Forks Over Knives
The Plant-Based Way to Health, The #1 New York Times Bestseller
Published on 28. June 2011
224 pages
978-1-61519-146-8 (ISBN)
Description
The #1 New York Times bestseller answers: What if one simple change could save you from heart disease, diabetes, and cancer?
For decades, that question has fascinated a small circle of impassioned doctors and researchers?and now, their life-changing research is making headlines in the hit documentary Forks Over Knives. Their answer? Eat a whole-foods, plant-based diet?it could save your life.It may overturn most of the diet advice you've heard?but the experts behind Forks Over Knives aren't afraid to make waves. In his book Prevent and Reverse Heart Disease, Dr. Caldwell Esselstyn explained that eating meat, dairy, and oils injures the lining of our blood vessels, causing heart disease, heart attack, or stroke. In The China Study, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the norm?and plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: There is nothing else you can do for your health that can match the benefits of a plant-based diet.
Now, as Forks Over Knives is introducing more people than ever before to the plant-based way to health, this accessible guide provides the information you need to adopt and maintain a plant-based diet. Features include:
- Insights from the luminaries behind the film?Dr. Neal Barnard, Dr. John McDougall, The Engine 2 Diet author Rip Esselstyn, and many others
- Success stories from converts to plant-based eating?like San'Dera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!
- The many benefits of a whole-foods, plant-based diet?for you, for animals and the environment, and for our future
- A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including tips on transitioning and essential kitchen tools
- 125 recipes from 25 champions of plant-based dining?from Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crisp?delicious, healthy, and for every meal, every day.
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Other editions
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Book
06/2011
The Experiment LLC
€16.50
Shipment within 3-4 weeks
Person
Gene Stone (genestone.com) is a former Peace Corps volunteer, journalist, and book, magazine, and newspaper editor, and is a New York Times bestselling author. He has written, co-written, or ghostwritten more than 45 books on a wide variety of subjects, but for the last decade he has concentrated on plant-based diets and their relationship to health, animal protection, and the environment. Among these books are Forks Over Knives, How Not to Die, Animalkind, The Engine 2 Diet, Living the Farm Sanctuary Life, Rescue Dogs, Mercy for Animals, and Eat for the Planet.
Content
- Intro
- Title Page
- Contents
- Foreword
- Part 1: The Plant-Based World of Forks Over Knives
- Good for Your Health
- The Faces of Forks Over Knives: Pam Popper
- The Faces of Forks Over Knives: Terry Mason, MD
- The Amazing Results: Anthony and Evelyn
- The Faces of Forks Over Knives: Caldwell B. Esselstyn Jr., MD
- The Faces of Forks Over Knives: T. Colin Campbell, PhD
- The Amazing Results: San'Dera
- The Faces of Forks Over Knives: Alona Pulde, MD,and Matthew Lederman, MD
- Good for Animals
- The Faces of Forks Over Knives: Gene Baur
- Good for the Environment
- Part 2: Eating the Forks Over Knives Way
- Reading Nutrition Labels
- Your Guide to Plant-Based Foods
- The Faces of Forks Over Knives: John A. McDougall, MD
- The Faces of Forks Over Knives: Neal Barnard, MD
- Tips for Transitioning
- Kitchen Tools
- Part 3: Forks Over Knives Recipes
- Breakfast
- Smoothies and Nondairy Milks
- Appetizers
- The Amazing Results: Joey
- Soups
- The Faces of Forks Over Knives: Doug Lisle, PhD
- Salads and Dressings
- Sauces and Easy Snack Ideas
- Main Dishes
- The Faces of Forks Over Knives: Rip Esselstyn
- Side Dishes
- Desserts
- Conversion Charts
- Appendix
- To Learn More
- Bookshelf
- About the Recipe Contributors
- Permissions Acknowledgments
- Acknowledgments
- Index
- About the Editor
- About Forks Over Knives
