Richard N. Firshein, MD

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Full Name: Dr. Richard N. Firshein

Age: 55

Hometown: New York, NY

Specialty: Preventative Medicine

Place of Practice: The Firshein Center for Integrative Medicine, New York, NY

Why did you want to become a doctor?

Growing up I lost many people close to me to cancer. I also suffered with severe food allergies and asthma. These situations had a profound effect on me and made my decision to become a physician very clear. 


What sets you apart from other doctors in your field?

My passion for medicine is based on personal experience that has given me the perspective necessary to understand the suffering and the pain that my patients experience.  

In my 25 years of practice, I have created an “outside the box” approach to medicine, combining nutraceutical supplementation, personalized diets, mind/body therapies and, if needed, more traditional practices.

The foundation of my integrated approach is to have patients understand the connection between the foods they eat and the prevention of illness. Diet and supplements play a crucial role in managing my patient’s health. As a leading pioneer in the field of Integrative and Nutritional Medicine, I have developed numerous innovative and comprehensive programs for conditions such as asthma and allergies, diabetes, pain and fatigue, anti-aging and diet management. These programs are outlined in several books that I have written including: Your Asthma-Free Child, Reversing Asthma, The Nutraceutical Revolution, and The Vitamin Prescription (for Life).

 

What are your 5 tips for living longer?

  1. Learn proper breathing exercises, such as the ones I discuss in my book Reversing Asthma.
  2. Learn proper nutrition through the foods you eat. Let food be your medicine and medicine be your food!
  3. Learn what supplements to take in relation to your specific health needs.
  4. Avoiding medications when possible. Try natural approaches such as acupuncture and mediation.
  5. Cancer-proof your environment by avoiding harmful chemicals in plastics and toxins in foods.