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"The Study The book is based on a project called the China Study in which one of the authors, T. Colin Campbell directed the project. The study took place over a period of 20 years and was conducted by Cornell University, Oxford University and the Chinese Academy of Preventive Medicine. The study which was referred to as the "Grand Prix of epidemiology" by the New York Times, was a study involving over 2,500 countries in China and Taiwan, 350 health and nutrition variables and 6,500 surveys from adults in China and Taiwan. The goal was to identify the correlation between diet and disease, and define proper health nutrition. Over 8,000 health nutrition correlations were made from the study. The Findings Hidden Diabetes Cures gives a summary of some of the major health nutrition findings from the study, including the fact that breast cancer, heart disease, type 1 diabetes, type 2 diabetes, colon cancer and a host of other health issues are associated with the consumption of meat or dairy from animals. It also suggests that diabetes treatment and other diseases can be reversed by eliminating animal based products from the diet. Furthermore, The Cornell Chronicle reports that the study produced three health nutrition recommendations from Dr. Campbell himself: First, be aware that the more variety of plant-based foods consumed, the better the benefit. Second, a healthy diet can be sustained on only plant based foods as long as there is a proper quality and quantity. Finally, the closer food is to its original form, the better the benefits - meaning cooking, salting and processing decreases the quality of food."

"Eric C. Sharer, MPH, RD, LDN, is a Registered Dietitian (RD), as well as a culinary expert, who is dedicated to promoting and embracing the health benefits of a plant based diet for disease prevention, treatment, and optimal health. His passion for food and health began at the age of 13, while working in a restaurant/resort. He combined his passion for cooking and nutrition by earning an Associate's Degree in Culinary Arts and a Bachelor's Degree in Culinary Nutrition, both from Johnson & Wales University. He then earned a Master of Public Health, with a concentration in community nutrition, and completed The Dietetic Internship Program, both at Benedictine University. Eric has extensive culinary arts training working in a wide variety of arenas. These include food production for specific diseases and all stages of the life cycle, working at resorts, fine catering, and as a pastry chef. In addition to working at The Block Center, Eric further promotes the benefits of a plant based diet by being the Chicago Outreach Coordinator for The Vegetarian Resource Group, and also conducts cooking classes and nutrition education as a Food for Life Instructor for The Cancer Project. We sat down to talk to Eric to ask him how his plant-based nutrition approach works."