Food Choice and Sustainability: An Excerpt From Dr. Richard Oppenlander's New Book + GIVEAWAY

**This giveaway is now closed. Thanks for entering! Winners will be contacted by email Tuesday, April 8.**

I met Dr. Oppenlander several years ago when we were both speaking at Summerfest.

I loved his lecture on sustainability so much that I immediately purchased a copy of Comfortably Unaware.

We've kept in touch since. Dr. O even had me on his podcast!

Anyway! He's just released a new book, Food Choice and Sustainability: Why Buying Local, Eating Less Meat, and Taking Baby Steps Won't Work, which I'm super excited about *and* Dr. O has graciously offered to give us a sample *and* 5 FREE autographed copies to some lucky herbies!

An excerpt from Food Choice and Sustainability:

"All protein is not created equal, and animal protein has a detrimental effect on our health in two ways: by association (what comes or doesn’t come along with it) and intrinsically (its chemical composition). We derive animal protein from meat or other animal products, of course, which brings a package of fat, cholesterol, hormones, endotoxins, and pathogens, as well as a lack of any fiber or disease-fighting substances, called phytonutrients. But animal protein, the protein structure itself, is also damaging to your health. Although inflammation is a natural healing body response, chronic inflammation of tissue, organs, and body systems is problematic and is a major contributing factor to nearly every degenerative disease, including heart disease, many cancers, arthritis, and Alzheimer’s disease. Animal protein causes inflammation. It is high in arachidonic acid and high fractions of the sulfur-containing amino acids, methionine and cysteine, all of which increase levels of inflammation. Protein from animal sources causes excessive loading of kidneys, liver, and pancreas as well as metabolic acidosis (imbalance and lowering of the body’s pH), which leads to additional inflammation. Filtration of increased urea (a waste product) because of animal protein creates imbalances in calcium and other minerals. If eaten raw, meat will transmit disease-causing organisms, yet when cooked, the protein type in meat has a high likelihood of producing cancer-causing agents (heterocyclic amines and polycyclic aromatic hydrocarbons) and transmitting endotoxins. Casein, one of the protein types in milk, is associated with increased risk of numerous diseases. In general, animal protein (the amino acid profile and general composition) is an upregulator of inflammation, which is a common component of many Western disease states...

...Of the four leading causes of death and disease in the U.S. today, animal products and animal protein are implicated in all four—coronary heart disease, cancer, cerebrovascular disease, and diabetes, as well as their precursors, hypertension and obesity. Eating only plant-based foods prevents and reverses these diseases, as well as lowering one’s risk of contracting numerous other conditions, such as kidney stones and gallstones, kidney disease, osteoporosis, Crohn’s disease, Parkinson’s, multiple sclerosis, Alzheimer’s disease, osteoarthritis, and many other degenerative diseases, gastrointestinal conditions, and asthma. Of the five most common cancers—lung, colon, breast, pancreatic, and prostate—consuming animal products has been linked as a significant risk factor in all five, as well as many more. I need to emphasize that this is about animal products and the type of protein, which does not change if the animal is grass fed."

For a chance to win:

Post a comment below about a way you make a positive impact on the earth!

**This giveaway is open to US residents only.**