Today’s interview on Redefining Medicine features Mary Flynn, PhD, RD, LDN: researcher, nutritionist, and associate professor at Brown University. As an expert in the impact of diet and nutrition on chronic disease, Dr. Flynn reviews the importance of using ‘food as medicine.’ Having developed a plant-based olive oil diet that she has continuously investigated and evaluated for two decades, Dr. Flynn’s findings and research have additionally assessed food insecurity in low-income communities. In working with food pantries and McAuley House in Providence, Dr. Flynn developed the Healing Foods program: with the ultimate goal of combatting type 2 diabetes mellitus, obesity, and heart disease—which disproportionately impact impoverished communities. Listen to Dr. Flynn discuss the best strategies for both nutritional cooking and weight loss, and incremental changes that can be made to incur the maximum health benefits.