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The Revolutionary Formula for Fast and Sustained Weight Loss by Dr. Joel Fuhrman demonstrates the connection between the standard American diet, disease and early death. In chapter three of his book, he graphs the relation between the percentage of unrefined plant food and the percentage of deaths from cancer, heart disease, stroke and diabetes. It’s an amazing graph. A straight line showing that the more raw vegetarian food a population consumes the lower the death rate from those killer diseases. He backs it up with 27 pages of footnotes and studies!
Dr. Fuhrman is a firm believer in fasting to restore health by letting the body detoxify from the toxins of our artificially colored, flavored, preserved and processed food. In chapter four of his book, Mr. Fuhrman links both Aspartame and MSG with severe headaches and other toxic effects.
In chapter two, Dr. Fuhrman applauds the revised dietary guidelines published in the July 27, 1999 issue of the Journal of the American Heart Association. These guidelines encourage Americans to eat ore “unrefined” plant food and less food from “animal sources.” They are supported by eight mainstream authorities including the Nutrition Committee of the American Heart Association, the American Cancer Society, the American Academy of Pediatrics, and the Division of Nutritional Research of the National Institutes of Health.
A Study in Nutrition reports on an experiment that included 900 cats over four generations. The cats were divided into five groups. All the groups were supplied the same basic minimal diet, but the major portion of the diets were varied. Two of the groups were fed raw foods (raw milk and meat – real foods for cats). The other three groups were given processed foods: pasteurized, evaporated and condensed milk.
All four generations of the raw meat and raw milk groups remained healthy throughout their normal life spans.
The first generation of all three processed food groups developed diseases and illnesses near the end of their lives. The second generation of all three processed food groups developed diseases and illnesses in the middle of their lives. The third generation of all three processed food groups developed diseases and illnesses in the beginning of their lives and many died before six months of age. There was no fourth generation in any of the three processed food groups. Either the third generation parents were sterile or the fourth generation cats died before birth! Remember, all four generations of the raw food groups were healthy throughout their normal life spans.
Does this give you an understanding of why so many children are now developing cancer? Why there were no fertility clinics 30 years ago?
There is no similar experiment in medical literature. The findings were supervised by Dr. Pottenger along with Dr. Alvin Foord, professor of pathology at the University of Southern California and pathologist at the Huntington Memorial Hospital in Pasadena. These studies met the most rigorous scientific standards of their day.
There are lots of books available at the local book store or online regarding living a more sustainable life style. Here is list of a few of the eco-friendly ones on eating and minimzing your impact on the planet.
As a member of the Inter-governmental Panel on Climate Change, Henry Pollack, PH.D., has been on the front lines of the fight against global warming. In his new book, A World Without Ice, he describes the potential repercussion of melting glaciers and ice caps – and what we can do to change their devasting course.
Easy, natural recipes for home cleaning and personal-care products abound in Annie Berthold-Bond’s Better Basics for the Home: Simple Solutions for Less Toxic Living. The book also provides guidelines for reading cosmetics labels and a list of unhealthy ingredients you should always avoid and why.
Now for something completely different. Decades ago, Dr. Seuss was already teaching children the value of conserving our natural resources. When Dr. Seuss gets serious, you know it must be important. Published in 1971, and perhaps inspired by the “save our planet” mindset of the 1960s, The Lorax is an ecological warning that still rings true today amidst the dangers of clear-cutting, pollution, and disregard for the earth’s environment. In The Lorax, we find what we’ve come to expect from the illustrious doctor: brilliantly whimsical rhymes, delightfully original creatures, and weirdly undulating illustrations. But here there is also something more–a powerful message that Seuss implores both adults and children to heed.
The now remorseful Once-ler–our faceless, bodiless narrator–tells the story himself. Long ago this enterprising villain chances upon a place filled with wondrous Truffula Trees, Swomee-Swans, Brown Bar-ba- loots, and Humming-Fishes. Bewitched by the beauty of the Truffula Tree tufts, he greedily chops them down to produce and mass-market Thneeds. (“It’s a shirt. It’s a sock. It’s a glove. It’s a hat.”) As the trees swiftly disappear and the denizens leave for greener pastures, the fuzzy yellow Lorax (who speaks for the trees “for the trees have no tongues”) repeatedly warns the Once-ler, but his words of wisdom are for naught. Finally the Lorax extricates himself from the scorched earth (by the seat of his own furry pants), leaving only a rock engraved “UNLESS.” Thus, with his own colorful version of a compelling morality play, Dr. Seuss teaches readers not to fool with Mother Nature. But as you might expect from Seuss, all hope is not lost–the Once-ler has saved a single Truffula Tree seed! Our fate now rests in the hands of a caring child, who becomes our last chance for a clean, green future.
Ever wonder where you can get energy efficient refrigerators, find a recycling center near you, read eco friendly news, and find which companies are going green. Here is a list that might help you solve that problem.
Shopping for appliances, beauty products or green retailers then try these online sources:
Greener Choices – launched on Earth Day 2005 by Consumers Union, the non-profit publisher of Consumer Reports, is a Web-based initiative to inform, engage, and empower consumers about environmentally-friendly products and practices.
Good Guide – they will help you find better products that represent your values, avoid products that are harmful to your health, the environment, or society – and enable you to take actions to help improve the world.
Greenzer – collects product and merchant information from across the internet to filter and arrange it into a comprehensive catalogue of the web’s best and greenest products.
Want to make a difference? The following two organization help online visitors find areas where you can make a difference.
Natural Resources Defense Council – works to protect wildlife and wild places and to ensure a healthy environment for all life on earth.
Carbon Fund – is leading the fight against global warming, making it easy and affordable for any individual, business or organization to reduce & offset their climate impact and hasten the transition to a clean energy future.
Concerned about what’s in your personal care products? These two organization have all the information on cosmetic products and even how much mercury is in your water.
Environmental Working Group – specializes in providing useful resources (like Skin Deep and the Shoppers’ Guide to Pesticides in Produce) to consumers while simultaneously pushing for national policy change.
Environmental Protection Agency – protecting the environment is everyone’s responsibility, and starts with understanding the issues. The basics include reducing how much energy and materials you use, reusing what you can and recycling the rest.
In the next blog post I’ll give you a list of some great books worth exploring on eco-friendly eating and how to minimize your impact on the planet.
I couldn’t resist adding this commercial to the blog. It may not be about vegetarian eating, but it certainly made me smile while I was watching the commercial. The TV advertisement is for the ISUZU Gemini and was done about 20 years ago. This ad did not use computer graphics, those cars were really ‘flying’ in the air!
Enzymes are complex protein molecules found in every cell of our bodies that facilitate specific tasks like producing energy, rebuilding cells, breaking down fats and nutrients, or exchanging oxygen for carbon dioxide. Digestive enzymes produced by the body and also found in raw fruits and vegetables like pineapples, papaya and sprouts are responsible for helping to break down food, says Eric Braverman, M.D., found of PATH Medical in New York City and author of Younger You. From the moment you smell a delicious meal, your body jumps into action, secreting enzymes (amylase, which breaks down carbohydrates and starch) into your saliva. As food moves through your body, different enzymes (protease, which helps digest proteins, lipase, which break down fat, and amylase) continue the work of digesting and preparing the food to become nutrition for your body. Maltase and sucrase, which break down food sugars; cellulose, which breaks down cellulose and lactase, which helps digest dairy products, also lend a hand.
By breaking down the food we eat into small enough bits, the enzymes allow nutrients to pass through the intestines and into the blood, where other enzymes take the nutrients and use them to build muscle, bones and blood as well as take care of other essential body functions, like respiration.
But certain conditions, like lactose intolerance, have been linked to a deficiency in specific enzymes. And experts believe that our modern diet, heavy on cooked and processed foods and stimulants like caffeine and sugar, make it difficult for our digestive enzymes to do the job they’re made for.
Most of us eat cooked and processed foods at least some of the time, and processing and cooking may inactive or destroy the enzymes in our food, meaning our bodies have to create more enzymes and work harder to digest it. Adding more enzymes to our diets via the food we eat is always the best place to start. All fresh, raw fruits and vegetables contain enzymes, but papaya, pineapple and sprouts are especially potent. Adding these to your diet may help you give your digestive system a boost.
Raw pumpkin seeds, those castoffs from your jack-o-lantern, are one of the most nutritious and flavorful seeds. They contain calcium, which can help protect bones, omega-3 and -6 fatty acids, which can balance cholesterol levels and lessen inflammation, and vitamin K, great for promoting normal blood clotting (which helps when you cut yourself). Pumpkin seeds are also a good source of zinc, shown to support prostate health, and magnesium, top-notch nerve and muscle relaxer.
While raw pumpkin seeds are available year around, they are freshest during the fall. You can purchase them in prepackaged containers or from bulk bins. When choosing seeds from bulk bins make sure the store has a good product turnover rate to ensure freshness. Store your raw seeds in an airtight container in the refrigerator. They maintain peak freshness for about one to two months.
Raw pumpkin seeds have a subtly sweet and nutty taste, but for an extra flavor boost try roasting them. High temperatures can destroy their essential fatty acids, so it’s best to roast at a low temperature to help preserve the healthy oils. After your Halloween carving, wipe off the seeds with a paper towel and let them dry out overnight. Then place them in a single layer on a cookie sheet and roast at 160 to 170 degrees for 15 to 20 minutes. For the raw option, since raw fooders avoid anything cooked over 105 degrees, you can instead soak the seeds overnight and then place them in a dehydrator.
While great by themselves as healthy snacks, raw or roasted pumpkin seeds are also a flavorful addition to sautéed vegetables, mixed greens and even hot or cold cereals.
3/4 pound silken (soft) tofu
1 16 ounce can pumpkin puree
1 1/2 tsp cinnamon
3/4 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/3 cup oil
1 tsp vanilla
1 cup brown sugar
1 1/2 tbsp molasses
Pre-heat oven to 350 degrees. Combine all ingredients, in a food process or blender and process until smooth. Pour into pie crust. Bake for one hour.
Pie Crust:
1 1/2 cups cold unbleached white pastry flour
3/4 tsp. salt
1/2 cup cold canola oil
3-6 tbsp. cold nut milk, non-dairy milk, or ice water
Combine flour and salt, mix well. Place in a large mixing bowl. Drizzle in the canola oil (it will be very thick), while gently stirring with a fork, until the mixture resembles coarse meal. Stir in milk or water, 1 tablespoon at a time, just until the dough holds together. With your hands, quickly form the dough into a ball, handling it as little as possible. With rolling pin, roll ball of dough out into a circle, approximately 11-12 inches in diameter and 1/8-inch thick. Place rolled out pie dough in a 9-inch pie plate.
Note: All of the ingredients need to be very cold in order for the crust to turn out correctly. The flour and nut milk, non-diary milk or water can go in the refrigerator, while the canola oil should be placed in the freezer for 30 minutes to an hour before use.
I came across a neat little website the other day called Take a Fruit Break. This website is designed to help children make better food choices by advertising fruit in school cafeterias, magazines and TV advertising. The campaign was developed for the Ekaya Institute as a means to help fight the dramatic increases in childhood diseases and the “obesity epidemic” as declared by the Center for Disease Control and Prevention.
As noted on the Take a Fruit Break website: “Snack and fast food advertising is known to be effective at directing children to eat chips, snack bars and other fast food when they are hungry and to drink sodas when they are thirsty. Therefore, we must use the same strategies to make it cool for kids to choose healthy foods. This involves the same type of seduction in the form of special effects, music, celebrities, pop culture, and fast paced eye candy. It also involves the use of completely innovative and contrasting rhythms that will capture these young viewers with a powerful new imagery, concept, sound, look, and feel.”
Their slogan is “Helping change kids’ eating habits with Take a Fruit Break spots on Saturday morning cartoons.” They are a non-profit organization and their goal is to raise $100,000 a year in ads for Take a Fruit Break!
If you feel compelled to get involved in this campaign, check out their website at:
Processed People features in-depth discussions with leading health experts detailing why so many of us are sick, and offers solutions to our current devastating health crisis. Tragically, many Americans are victims of a “health care” system and way of life which are devastating to our overall well-being. To those running our system, the bottom line on the dollars we’re able to spend is more important than the bottom line on our health. We’re caught in a perpetual grinding machine, unable to escape.
!Maybe you are planning a birthday party for a friend or family member and you want to bake a cake. However, being vegan you might think you are limited in what you can use for ingredients. Here’s a great list of vegan substitutes for animal products that you may already have in your kitchen.
Instead of using shortening or butter try using soy margarine. If you are vegan and not vegetarian make sure there isn’t any whey or other dairy products in the margarine.
Instead of dairy milk try soy milk or rice milk. These two are available at most local grocery stores.
For eggs you can substitute an egg replacer or you can try one of the following:
If you are a fan of the Amazing Race you might remember Mike White and his father on the last series. Mike is a writer and producer and his film credits include Nacho Libre and School of Rock. He is also vegan and has recorded the following video for Peta.
There are so many different types of fruits in the world but most of us stay to the basics: apples, oranges, grapefruit, bananas, pears, grapes, pineapple, cherries and plums. But what about all that “exotic” fruit that comes from many places around the globe? What do they taste like? And more importantly, what kind of vitamins and minerals do they contain. In the interest of checking out something different, I thought I would write some posts on “exotic fruits” of the world.
Today I’m writing about the Passion Fruit. This fruit is native to South America and is grown in India, New Zealand, Australia, East and South Africa and most of South America, including Brazil, Colombia, Ecuador and Peru. This fruit is round with a tough rind with a smooth, waxy surface. The colour of the Passion Fruit ranges from dark purple to light yellow. Inside is a membrane that contains an orange colored, juicy pulp with many brown or black pitted seeds. Passion Fruit has a musky, guava-like taste and is somewhat tart. The fruit is often used for its juice and added to other juices to increase the flavor. Evidently the skin of the purple varieties is slightly poisonous; however the skin is very tough and not edible. Fresh Passion Fruit has high levels of Vitamin A, Potassium and dietary fiber. While the purple variety is sold in markets, the yellow one is generally used for juice. Passion Fruit juice is also a good source of Vitamin C.
Rinse 1 ½ cups of quinoa in a fine sieve in warm water; heat pot on high heat and then add drained quinoa; stir till moisture is gone and then add 3 cups of water. Bring to a boil – turn down to low and cook for 20 to 25 minutes. Make sure quinoa is completely cooled and then add bok choy, almonds, onions, sesame seeds and celery.
Dressing: ¼ cup olive oil, 3 tbsp. soy sauce (Braggs), 2 tbsp lemon juice, 1 tbsp stevia or sucanant (raw cane sugar) and 1 tsp freshly grated ginger. Mix together in a separate bowl and then toss in the salad.
Kohlrabi is often called the German Turnip and is a mixture of the German word for cabbage and turnip. Although Kohlrabi has been created by artificial selection its origin comes from cabbage, broccoli, cauliflower, kale, collard greens and brussels sprouts. The one thing they have in common: they all come from the wild cabbage plant.
Kohlrabi is similar to broccoli in taste and texture but can be somewhat milder and sweeter. A young plant can be as crisp and juicy as an apple. Kohlrabi can be eaten either raw or cooked and as well so can the leafy greens of the plant. There are several varieties of the Kohlrabi, however the best known are White Vienna, Purple Vienna, Grand Duke and Gigante.
Kohlrabi is popular in Kashmir where it is called Monj. They eat the Kohlrabi at least three or four times a week. There are tow versions; one spicy called “dum monj” and one that is not spicy called “monj-haakh”.
Any easy recipe: melt some butter in a pan, add some sliced onions and chopped Kohlrabi and brown. Add some fresh herbs, put on a lid and simmer for 10-15 minutes.
Disclaimer: Not all celebrities that appear here may still be vegetarians. However, aren’t you curious to know if your favorite movie star, celebrity, athlete or musician is a vegetarian? Song: On Fire, by Switchfoot.
There are so many different types of fruits in the world but most of us stay to the basics: apples, oranges, grapefruit, bananas, pears, grapes, pineapple, cherries and plums. But what about all that “exotic” fruit that comes from many places around the globe? What do they taste like? And more importantly, what kind of vitamins and minerals do they contain. In the interest of checking out something different, I thought I would write some posts on “exotic fruits” of the world.
Today I’m writing about the Mangosteen. This fruit is native to the Dunda Islands and the Moluccas, an archipelago in Indonesia. The fruit is from an evergreen tree. Rich in antioxidants, this fruit has a purple, creamy texture and tastes similar to an orange with a hint of peach. According to legend, Queen Victoria was to have offered a reward to anyone who could bring her the Mangosteen fruit. There were many restrictions regarding the importation of this fruit as there were fears that this fruit harbored the Asian fruit fly. Today the fresh fruit is irradiated before being imported. The Mangosteen is available canned or frozen without being fumigated or irradiated. As well freeze-dried Mangosteen is available.
I found this book a little over a year ago and started having green smoothies for breakfast. I noticed that I could get through the morning without losing my energy and wasn’t hunger until lunch time. I also noticed that I wasn’t craving sugar as much. In fact, I was feeling a lot better, much less gas and acid reflux and I missed not having the smoothie for breakfast if I missed even a day. I went to one of Victoria’s lecture this year and got to a lot of information on the value of drinking green smoothies. The following is the information I found on Amazon regarding the contents of the book.
In search of the perfect human diet, Victoria Boutenko compares the standard American diet with the diet of wild chimpanzees. Chimpanzees share an estimated 99.4% of genes with humans, but their diet is dramatically different from ours. The most glaring difference is that chimpanzees consume significantly more green leaves than humans. Victoria developed a series of greens smoothies that enable anyone to consume the necessary amount of greens in a very palatable way.
Making green smoothies is a great alternative to juicing. It is much faster, less messy, and you also get some fiber in addition to juice. In addition to great recipes for making green smoothies the book is also a good source of information about proper nutrition, the importance of hydrochloric acid in the stomach and much more. This book should be part of your library on raw food and nutrition!
There are so many different types of fruits in the world but most of us stay to the basics: apples, oranges, grapefruit, bananas, pears, grapes, pineapple, cherries and plums. But what about all that “exotic” fruit that comes from many places around the globe? What do they taste like? And more importantly, what kind of vitamins and minerals do they contain. In the interest of checking out something different, I thought I would write some posts on “exotic fruits” of the world.
Today I’m writing about the Dragon Fruit. This fruit is native to Mexico and Central and South America. The Dragon Fruit is also called the strawberry pear and is the fruit of several cactus species with a sweet, delicate taste. There are several types of Dragon Fruit but the most common is the red pitaya. The Dragon Fruit has a thin rind that covers a large mass of sweetly flavoured white or red pulp and small black seeds. The Dragon Fruit contains plenty of fiber as well as Vitamin C. Other nutritional benefits include high levels of antioxidants as well as helping to control blood sugar levels. For something completely different why not try a dragon martini made from the Dragon Fruit. Mix 4 cups of vodka with 2 tablespoons of sugar and 6 ounces of dragon fruit juice. Enjoy!
2 tbsp mild oil, canola or safflower
2 tsp seasonings, such as poultry seasoning
& thyme OR 2 tsp of a blend of sage,
thyme & marjoram; OR 2 tsp curry powder
1 tbsp tamari or Bragg’s Liquid Aminos
4 tbsp whole wheat flour
ground pepper to taste
1 cup Rice Dream
1 cup vegetable broth or potato water
2 tbsp nutritional yeast
In a medium saucepan, heat oil over medium heat. Add flour and cook, stirring often for 2-5 minutes. Add herbs. Remove from heat and whisk in liquids gradually. Bring to a boil over medium heat, stirring often. Reduce heat to low and simmer for 10 to 15 minutes, stirring occasionally. Adjust consistency and seasonings. This gravy is amazing when used with casseroles or over steamed vegetables.
Are you looking for an alternative to fast food? Do you want to go back to having more nutritious food? Then you might want to check out the website, Slow Food at http://www.slowfood.com. According to Slow Food’s website they are a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life and the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world. To do that, Slow Food brings together pleasure and responsibility, and makes them inseparable. They have over 100,000 members in 132 countries.
Also on their website is a list of events, both local and international. You can sign up for newsletters and publications. As well they have information on using an innovative approach to taste education as well as the study of all aspects of food.
Slow Food is committed to defend biodiversity in our food supply and connect producers of excellent foods with co-producers through events and initiatives. Maybe in this fast paced world of ours, slowing down and savoring our food might just be a way to bring health and wellness into our lives.
Hemp seeds and hemp oil are highly nutritious foods and are an important source of essential fats (Omega-6 and Omega-3). These fats should be part of a healthy diet as they cannot be made by the body. Essential fats are required for the formation of healthy cell membranes, the development and function of the brain and nervous system and are part of some hormone-like substances that regulate blood pressure and the immune system. Hemp seed oil also supplies valuable gamma linolenic acid (GLA). Studies have shown that in order to avoid coronary artery disease, hypertension, type 2 diabetes, arthritis and inflammatory disorders, we should consume a balance of Omega-6 and Omega-3 fatty acids. Hemp seed oil has been found to clear up symptoms of dermatitis.
Hempseed is also high in protein, dietary fiber and various minerals (magnesium, iron, and zinc), as well as Vitamin A. Check out your local grocery store for many food items that contain hempseed including bar, waffles, cereals, bread and protein powders.
Consider looking at the food labels when you are shopping to avoid the following twelve food additives that have been linked to various diseases:
Sodium nitrite
BHA & BHT
Propyl gallate
Monosodium glutamate
Trans fats
Aspartame
Acesulfame-K
Food colorings (Blue, Red, Green, Yellow)
Olestra
Potassium bromate
White sugar
Sodium chloride (salt)
Sodium nitrite is a preservative found in bacon, ham, hot dogs, sandwich meats and smoked fish. BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are also preservatives and are found in food like cereal, gum, potato chips and vegetable oils. Propyl gallate can be found in meats, chicken soup base and gum. These preservatives have been linked to cancer.
Monosodium glutamate which is found in most processed foods, can cause migraines and other health problems. Although trans fats have been removed from most foods, studies have shown that this kind of fat can cause heart disease, strokes and kidney diseases.
NutraSweet and Equal, products that contain aspartame an artificial sweetener found in diet soft drinks and other diet food products. A new sweetener used in diet soft drinks and some baked goods is acesulfame-K.
Although most food colorings have been banned by the FDA, some can still be found in our foods. Food colors have been found to cause cancer. Olestra, a fat that prevents fat from being absorbed in your digestive system was common for awhile in low-fat potato chips. The problem with Olestra is that it can block vitamins from being processed by our bodies.
Potassium bromate is banned in some countries from use in food products, while many others do not and can be found in white flour, breads and rolls to increase their volume. It has also been found to cause cancer. Europe, the United Kingdom, Canada, Sri Lanka, China, Nigeria, Brazil and Peru have banned the use of this additive while the United States has not.
White sugar and salt can be dangerous when eaten to excess and besides they have no nutritional value.
Just because you are choosing vegetarian foods doesn’t mean they are additive free. Check the label to see if any vegetarian processed foods contain these additives.
You can avoid these additives in your food is by reducing or cutting out processed foods in your diet. It is always best to eat food in their original state and choose organic if you can. Eating a diet that is full of food that is “alive” is the best way to get nutrients your body needs with out the added toxins. Preparing your food yourself, and not relying on processed foods, is the best way to maintain good health.
There are so many different types of fruits in the world but most of us stay to the basics: apples, oranges, grapefruit, bananas, pears, grapes, pineapple, cherries and plums. But what about all that “exotic” fruit that comes from many places around the globe? What do they taste like? And more importantly, what kind of vitamins and minerals do they contain. In the interest of checking out something different, I thought I would write some posts on “exotic fruits” of the world.
Today I’m writing about the Kumquat. This fruit is native to china and is a small fruit that resembles an orange. Kumquats grow in a tree that is related to the citrus family. These fruits can be eaten raw and can be made into marmalade or jam. In both Taiwan and the Philippines, the Kumquat is added to tea and can be boiled as a remedy for sore throats. In Canton in China, Kumquats are preserved in salt or sugar to make a dark brine that is used to relieve sore throats. In Vietnam the tree is used as a decoration for the Lunar New Year and can be dried for a candied snack. The Kumquat provides a good source of fiber and Vitamins A and C. They also have a trace of calcium and iron. Kumquats can be bought between December and June at many supermarket chains as well as ethnic markets. When buying Kumquats, look for fruit with that is firm to the touch without any bruises.
Disclaimer:The content found on these pages is the experiences of one individual and are not to be construed as a substitute for
professional medical advice. Ads that appear on this website do not always reflect the opinions of Celebrating the Vegetarian Life.
Michael Pollan explores the hot-button issues of food production, including factory farming and the local and organic movements.
he describes the potential repercussion of melting glaciers and ice caps – and what we can do to change their devasting course.
The book also provides guidelines for reading cosmetics labels and a list of unhealthy ingredients you should always avoid and why.
Josh Dorfman shows us that you don’t have to sacrifice style or empty out your wallet to follow an ecofriendly path.
