Voices of the Food Revolution: You Can Heal Your Body and Your World with Food!
John Robbins, Ocean Robbins
Format: PDF / Kindle (mobi) / ePub
Did you know that:
- More than 80% of the foods you eat in restaurants and buy at supermarkets contain genetically engineered ingredients, and that these ingredients have been linked to toxic and allergic reactions in people; sickness, sterility, and fatalities in livestock; and damage to virtually every organ studied in lab animals?
- If you don't count French fries, ketchup or pizza as vegetables, more than half of Americans eat no vegetables at all?
- Cows raised for meat are impacting our climate more than cars?
- It's possible to be a positive food revolutionary without sounding like a self-righteous nag?
Join John and Ocean Robbins for 21 intimate, game-changing conversations with some of the world's leading "food revolutionaries": scientists, doctors, teachers, farmers, economists, activists, and nutritionists working on food issues today. Introduced and with commentary by John Robbins and his son Ocean, the book features luminaries such as:
- Dean Ornish, MD, on his years-in-the-making breakthrough with Medicare (his program for healing heart disease is now covered)
- Kathy Freston on making incremental, manageable changes to how we eat
- T. Colin Campbell, PhD, (author of the famed China Study) with the latest research on animal protein and human health
- Joel Fuhrman, MD (author of the bestselling Eat to Live), on achieving excellent health through diet
- Caldwell Esselstyn, MD, of the Cleveland Clinic on wiping out heart disease by changing what we eat
- Vandana Shiva, PhD, on GMOs and Big Ag
- Rory Freedman on how to stop eating misery and start looking fabulous
- Raj Patel on building a saner global food policy
Each contributor discusses his or her work in depth, but together they make one rallying cry: for a healthy, sustainable, humane, and delicious revolution in how we and the world are fed. Over twenty-five years ago John Robbins started a revolution. This book is proof of how far we've come, a fascinating look behind the scenes of the multi-faceted food movement, and a call to join in the work of ensuring our health and food future.
encouraging people to make food choices that align with their own humane values. So instead of saying, “Don't tell me, I don't want to know,” people should be able to look and know exactly where their food comes from and feel good about it. We encourage people to make choices that are aligned with their own values and also aligned with their own interests. Modern meat production is creating horrible suffering and tragic deaths. It's causing the deaths of billions of animals, of course, and it is
MICHELE SIMON: I believe that marketing to children is immoral as well as illegal. Because the issue of marketing to children has been coming under scrutiny, the food industry has claimed to have changed its ways and become self-regulating. The Environmental Working Group's report showed that the industry wasn't even following its own very lame guidelines. JOHN ROBBINS: I remember seeing a child wearing a T-shirt that said, “If you love me, don't feed me junk food.” And here we have
local food systems that can support them. Then, as people get off food stamps and government funds are freed up, I'd like to see the funding that was going into emergency services utilized for another ten years to build up more robust local food systems. If you are funding emergency services, you need to also fund self-sufficiency programs so that people can eventually get off and stay off of emergency services. JOHN ROBBINS: On a national and global level, we have food distribution networks
whether saturated fat is harmful or not. I think it is, with the possible exceptions of the saturated fat that you find in chocolate, which, although it is dense in calories, may actually be good for your heart. Total fat consumption matters in a number of ways, one of which is that fat is the most dense form of calories. Fat has nine calories per gram and protein and carbs have only four. So if you are eating less fat, you are getting fewer calories without having to eat less food. It is the
labeling were there and that happened, she might go to her pediatrician and say, “I don't know if there's a connection, but my baby got sick when she ate this genetically engineered food.” The doctor then, assuming there was a reporting mechanism, could report that information and gradually the Centers for Disease Control and other groups could be able to do some surveillance and be able to track what was going on. Right now we're part of an enormous experiment—we're all guinea pigs. But no one