As an internationally known surgeon, researcher and clinician at the Cleveland Clinic, Dr. Caldwell Esselstyn, M.D., made the case for a plant-based as a cure to cardiac trouble, a feat he explains in his book Prevent and Reverse Heart Disease. Yes, you read right – prevent AND reverse. But you don’t have heart disease (yet), you say? Read on. In this revealing interview, Dr. Esselstyn, who will soon be talking plant-based heart health on the big screen in the groundbreaking film Forks Over Knives, speaks about the surprising young age we start to develop heart disease, how grave the situation is, and how we can completely avoid it. Read More…
We were in love with this movie after we saw a rough cut of it a few months back, and now Forks Over Knives is ready to be seen in advanced screenings all over the country. This movie is what Food Inc. was to the food industry: The first truly eye-opening and very real account of a currently dire situation, this time, pertaining to the health of Americans and how food helps or hurts our well-being. The film shows you the direct connection between food and health (or disease, depending on what you’re eating), as told through two of our favorite scientists and plant champions as well as other experts and people who have made the transition to a plant-based diet and seen their lives change for the better.
We chatted with Brian Wendel, Creator and Executive Producer of the film, and a passionate plant-based diet advocate. If we are what we eat, and we’re dying of all sorts of preventable diseases, then we need to rethink what we’re eating, and this movie has all of the facts and figures to demonstrate exactly what it takes to be optimally healthy. Forks Over Knives has partnered with Whole Foods, which is sponsoring advanced screenings of this landmark film, and we hope you take the time to see it and be entertained and informed about a crucial topic for you, your family, and the planet. Read More…
Our alkalinity article was an HLifer favorite, so we thought we’d go a step further and bring you the latest from the expert on the topic: Dr. Robert Young. The author of many research papers and several books, the most noted of which is The pH Miracle (translated into 17 languages and regarded as the bible of alkalinity), Dr. Young is a nutritional microbiologist who has performed live and dry blood analysis on thousands of individuals at his center in California, with astonishing results and revelations about what is healthy for our cells – and what is not.
In this interview, Dr. Young discusses the importance of alkalinity in the body, answers some of our readers’ questions about limes, eggs and sugar, explains why he doesn’t recommend algae, mushrooms or cooked food, gives his take on blood types, and introduces us to a new exercise style called Younga Yoga. Read More…
John Reganold has been comparing organic and conventional agricultural systems since he noticed the drastic difference between them in a soil sample 25 years ago. He is an agro-ecologist who has always been interested in how land is used, and is the lead author of a study on the sustainability and nutritional benefits of organic farming, which was published in the journal PLoS ONE yesterday.
The demand for organic food continues to increase, and as we are huge fans of the benefits of organic produce here at HLife, we were thrilled to see such definitive information on a much-debated subject. While everyone knows that conventionally grown produce has more pesticide residue that the liver then has to discard, there wasn’t conclusive data regarding nutrition – until now. This study of strawberries grown on commercial farms is among the most comprehensive of its kind: A team of interdisciplinary researchers checked indicators like soil DNA, microbe diversity, fruit taste, antioxidant activity, and even appearance. Twenty-six strawberry fields were analyzed, and side-by-side comparisons found that the organic farms produced more flavorful and nutritious berries while leaving the soil healthier.
HLife chatted with Professor Reganold about the groundbreaking implications of this study, among which are the relationship between organic farming and better nutrition, a longer product shelf life, and quality soil. Read More…
Restaurateur Matthew Kenney is a renowned raw food chef and author, and the creator of the first licensed raw food academy. His groundbreaking restaurant/shop/school 105degrees incorporates communal dining, an open kitchen, the “glass box” 105degrees Shop where an array of products related to the raw/living foods lifestyle can be purchased, as well as the 105degrees Academy, with classes for the layperson and the professional interested in raw food techniques to learn from an innovative team.
We Skyped with Matthew while he was in New York, where he was opening yet another restaurant, Bar Paya, concentrating on Peruvian food this time. This is not a raw foods spot, but Matthew assured us that there are vegetarian dishes on the menu, inspired by traditional foods of our South American birthplace. We chatted with him about raw food and health (including what he eats on a typical day), the Academy, and his next book, Everyday Raw Express. Read More…
Motivational speaker, life coach and author Gabrielle Bernstein was in Los Angeles doing a lecture based on her book, Add More ~ing to Your Life, A hip guide to happiness – and we just had to sit down for a chat.
Gabrielle is the founder of Women’s Entrepreneurial Network as well as HerFuture.com, a mentoring network for women, and through her lectures helps a new generation of women to shift their search for happiness from the outside to the inside. Since HLife is all about the inside, we met with the multi-talented beauty and talked about the book and the personal journey that led her to discover herself as a messenger of the steps to a happier life. Read More…
