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September 24, 2013

Take Heart! Whole-Food, Plant-Based Living
Will (Slowly) Reach the Masses


By Doug Lisle, Ph.D.  

Once you know the connection between dietary choices and health, watching other people eat can be a gruesome sight. It can seem like you are watching a train wreck in slow motion. I was once in a restaurant and observed a woman in her 60s on oxygen eating a burger and fries. This can make you shake your head and wonder:  “Are they ever going to get it?” Click here to read the article.

Vegetable Quinoa Salad


By Carrie Forrest
 
Talk about easy! This Vegetable Quinoa Salad is great to make at the beginning of a busy week to take to work or school. You can serve it plain, over fresh salad greens, or in a tortilla for a healthy, delicious meal. View the recipe here.

The Trouble with Beef


The people at Food Inc. published this piece late last year. Click here to read the article.

Starving Cancer with Methionine Restriction


According to Michael Greger, M.D., the amino acid methionine, found in higher amounts in some animal foods, support the growth of cancer cells but is not needed in such amounts to grow normal human cells. In this Nutrition Facts video, Dr. Greger explains the research and discusses how a plant-based diet may help in avoiding or treating cancer. Click here to watch the 5-minte video

Drug-Resistant Bacteria
Pose Potential Catastrophe, CDC Warns


Center for Disease Control warning about antibiotic-resistant bacteria. Antibiotics used in animal feed are a contributing factor to this potentially serious problem. Click here for more from The Washington Post.

Water-Short World Needs Plant-Based Diet


Plant-based foods are not only healthier and more humane, but less taxing on our natural resources like water. Click here to read an op-ed piece that appeared the Arizona Daily Star.

Simple Breakfast


Oftentimes simplest is best... we enjoyed California-grown Keitt mangoes and pineapple tomatoes for a delicious breakfast last week.
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