Forks Over Knives: The Plant-Based Way to Health

by Gene Stone (Editor), T. Colin Campbell PhD (Foreword by), Caldwell B. Esselstyn Jr., MD (Foreword by)

Overview

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.

Product Details

ISBN-13:	9781615190454
Publisher:	Experiment, The
Publication date:	06/28/2011
Pages:	224
Sales rank:	24,241
Product dimensions:	6.10(w) x 8.54(h) x 0.54(d)

About the Author

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.
 

Table of Contents

Foreword T. Colin Campbell Caldwell B. Esselstyn vii

Part 1 The Plant-Based World of Forks Over Knives 1

Good for Your Health 3

The Faces of Forks Over Knives: Pam Popper 8

The Faces of Forks Over Knives: Terry Mason, MD 12

The Amazing Results: Anthony and Evelyn 14

The Faces of Forks Over Knives: Caldwell B. Esselstyn 18

The Faces of Forks Over Knives: T. Colin Campbell 20

The Amazing Results: San'Dera 24

The Faces of Forks Over Knives: Alona Pulde, MD, and Matthew Lederman, MD 28

Good for Animals 30

The Faces of Forks Over Knives: Gene Baur 32

Good for the Environment 36

Part 2 Eating the Forks Over Knives Way 41

Reading Nutrition Labels 43

Your Guide to Plant-Based Foods 49

The Faces of Forks Over Knives: John A. McDougall, MD 52

The Faces of Forks Over Knives: Neal Barnard, MD 54

Tips for Transitioning 56

Kitchen Tools 58

Part 3 Forks Over Knives Recipes 61

Breakfast 63

Smoothies and Nondairy Milks 67

Appetizers 71

The Amazing Results: Joey 72

Soups 85

The Faces of Forks Over Knives: Doug Lisle, MD 86

Salads and Dressings 105

Sauces and Easy Snack Ideas 123

Main Dishes 125

The Faces of Forks Over Knives: Rip Esselstyn 128

Side Dishes 155

Desserts 179

Conversion Charts 197

Appendix 198

To Learn More 198

Bookshelf 199

About the Recipe Contributors 200

Permissions Acknowledgments 203

Acknowledgments 205

Index 207

About the Editor 214

About Forks Over Knives 214

Editorial Reviews

A great resource for folks toying with the idea of transitioning to vegetarianism.”
—Carolyn Scott-Hamilton, in VegNews

“[A]n invaluable reference for anyone who still doesn’t believe that the Standard American Diet (SAD) is in fact the cause for a majority of our personal, global and moral devastation. Highly recommended.”
—This Dish is Veg 

From the Publisher