Julia B. Greer

I am on the faculty of the University of Pittsburgh School of Medicine, where I teach about nutrition and do nutrition-focused research. My medical background includes doing a National Cancer Institute fellowship where I worked in cancer research and also pursued a master's degree in cancer epidemiology. I followed this training with a fellowship in high risk cancer genetics, so I've trained in medicine at the patient level as well as among large groups of people with various different personal risk factors, including those based on genetic variations.

I was born in Chicago, raised in the south hills of Pittsburgh, and left home at age 14 to attend Phillips Exeter Academy. Before attending medical school at Mount Sinai School of Medicine in New York city, I was an English major at Princeton University. I was also a dancer as well as an athlete, which meant that I had to fuel my body with the healthiest food that I could. I learned to cook at a young age and have been developing recipes for health and longevity for decades. My cookbooks will tell you all about the research behind food, nutrients, and cancer risk. You'll learn how you can diminish your own risk of getting cancer through smarter cooking methods and keeping your weight in a healthy range.