October 23, 2013

The Protein Juggernaut Has Deep Roots

By T. Colin Campbell, Ph.D.

The problems we face in our healthcare system are widely known and they are serious. We desperately need solutions, and I believe that we are overlooking an exceptionally good source of information that can help solve this problem. It’s called history. Click here to read the article.

A New Lease on Life at Age 72!

By Lynn Cohen

I’m 72 years young. Early this year, my kids turned me on to Forks Over Knives. My body had already been telling me it didn’t like meat anymore, before I learned of FOK … but I was still eating it. I completely changed my diet in April. Read the full testimonial here.

Cure Type 2 Diabetes without Pills

John McDougall, M.D. discusses type-2 diabetes in this two-minute video. Click here to watch.

White Beans with Greens, Garlic and Tomato

By Jill Nussinow
You get the colors of the Italian flag, along with fresh flavors in this dish. View the recipe here.

Forks Over Knives–The Cookbook
New York Times Bestseller

Forks Over Knives–The Cookbook is back on The New York Times Bestseller list landing at #16 for Dining for October 2013.

New York Coalition for Healthy School Food
Annual Fall Gala

The New York Healthy School Food Fall gala takes place October 23 in NYC! This organization is doing excellent work – among other things, the group helped PS 244 in Queens, NY become the first vegetarian public school in the U.S. Click here for more information on the gala and please consider supporting the coalition even if you are unable to attend.

Confused About Today’s Breaking Health News?

By Jeff Novick, M.S., R.D.
Did you hear about the study in the news today?

Health information these days is much more commonplace than ever before. Every day, if not every hour, we hear of another new study or report on health. These reports can be very confusing, because if you listen to them, one day (or hour) something is good and the next day (or hour), it is bad. Click here to read the article.

China Will Soon Rule the World
(in Processed Food Consumption)

Unhealthy foods take hold in China and are taking a toll on its citizens. Click here to read this article from the people at Food Inc.

Suzy Amis and James Cameron's
100-acre Mini Farm Near Santa Barbara

After watching Forks Over Knives, Suzy Amis and James Cameron (director of Avatar and Titanic) tossed all the animal foods from their refrigerator and have since become very interested in growing their own food. Click here to read the article in the Los Angeles Times.

Do you grow your own fruits, veggies, and grains? Has a plant-based diet made you more interested in doing so? Join the conversation on Facebook.

Healthy Taste of LA - November 3, 2013

Healthy Taste of L.A. on November 2-3 features Dr. Neal Barnard, Dr. Alan Goldhammer, and great food prepared by top plant-based chefs! Click here for more information and to sign up!

Eggs and Choline: Something Fishy

For years, the egg industry conjured and promoted the idea that people were deficient in the amino acid choline – which, as you might guess, is found in high amounts in eggs. However, it turns out most people consume too much choline, and that excess intake promotes foul-smelling bodily secretions and heart disease. Click here to watch this short video from

Are Chicks Brighter Than Babies?

Nicholas Kristof of The New York Times discusses how the time he spent with geese as a child has made him sympathetic to the plight of birds raised and slaughtered for food. Click here to read Mr. Kristof's column.

I Want to Go to There:
How to Choose a Healthy Place to Live

Interesting article from the people at Food Inc. on what to consider when looking for a healthy place to live. Click here to read the article.

Giant Fuyu Persimmons

Persimmon have arrived!

If you're not familiar, persimmon is a flavorful, sweet fruit that arrives in fall and comes in several varieties. The ones shown are called giant fuyu.

While some people enjoy eating the fuyu when they're firm (like an apple), we prefer to wait until they are a bit soft, indicating the fruit will be juicy. Other varieties, like hachiya, should be eaten only when soft.

We find persimmon to be a real culinary delight! Please let us know if you've tried persimmon, and where it ranks with your favorite fruit! Join the conversation on Facebook
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