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Prevent and Reverse Heart Disease

Caldwell B. Esselstyn Jr., M.D. - Author

Hardcover | $24.95 | add to cart | view cart
ISBN 9781583332726 | 320 pages | 01 Feb 2007 | Avery | 9.25 x 6.25in | 18 - AND UP
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Prevent and Reverse Heart Disease challenges conventional cardiology by posing a compelling, revolutionary idea-that we can, in fact, abolish the heart disease epidemic in this country by changing our diets. Drawing on the groundbreaking results of his twenty-year nutritional study, Dr. Caldwell B. Esselstyn, Jr., a former surgeon, researcher, and clinician at the Cleveland Clinic, convincingly argues that a plant-based, oil-free diet can not only prevent and stop the progression of heart disease, but also reverse its effects.

Furthermore, it can eliminate the need for expensive and invasive surgical interventions, such as bypass and stents, no matter how far the disease has progressed. Dr. Esselstyn began his research with a group of patients who joined his study after traditional medical procedures to treat their advanced heart disease had failed. Within months of following a plant-based, oil-free diet, their angina symptoms eased, their cholesterol levels dropped significantly, and they experienced a marked improvement in blood flow to the heart. Twenty years later, the majority of Dr. Esselstyn's patients continue to follow his program and remain heart-attack proof.

Prevent and Reverse Heart Disease explains the science behind these dramatic results, and offers readers the same simple, nutrition-based plan that has changed the lives of his patients forever. In addition, Dr. Esselstyn provides more than 150 delicious recipes that he and his wife, Ann Crile Esselstyn, have enjoyed for years and used with their patients. Clearly written and backed by irrefutable scientific evidence, startling photos of angiograms, and inspiring personal stories, Prevent and Reverse Heart Disease will empower readers to take charge of their heart health. It is a powerful call for a paradigm shift in heart-disease therapy.

Mushroom Ratatouille
Makes 6-8 servings
This is absolutely delicious on top of brown rice, and best of all it’s so easy!

2 large onions, chopped
3 garlic cloves, chopped, or more if you love garlic
16 ounces button mushrooms, large ones halved
7 ounces shiitake mushrooms, stems removed and thickly sliced
1 eggplant, peeled and chopped into 1-inch pieces
3 tomatoes, chopped
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon pepper
½ cup vegetable broth or water
½ cup sherry (optional)
Cilantro or parsley, chopped

  1. Preheat oven to 375 degrees
  2. Place all ingredients except cilantro into a roasting pan or other pan with sides. Stir and cook uncovered for 50 minutes. If it cooks a little longer, dish is even better. If it gets a little dry, add a nit more broth or water. Before serving, stir in as much cilantro or parsley as you dare.

Very Easy Blueberry Cobbler
Makes 4-6 servings

½ cup whole-wheat flour
1 ½ teaspoons baking powder
2/3 cup oat, or nonfat soy milk
3 tablespoons maple syrup, sugar, or honey
1 tablespoon vanilla extract
2 cups blueberries

  1. Preheat oven to 350 degrees.
  2. Combine flour and baking powder in a small bowl.
  3. Combine milk, maple syrup, and vanilla in a measuring cup and stir, then add to flour and mix until smooth. (Batter will be quite runny.)
  4. Pour batter into a nonstick 8-inch square pan. Sprinkle berries on top.
  5. Bake for 45 minutes, or until lightly browned. A few tablespoons of any sorbet are delicious with this.
"Dr. Caldwell Esselstyn, Jr., proved that changes in diet (and that alone) causes radical changes in the age and disease of your arteries-and that you can make your arteries much younger."
-Michael F. Roizen, M.D. coauthor of YOU: The Owner's Manual


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