Book Review: Forks Over Knives edited by Gene Stone; Campbell, Esselstyn

This book was on the New York Times Bestseller list.  My copy
was published in 2011.  It is a companion book to the documentary
film “Forks Over Knives” which sometimes plays on late night TV
or is available from Netflix.

The simple concept of the book is that Americans eat too much
meat, dairy and fat and that that diet is contributing to an
expanding problem in health related diseases such as cancer,
stroke and heart disease.

The answer is to change eating habits to encourage a plant-based
diet.  There are several brief essays by contributing doctors who
can show positive results when their patients change their eating

Part Two has tips for transitioning to plant-based foods.  And Part
Three has many recipes to get started.

Some of the recipe names which sound appealing are:
Vegetable Lasagna
Layered Tex-Mex Lasagna
Black Beans and Rice
Mexicali Burritos
Rice Stuffed Tomatoes

a salad dressing I might try is “Jane’s 3,2,1 Salad Dressing”:

3 tablespoons balsamic vinegar
2 tablespoons mustard of choice
1 tablespoon maple syrup                mix, whisk until smooth, makes 1/3 cup

This might be a big change in some people’s diets.  There are arguments
usually made like “I need my protein!”  But there are plenty of proteins
in vegetables, too.

The bottom line is that any change toward a more plant-based diet is
probably a good thing.  You’ll have to see the film and read more about
the plan to decide for yourself.

Another book you might check out is Eat to Live by Joel Fuhrman.

I was glad to have Forks Over Knives on my summer reading list and
it’s given me “food for thought!”

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1 Response to Book Review: Forks Over Knives edited by Gene Stone; Campbell, Esselstyn

  1. booksilver says:

    Mm, we LOVE black beans and rice! I’m always looking for another recipe.

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