THE LAST HEART ATTACK

 

THE LAST HEART ATTACK

http://sanjayguptamd.blogs.cnn.com/2011/08/29/sanjay-gupta-reports-the-last-heart-attack/?utm_source=Master+List&utm_campaign=617e424a43-Newsletter_Sept_2011_tracking&utm_medium=email

 

Last Heart Attack

Dr. Sanja

Dr. Sanjay Gupta’s CNN special, The
Last Heart Attack
, aired August 27 to a nation for whom the most common
cause of death is heart disease and posed the question "With all that we
know about cardiology and medicine, is there an end to the epidemic of heart
attacks in America?". 
Featuring former President Bill Clinton and two heart disease patients (Sharon
Kintz and Tom Bare), Dr. Gupta details their journeys, how diet and surgery had
affected their lives.

The most striking portion of this special was not the staggering numbers Dr.
Gupta presented: the average bypass costs $112,000 (AHA) or that the total cost
of bypass operations performed each year in the US is more than $50 billion. Nor
was it President Clinton’s cardiologist stating that "This [a 2010
operation placing 2 stents in Clinton's
arteries] is not a result of either his lifestyle or his diet, which have been
excellent".  But what stood out in the interview most was the quote
from Clinton’s
surgeon who performed his bypass surgery in 2004:  "Starting this
morning around 8:00, he [Clinton] had a relatively routine, quadruple bypass
operation …" [emphasis added]. 

In a world where a $112,000 operation for a disease that can be controlled by
diet, that has a 12% chance of serious complications (NEJM) can be construde as
relatively routine is one that still has a long road ahead of it, but with the
diet prescribed by Dr. Esselstyn, a whole food, plant-based diet with no added
oil, we will be getting closer, one meal at a time.

Click
here
to watch the CNN special in its entirety.

Forks Over Knives Companion Book

Forks Over Knives is at it again.  For the third week the Forks Over
Knives companion book made it on the New
York Times top ten best seller list
(8th consecutive week in the top 15),
the Forks over Knives companion book surged to #5 and will be listed in the
Sunday Times Book review.  This companion book, filled with delicious
plant-based recipes and extended bios of the films stars, has caught the
nations attention and has spent the last 60 days on Amazon.com’s
top 100 best seller list

To order your copy, visit: http://shop.forksoverknives.com/

Expo East: TCCF Booth #3212

The T. Colin Campbell Foundation will be exhibiting at Natural Products Expo
EAST this year in Baltimore, Maryland on September 22-24th in an effort to help
educate the public about the health benefits of a whole food, plant-based
diet.  Spreading the word to both those who have heard about the work of
Dr. Campbell and those who have not, the TCCF is committed to helping everyone
make thoughtful decisions about their food choices.

For more information about Expo East, click
here
to visit their website.

 Please stop by booth #3212
and to share your plant-based story or just say "Hello".  We
hope to see you there! 

Portland
Vegfest


The T. Colin Campbell Foundation will be at Portland Veg Festival this
year.  Portland Veg Fest celebrates and promotes sustainable,
compassionate and healthy food choices and lifestyles. This low-cost, fun and
food-filled event welcomes everyone!  There will be a screening of Forks
Over Knives on Saturday the 17th and Sunday the 18th and the weekend will
feature lectures by Drs. Neal Barnard, Amy Lanou and many others.

Click
here
for more information about Portland’s
largest plant-based festival.

Healthy Taste of LA!

Interested in sampling delicious plant-based recipes from some of the best
chefs in the world of Plant-based nutrition like Chefs Ramses
Bravo
, Eric
Tucker
, Ann
Gentry
, Eric
Lechasseur
, Lindsay
Nixon
and Chef
AJ
?  How about listening to lectures from experts in the field like T.
Colin Campbell
and Julieanna
Hever
?  Healthy Taste of LA II is Sunday, November 6th from 9 – 5 at
the South Bay Redondo
Seventh Day
Adventist Church.

For more information and to register for this one of a kind event, visit: http://healthytasteofla.com/


Featured Recipe:

Not-So-Forbidden Rice Salad

 

 (Gluten-free, No-oil, <45 min)
Makes 5 to 7 servings
 
I love black rice because it’s quick-cooking and has a unique taste profile.
Feel free to change up the veggies and spices to make your own unique dish for
each season.
 
1 cup black forbidden rice, washed
1 3/4 cups plus ½ cup filtered water
Sea salt
2 cups sweet potatoes, small cube
1 teaspoon tarragon
1 teaspoon coriander
Dash black pepper
2 tablespoons sherry or red wine vinegar
1 tablespoon tamari
1/3 cup packed basil, chiffonade
 
Preparation
 Place rice, 1¾ cups filtered water, and a pinch of sea salt in a medium
saucepan and bring to a boil. Cover and reduce flame to a simmer for 30
minutes. Meanwhile, heat ½ cup water in a medium skillet. When it begins to
sizzle, add sweet potatoes, a pinch of sea salt, and spices to the skillet and
combine well. Cover and let simmer for about five minutes. Add a touch more
water if sticking and stir in the remaining ingredients except basil. Cover and
cook for another three minutes.
 
 When rice is done, place in a medium bowl with the veggie mixture. Fold
in all the ingredients until well combined. Season with sea salt, to taste.

For more recipes by The Blissful Chef, Christy Morgan visit: http://theblissfulchef.com
or find her on Facebook
and Twitter.

The Health Professionals Are In! Certificate in Plant-Based
Nutrition Now Approved for CME Credit

 

The online courses in plant-based nutrition we know and love
are now being offered for Continuing Medical Education (CME) credit. As more
and more doctors, nurses, pharmacists and physicians are bringing dietary
intervention into their medical practices, offering CME credit is a welcome
change.  To learn more about earning CME credits from the comfort of your
own home, go to www.tcolincampbell.org/courses
and sign up now!

 

Newsletter Submissions

We love hearing from you! If you have a new recipe, any
successful or funny stories of plant-based eating with your family, or any
plant-based tips, please email info@tcolincampbell.org.

In This Issue:

Last Heart Attack

FOK Companion Book #5

Expo East

Portland VegFest

Healthy Taste of LA

Featured Recipe – Not-So-Forbidden Rice Salad

CME Accreditation

Thrive Foods

 

Educate Yourself:

Thrive
Foods

by Brendan Brazier

Hugh Jackman says he will be “ever grateful for this book” and Reader’s Digest
states it “will have you and your family brimming with energy and health.”Elizabeth
Kucinich calls Thrive Foods “the definitive guide to nourishing ourselves while
deliciously saving our world,” while Moby credits it for “keeping me healthy
and performing at my best, even throughout the longest of tours.”

Click
here
to download the Introduction and three recipes, for FREE!


Contact Us:

T. Colin Campbell Foundation
342 Aiken Rd
Trumansburg, NY 14886

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