Forks Over Knives: The Plant-Based Way to HealthThe #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:
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LibraryThing Review
User Review - Kristelh - LibraryThingThis book tells you why a "plant based diet" is the way to go. It also has some recipes and helps to help with the transition. I've tried several of the recipes and they are good. Not much to look at ... Read full review
First Step in my Journey
User Review - trd - Overstock.comThis book puts my health view in perspective and is helping me with my transition to a plant based diet Read full review
Contents
Good for Animals 30 | |
Eating the Forks Over Knives Way 41 | |
Forks Over Knives Recipes 61 | |
Conversion Charts 197 | |
Permissions Acknowledgments 203 | |
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½ cup ½ teaspoon ¹⁄³ cup ¼ cup almond almond milk animals ANN CRIlE ESSElSTYN avocado baking bananas basil bell pepper black pepper blender boil bowl brown rice cancer carrots celery CHEF chickpeas chile chile powder cilantro Colin Campbell cook COOKBOOK creamy cumin cup chopped cups water delicious diabetes diced dish drained dressing finely chopped flavor flour food processor Forks Over Knives frozen garlic cloves green onions heat hummus ingredients kale lemon juice lentils maple syrup mARY mCDOUGAll mCDOUGAll PROGRAm medium milk minced minutes miso mixture mushrooms NEAl BARNARD nutritional yeast optional oregano parsley pasta peeled percent plant-based diet polenta powder quinoa Recipes on pages refrigerator reproduced by permission rinsed salad salsa sauce saucepan sauté sea salt SERVES simmer sliced smooth soup soy sauce spinach stir tablespoons tahini tamari tofu tomatoes tortillas vanilla vegan vegetable broth vinegar walnuts whole-foods