Forks Over Knives -Blu-ray-

Product Description FORKS OVER KNIVES examines the profound claim that most, if not all, of the degenerative diseases that afflict us can be controlled, or even reversed, by rejecting our present menu of animal-based and processed foods. The major storyline traces the personal journeys of Dr. T. Colin Campbell, a nutritional scientist from Cornell University, and Dr. Caldwell Esselstyn, a former top surgeon at the world renowned Cleveland Clinic. Inspired by remarkable discoveries in their young careers, these men conducted several groundbreaking studies. Their separate research led them to the same startling conclusion: degenerative diseases like heart disease, type 2 diabetes, and even several forms of cancer, could almost always be prevented-and in many cases reversed-by adopting a whole foods, plant-based diet. In addition, cameras follow "reality patients" who have chronic conditions from heart disease to diabetes, and are taught by their doctors to adopt a whole foods plant-based diet as the primary approach to treat their ailments. Review "Richly Inspiring" --Los Angeles Times "A film that can save your life" --Roger Ebert "Convincing, Radical and Politically Volatile" --Variety About the Actor T. Colin Campbell, Ph.D.: For more than 40 years, Dr. Campbell has been at the forefront of nutrition research. His legacy, the China Project, is considered the most comprehensive study of health and nutrition ever conducted. Dr. Campbell is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University and Project Director of the acclaimed China-Oxford-Cornell Diet and Health Project. The study was the culmination of a 20-year partnership of Cornell University, Oxford University and the Chinese Academy of Preventive Medicine. Dr. Campbell received his master's degree and Ph.D. from Cornell, and served as a Research Associate at MIT. He spent 10 years on the faculty of Virginia Tech's Department of Biochemistry and Nutrition before returning to the Division of Nutritional Sciences at Cornell in 1975 where he presently holds his Endowed Chair (now Emeritus). His principal scientific interests, which began with his graduate training in the late 1950s, has been on the effects of nutritional status on long term health, particularly on the cause of cancer. He has conducted original research both in laboratory experiments an