aquatic plant sources—and we can go directly to plant sources ourselves.

Speaking of algae, for those interested in supplementation, consider algae-based DHA and EPA supplementation if you are concerned you are not getting enough from food. Work with your care team if you are considering starting an omega-3 supplement.

Our Plant-Powered Prescription:
Include at least 1 tablespoon daily of an omega-3-rich food like ground flaxseed, chia seeds, or h**p seeds.

To learn more about omega-3 fatty acids and plant-based diets, visit our website: https://www.pcrm.org/good-nutrition/nutrition-information/omega-3

05/27/2026

We're hiring! Join the Physicians Committee development team as our Legacy Program Coordinator. Passionate about plant-based living and making a difference? See the link to learn more and apply!

Position Overview: Washington, D.C., nonprofit dedicated to saving and improving human and animal lives through plant-based diets and ethical and effective scientific research seeks a fundraising professional with at least 3 years of development experience to manage and grow our established legacy f...

05/27/2026

Looking for ways to connect with people in your area who are interested in plant-based eating, healthy habits, and community? 🌱

Our Building Healthy Communities groups across the U.S. and beyond are hosting Potluck Palooza events throughout June and July—bringing people together to share plant-based meals, swap recipes, build friendships, and support healthier lifestyles.

This summer, there are 87 events happening across 27 states and 3 countries. Whether you’re already plant-based or simply curious, these gatherings are open to anyone interested in good food and community.

Find an event near you and connect with your local organizer for details or RSVP information:
https://www.pcrm.org/events/potluck-palooza

Need inspiration for what to bring? Download the free Potluck-Friendly Recipes guide filled with plant-based dishes perfect for sharing:
https://pcrm.widencollective.com/assets/share/asset/phw03ieawp

05/27/2026

Warmer mornings = overnight oats season ☀️

This easy, make-ahead breakfast comes together in minutes and is perfect for busy mornings. Just mix, chill overnight, and add your favorite toppings the next day.

Recipe by 💛



Overnight Oats

1/2 cup rolled oats

1 tablespoon chia seeds

3/4 cup plant milk unsweetened

1 teaspoon vanilla extract

1 tablespoon maple syrup


Topping options:

raspberries

bananas

blueberries

In a small bowl mix the rolled oats, chia seeds, plant milk, and maple syrup, whisk to combine. Let it sit for 5 minutes, and whisk again.

Let it rest in the refrigerator overnight.

The following day, stir with a spoon, and top with your favorite fruit.