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I Stopped Yo-Yo Dieting, Lost Weight, and Got Off Blood Pressure and ADD Meds with a WFPB Diet
Mary Beth Brendel: Before and After
After 30 years of dieting Mary Beth Brendel made the switch to a WFPB diet. "The weight literally began to fall off, and my cholesterol fell from 278 to 196 in just a few weeks." She noticed she had more energy, and her skin and hair improved. "I was even feeling more focused at work. I felt great! I lost 45 pounds within the first six months."
First Look at FOK Magazine Summer 2018 Edition
** Get It Early and Save 10% **
FOK Magazine Summer 2018 Edition

Now available in our online store at 10% off (U.S. and Canada only), this gorgeous "bookazine," filled with expert tips, practical advice, beautiful photos and illustrations, inspiring success stories, and 65 healthy, satisfying recipes, will help you put the pleasure in plant-based eating this summer. You can also read it instantly with a digital version at the cover price.

International Plant-Based Nutrition Healthcare Conference
Special $100 Savings for Healthcare Practitioners!

Plant-Based Nutrition Healthcare Conference Faculty

Join healthcare professionals from around the world in San Diego for the 6th annual International Plant-Based Nutrition Healthcare Conference, September 14–17, 2018. Hear the latest on the preventive and disease-fighting potential of a WFPB diet from experts like Dr. T. Colin Campbell, Dr. Michael Greger, Dr. Dean Ornish, and many others. As a proud sponsor of the conference, we're pleased to offer you a special $100 savings on registration. Use the discount code FORKS100 when registering online.

 
Conquering Diabetes with Carbohydrates
Conquering Diabetes with Carbohydrates

Dr. Neal Barnard explains that the advice to ditch wheat, rice, corn, potatoes, and even fruit in favor of foods like meat and dairy is downright dangerous. Carbohydrates in their whole-food form fight disease, whereas a diet high in fat has been proven to cause diabetes and heart disease.  

Sweet Potato Bruschetta with Avocado-Tomato Topping
Sweet Potato Bruschetta with Avocado-Tomato Topping

These inventive vegan bruschetta are a fresh and healthy take on a classic appetizer. Roast half-inch-thick slices of sweet potato and top with sliced cucumbers, fresh arugula, and a tangy mix of tomatoes and avocado. Yum!

 
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