Simple Steps to Plant-Based Eating
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Rip Interview
An Interview with Rip Esselstyn by Mark Huberman Mark: How did your Farms 2 Forks weekends come about? Rip: The credit goes to Whole Foods founder and CEO, John Mackey. Whole Foods has close to 60,000 team members and John is intent on creating a really healthy work force. He decided to finance some week-long immersions for some of their sickest team members. His goal was to add to a culture that embraces health. For almost three years now he has been basically subsidizing teams if they want to go to one of four different healthy eating week- long immersions. My Engine 2 has one and Dr. John McDougall does one in Santa Rosa, California. We at Engine 2 took what began as week-long immersions with Whole Food Markets and expanded them to the general public in what we are calling Farms 2 Forks. In the winter issue of Health Science, I had This is the first year we have done these weekend retreats and the pleasure of sharing with you my January we’re having them on farms so people can see where their food 2012 interview with the renowned Dr. comes from. It’s also a great bucolic setting. It’s relaxing and it’s Caldwell Esselstyn of the Cleveland Clinic great. Every one is sold out and we’re going to do another set next who my wife and I had the privilege of year and we love it. hosting for dinner prior to his dynamic Mark: You have really put together a great team. -
Rip Esselstyn: in Honor of Father's Day Last Sunday, I Gathered up Your Questions, Called My Dad, Dr
Rip Esselstyn: In honor of Father's Day last Sunday, I gathered up your questions, called my dad, Dr. Caldwell B. Esselstyn Junior. Affectionately known as Esse. I want you to know that there's probably nothing in this world that he loves more than to help people to understand the importance of their fork, the simple fork in fighting disease, and how we should never think that it's okay to injure our endothelial cells. He is the ultimate taskmaster. Much to everyone's disappointment, he doesn't prescribe a 90% plan. He is 100% all-in, and he expects the rest of us to follow suit. He does not believe in moderation, as most of you know, but he does believe in you, and your ability to tackle this disease head-on, and bring it to its knees. Rip Esselstyn: Nobody said that this was going to be easy, and that's okay. All of us, from time to time, need a really good challenge in our lives, to push ourselves outside our comfort zones, test our limits, and see exactly what we're made of. My father speaks the truth. He never rounds up to make an argument land in his favor. He just wants us to live our best, most vibrant lives. Now, to give you a sneak peek, some of the topics we discuss are nitric oxide, and why chewing leafy greens every day is your best defense against chronic Western disease, including COVID-19. Why fluoride toothpaste is a no-no. My father's take on statins, and supplements. -
Cookbooks and Blogs
Cookbooks, Blogs, Websites, Books and Documentaries Plant-based, no oil Happy Herbivore Cookbook Series by Lindsay Nixon (all are great, quick and kid-friendly - this is fast and easy simple cooking) Happy Herbivore Cookbook Everyday Happy Herbivore (extremely fast recipes) Happy Herbivore Abroad Happy Herbivore Light and Lean Happy Herbivore Holidays and Gatherings Happy Herbivore Guide to Plant-Based Living (more of a how-to guide with a few recipes) Plant Powered Families by Dreena Burton. She uses quite a few nuts, but her recipes are always yummy and pretty easy too. Engine 2 Diet and My Beef with Meat by Rip Esselstyn - has lots of great educational info and recipes in the back. All of the recipes are so yummy. This is a great book for men! Forks Over Knives: The Cookbook by Del Soufre Forks Over Knives: Family by Alona Pulde, MD and Matthew Lederman, MD The China Study Cookbook by Leann Campbell The Plant Pure Nation Cookbook by Kim Campbell The Prevent and Reverse Heart Disease Cookbook by Ann and Jane Esselstyn Blogs and Websites Daily videos on nutrition: www.nutritionfacts.org (Dr. Michael Greger) Physicians Committee for Responsible Medicine: www.PCRM.org NutritionMD.org: Food for Life Recipes for free! PlantPoweredKitchen.com : Every recipe I’ve made by Dreena Burton is amazing! DrMcdougall.com : Lots of great free information on eating a low-fat, whole-foods, plant-based diet, emphasizing starches. A plethora of free recipes found on the website. VeggieFitKids.com: Dr. Yami’s website! :) http://blog.fatfreevegan.com VeganRicha.com: not all are oil free, but I’ve successfully eliminated oil in all of the ones I have made. -
Plant-Based Diet Resources Health Engagement and Wellness Services
Plant-based diet resources Health Engagement and Wellness Services The following represents only a small sample of resources available about plant-based diets. As you explore options, be sure to do some research to ensure the source or its sponsor is reputable. Books Becoming Vegan — Express Edition: The Everyday Guide to Plant-based Nutrition by Brenda Davis and Vesanto Melina, 2013. The Engine 2 Diet by Rip Esselstyn, 2011. Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet by Carol J Adams, Patti Breitman, and Virginia Messina, 2014. VB6: Eat Vegan Before 6:00 by Mark Bittman, 2013. Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet by Jack Norris and Virginia Messina, 2011. Cookbooks How to Cook Everything Vegetarian by Mark Bittman, 2007. Isa Does It by Isa Chandra Moskowitz, 2013. Thrive Foods by Brendan Brazier, 2011. Vegan with a Vengeance, 10th Anniversary Edition: Over 150 Delicious, Cheap, Animal-Free Recipes That Rock by Isa Chandra Moskowitz, 2015. Websites and blogs nutritionmd.org By The Physician’s Committee for Responsible Medicine. Includes general plant-based nutrition info, recipe database, and recipe and menu makeover tips. ornishspectrum.com/ornish-living Free, bi-weekly newsletter sent via email from Dr. Dean Ornish’s clinical team members representing each of the four pillars of the Ornish program: nutrition, fitness, stress management, and love and support. theveganrd.com Thoughts on being vegan by Virginia Messina, RD, a teacher, speaker, and co-author of 3 books on plant-based nutrition. -
Cookbooks: Vegetarian and Vegan
BRAILLE AND TALKING BOOK LIBRARY (800) 952-5666; btbl.ca.gov; [email protected] Cookbooks: Vegetarian and Vegan These cookbooks offer recipes and tips for people who want to cook without most meats, without meat at all, and without any animal products such as dairy, eggs, and honey. To order any of these titles, contact the library by email, phone, mail, in person, or order through our online catalog. Most titles can be downloaded from BARD. Vegetariana a Rich Harvest of Wit, Lore, and Recipes by Nava Atlas Read by J. Michael McCullough 8 hours, 8 minutes Compendium of savory recipes, anecdotes, aphorisms, and food folklore. This vegetarian reader also includes poems, botanical trivia, quotations, and culinary curiosa. Download from BARD: Vegetariana a Rich Harvest of Wit, Lore, and… Also available on digital cartridge DB021076 The Whole Foods Diabetic Cookbook by Patricia Bertron Read by Barbara Pinolini 4 hours, 30 minutes A collection of vegetarian recipes using whole grains, legumes, fruits, and vegetables. Gives an overview of diabetes and explains how diet and exercise are important in controlling the disease. Includes a nutritional guide and tips on grocery shopping and menu planning. 2002. Download from BARD: The Whole Foods Diabetic Cookbook Also available on digital cartridge DB055973 How to Cook Everything Vegetarian: Simple Meatless Recipes for Great Food by Mark Bittman Read by Celeste Lawson 55 hours, 43 minutes Tenth anniversary collection of plant-based recipes. Categories include getting started; salads; soups; vegetables, fruits, nuts, and seeds; pasta, noodles, and dumplings; grains; legumes; tofu, burgers, and other high-protein foods; eggs, dairy, and cheese; breads, muffins, pizza, and wraps; sauces, condiments, herbs, and spices; desserts; and beverages. -
Sacramento Valley 25Th 25Th
January–February 2011 FOR THE ANIMALS . FOR YOUR HEALTH . FOR OUR PLANET . Vol. 25, No. 1 Sacramento th Valley Anniversary25 Issue! VegetarianPublished bimonthly by the SACRAMENTO VEGETARIAN SOCIETY EARTH SAV E ’S GROUNDBR E AKING PILOT PROJ E CT COMING TO TH E SACRAM E NTO FOOD BANK IN APRIL eals For Health is a groundbreaking 30-day wellness program to help families in underserved communities dramatically MARCH DAT E TBA improve their health. Participants in this program and study sponsored by the EarthSave Foundation will receive a month- long course of nutritional education proven to help people Rip Esselstyn Mlose weight, reverse heart disease and diabetes, get off medications, and author of Engine 2 Diet get their health back. at a Based on the Santa Rosa–based McDougall Health Center’s renowned program (which normally costs $4,100 per person), the Sacramento trial Meals for Health run is being offered at no cost to participants who qualify, thanks to “Pre-event” donations from the Food Bank, EarthSave members, and others. “We are entering into unchartered territory,” says EarthSave Interna- Special invitation to SVS members tional’s Executive Director Julieanna Hever. “We will be providing the See page 2 for details. participants with everything they need to succeed. This is the first time (that we know of) that a group has attempted to use plant-based nutrition 25th Anniversary Greeting via education, support, and donations to reverse disease in such a way. PILOT PROJECT , continued on p. 7 “Still truckin’ ” SVS was born around a Midtown coffee EarthSave and SVS Partnership: Then and Again table in 1986. -
Vegetarian Nutrition Resource List April 2008
Vegetarian Nutrition Resource List April 2008 This publication is a compilation of resources on vegetarian nutrition. The resources are in a variety of information formats: articles, pamphlets, books and full-text materials on the World Wide Web. Resources chosen provide information on many aspects of vegetarian nutrition. Materials included in this list may also be available to borrow from the National Agricultural Library (NAL). Lending and copy service information is provided at the end of this document. If you are not eligible for direct borrowing privileges, check with your local library on how to borrow through interlibrary loan. Materials cannot be purchased from NAL. Contact information is provided if you wish to purchase any materials on this list. This Resource List is available from the Food and Nutrition Information Center’s (FNIC) Web site at http://www.nal.usda.gov/fnic/resource_lists.shtml. Table of Contents: A. General Information on Vegetarian Nutrition 1. Articles and Pamphlets 2. Books 3. Magazines and Newsletters 4. Web Resources B. Vegetarian Diets and Disease Prevention and Treatment 1. Articles and Pamphlets 2. Books 3. Web Resources C. Vegetarian Diets for Special Populations 1. Vegetarianism During the Lifecycle a. Resources for Pregnancy and Lactation b. Resources for Infants and Children c. Resources for Adolescents d. Resources for Older Americans e. Resources for Athletes D. Vegetarian Cooking and Foods 1. Books 2. Web Resources E. Resource Centers A. General Information on Vegetarian Nutrition 1. Articles and Pamphlets Vegetarian Nutrition Dietetic Practice Group Newsletter Full Text: http://www.andrews.edu/NUFS/vndpg.html Description: 18 articles from the Vegetarian Nutrition DPG Newsletter on many aspects of vegetarianism including articles on various diseases, education and essential nutrients. -
Evelyn Palma English 122, Section 471 Miss French July 15, 2013 Is Food Thy Medicine? When I Think of Summer, I Am Reminded Of
Evelyn Palma English 122, Section 471 Miss French July 15, 2013 Is Food Thy Medicine? When I think of summer, I am reminded of being outside and enjoying the warm weather, campfires, the smell of sunblock and chlorine, tan lines, and summer BBQs. Summer BBQs for my family usually include all sorts of delicious dishes from El Salvador and of course the typical American foods such as hamburgers, hotdogs, potato salad; the works. Now that I’m older, I have started thinking about how food plays a role in my life. I have been an on-again, off-again vegan because I want to take care of my body, but I just can’t seem to stay away from the food that I have grown up with like carne asada; Mom and grandma’s cooking is just too good to stop eating it! However, seeing my family members be overweight for most of their lives and how they have been affected by illnesses like cancer, I have started to think about how my environment might play a role in what will happen to me in the future. Could excess consumption of animal-based foods be the culprit or is this a myth? If eating meat is really just a helpless little scapegoat, then I will go out on my porch, shake my fist as joggers run past my house and scream “It’s a lie! It’s a lie!” as I sink my teeth into a mammoth-sized turkey leg. I’m not sure if animal-based foods really are helpless scapegoats or if they are evil villains disguised in various delicious forms like rich, velvety cheese, but I intend to be more informed. -
Council Committee Gathers to Address Ways to Relieve Parking Woes in Westfield by JAMES FOERST Third Ward Councilman Neil F
r. Published h m Thursday l SPS hWN)2« Thunidai. May .V 2INII (V08) 2.12-4407 OUR tilth YEAR - ISSUE NO Periodical - PoMi|t Paid al Westfield, MJ. SilHT I S'" I 1’IFTY ( ENTS Council Committee Gathers to Address Ways to Relieve Parking Woes in Westfield By JAMES FOERST Third Ward Councilman Neil F. to by the council, this would allow routes throughout the residential SpttMlh Written for the Wrsffield Uitdet Sullivan, Committee Chairman, stated for the council to move forward neighborhoods of Westfield stopping Jitneys, valet services, and a park that in finding a solution to the parking "without committing to a particular at designated pick-up locations ing deck were just a few items of problems, 'T he overriding objective solution or site," said Mr. Sullivan. around town. The service would also discussion last Thursday at the Town of any decisions w ill be to determine The funds would be paid for encompass remote parking facilities Council's Transportation, Parking how to best serve the community. Ev through the recent increases in park such as the lot at the Westfield Me and Traffic Committee meeting. eryone will have access to all the infor ing meter and permit fees w hich are morial Pool. Riders would be re mation involved in the process” ami projected to raise approximately quired to pay a minimal fee to utilize "there will be a commitment to involv $4(KMKX) m the first year. the services of the jitney. Although ing and incorporating public input." The committee recommended that slated as a short-term solution to the Hiring a full-time parking director the council proceed with a proposal lor parking deficiencies, "the jitney Emergency was the most pressing order of busi jitney service in and around the town could be incorporated us part of an ness for the committee. -
Preserving Food
PRESERVING FOOD FREEZING or CANNING Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation THE GARDENERS & FARMERS OF TERRE with a new foreword by VIVANTE Deborah Madison Food / Gardening / Preservation $ 25 00 USD For the Kitchen Poet Who Rhymes "Nutritious77 with "Delicious77 YPICAL BOOKS ABOUT PRESERVING garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze Ttheir vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition. Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient. As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic tech- niques produce ... foods that have been celebrated for centuries and are considered gourmet delights today." Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. CENTRE TERRE VIVANTE is an ecological research and education center located in Mens, Domaine de Raud, a region of southeastern France. Terre Vivante hosts courses on regenerative gardening and farm- ing, renewable energy, and ecological building techniques. -
Rip Esselstyn: We Were Lucky Enough to Have Rich Join Us at Our Second and Seventh Annual Plant-Stock Events, and They Were Epic
Rip Esselstyn: We were lucky enough to have Rich join us at our second and seventh annual Plant-Stock events, and they were epic. But what's going to be beyond epic is our ninth annual Plant-Stock event, which is going to be streaming live and online around the country and the globe, straight from the Esselstyn family farm after a two-year hiatus, August 14th-16th. That's just a week away. Rip Esselstyn: With this new format I couldn't be more excited, because everyone gets a front row seat to all the action. We're going to pair the science with the practical application, which means time in the farmhouse kitchen cooking up a storm with Ann and Jane. We're going to have a world-class video crew that's going to give you a backstage pass to not only the farm, but also the homestead, inside and out. Rip Esselstyn: You're going to hear from the broc stars of the plant-based movement, including my father; Dr. Saray Stancic; Dr. Michael Greger; Dr. Michael Klaper; Brenda Davis; Tracye McQuirter; Marco Borges; and a slew of others. And if you can't watch it live, don't sweat it. Video access is going to be available, with every ticket, for a year. Partial proceeds will benefit the Esselstyn Foundation, a 501(c)(3)public charity, and if you're having a tough time financially, we get it. Financial assistance is available. Just visit plantstock2020.com to learn more. Rip Esselstyn: I want to welcome you to the Plant-Strong podcast, where each week we celebrate the heroes of the Plant-Strong movement. -
The Wellness Forum Institute for Health Studies, Inc
The Wellness Forum Institute for Health Studies, Inc. The Nutrition Educator Program Course Catalog Published July 2016 1 The Wellness Forum Institute for Health Studies 510 East Wilson Bridge Road Suite G Worthington, Ohio 43085 614 841-7700 Fax 614 841-7703 Certified through the Ohio State Board of Career Colleges Registration number 09-09-1908T Executive Director: Pamela A. Popper, Ph.D., N.D. 2 Table of Contents General Information 5 School Calendar 5 Enrollment Dates and Registration 5 Entrance Requirements 5 Transfer Credits 6 Complaint or Grievance Procedure 6 The Nutrition Educator Diploma Program Description of Program 7 Program Objectives 7 Enrollment Deadlines 7 Expected Program Length 7 Tuition and Fees 8 Payment 8 Cancellation and Settlement Policy 8 Refund Policy 8 Privacy Policy 9 Tardiness and Absence 9 Grading System 9 Standards for Satisfactory Progress 9 Probation for Unsatisfactory Progress 10 Termination 10 Re-Entrance 10 Graduation 10 Transcripts 10 Course Descriptions 11 Schedule for Full-time Students 31 Instructor Bios 33 3 4 General Information The Wellness Forum Institute for Health Studies is the first school in the U.S. to offer certificates and diplomas based on the philosophy of evidence-based healthcare using diet and lifestyle as primary intervention tools. Most educational programs for health care professionals allocate little time to teaching practitioners how to treat the cause of disease and instead just focus on symptom suppression. A growing dissatisfaction with traditional medical and nutrition practice has created a demand for different educational pathways that incorporate such training. The Wellness Forum Institute is grounded in the use of only the most rigorous and independent scientific standards for evaluating nutrition and health information.