Forks Over Knives: The Plant-Based Way To Health

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'''<DIV><B>The #1 <I>New York Times</I> bestseller answers: What if <I>one simple change </I>could save you from heart disease, diabetes, and cancer?</B><BR /><BR /> For decades, that question has fascinated a small circle of impassioned doctors and researchersand now, their life-changing research is making headlines in the hit documentary <I>Forks Over Knives</I>. Their answer? <I>Eat a whole-foods, plant-based diet</I>it could save your life.<BR /><BR /> It may overturn most of the diet advice youve heardbut the experts behind <I>Forks Over Knives</I> arent afraid to make waves. In his book <I>Prevent and Reverse Heart Disease</I>, 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 <I>The China Study</I>, Dr. Colin Campbell revealed how cancer and other diseases skyrocket when eating meat and dairy is the normand plummet when a traditional plant-based diet persists. And more and more experts are adding their voices to the cause: <I>There is nothing else you can do for your health that can match the benefits of a plant-based diet</I>.<BR /><BR /> Now, as <I>Forks Over Knives</I> 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: <ul><li>Insights from the <B>luminaries behind the film</B>Dr. Neal Barnard, Dr. John McDougall, <I>The Engine 2 Diet </I>author Rip Esselstyn, and many others</li><li><B>Success stories </B>from converts to plant-based eatinglike SanDera Prude, who no longer needs to medicate her diabetes, has lost weight, and feels great!</li><li>The many <B>benefits of a whole-foods, plant-based diet</B>for you, for animals and the environment, and for our future</li><li>A helpful primer on crafting a healthy diet rich in unprocessed fruits, vegetables, legumes, and whole grains, including <B>tips on transitioning </B>and essential kitchen tools</li><li><B>125 recipes</B> from 25 champions of plant-based diningfrom Blueberry Oat Breakfast Muffins and Sunny Orange Yam Bisque to Garlic Rosemary Polenta and Raspberry-Pear Crispdelicious, healthy, and for every meal, every day.</li></ul></DIV>'''


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