Learn more about Forks Over Knives by G. Stone | #1 NY Times Bestseller
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.
22 B&W photographs
About the Author:
A graduate of Stanford and Harvard, Gene Stone (www.genestone.com) is a former Peace Corps volunteer, journalist, and book, magazine, and newspaper editor for such companies as the Los Angeles Times, Esquire, Harcourt Brace, and Simon & Schuster. He has written many books under his own name on a wide variety of subjects, and has also ghostwritten or co-written another thirty-five books for a very diverse lot of people, from theoretical physicist Steven Hawking to New York City mayor Eric Adams. However, for the past fifteen years he has concentrated mainly on writing books (either under his own name, as a co-writer, or as a ghostwriter) about plant-based diets and their relationship to animal protection, health, and the environment. Among these books are such titles as Forks Over Knives, 72 Reasons to Be Vegan, How Not to Die, Living the Farm Sanctuary Life, Rescue Dogs, Eat for the Planet, Mercy for Animals, The Awareness, The Engine 2 Diet, and Animalkind.
For more than 40 years, Dr. T. Colin Campbell has been at the forefront of nutrition research. His legacy, the China Project, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has more than 70 grant-years of peer-reviewed research funding and authored more than 300 research papers and coauthor of the bestselling the book, “The China Study: Startling Implications for Diet, Weight Loss and Long-term Health.”
“The China Study” gave us a simple but powerful answer: Eat a diet based on whole, plant-based food, and dramatically reduce your risk of a broad spectrum of diseases, including heart disease, obesity, diabetes, and cancer.
In his new book, “Whole,” Dr. Campbell picks up where “The China Study” left off. “The China Study” revealed what we should eat and provided the powerful empirical support for this answer. “Whole” answers the question of why. Why does a whole-food, plant-based diet provide optimal nutrition? “Whole” demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten offtrack and reveals the elegant wonders of the true holistic workings of nutrition, from the cellular level to the operation of the entire organism. “Whole” is a marvelous journey through cutting-edge thinking on nutrition, led by one of the masters of the science.
Micaela Karlsen holds an MSPH in Human Nutrition from Johns Hopkins Bloomberg School of Public Health and a BA in Psychology from Cornell University. She is currently a doctoral candidate in Nutritional Epidemiology at the Tufts Friedman School of Nutrition Science and Policy.
Micaela was one of the two founding employees of the T. Colin Campbell Foundation (now the T. Colin Campbell Center for Nutrition Studies), where she served as the foundation’s executive director before leaving to focus on her doctoral studies. Currently, she serves on the International Plant-Based Healthcare Conference Medical and Expert Advisory Board as well as the Board of Directors for the Plant-Based Prevention of Disease Conference.
Her book, A Plant-Based Life, offers essential behavior change strategies with delicious recipes to make plant-based eating a sustainable lifestyle.
Having met many people over the years who were excited about the idea of research related to diet and disease but did not know where to find or how to interpret original, peer-reviewed research papers, Micaela knew this was a void that needed to be filled. In 2013, she founded the online resource PlantBasedResearch.org, which she now manages as a database of original, peer-reviewed research studies relevant to plant-based nutrition. The website provides the public and health care professionals with access to the original, peer-reviewed research supporting the adoption of a plant-based diet, shining a spotlight on the topic to stimulate awareness and interest within the academic and medical communities.
Forks Over Knives: The Plant-Based Way to Health. The #1 New York Times Bestseller by Gene Stone
Learn more about Forks Over Knives by G. Stone | #1 NY Times Bestseller
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. 22 B&W photographs
About the Author:A graduate of Stanford and Harvard, Gene Stone (www.genestone.com) is a former Peace Corps volunteer, journalist, and book, magazine, and newspaper editor for such companies as the Los Angeles Times, Esquire, Harcourt Brace, and Simon & Schuster. He has written many books under his own name on a wide variety of subjects, and has also ghostwritten or co-written another thirty-five books for a very diverse lot of people, from theoretical physicist Steven Hawking to New York City mayor Eric Adams. However, for the past fifteen years he has concentrated mainly on writing books (either under his own name, as a co-writer, or as a ghostwriter) about plant-based diets and their relationship to animal protection, health, and the environment. Among these books are such titles as Forks Over Knives, 72 Reasons to Be Vegan, How Not to Die, Living the Farm Sanctuary Life, Rescue Dogs, Eat for the Planet, Mercy for Animals, The Awareness, The Engine 2 Diet, and Animalkind. For more than 40 years, Dr. T. Colin Campbell has been at the forefront of nutrition research. His legacy, the China Project, is the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has more than 70 grant-years of peer-reviewed research funding and authored more than 300 research papers and coauthor of the bestselling the book, "The China Study: Startling Implications for Diet, Weight Loss and Long-term Health." "The China Study" gave us a simple but powerful answer: Eat a diet based on whole, plant-based food, and dramatically reduce your risk of a broad spectrum of diseases, including heart disease, obesity, diabetes, and cancer. In his new book, "Whole," Dr. Campbell picks up where "The China Study" left off. "The China Study" revealed what we should eat and provided the powerful empirical support for this answer. "Whole" answers the question of why. Why does a whole-food, plant-based diet provide optimal nutrition? "Whole" demonstrates how far the scientific reductionism of the nutrition orthodoxy has gotten offtrack and reveals the elegant wonders of the true holistic workings of nutrition, from the cellular level to the operation of the entire organism. "Whole" is a marvelous journey through cutting-edge thinking on nutrition, led by one of the masters of the science. Micaela Karlsen holds an MSPH in Human Nutrition from Johns Hopkins Bloomberg School of Public Health and a BA in Psychology from Cornell University. She is currently a doctoral candidate in Nutritional Epidemiology at the Tufts Friedman School of Nutrition Science and Policy. Micaela was one of the two founding employees of the T. Colin Campbell Foundation (now the T. Colin Campbell Center for Nutrition Studies), where she served as the foundation’s executive director before leaving to focus on her doctoral studies. Currently, she serves on the International Plant-Based Healthcare Conference Medical and Expert Advisory Board as well as the Board of Directors for the Plant-Based Prevention of Disease Conference. Her book, A Plant-Based Life, offers essential behavior change strategies with delicious recipes to make plant-based eating a sustainable lifestyle. Having met many people over the years who were excited about the idea of research related to diet and disease but did not know where to find or how to interpret original, peer-reviewed research papers, Micaela knew this was a void that needed to be filled. In 2013, she founded the online resource PlantBasedResearch.org, which she now manages as a database of original, peer-reviewed research studies relevant to plant-based nutrition. The website provides the public and health care professionals with access to the original, peer-reviewed research supporting the adoption of a plant-based diet, shining a spotlight on the topic to stimulate awareness and interest within the academic and medical communities.
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