The “Forks over knives” dvd has just been released overseas, and I was fortunate to receive my copy on pre-order.
The documentary examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods.
The main storyline traces the personal journeys of Dr. T. Colin Campbell, a nutritional scientist from Cornell University, and Dr. Caldwell Esselstyn, a former top surgeon at the world renowned Cleveland Clinic. Inspired by remarkable discoveries in their young careers, these men conducted several groundbreaking studies. Their separate research led them to the same startling conclusion: degenerative diseases like heart disease, type 2 diabetes, and even several forms of cancer, could almost always be prevented—and in many cases reversed—by adopting a whole foods, plant-based diet.
You may have heard of Dr Campbell from his book ‘The China Study‘.
The cameras also follow some of their patients who have chronic conditions from heart disease to diabetes, and are taught by their doctors to adopt a whole foods plant-based diet as the primary approach to treat their ailments.
Keep your eye out for this one, or over your copy over at amazon Forks over Knives.
As we have been moving towards eating more home-grown fruit and vegetables, I’ve been interested in cookbooks and recipes that feature natural and whole foods. It’s opened up a new world of different food products that you may only find in your local health food store. Produce that is organic, locally grown and seasonal.
Julie Blerau defines wholefood as:
“food that is eaten as close as possible to its natural state, without unnecessary processing and refining.”
||Natural whole food
|Meat and eggs
||Organic, free range, wild or lean
||Almond milk, brazil nut milk, coconut milk and cream, hemp milk, oat milk, rice milk
||amaranth, buckwheat, corn, mesquite, millet, quinoa, rice, teff, wild rice
||Gluten: barley, couscous, farro, kamut, oats, rye, spelt, wheat
||Corn tortilla, millet roti, nori rolls, pumpernickel bread, rice paper
||Gluten: rye bread, spelt bread, whole-wheat bread
||Buckwheat, millet, quinoa, sprouted buckwheat
||Gluten: granola, muesli porridge,
||Raw veg, rice noodles
||Gluten: whole-wheat pasta
||Herbal tea, green tea, freshly squeezed vegetable and fruit juices, water
|Fats and oils
||butter, clarified butter and ghee, coconut oil, olive oil, sesame oil, sunflower oil
||almond oil, hazelnut oil, linseed (flaxseed) oil, macadamia oil, peanut oil, pistachio oil, pumpkin seed oil, walnut oil
||agave nectar, barley malt syrup, blackstrap molasses, brown rice syrup, date sugar, honey, natural cane sugars (barbados, demerara, muscovado, rapadura, sucanat, and turbinado), maple sugar, maple syrup, pomegranate molasses, Stevia
||Miso, sea salt, seaweed flakes, tamari
||Coconut macaroons, coconut ice cream, raw chocolate, rice pudding
||Dried fruits and leathers, raw nuts, raw chocolate hazelnut spread
||Guacamole, hummus, olive tapenade
*best used uncooked in salads and smoothies