My Plantcentric Journey

Posts tagged ‘Forks Over Knives’

This is the BEST Father’s Day Gift You Could Ever Give

Our sons live across the country now, but my gift to my husband, Bill, was us re-watching the movie, Forks Over Knives.

It was about 3 years ago, when we watched it for the first time.  After it was done, my husband turned to me and firmly said, “I’m going vegan.  You don’t have to, but I am.”  I was filled with trepidation.  What would we eat?  But I shakily said with a gulp, “If you’re going to, I will to.”  Bill now says, that inside, he was so scared that he was silently screaming, “No! No!  I didn’t mean it!  I was only kidding!”  But he never shared that.  He said OK.  And from that moment on, we never looked back and changed our lives.

 

 

We got our copy of Forks Over Knives from the library, but you can watch it for a nominal fee on Netflix and YouTube.  Get more info at http://www.forkoverknives.com  There you can sign up for free newsletters with recipes, etc.

Show Dad how much you care.  Watch the movie with him (and Mom)!

Happy Father’s Day.

Watch “Colin Campbell Explains Cancer Growth” on YouTube

It’s Our One Year Plantcentric Anniversary!

I remember it like it was yesterday.  Last Christmas, after a substantial weight loss journey for both of us, I surprised my husband with
Dr. Caldwell B. Esselstyn, Jr., MD’s Prevent and Reverse Heart Disease, Rip Esselstyn’s The Engine 2 Diet, Julieanna Hever, M.S., R.D., CPT The Complete Idiot’s Guide to Plant-Based Nutrition, The Forks Over Knives Companion Book, and Kathy Hester’s The Vegan Slow Cooker.  After reading Dr. Esselstyn’s & Rip Esselstyn’s books, my husband, Bill, turned to me and said, “I’m going vegan.  You don’t have to if you don’t want to, but I am.  I’m starting now.”  I about choked!  We had just “come out” as vegetarian, but this was different. This was really radical.  Go without cheese??  And ice cream and pudding?  I shakily said, “OK.  If you are, I am too.”  Gulp!

Then, we watched Dr. Robert Lustig’s The Bitter Truth About Sugar

We had already been following the Rule of 5 from You on a Diet by Michael F. Roizen, MD and Mehmet C. Oz, MD, one of which was no high fructose corn syrup, but now we cut out any kind of added sugar.

We are also learning about GMO’s and trying to cut them out of our diet.  Pretty hard when there is currently no labeling.  We definitely are supporting legislation to have all food that has GMO’s in them to be labeled.
What a great year it’s been.  It hasn’t been hard.  We just armed ourselves with knowlege about the effects of dairy and used vegan cookbooks.  We discovered great new flavors, spices and ways of cooking.  No meat, no dairy, no added oil and no added sugar.  Our palates have really grown.

jesse                                                      fbpic2

This was taken 3 years ago this Easter                                                                                                 Christmas 2012

 

Now, I daresay, we are actually becoming foodies again!  We love trying all new recipes.  I really love Chloe Coscerelli’s cookbook, Chloe’s Kitchen http://chefchloe.com/.

I hope you are enjoying following our journey.  I’ve been humbled when I hear how we’ve inspired you to make changes in your own life as we continue to make changes in ours.

Let me know how you’re doing and what you like about this blog!

Happy Plantcentric One Year Anniversary!!

Laura

Meeting Protein Needs Simply by Eating

By    |   Posted on November 7, 2012

Micaela570x299 Meeting Protein Needs Simply by Eating

Imagine running into a friend at the gym who was just finishing her aerobic workout. Sweaty and flushed, she downs a bottle of water and remarks, “Got to get my hydrogen!” While we may instinctively sense that there is something odd about thatstatement, in Western countries, and particularly the U.S., people make very similar comments on a regular basis. “Just getting my protein in!” someone will cheerfully report as they dig into General Tso’s chicken or crack open a hard-boiled egg. “I just make sure to eat lots of legumes,” a vegan will say in response to the question of how they get enough protein without eating animal products.

Conveniently, eating a varied whole-food, plant-based diet will naturally provide approximately 10% of protein from total calories without any special effort.

Read more at:  http://www.forksoverknives.com/meeting-protein-needs-simply-by-eating/

News Anchor Makes Incredible Vegan Transformation

By Kimberly Budziak | November 9, 2012

Portland News Anchor Jeff Peterson adopted a vegan diet for 60 days after watching Forks Over Knives and reveals he’s never turning back.

http://vegnews.com/articles/page.do?pageId=5142&catId=8

Watch Colin Campbell Explain Cancer Growth in This Clip

This sums up the reason behind my blog.  Laura

 

FORKS OVER KNIVES: Watch Colin Campbell explain cancer growth in this clip from Forks Over Knives-The Extended Interviews

Actor Dax Shepard switches to vegan diet: ‘My life is 15% better’

The strapping 6-foot-2 Dax became a vegan in January 2012 after learning that his “Hit and Run” co-star Beau Bridges maintains his age-defying health with a vegan diet. “When I saw his age was 70, I almost crapped myself,” Dax told the October 2012 issue of Playboy. “I would go, ‘Beau, you’re not supposed to be able to punch somebody out in a scene at 70. My grandpa couldn’t have done that. What’s your secret?’ And he goes, ‘I’ve been a vegan for 12 years.’ I was like, ‘I need to think about this.’ And then I saw the documentary ‘Forks Over Knives’ and I was like, I’m in. I’ve been a vegan since January.”

"I sleep 15% better. I have fewer body aches. My skin looks better. I’m never starving [on a vegan diet]."

Actor Dax Shepard has abused drugs and alcohol, ate poorly, and did pretty much everything a person could do to ruin his health, but has experienced a dramatic transformation since switching to a vegan diet.

The strapping 6-foot-2 Dax became a vegan in January 2012 after learning that his “Hit and Run” co-star Beau Bridges maintains his age-defying health with a vegan diet.

“When I saw his age was 70, I almost crapped myself,” Dax told the October 2012 issue ofPlayboy. “I would go, ‘Beau, you’re not supposed to be able to punch somebody out in a scene at 70. My grandpa couldn’t have done that. What’s your secret?’

“And he goes, ‘I’ve been a vegan for 12 years.’ I was like, ‘I need to think about this.’ And then I saw the documentary ‘Forks Over Knives’ and I was like, I’m in. I’ve been a vegan since January.”

Shepard’s fiancée, actress Kristen Bell, is a longtime vegetarian who made the conversion with him. Dax says he has never felt better.

“It’s nothing like the pill in ‘The Matrix’ but damn good, like 15% across the board in every respect,” he says. “I sleep 15% better. My allergies are at least 15% better. I have fewer body aches. My skin looks better. I’m never starving, and I never need to ride the couch feeling completely full and disgusting.”

Despite his ripped physique, Shepard, 37, didn’t always make health a priority.

“From 18 to 29 I was a heavy smoker, heavy drinker, drug addict, terrible eater and philanderer,” he says. “I just loved to get f**ked-up—drinking, cocaine, opiates, marijuana, diet pills, pain pills, everything. Mostly my love was Jack Daniel’s and cocaine.”

Dax, who has dated some beautiful actresses, including Kate Hudson, is feeling better and happier since curbing his self-destructive habits. Shepard confesses he still drinks too much coffee and smokes cigarettes, but otherwise life is better than ever.

“The past eight years since I got sober have honestly been about trying to peel back each of those habits, to get back to the 12-year-old kid inside who was tremendously excited about life,” he says.

Why the Word “Vegan” is More Powerful Than Ever

By Colleen Holland

VegNews’ Colleen Holland explores why companies are clamoring to position themselves as “vegan.”

It wasn’t long ago that the word “vegan” evoked images of emaciated hippies, angry activists, and starving dumpster divers in the mainstream lexicon. Of course, there’s nothing wrong with a lean physique, being passionate about a cause, and saving perfectly good food from going to waste, but in the past five years, something has changed. Perhaps the shift occurred when Ellen DeGeneres announced to the world that she was thriving on a vegan diet, or when the pro-veg film Forks Over Knives swept the nation with its sound science and promise that diseases like diabetes and obesity could be cured with a plant-based diet. Or was it the CNN interview with Bill Clinton where he extols the virtues of living without meat and dairy, the exposure to delectable vegan food through the hundreds of meat-free cookbooks now published every year, or the constant barrage of undercover factory-farm footage on major television networks? However the change took place, the perception of veganism is more positive than ever before, and everyone from Anderson Cooper to Arian Foster are talking about it. It is nearly impossible to deny that veganism’s moment has arrived.

According to the latest “how many vegetarians are there?” poll by the Vegetarian Resource Group, roughly 7.5 percent of the population identifies as either vegan or vegetarian, and an astonishing 33 percent eat “mostly veg.” Combine that with the millions more allured by the health benefits of ditching dairy and beef for almond milk and veggie burgers—not to mention the unprecendented 12-percent nose dive in meat consumption over the past five years—and we’ve got ourselves a little vegetarian revolution.

The Power of Vegan
Remember that scary word, vegan? For years, marketers were told to stay clear of using it on product packaging and promotion. It was seen as a turn-off to consumers, and a surefire way to get buyers not to buy a product. But now that it’s 2012, and veganeverything practically grows on trees, I wanted to find out just how far we’ve come. Are companies finally embracing the once-forbidden label? For Seth Tibbott, founder of Turtle Island Foods (a 32-year-old vegan company that makes veggie dogs, sausages, deli slices, and the famous Tofurky), the answer is an emphatic “yes.” He says, “We showcase the term ‘vegan’ as a major point of differentiation from our main competitors. This makes it easier on current vegans, interesting to meat reducers, and intriguing for others.” Earth Balance, an all-vegan food company that produces everything from butter spreads and soymilk to nut butters and mayonnaise, has prominently marketed its products as vegan since the company’s inception in 1998. Marketing Manager Adriane Little emphasizes the importance of communicating this message to consumers as “a way to show that a vegan diet should not be restrictive, but the opposite—a lifestyle filled with good-tasting, good-for-you options.”

But what about non-vegetarian companies? Have they recognized the benefits of marketing their brands as vegan? In my own analysis (spending a day at a natural-food store photographing any product that used the word vegan on its packaging), never before have I seen such a broad use of the once-taboo term. The word is splashed across boxes of Boca burgers (now owned by Kraft); popular pasta-sauce purveyor Victoria Fine Foods has launched an all-vegan line called Victoria Vegan; and Dr. Praeger’s—whose product line also includes seafood—doesn’t hold back when touting vegan on the front of its packaging. Combine this trend with such recent news as Subway testing vegan sandwiches in Washington, DC stores and McDonald’s opening its first all-vegetarian restaurant in India, and it’s just a matter of time, I believe, before major food brands embrace the word vegan to represent health, sustainability, and authenticity. For vegans, these values are nothing new, and according to Tibbott, we’re just ahead of the curve. “Vegans are ahead of their time in terms of eating a diet that we feel will be adopted by more and more people in the coming years. By living their values, they inspire others to consider dietary changes.” I couldn’t agree more.

To see an array of products currently marketed as vegan, check out Colleen Holland’s Vegan Food Slide Show.

Thank you to Staff of Life in Santa Cruz, CA for allowing VegNews to shoot the photography for this piece.

http://vegnews.com/articles/page.do?pageId=4950&catId=1

Rosie O’Donnell Watches ‘Forks Over Knives’, Contacts Dr. Esselstyn

Forks over Knives logo

BY MICHAEL DESTRIES AUGUST 27, 2012

After suffering a potentially fatal heart attack several weeks ago, Rosie O’Donnell has wasted absolutely no time in giving her diet a dramatic overhaul.

The 50-year-old almost immediately starting cutting animal products out of her life; claiming on Twitter to have lost 10 pounds in the process.

“this crazy summer has taken me into uncharted territory,” she wrote today on her blog. “into mornings that begin at 7. long walks and vegetables.”

Ecorazzi reached out to Rosie over Twitter earlier to ask if she had caught the awesome documentary “Forks Over Knives.” She tweeted back that, yes, she had seen it and also chatted with the esteemed Dr. Caldwell Esselstyn.

As those who have seen the doc know, Dr. Esselstyn is world-renowned for his work in showing that a vegan diet can have profound effects on reversing the effects of cardiovascular disease. His recommended lifestyle reboot, as detailed in the book “Prevent and Reverse Heart Disease,” has been extremely popular – and is one of the sources former president Bill Clinton relied upon for his own health transformation.

“For them to realize that this is not just the luck of the draw, that this is something that you yourself can control,” Esselstyn told the site FoodNotMeds.com. “You can become the locus of control for this disease that is the leading killer of women and men in Western civilization. It’s truly nothing more than a toothless paper tiger that need never ever exist, and if it does exist, it need never progress. This is a food-borne illness.”

Once again, we give credit to Rosie for listening to her body and making a concerted effort to reach out and educate herself. As someone that commands a cultural spotlight, here’s to hoping she continues to inform on the benefits she’s experiencing as well. Good luck, Rosie!

http://www.ecorazzi.com/2012/08/27/rosie-odonnell-watches-forks-over-knives-contacts-dr-esselstyn/

 

Frank Medrano: Powered by Plants

FrankMedrano570x299 Frank Medrano: Powered by Plants

Have you heard of Frank Medrano? He’s a body builder, and he does stuff like this.

And his strength comes from plants. That’s right: Frank Medrano is vegan.

Frank, like most people, wasn’t born vegan. He ate meat for 30 years. And though he’s been training for 7 years now, it was a little over a year ago when he learned that two good friends of his, Dan Attanasio and Noel Polanco, were vegan. They were body builders, too, and Frank was intrigued. His two friends helped him get started with a plant-based diet, helped him make meal plans and answered all of his questions, and within 2-3 months, Frank was feeling all the amazing benefits of a plant-based diet. The most notable were the increase in energy – “real high energy” – and quicker recovery times. He calls the benefits of a plant-based diet “super wellness.”

“I thought I was healthy and strong before, but [after adopting a plant-based diet] I started to feel energetic and I was having quicker recovery after training,” Frank said.

Help from friends made the transition easier, but Frank admits it wasn’t a completely effortless transition from an omnivorous diet to plant-based. “The hard part was in my head,” he said. “My head was telling me I was missing something, but I wasn’t.” Through trial and error, Frank discovered his new favorite foods, and within 2-4 weeks, he was on track and feeling great.

After about three months on a vegan diet, Frank approached Dan and Noel about joining forces and spreading the word about the benefits of eating vegan. Together, the trio formed Vegan Calisthen-X. Through their website they share information, answer questions, and create videos of their plant-strong feats of strength. The videos are immensely popular online, and on-site while they’re being filmed. Naturally, Frank gets a lot of feedback from passers by, wanting to know, “How do you do that?!” Frank loves chatting with people about fitness and plant-based nutrition, and people are most often shocked when they find out he eats zero animal products. “90% of the time, the first thing people ask is, ‘What do you eat?’” Frank says. He also states that many people look disappointed after he explains his diet, but that he hears success stories, too. Later he’ll run into someone that he had spoken to before and they’ll report to him that they’re trying to go vegan, or have gone vegan, and with excellent results. Their excitement and success feels rewarding. Knowing that he has had a positive influence on someone, Frank says, “It’s fulfilling to know what you’re doing is right.”

Through the Vegan Calisthen-X website, Facebook, and Youtube pages, Frank answers a lot of questions and shares a lot of information, including his favorite inspirational resources. Among them, the film, Forks Over Knives, rates highly as a must-see. He also recommends those interested in fitness to check out Robert Cheeke and his site, VeganBodyBuilding.com. For those interested in filling their plates with delicious and nutritious plant-based fare, he refers them to NakedCore.com.

So, what more is on the horizon for Frank Medrano? He’s focusing on adding more information and creating more videos for Vegan Calisthen-X, as well as performing at fitness expos. He would love to have more speaking opportunities. Frank recently had two photo shoots for a feature in the new Vegan Health and Fitness magazine. And he will, of course, continue to educate and inspire everyone on how to thrive (and beyond) on a plant-based diet.

Amanda Just

Amanda Just

Amanda Just is a freelance writer, who contributes to This Dish is Veg and other websites. She also teaches cooking classes and works with at-risk youth. Read more about Amanda on her blog, Hungry Vegan Traveler.

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