Forks over Knives with 125 Recipes

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, including 125 recipes from 25 champions of plant-based dining.

The following is the Forward to the book by T. Colin Campbell, PhD

“For more than 2,800 years, the concept of eating plants in their whole-food form has struggled to be heard and adopted as a way of life. Although it is usually defended on ideological grounds, recent evidence now proves that this diet produces powerful personal health benefits as well. In fact, eating a plant-based diet has become an urgent matter from several perspectives: Not only can personal health be improved but also health care costs can be dramatically reduced, and various forms of violence to our environment and to other sentient beings can be minimized. Because this diet has so much to offer, we believe that the means must be found to share this information with as many people as possible, people of all persuasions and backgrounds, regardless of age, gender, ethnicity, and geographic location. And one of the best ways to accomplish this is through sharing personal experiences and imagery, as in the film Forks over Knives. Forks over Knives is both a journey and a saga. The journey demonstrates how rapidly health can be restored without drugs, medications, and surgical procedures. The saga presents the individual tales of those whose profound lifestyle changes have halted and even reversed serious diseases. Our nation’s economic stability has been crumbling because of the burst bubbles in technology and housing. This burden has been compounded by spiraling health costs, with no end in sight. Yet, as a nation we are sicker and fatter than we have ever been. The epidemics of obesity and diabetes, especially in the young, forecast an economically unsustainable public health challenge and the gloomy prophecy that today’s children may not outlive their parents.
The central protagonist of this dark scenario is the food industry and its profit demands. With billions of advertising and marketing dollars, it annually cajoles and entices us with its dairy, meat, fish, poultry, and eggs, as well as products laden with sugar, salt, and fat. This ceaseless assault achieves its goal of convincing a vulnerable and unprotected public to ingest food that will make them fat and sick: Obesity, hypertension, diabetes, heart disease, strokes, cancer, rheumatoid arthritis, multiple sclerosis, lupus, gallstones, diverticulitis, osteoporosis, allergies, and asthma are but a few of the diseases of Western nutrition.
Who will protect the public? Not our government: The U.S. Department of Agriculture is the voice of our food industry. Every five years it constructs nutrition guidelines for the public touting food that will guarantee ill health for millions. Not the American Dietetic Association, which is controlled by food corporations. Not the insurance industry, which profits by selling plans to the sick. Not the pharmaceutical industry, which pockets billions annually from chronic illnesses. Not hospitals, whose livelihood depends on our diseases. Not the medical profession, in which doctors and nurses receive virtually no training in nutrition or behavioral modification, and are handsomely rewarded for administrating drugs and employing technical expertise. And, finally, not our medical research funding institutions: Too often they focus on biological details, such as individual nutrients, that can be exploited commercially for profit. The primary focus of Forks Over Knives is whole-foods, plant-based nutrition. The public needs new avenues to understand this message, and that is why this film is so important. A seismic revolution in health will not come from a pill, procedure, or operation. It will occur only when the public is endowed with nutritional literacy, the kind of knowledge portrayed in Forks Over Knives and highlighted by this book. Once you see the movie, we hope you will make the transition to this dietary lifestyle. It may loom like a challenge. But it’s only because so many of us have become addicted to diets high in fat, salt, and sugar that the adventure of eating foods that contain few of these ingredients seems so difficult. It isn’t. We know from both anecdotal experience and from the scientific literature that such addictions can be resolved in a matter of weeks. So, stick with it, eat well, and you will soon discover a whole new universe of gustatory pleasure, savoring new tastes never before recognized. Please try some of the recipes in this book to help you make this transition. You will find these foods taste superb and are reasonably easy to prepare. It is with this thought in mind that we entrust to you this idea and these recipes to set you on your path.
Bon appétit!”

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