Rip Esselstyn was named after Rip Van Winkle, but this super-fit former fireman obviously hasn't been sleeping. His cookbook The Engine 2 Diet set a high standard with its first-rate recipes and its cogent defense of a plant-based diet. In My Beef with Meat, he carries his tasty, double-pronged offensive further, providing sound advice about healthy diet even as he leads the way with 125 new Engine 2 recipes. My Beef with Meat qualifies as a bona fide myth buster: Esselstyn explains, for instance, how handed-down nostrums about needing meat and dairy for strong bones are untrue. He also exposes the weak side of trendy regimens including the Mediterranean and Paleo diets. As informative as it is tasty.
Plant-Strong: Discover the World's Healthiest Diet--with 150 Engine 2 Recipesby Rip Esselstyn
The # 1 New York Times bestseller--now in trade paperback for the first time!
In this #1 New York Times bestseller (originally published as My Beef with Meat), Rip Esselstyn arms readers with the 36 most powerful facts that prove, once and for all, that a plant-based diet can save your life. Do you want to: Prevent cancer, heart/i>/i>/b>/i>
The # 1 New York Times bestseller--now in trade paperback for the first time!
In this #1 New York Times bestseller (originally published as My Beef with Meat), Rip Esselstyn arms readers with the 36 most powerful facts that prove, once and for all, that a plant-based diet can save your life. Do you want to: Prevent cancer, heart attacks, stroke, and Type 2 Diabetes? Eat plants! Have stronger bones than milk could ever give you? Eat plants! Avoid dangerous carcinogens and contaminants? Eat plants! Lose weight and look great? Eat plants! On top of these arguments are 150 other reasons why plants rule--as in 150 delicious, mouth-watering Engine 2 recipes, including 10 that are exclusive to this new edition. Prepare to eat well, be healthy, and live plant-strong!
"Rip Esselstyn is a living, breathing example of what a plant-based diet can do for you. In his new book, he lays out exactly why you get so strong and healthy by avoiding meat and opting for food that's grown in the ground or on trees. Eat like he does and be transformed!"--Kathy Freston, bestselling author of The Lean
"Once again Rip cuts the bull and serves up the straight facts, along with delicious recipes, for health and performance. I wish I had this book when I decided to go plant strong!" --Scott Jurek, world renown ultramarathon champion and bestselling author of Eat and Run
"This book is revolutionary! It dispels all the nutrition myths that cause sickness and confusion in our society. Rip is straight-forward, succinct and caring with his delivery of information that will save your life. Arm yourself with knowledge and delicious plant-strong recipes!" --Lindsay S. Nixon, author of The Happy Herbivore Cookbook series
"Debunking the myths about animal products and distilling the facts about healthful eating, this book should be required reading for everyone who eats. In other words, EVERYONE!" --Colleen Patrick-Goudreau, bestselling author and creator of The 30-Day Vegan Challenge
"My Beef with Meat" makes it clear why a plant-based diet is the best diet on earth, and why an animal-based diet is so unhealthy. This fascinating and fun book is a must for anyone interested in health and nutrition!" --Brian Wendel, Executive Producer of Forks Over Knives
"In his new book, Rip Esselstyn continues his trailblazing efforts to create a healthy plant-strong nation by extinguishing many of the myths and concerns about a whole foods plant-based diet." --Jeff Novick, MS, RD
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My Beef with Meat
The Healthiest Argument for Eating a Plant-Strong Diet--Plus 140 New Engine 2 Recipes
By Rip Esselstyn
Grand Central PublishingCopyright © 2014 Rip Esselstyn
All rights reserved.
Animal Protein Is Dead Wrong
The classic fallback argument of meat eaters and milk-mustache devotees is that a plant-based diet will make you chronically sick—and sickly looking as well. They also insist that eating all that animal protein helps them ward off the flu and protects against heart attack, stroke, and cancer, right?
Well, these people couldn't be more wrong. It's not the plant-based foods that will make you ill, it's the meat and the liquid meat (i.e.: dairy) that can lead to sickness and death. Consider this: If your food had a face or a mother (or comes from something that did), then it also has varying amounts of artery- clogging, plaque-plugging, and cholesterol-hiking animal protein, animal cholesterol, and animal fat. These substances are the building blocks of the chronic diseases that plague Western society.
Surprised? Americans have become so accustomed to chronic illness that we simply assume that conditions such as heart disease or stroke are like wrinkles—bound to happen eventually and a natural part of the aging process. They are certainly common. Just look at the explosion of new blood pressure and cholesterol drugs in recent years; doctors and pharmacies seem to be giving them out like candy.
According to the Harvard Health Letter, in 2011 more than 32 million Americans were taking statins for high cholesterol. And a 2010 report by the Centers for Disease Control (CDC) found that nearly half of all Americans use some kind of prescription drugs on a regular basis.
Yet despite our attempts to medicate away our misery, Americans are sicker than ever. According to the CDC, in 2005 133 million Americans—nearly one out of every two adults—had at least one chronic illness. And the percentage of middle-aged Americans suffering from three or more ailments has almost doubled in the last fifteen years.
It doesn't really look like all those medications are doing a good job. And it's no surprise. All of these drugs—whether it's statins for high cholesterol, beta blockers for high blood pressure, glucophage for high blood sugar, or acetaminophen for inflammation—are doing nothing at all to address the root cause of the problems they're supposed to treat.
Doctors who prescribe such medications are myopically addressing only the symptoms of disease, making our numbers look good and giving people a false sense of security. The truth is, all of these ailments can result from lifestyle choices about food. Period. So tell these meat eaters to stop thinking they are an exception to this rule!
Here's where some people step in and say: "But chronic ailments like heart disease, stroke, and diabetes are mostly hereditary! If both your grandfathers had heart problems, you probably will too, right?"
Not necessarily. One such person was Mickey Mantle. Arguably the best pure hitter in the history of baseball, the Mick swore he wouldn't live past the age of fifty because most of the men in his family had died from Hodgkin's disease (a cancer of the lymph tissue). So he lived hard, drank heavily, ate poorly, and ended up dying at the age of 63—not from cancer but alcohol-induced cirrhosis of the liver. (He never did come down with Hodgkin's.) Nearing his final days, he said: "If I'd known I was gonna live this long, I'd have taken a lot better care of myself."
Many of the ailments that slow us down, weaken our bones, or strangle our heart are completely avoidable, whether or not your ancestors had them—and not by taking drugs. Your blood pressure doesn't have to be high, your bones don't have to crumble, and your arteries don't have to clog! Most chronic diseases, no matter how many undesirable chromosome mutations we may have, can be avoided by controlling what goes into our body.
Consider that the National Heart, Lung, and Blood Institute recently completed a ten-year study, concluding that nearly all males over age 60 and all females over age 70 reared on a typical Western, animal-based diet are already suffering from heart disease and should be treated as such. Even more frightening: In almost 50 percent of heart attacks, the first symptom is instant death.
What is at the core of this terrible disease? Plaque. Plaque is a waxy, fatty deposit that can build up in various places in the body, including the inside of the arteries, the blood vessels that carry blood away from the heart. Over time, plaque grows even greasier, more fatty, and nastier, and can become so thick that it severely constricts the flow of blood. If left untreated—or worse, if the unhealthy diet that promoted plaque in the first place persists—the arteries may become completely closed off, triggering a heart attack.
While blood thinners can increase the flow of blood, and medications like nitroglycerin can even temporarily dilate the arteries to prevent death, your fork is the only tool that can actually help reverse the buildup of plaque in your system.
Surprisingly, artery blockage causes less than 10 percent of heart attacks. The cause of nearly 90 percent of them is gel plaques, similar to small pimples that line the arterial wall. When one decides to pop, your body forms a blood clot. The result, more often than not, is no blood flow downstream to the heart. Ouch!
This is how newscaster Tim Russert died. He had perfect blood pressure and cholesterol numbers (thanks in part to the titanic amount of medication he was taking on a daily basis). In addition, his doctors had recently given him a clean bill of health. Yet two weeks later, a gel plaque burst in his body.
Sadly, he is not the exception to the rule. This is happening all over America every single day. And here is the crazy, crazy, crazy thing: All of the statin drugs that almost 32 million Americans take daily do almost zilch, zero, nada, to prevent gel plaques from rupturing.
If you take a close look at the NNT, or numbers needed to treat, for people taking a given medication to get a positive result, you'll find that 100 people need to be taking a statin drug for 1 person to be helped. 100 to 1! That is an egregiously poor track record. The only subgroup of people who modestly benefit from taking a statin drug are those who have had a prior cardiovascular event.
So if your doctor is worth his or her salt, he or she should tell you these statistics before placing you on a statin drug. The doctor should also inform you of the laundry list of known side effects from statins, including fatigue, muscle aches, depression, headaches, difficulty sleeping, flushing, drowsiness, dizziness, nausea and/or vomiting, abdominal cramping and/or pain, bloating and/or gas, diarrhea, constipation, rashes, impotence, diabetes, and cognitive issues such as forgetfulness and confusion—to name a few.
Lifelong cigarette smokers don't get their wind back by switching to cigars; for their lungs to regenerate, they have to quit altogether. The same goes for your arteries. Taking a pill then continuing to eat meat won't help you.
In fact, my father (a surgeon and an expert on cardiac disease) is convinced that people have the profound ability to destroy these Darth Vader death-star gel plaques using only their forks—by eating whole, plant-healing foods—in as little as three weeks! Try that one on for size: Three weeks to make yourself heart attack proof!
So if you want to glow with health, then ditch the animals and bring on the plants. After all, the largest organization of food and nutrition professionals in the United States, the Academy of Nutrition and Dietetics (AND), says that "appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate and may provide health benefits in the prevention and treatment of certain diseases." Also, a 2009 report by the AND noted that eaters of plant-based diets low in saturated fat and cholesterol "tend to have a lower body mass index and lower overall cancer rates."
Translation: Plants are the bomb if you want to be healthy and prevent disease! So why not love yourself to the max by cutting out the red and going green?
In addition to halting the accumulation of plaque, a proper plant-based diet can also reverse the process entirely. In a groundbreaking study, Dr. Dean Ornish of the Preventative Medicine Research Institute in California assembled 48 patients suffering from severe heart disease. Twenty participants continued their typical animal-based Western diet, while the other 28 adopted a strict, plant-based regimen along with performing basic stretching and walking exercises.
The results? A staggering 82 percent of the participants in the plant-based group witnessed a reduction in their arterial blockage. And in one dramatic case, Werner Hebenstreit, a seventy-five-year-old businessman, had improved so much he was able to hike at over 8,000 feet for six hours in the Grand Tetons. Before beginning a plant-based diet, he could barely cross the street without experiencing chest pains.
Meanwhile, of those meat munchers who continued with the typical Western diet, none got better, and in most cases their arterial blockage continued to worsen.
Still skeptical? Consider the story of a guy named Bill. Bill grew up in the South eating a traditional animal-based diet, and was partial to fried chicken, hamburgers, and French fries. He was even known for ducking into McDonald's during his weekly jogs. But years of red meat and fried foods took their toll, and in 2004, Bill underwent quadruple coronary-artery bypass surgery.
In 2010, doctors had to insert stents into his native coronary after one of those bypasses failed. (The frequency of bypass procedures failing within one- and-a-half years is quite high, according to a 2009 article in the New England Journal of Medicine. Almost 50 percent of the time, the vessel taken from your leg and used to bypass your blocked artery will shut down within twelve to eighteen months.)
Bill's daughter was upset and soon demanded that her father improve his health before her wedding later that year. So Bill started poring over the peer- reviewed scientific literature and, inspired by my father's twenty-five years of research reversing heart disease in hundreds of patients at the Cleveland Clinic, as well as the work of Dr. Dean Ornish and T. Colin Campbell, dove into the plant-strong sea of goodness and changed his diet! Bill ultimately dropped twenty-five pounds, and walked his daughter down the aisle not long afterward.
You may have heard of Bill. He was the forty-second president of the United States. So take it from President Clinton, who recently told an interviewer, "I live on a plant-based diet of beans, legumes, vegetables, and fruit ... I want to be one of the 82 percent of people who reverse their heart disease."CHAPTER 2
Plants Are Plentiful in Protein
A few years ago, when I was still a firefighter, we were on an assistance call to lift a 600-pound woman out of her room and into a waiting ambulance. When we arrived at her bedroom, we found it littered with pizza boxes, empty buckets of fried chicken, and dozens of drained soda bottles—all the evidence we needed to know why she was morbidly obese. As the eight of us were grunting, groaning, and struggling to lift her, I nicely suggested that she might consider eating less refined food and more fresh, whole plants. She looked up at me, baffled, and asked, "But where would I get my protein?"
Meat eaters throw a lot of false facts at you, but maybe the most common one is this: You can't get enough protein eating plants.
Puh-leeeeeeeez! Stop the nonsense!! There is no such thing as protein deficiency in the United States. How many people do you know who were hospitalized last year for protein deficiency? Zero! Now, how many people do you know who were hospitalized for heart disease, cancer, diabetes, or obesity-related ailments? Probably lots.
In fact, the majority of Americans are walking around in a state of protein overload—and it's little wonder. We live in a country that is head over heels in love with anything that even smells of protein. We've been so hoodwinked and bamboozled by the meat, milk, and egg industries that the majority of people, including well-meaning but misinformed doctors and nutritionists, haven't a clue that the best and most healthful sources of protein come from whole plants.
Yes, plants! So take a seat, because we're about to get real about protein.
Let me start by giving you an analogy. If you are breathing air, you're probably pretty confident you're getting enough oxygen. Air is 21 percent oxygen and 79 percent nitrogen—but you're not overly worried about getting enough oxygen. As long as your lungs are taking in air, you're a happy camper and figure you're in good shape.
Now think about food and protein. If you're eating food, it doesn't really matter which foods you're eating—as long as you're taking in enough calories, you can pretty much rest assured you're also getting enough protein. Yes, protein is of prime importance, and is the most plentiful substance in the body besides water—but that doesn't mean eating more of it is better for you.
Many authorities, including the World Health Organization, recommend that protein should make up at least 10 percent of total calories in the human diet. The crazy thing is that most of us are getting much more than we need in terms of protein and calories.
In addition, because most Americans eat so much meat and so few whole, plant-based foods, most of the protein our body has to work with is coming from an unfriendly source, namely animal protein. And animal protein is bad for our bones, creates an inflammatory state in our bodies, increases the risk of tumor development, raises cholesterol levels, and is harsh on the liver and kidneys.
For healthy individuals, the World Health Organization recommends the following formula to calculate your daily protein requirements: (0.8 grams) × (your ideal body weight in kilograms) = protein in grams. So, for a 175-pound guy like me using the above formula I should be getting 64 grams of protein per day. This is an absolute snap!
So instead of relying on a third-class version of protein, why not go to the mother source—healthful and healing plants. Let's look at the amount of protein found in plant-based foods, so you can feel confident you're getting all the protein you need from eating them.
Twenty-five percent of the calories in your average vegetable come from protein—with many leafy green vegetables boasting as much as 50 percent! Your average bean contains 25 percent protein—soybeans as much as 40 percent. Your average whole grain contains 12 percent protein—quinoa as much as 18 percent. And even your average fruit contains well over 5 percent protein—lemons as much as 15 percent. So take those lemons and make lemonade!
Here is a list of several fruits and their protein content, according to the U.S. Department of Agriculture (USDA) food database:
Oranges (1 navel): 7.4 percent
Strawberries (1 cup, whole): 8.3 percent
Kiwi (1 whole fruit or 1 cup, sliced): 7.5 percent
Apple (1 medium): 2 percent
Pineapple (1 cup, chunks): 4.3 percent
Peaches (1 medium): 9.3 percent
Banana (1 medium): 4.9 percent
As you can see, theoretically you could almost be a fruitarian in Fiji and still not run the risk of being protein deficient (not recommended, however!).
In fact, protein deficiency is so rare that I have never found a single person who knows the name of the medical condition that results from a serious lack of it in the diet. Not one person. What is that word? The answer is on page 18.
The only two ways to blow it with protein are by (1) not consuming enough calories to maintain a healthy weight, and (2) eating mostly foods that are high in fat and sugar (the chips, donuts, French-fries-and-soda-pop diet). If you're eating an unprocessed plant-strong diet while keeping a healthy weight, you're covered!
A Protein Flash About Flesh
We all know that without protein, we can't survive. But nature is pretty smart, and has designed humans in a way that ensures our survival even with little protein from food. Why? Because of a process called "protein turnover" that takes place in our body. According to the classic textbook Nutrition (Insel, Ross, fourth edition, 2012), cells throughout the body constantly synthesize and break down protein, leaving behind amino acids, some of which are then used for protein synthesis. Of the approximately 300 grams of protein synthesized by the body each day, 200 grams come from these recycled amino acids. This cycle takes place every day of your life, without your having to do a thing. So the next time someone asks you where you get most of your protein from, just tell them from human flesh!
Excerpted from My Beef with Meat by Rip Esselstyn. Copyright © 2014 Rip Esselstyn. Excerpted by permission of Grand Central Publishing.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Meet the Author
Rip Esselstyn is the New York Times bestselling author of The Engine 2 Diet and My Beef with Meat. He has been featured on and in Today, Dr. Oz, Time, and Newsweek, among other media. A former world-class professional triathlete, Esselstyn joined the Austin fire department in 1997. In 2009, Esselstyn became a healthy eating partner with Whole Foods Market and currently travels around the world promoting the Engine 2 lifestyle.
Most Helpful Customer Reviews
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I just got this book yesterday and read through most of it last night! The other reviewer clearly has not read the book! It is packed with great information about eating vegan or plant-strong as Rip calls it. I love the shorter chapters, gets to the point!!! Also the recipes! They all look divine, and the pictures are a nice addition. I highly recommend people read the book and ignore the beef lovers! - Shelly T.
I read the book in ONE night. I've been following this guy on facebook for about a year, and totally did a 180 on my diet, just from the facebook posts and resources on Engine 2. When I heard about the new book, I decided to wait for it rather than get the first book. This answers every question anyone might ever have about plant-based eating from why to how! It was an easy read, but very informative and easier to read than some other things I've seen. So far I've made 4 recipes, LOL Oat Loaf, Cashew cream, Split-Pea Burgers and banana oatmeal peanutbutter cookies. All have been a hit so far in my house, even my picky 3 year old loved all of them so far, and he won't touch vegetables. I'm very thankful to Rip and what he is doing! Mary from St.Petersburg, FL
Rip has written a very informative, well researched book. The main difference that I saw in this book, when comparing to other health books, is that Rip incorporates comedy into the writing. This keeps you reading, holds your attention, and brings you back to the book. It is one of the few health books that I have read in a couple days. Not only did I learn a tremendous amount of information, but I had a blast learning! A note regarding his dietary suggestions... I started this plan three weeks ago and will NEVER go back to the way I ate before. Previously, I ate a rather sensible diet (or so I thought). I never ate fast food (I just didn't like it), I ate very little meat, mostly poultry and lean beef, and did not drink sodas or eat junk food snacks. I decided to try his plan because I have undiagnosed problems that have been going on for nearly 14 years as well as high blood pressure that started when I was 20. Since starting this diet, my blood pressure has come down to normal ranges and it has only been 3 weeks! I was told I would never get off of medication... yet here I am! I feel better than I have in ages and can't wait to see how I feel in another month. Thank you, Rip, for sharing your knowledge with us and to your Dad for being the amazing doctor he is that went a natural route! You both have changed my life.
Let's face it, no one ever likes to be told that what they are doing isn't good for them. Ever tell a smoker they should quit? If so, I am sure you got the evil eye. I can see where if you never considered going plant based that upon your first reading you may be a skeptic. BUT... I will tell you, have an open mind! I have been plant based for 2 years and my cholesterol dropped over 50 points! It's been a year since I was tested and I bet it is even lower now. Anyway, here is what I like about Rip's book (and no, I don't know the guy but he writes in a manner where you feel like he is one of your buddies:) - He gives you LOTS of information with just enough facts not to overwhelm you. - He provides examples of real life people - He provides recipes that taste great, mirroring dishes in the American menu without using processed junk and they taste great! - The recipes are easy to follow and don't require any crazy exotic ingredients - He let his wife write a chapter about women's health! Love that... and yes, since going all plants, not only is my libido higher but my enjoyment is much more intense! Whoo hoo!!! - He brushes briefly upon some other side effects of going plant strong- helping the environment and feeling a strong connection with nature (which in my opinion, gives you a much stronger connection spiritually!) This is a great book for the beginner or for anyone who already has given up animal products. Oh, by the way, to the naysayers... I recommend reading The China Study to see how our bodies actually synthesize plant protein which will make complete sense on why spinach is higher in protein than beef or any other animal product. Keep up the great work Rip! Thank you so much from the bottom of my heart! :)
I've been on paleo for 1 year, I lost weight, but my cholesterol is now sky high, and my blood pressure. My Dr. told me that paleo was dangerous and I should look at going on a plant-based diet, and that was closer to what my ancestors ate anyway. I listened to Rip's interview and he was asked about Paleo, he said it was a great first step, but if you want to go a step further, to go plant-based. So that is what I'm doing! I am on chapter 7 and I'm already convinced. I've also made 3 recipes so far: waffles (this morning) and then a chili and I have cookies cooling as a write this. The recipes look good, easy and very yum! I will update my review when I'm done reading the book! Mike
I have been Plant Strong for one year thanks to Rip.... I have lost 50+ pounds and am now at my exact Ideal Weight. I am off all medications including ones for cholesterol and high blood pressure. Rip dispels all myths people have about eating a Whole Food Plant Based diet. Everyone I know who has adopted this healthy lifestyle is so happy about finding out about WFPB eating.
Rip's newest book is excellent. I've been plant based for over three years and know first hand the health benefits of not eating meat, dairy and eggs. His latest book gives great information whether you are already eating this way, just starting out on this journey or thinking about going plant based. Rip puts it in simple terms and provides the proof and information to back up the claims that a whole foods plant based diet can improve your health and help reverse and prevent many diseases. In addition...the recipes are amazing and delicious.
Great book. I wish that this had been in the first book, Engine 2 Diet. It answers and helps crush myths about eating Plant Strong. With Rip's help, I've been able to lower my cholesterol medication and then go completely off of it. Eating Plant Strong works. I'm lean, healthier than ever, and can run marathons and recover quickly. Engine 2 made a huge difference in my health life and this one is making a huge difference in how I'm able to talk about it.
I've been doing this for over a year...and I have NEVER been healthier. I cut out all meat, dairy and other sources of animal proteins and it has made a world of difference. No more diabetic issues, weight loss has steadily occured AND my skin, hair and muscles are all thanking me a thousand times over for this. Oh, and arcdude: You have ZERO clue what you are talking about. My doctor is also a vegan triathlete and has been for years. He is ridiculously healthy and he turned me towards this program and Barnard's Program for Reversing Diabetes - both of which follow exactly this path and both of which saved my life. Get a clue, arcdude. Wash your brain out of all the "good protein=meat" propaganda.
In 2009 my doctor advised me to follow a plant strong regime. I thought I was destined to a life of nasty tasting veggie burgers and white pasta. Buying Engine 2 Diet changed my life and introduced me to a whole world of responsible plant strong doctors and a very active community. This book is a logical follow-on and perfect at this time, to provide great information and another great group of recipes. It's good for my health (off blood pressure meds for 4 years), great for my weight (no more dieting!), and tastes wonderful. The fact that it's good for the environment and cheap is good too. Thanks for another great book, Rip!
Agree with previous reviewer about the grass fed beef! I hate that myth and I'm glad Mr. Esselstyn addresses it. I am almost done with the book, yesterday I took my nook to the grocery store and loaded up on groceries, I made the Adonis Chocolate cake (DELICIOUS!) I also made Bad to the Bone chili in the crock and it is the best chili I've ever tasted! This weekend I plan to make a lot more. Thankful to Mr. Esselstyn and his family as well as the great recipes he put in the book. I highly recommend the book.
I LOVED this book. My whole family and I are going PLANT STRONG! If you have a chance you should watch the DVD's for both Engine 2 and Forks over Knives. Both excellent documentaries with unbelievable evidence and it is scary what is being hidden from the general public. My husband has always been a meat and potatoes type of guy, but after reading the books and seeing the documentaries, we have totally changed our way of eating. We cleaned out everything in our home that was unhealthy and went right into eating a whole food plant based diet. Recipes are really good, we made the Mushroom stroganoff last night and it was AMAZING! Thanks to Rip and all the great information he provided, it has changed our lives and we will never look back. Definitely BUY this book!!
I went plant strong 6 months ago with the help of engine 2 and forks over knives. I love this new book! It helps me explain my position to meat eaters I encounter. Thank you for another great reason to be plant strong!
Finally a book that cuts through the confusion of WHAT SHOULD I EAT with actual scientific evidence! The recipes are amazing too! Highly recommend this book.
This book is great!! I highly recommend it. If I can change the way I have been eating at the age of 55 anyone can!!! I've been plant strong for 4 months and have never felt better. The recipes are great, I made the sweet potato lasagna as one of the dishes at Easter and everyone loved it. I loved the first book and so happy the second one is finally out. The book is easy to read, right to the point. I wish everyone would read it. I'm an RN and I see first hand everyday what the effects of our diet does to people and wish I could give this book to all the patients. Seems so simple, changing the way we eat is not so hard when you look at the options. Thanks for this book!!! Love it!!
Collection of clear, concise arguments for eating plant-based. I've read many books on the topic, but the author breaks each issue down to its fundamentals, in a style that's comprehensible and witty. I haven't tried the recipes yet, but they sound wonderful. This is a great addition to my library of plant-based cookbooks.
I highly recommend this book if you are serious about taking charge of your health through better nutrition. The book begins with scientifically proven as well as anecdotal information about why a plant-strong diet is the healthiest for most people. After reading this book, I watched the 'Forks Over Knives' film and picked up the China Study recipe book. (I also recommend the documentary 'Vegucated' if you are on the fence about going totally plant-strong.) The book also has a large recipe section that is packed with plant-strong recipes that are full of flavor! Even if you just want to incorporate more whole foods into your diet, this book will be a great resource. Go veggies!
We do not have to succumb to western diseases such as heart disease, diabetes, most cancers, arthritis, etc! It's the FOOD we eat. My Beef With Meat explains how eating food that is only whole and plant-based is as simple as we need for ensuring excellent health without worrying of diseases that likely killed many of our family members. Rip is so knowledgable, yet speaks to the average person in ways that we can relate and understand. READ THIS BOOK IF YOU CARE ABOUT YOUR HEALTH!
Even if you choose to eat meat this book contains great information that you should know. Like chicken contains about the same amount of cholesterol as beef ... There is strong evidence that a plant-strong diet is the way we should be eating to live a healthy life.
A great guide that illustrates why many of the food myths are simply untrue.
New to this Plant Strong Lifestyle, but after husband had a heart attach - we need to change our diet. The book was an easy read, with lots of recommendations for further reading and pointing toward the many scientific studies to back up the information.
People can get as much protein from plants as large, plant eating animals do. Eating animals needlessly strips them of dignity. Many people would stop eating meat if they had to kill it themselves. Thank you for your books, they help me stick to my plant strong resolutions.
This is a fantastic book!!! it's full of easy to understand information about eating a plant-based diet. I highly recommend this book to anyone who wants to be healthy and cut your risk of cancer, diabetes, heart disease, and stroke.
I purchased the book on Thursday and read it all by Friday. Love the way it debunks the need for animal protein and can't wait to try the recipes.
Got the book Monday, just finished today! A++ For Esselstine! My favorite chapters were the one on iron, the one on B12, the one on kids and the one on the myth that grass fed meat is healthy, I hate that argument and my meat eating friends always bring it up! This book is a lot more put together than the first, even though I liked the first. I like the pictures, but wish there were more. The recipes look doable and yummy. I tried the flapjack recipe and the soba summer noodles, and they were A-mazing. JDIG