Forks Over Knives: The Plant-based Way to Health

Front Cover
Gene Stone
Workman Publishing, 2011 - Cooking - 214 pages
8 Reviews
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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User Review  - Corey M. - Overstock.com

came on time cant wait to start.... Read full review

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User Review  - robyn6740 - Overstock.com

I have tried a few of the recipes and they were wonderful I just wish it had more recipes. Read full review

Contents

Foreword
The PlantBased World of Forks Over Knives
Eating the Forks Over Knives Way
Forks Over Knives Recipes
Conversion Charts
Appendix
About the Recipe Contributors
Permissions Acknowledgments
Acknowledgments
Index
About the Editor
Copyright

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About the author (2011)

Gene Stone is a writer, journalist, and former Peace Corps volunteer. He is the co-author, most recently, of The New York Times bestseller, The Engine 2 Diet, and his articles and columns have appeared in New York, Esquire, Vogue, Elle, GQ, and The Huffington Post. He lives in New York City and is a vegan (secret #17). His website is www.secretsofpeople.com.

T. Colin Campbell was born in 1934. He studied pre-veterinary medicine at Pennsylvania State University, where he obtained his B.S. in 1956, then attended veterinary school at the University of Georgia for a year. He completed his M.S. in nutrition and biochemistry at Cornell in 1958, where he studied under Clive McCay (known for his research on nutrition and aging), and his Ph.D. in nutrition, biochemistry, and microbiology in 1961, also at Cornell. Campbell has followed a 99 percent vegan diet since around 1990. Campbell joined MIT as a research associate, then worked for 10 years in the Virginia Tech Department of Biochemistry and Nutrition, before returning to Cornell in 1975 to join its Division of Nutritional Sciences. He has worked as a senior science adviser to the American Institute for Cancer Research, and sits on the advisory board of the Physicians Committee for Responsible Medicine. He is known in particular for research, derived in part from the China Project, that appears to link the consumption of animal protein with the development of cancer and heart disease; he argues that casein, a protein found in milk from mammals, is "the most significant carcinogen we consume. T.Colin Campbell has written several books including Diet Life-Style and Mortality in China, Nutrition: The Future of Medicine, and Low Fat Diets Are Grossly Misrepresented. In 2013 his title Whole Rethinking the Science of Nutrition.

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