Mary Sco.

Contributor

Dr. Mary Sco. is a family physician with a PhD in nutrition. She completed her degrees at the University of Toronto and her residency at Women’s College Hospital. She is currently pursuing additional training at the Eastern Virginia Medical School, in Norfolk, Va. She is passionate about translating nutrition science into clinical settings and shares her evidence-based educational nutrition guides at: www.nutrition-prescriptions.com

5 Contributions
by Mary Sco.

Mushrooms, nuts and collard greens: Nutrition and how to lower the odds of breast cancer

Breast cancer is the product of many factors over a lifetime. While some of those factors are out of our control, others like diet offer opportunities to mitigate risk.
by Mary Sco.

How to keep young children with RSV out of the ICU

Nearly every child will contract RSV in their lifetime. Therefore the challenges lies not in preventing RSV infection, but in preventing infections from becoming severe. Breastfeeding may be one way to overcome this challenge.

by Mary Sco.

Diet vs. drugs – Comparing the effects of diet with leading pharmaceuticals

In 440 B.C., Hippocrates famously said “Let food be thy medicine.” More than 2,000 years later, the evidence to substantiate this statement has never been more robust.
by Mary Sco.

Food and mental health: Happy gut, happy mind

The food we eat every day is the subject of an ongoing conversation between the bacteria in our gut and our immune cells. This conversation dictates whether we are taking one step closer to health or one step closer to disease.
by Mary Sco.

The war raging in your body: These little-known immune cells may prevent severe COVID

Infectious diseases were once the greatest threat to human survival. Today it is not necessarily the infection itself but rather the immune system’s response to the infection that dictates the survival of the fittest.

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