Neal Barnard reveals the shocking truth about cheese-the dangerous addiction that is harming your health-and presents a radical program to lose weight and feel great. We've been told that dairy does a body good, but the truth is that cheese can be dangerous. Loaded with calories, fat, and cholesterol, cheese can make you gain weight and leads to a host of health problems like high blood pressure and arthritis. Worse, it contains mild opiates that make it additive, triggering the same brain receptors as heroin and morphine. In The Cheese Trap, Dr. Neal Barnard presents a comprehensive program to help readers break free of their cheese addiction so they can lose weight, boost energy, and improve their overall health. This easy-to-follow diet features a treasury of healthy recipes that will tame even the toughest cravings-from pizza, to lasagna, to ice cream and cheesecake.

    But giving up shepherd's pie, eggplant parm, and cheesy rice casserole was not an option for Julie Hasson, who took on the challenge to recreate flavors she loved, but without the cheese, eggs, butter, and cholesterol. The results are a mix of retro flavors, such as Nacho Cheesy Sauce and a lighter Cream of Mushroom Soup, and fresh, veggie-forward dishes like Mediterranean Stuffed Cabbage Rolls and Summer Corn Custard. The recipes come together quickly, focus on healthier substitutions without the tans-fats, and are endorsed by some of the toughest critics, Julie's college-aged children and their visiting friends! With recipes like Zucchini Basil Lasagna and Tamale Pie, you're guaranteed to find a casserole you'll love. You can even make your own casserole creations by pairing any of the super-simple sauces with your favorite veggies and rice or pasta. Of course, desserts are an important cap to any casserole-based meal: satisfy your sweet tooth with dishes like Rustic Bread Pudding. Now: dig in and feel good about it!

    Sister Species asks readers to rethink how they view "others," how they affect animals with their daily choices, and how they might bring change for all who are abused. These essays remind readers that women have always been important to social justice and animal advocacy, and they urge each of us to recognize the links that continue to bind all oppressed individuals. The astonishing honesty of these contributors demonstrates with painful clarity why every woman should be an animal activist and why every animal activist should be a feminist. Contributors are Carol J. Adams, Tara Sophia Bahna-James, Karen Davis, Elizabeth Jane Farians, Hope Ferdowsian, Linda Fisher, Twyla François, Christine Garcia, A. Breeze Harper, Sangamithra Iyer, Pattrice Jones, Lisa Kemmerer, Allison Lance, Ingrid Newkirk, Lauren Ornelas, and Miyun Park.

    Ornish shows us how to personalize a way of eating and a way of living based on your own health goals, needs, and preferences. Here’s how it works:Since THE SPECTRUM is about freedom of choice, there is no diet to get on and no diet to get off. Nothing is forbidden. No guilt, no shame, no pressure. THE SPECTRUM is based on love–joy of living, not fear of dying. Feeling better, not denying yourself pleasure. First, determine your health and wellness goals. Do you want to lose weight? Do you have high cholesterol? Is diabetes a problem in your family? Based on your individual needs and goals, THE SPECTRUM has examples of six individually tailored lifestyle programs ideally suited for you: lowering cholesterol, losing weight, lowering blood pressure, preventing/reversing diabetes, preventing/reversing certain types of prostate and breast cancer, preventing/reversing heart disease.

    Learn how to forgo expensive processed foods and enjoy flavorful meals based on delicious, high quality basic ingredients. Author Ellen Jaffe Jones has scoured the shelves of popular supermarkets and big-box stores and calculated exactly how much it costs to eat healthfully and deliciously.One week's worth of menus shows how these recipescan be combined to get a per-serving cost of $4 a day, less thanan average meal at a fast food outlet. Readers find out how toadapt their favorite recipes, cook with beans and grains, and use bulk buying to get big savings.

    If you think vegan lunchtime means peanut butter and jelly day after day, think again! Based on the wildly popular blog of the same name, Vegan Lunch Box offers an amazing array of meat-free, egg-free, and dairy-free meals and snacks. All the recipes are organized into menus to help parents pack quick, nutritious, and irresistible vegan meals. Ideal for everyday and special occasions, Vegan Lunch Box features tips for feeding even the most finicky kids. It includes handy allergen-free indexes identifying wheat-free, gluten-free, soy-free, and nut-free recipes, and product recommendations that make shopping a breeze.

    And Dreena Burton, author of the bestselling The Everyday Vegan, is here to tell you how the decision to “go green” doesn’t mean you have to sacrifice nutrition or flavor, and in fact will make you and your family feel healthier and more alive.Dreena and her husband became parents three years ago, and their decision to raise their daughter as a vegan from birth has made the need for an animal-free diet that is fully nutritional all the more crucial. But as Dreena demonstrates in Vive le Vegan!, there’s no need to panic: there are simple methods and delectable ingredients you can use that will allow you—whether you’re single or have a family—to become vegan without having to be a rocket scientist. And who said that vegan meals lack pizzazz? Not when you can make:Berry Hemp SmoothiesFresh Jicama and Cucumber SlawHearty Roasted Tomato StewCarrot-Shitake Spring RollsChipotle Veggie Bean BurritosMorrocan Chickpea PattiesApple Cardomom Cake with Creamy Lemon Maple FrostingThe recipes in Vive le Vegan! also don’t over-rely on the use of soy, given recent concerns about over--consumption, and many feature whole grains and hemp. They’re also disarmingly easy to prepare. So it’s time to give up your qualms about the vegan lifestyle and celebrate its vivid possibilities. Vive le vegan!Dreena Burton is the author of The Everyday Vegan, now in its second printing. She lives in White Rock, British Columbia, with her husband, Paul, and their three year-old daughter, Charlotte.

    After spending the first half of his life as an adamant omnivore, Lindstrom went 100% vegan. Reluctantly. Overnight. From burgers to beets, from pork to parsnips.It’s time for a down-to-earth book that proves anyone can go vegan (even someone who once ate sixty-eight chicken wings in a sitting). How can a man adopt a vegan approach? Won’t he die of protein deficiency? What if he is married to a vegan woman? How would he order a salad at a Minnesota steakhouse? What should he bring to a gluten-free, nut-free, macrobiotic, nightshade-free, oil-free, vegan potluck (true story)?The Skeptical Vegan explains how simple it really is to be vegan, covering topics from food and nutrition to social challenges and lifestyle. Snarky, witty, and opinionated to a fault, Lindstrom speaks as a male vegan, contesting the notion that “real men” should only eat meat. With twenty original “veganized” recipes including portobello steaks, carrot hot dogs, tofu wings, “meaty” chili, and cauliflower bites (which helped him shed thirty pounds), Lindstrom demonstrates how to take control of your diet while still eating “meatily” and taking into account the ethical considerations of living a better life for the animals, the environment, and yourself.

    More and more, we find our everyday foods containing peculiar -ingredients—many of which are animal derived. As well as a comprehensive listing of animal ingredients, this easy-to-navigate guide contains supplemental information on vegan nutrition, food alternatives, and contact information for animal advocacy groups. Carol Adams, author of The Sexual Politics of Meat and Bruce Friedrich, director of Vegan Outreach at PETA, offer introductions to this newly expanded edition. Finally, consumers can brave the labels at their local market with confidence."Every vegan should own a copy of Animal Ingredients A to Z."—Erik Marcus, author off Vegan: The New Ethics of Eating.

    News and World Report in 2021--helps readers lose weight and improve the health of their heart, brain, gut, and microbiome.From southern Italy, Sardinia, and France to Spain, Greece, and Northern Africa the Mediterranean region is synonymous with sparkling azure waters and clear blue skies. It's also home to most of the world's longest-lived and vibrantly healthy people. Now we know why! Repeatedly ranked the #1 diet by U.S. News and World Report, the Mediterranean eating style--abundant seafood, vegetables, fruits, beans and nuts; lots of olive oil; a wide variety of herbs and spices; and even dark chocolate and red wine--has been scientifically proven to maintain a healthy gut and healthy weight, thereby reducing your risk for heart disease, dementia, memory loss, and many cancers in the process.Taking this famously healthy and life-enhancing "prescription" one step further, Dr. Steven Masley--renowned physician, nutritionist, bestselling author, and trained chef--offers all the flavors and benefits of the Mediterranean diet, but with a "skinny" twist: he focuses on delicious ingredients with a low-glycemic load. Including 50 recipes for food everyone at the table will love--from hearty breakfasts, crowd-pleasing appetizers, soups, and sides, to family-style salads, memorable main meals, and irresistible desserts--The Mediterranean Method is a revolutionary program for losing weight and maintaining the amazing health you regain. Slim down and protect your heart, your brain, and your healthy longevity--all while you enjoy the amazing bounty, variety, and joy of Mediterranean cooking!

    Until recently he held the American 24-hour record and he was one of the elite runners profiled in the runaway bestseller Born to Run.In Eat and Run, Jurek opens up about his life and career as a champion athlete with a plant-based diet and inspires runners at every level. From his Midwestern childhood hunting, fishing, and cooking for his meat-and-potatoes family to his slow transition to ultrarunning and veganism, Scott’s story shows the power of an iron will and blows apart the stereotypes of what athletes should eat to fuel optimal performance. Full of stories of competition as well as science and practical advice—including his own recipes—Eat and Run will motivate readers and expand their food horizons.

    Colin Campbell, PhD, co-directed a study of more than 4 dozen diseases and 367 items of socio-economic, lifestyle, nutrition, and genetic information across a population of 6,500 adults in rural china, generating more that 8,000 statistically significant associations. Those groundbreaking results, along with many other research projects described in the bestselling book, The China Study, support the theory that a whole-food, plant-based diet is linked to lower rates of chronic disease. More than a million people across the world have read The China Study and have been convinced by empirical evidence to adopt a whole-food, plant-based diet. The Campbell Plan goes beyond the why and shows readers how to make the transition—and enjoy the journey—with practical guidance and a simple plan to make a whole-food, plant-based lifestyle easy and sustainable.The Campbell Plan is full of the cutting-edge nutritional research that fans of The China Study have come to expect. Dr. Thomas Campbell speaks to the reader about health, weight loss, and the science behind it. He also addresses the biggest difficulties of transitioning to a plant-based diet; the most frequently asked questions he receives from patients, practitioners, and readers; and the most cutting-edge research in nutrition. The Campbell Plan’s combination of practical tools and the research-based evidence of The China Study will change people’s lives for generations to come.

    French toast. Bacon. Brunch has always been about comfort, calories—and for vegans everywhere, a feast of foods they can't touch. Until now! Bestselling vegan chef Isa Chandra Moskowitz unleashes her signature flair and ingenuity to give readers breakfast they won't find anywhere else, whether welcoming you from a late night on the town or waking you up for a meal you won't want to forget.Recipes range from the classic (Pancakes and Waffles) to the inspired (Banana Rabanada) to the decadent (Pain au Chocolat) to the essential (Bloody Marys).The book also includes gluten-free and soy-free recipes. With over 75 recipes suitable for one or to wow a crowd, and gorgeous color photos throughout, Vegan Brunch is the ultimate cookbook for the most important meal of the day.

    This companion to the documentary Cowspiracy explores the impacts of the most environmentally destructive industry on the planet: animal agriculture. The award-winning documentary Cowspiracy presents alarming truths about the effects of animal agriculture on the planet. One of the leading causes of deforestation, greenhouse gas production, water use, species extinction, ocean dead-zones, and a host of other ills, animal agriculture is a major threat to the future of all species, and one of the environmental industry’s best-kept secrets. The Sustainability Secret expands upon Cowspiracy in every way. Journey with authors Kip Andersen and Keegan Kuhn as they discover one shocking statistic after another and interview leading businesses, environmental organizations, and political groups about the subject of animal agriculture and its disastrous effects. Extended transcripts, updated statistics, tips on becoming vegan, and comprehensive reading lists provide an in-depth overview of this planetary crisis and demonstrate effective ways to offset the damage through personal dietary choices. Firmly rooted in science and supporting research, The Sustainability Secret reveals the absolutely devastating environmental impact of the meat and dairy industry and offers a path to global sustainability for a growing population

    The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We've been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.