Forks Over Knives Forks Over Knives

Forks Over Knives, a feature film released in 2011, helped launch the concept of a whole-food, plant-based lifestyle as a path to vibrant health and wellness. This all-new special issue, How to Eat Plant-Based, is the ultimate beginner’s guide to plant-based eating. Whether you’re ready to jump in or still thinking about adopting a whole-food, plant-based diet, you’ll learn how to take charge of your health via what you put on your plate. A WFPB diet is not about deprivation; rather, it’s about enjoying healthier versions of foods you already love. Let our tips, tricks, delicious recipes, and real-life success stories inspire you to make plant-based eating your way of life!

United States
Meredith Corporation
kr 86,99

i denne utgaven

1 min
welcome to the inaugural issue of forks over knives magazine!

As you may know, Forks Over Knives was launched with a feature film in 2011. The film made the radical but convincing case that modern diseases can be prevented, halted, and oftentimes reversed by leaving animal foods and highly refined foods off the plate, and adopting a whole food, plant-based diet instead. Since the film’s release, plant-based eating has become increasingly popular and, dare I say, mainstream. More people are learning how a diet of delicious meals—such as bean and rice enchiladas, pesto pasta, and shepherd’s pie—can deliver vibrant health and an optimal weight. We are honored to be a part of the movement through our film and subsequent books, mobile app, online cooking school, and website, among other things. Our goal is simple: Spread the joy this lifestyle has brought to…

1 min

Darshana Thacker Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, Darshana is the recipe author for Forks Over Knives Family and recipe contributor to the New York Times best seller The Forks Over Knives Plan. Del Sroufe Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods in Columbus, Ohio. He is the author of the New York Times best seller Forks Over Knives– The Cookbook, Better Than Vegan, and The China Study Quick and Easy Cookbook. Michelle McMacken, M.D. Dr. McMacken is a physician and assistant professor of medicine at NYU School of Medicine. She directs a medical weight loss program and teaches doctors in training at Bellevue Hospital Center in New York City. Alona Pulde, M.D., and Matthew…

4 min
your body, your health

THE STATE OF OUR HEALTH Although the United States is one of the most prosperous countries on Earth, we die sooner and experience higher rates of disease than other developed nations. We also have the most expensive health care in the world. OBESITY IS ON THE RISE AROUND THE WORLD According to a 2016 study from Imperial College London, if the global obesity trend continues, then one in five people in the world will be obese by 2025. For men, the obesity rate has more than tripled over the past four decades, rising from 3.2 percent to 10.8 percent. For women, the obesity rate has more than doubled over the past four decades, rising from 6.4 percent to 14.9 percent. The obesity epidemic in America is one of our most serious health problems, and the…

8 min
q and a

Q)Why did the World Health Organization (WHO) classify processed meats as carcinogenic? A)The WHO cancer agency classified processed meats (hot dogs, sausage, ham) as “carcinogenic to humans” and red meat as “probably carcinogenic to humans.” After 22 experts from 10 countries looked at more than 800 studies done around the world, they concluded that “each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent,” and that it also raised the risk of stomach and other cancers. (Two slices of bacon are about 50 grams.) DRS. ALONA PULDE & MATTHEW LEDERMAN Alona Pulde, M.D., is a family practitioner, and Matthew Lederman, M.D., is a board-certified internal medicine physician. Both specialize in nutrition and lifestyle medicine. They appeared in the documentary Forks Over Knives and are authors of…

4 min
7 things that happen when you stop eating meat

1 YOU'LL REDUCE CHRONIC INFLAMMATION Chronic inflammation has been linked to the development of atherosclerosis, heart attacks, strokes, diabetes, and autoimmune diseases, among other conditions. If you are eating meat, cheese, and highly processed foods, chances are you have elevated levels of inflammation in your body. Plant-based diets are naturally anti-inflammatory because they are high in fiber, antioxidants, and other phytonutrients, and much lower in inflammatory triggers like saturated fat and endotoxins (toxins released from bacteria commonly found in animal foods). 2 YOUR CHOLESTEROL WILL PLUMMET Elevated blood cholesterol is a key risk factor for heart disease and strokes, two of the leading killers in the United States. Saturated fat—primarily found in meat, poultry, cheese, and other animal products—is a major driver of our blood cholesterol levels. Cholesterol in our food also plays a…

3 min
what to eat

WHAT IS WFPB [WHOLE –FOOD,PLANT-BASED] A whole-food, plant-based diet is centered on whole, unrefined, or minimally refined plants. It’s a diet based on fruits, vegetables, tubers, whole grains, and legumes; it excludes or minimizes meat (including chicken and fish), dairy products, and eggs, as well as highly refined foods like bleached flour, refined sugar, and oil. FRUITS Apples, grapes, bananas, mangoes, strawberries, etc. VEGGIES Broccoli, lettuce, kale, carrots, spinach, and any others you enjoy. TUBERS Potatoes, sweet potatoes, yams, etc. NOT A DIET OF SALADS Use these ingredients to make familiar dishes such as pizza, lasagna, burritos, and veggie burgers. LEGUMES Chickpeas, lentils, black beans, lima beans, etc. WHOLE GRAINS Quinoa, barley, rice, oats, millet, etc., including whole grain breads and pastas. Visit for more information. NOT WFPB Be sure to avoid animal products such as meat, milk, and eggs, as well as highly processed foods…