Forks Over Knives: The Plant-Based Way to Health Author: Gene Stone | Language: English | ISBN:
B005ARRA9W | Format: EPUB
Forks Over Knives: The Plant-Based Way to Health Description
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.
- File Size: 1483 KB
- Print Length: 224 pages
- Publisher: The Experiment; 1 edition (June 28, 2011)
- Sold by: Amazon Digital Services, Inc.
- Language: English
- ASIN: B005ARRA9W
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #12,916 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #9
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian - #23
in Books > Health, Fitness & Dieting > Diets & Weight Loss > Vegetarian - #29
in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian
- #9
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Vegetables & Vegetarian - #23
in Books > Health, Fitness & Dieting > Diets & Weight Loss > Vegetarian - #29
in Books > Cookbooks, Food & Wine > Special Diet > Vegetarian & Vegan > Non-Vegan Vegetarian
The book "Forks Over Knives" does a wonderful job of performing two disparate tasks:
It provides concise explanations of why a whole-foods, plant-based diet is healthiest for people, the planet, and the animals, and
It offers a wide range of amazing recipes to help people get started.
The editor pairs these tasks to perform one goal: to help people live healthier lives through their food choices.
The book does this in three parts: (i) why a plant-based diet is best for your health, the planet, and the animals (37 pages); (ii) basic facts on plant-based foods (19 pages), and (iii) recipes (133 pages). While the bulk of the book is for recipes, there is a lot of powerful information in the first two parts that has appeal for anyone from the newcomer to the most informed, with topics as diverse as the environmental impact of food choices to nutrition labels. Even after having read literally dozens of books on plant-based foods and having finished Campbell's eCornell course in plant-based nutrition, I became more informed after reading the first two parts. The third part is filled with tempting recipes from some of the top plant-based chefs who refuse to compromise on health to sell meals.
The writing style is, for lack of a better word, "comfortable". You can almost imagine yourself having a casual discussion with 11 experts on healthy eating, with insights that would surprise your general practitioner, but with language suitable for the layperson.
My only qualms with the book are with the image quality of the graphs and people, which are technically disappointing, although still discernable, and with the arrangement of the bios, which seems out of order with their contributions.
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