Here is the updated and expanded edition of the bestseller that changed millions of lives.

The science is clear. The results are unmistakable.

You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet.

More than thirty years ago, nutrition researcher T. Colin Campbell and his team at Cornell University, in partnership with teams in China and England, embarked upon the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found, when combined with findings in Campbell’s laboratory, opened their eyes to the dangers of a diet high in animal protein and the unparalleled health benefits of a whole foods, plant-based diet.

In 2005, T. Colin Campbell and his son Thomas M. Campbell, now a physician, shared those findings with the world in The China Study, hailed as one of the most important books about diet and health ever written.

This heavily expanded edition of their groundbreaking book features brand-new content, including the latest undeniable evidence of the power of a plant-based diet, plus updated information about the changing medical system and how patients can benefit from a surging interest in plant-based nutrition.

The China Study: Revised and Expanded Edition presents a clear and concise message of hope as it dispels a multitude of health myths and misinformation. The basic message is clear. The key to a long, healthy life lies in three things: breakfast, lunch, and dinner.

The new information includes

updated research on heart disease, obesity, diabetes, cancer, autoimmune disease, and other diseases;

updated supplementation recommendations; and

a new chapter about the media’s coverage, or lack of coverage, of plant-based diet research.

By now, the low-carb diet’s refrain is a familiar one: “Bread is bad for you. Fat doesn’t matter. Carbs are the real reason you can’t lose weight.”

The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to The Zone and beyond, are still the go-to method for weight loss for millions. These diets’ marketing may differ, but they all share two crucial components: the condemnation of “carbs” and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is—despite its increased focus on some whole foods—just another variation on the same carbohydrate fears.

In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell outlines where and how the low-carb proponents get it wrong: where the belief came from that carbohydrates are bad and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as “carbs” aren’t all created equal, and treating them that way has major consequences for our nutritional well-being.

If you’re considering a low-carb diet, read this book first. It will change the way you think about what you eat—and how you should be eating to lose weight and optimize your health, now and for the long term.

By now, the low-carb diet’s refrain is a familiar one: “Bread is bad for you. Fat doesn’t matter. Carbs are the real reason you can’t lose weight.”

The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to The Zone and beyond, are still the go-to method for weight loss for millions. These diets’ marketing may differ, but they all share two crucial components: the condemnation of “carbs” and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is—despite its increased focus on some whole foods—just another variation on the same carbohydrate fears.

In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell outlines where and how the low-carb proponents get it wrong: where the belief came from that carbohydrates are bad and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as “carbs” aren’t all created equal, and treating them that way has major consequences for our nutritional well-being.

If you’re considering a low-carb diet, read this book first. It will change the way you think about what you eat—and how you should be eating to lose weight and optimize your health, now and for the long term.

Here is the updated and expanded edition of the bestseller that changed millions of lives.

The science is clear. The results are unmistakable.

You can dramatically reduce your risk of cancer, heart disease, and diabetes just by changing your diet.

More than thirty years ago, nutrition researcher T. Colin Campbell and his team at Cornell University, in partnership with teams in China and England, embarked upon the most comprehensive study ever undertaken of the relationship between diet and the risk of developing disease. What they found, when combined with findings in Campbell’s laboratory, opened their eyes to the dangers of a diet high in animal protein and the unparalleled health benefits of a whole foods, plant-based diet.

In 2005, T. Colin Campbell and his son Thomas M. Campbell, now a physician, shared those findings with the world in The China Study, hailed as one of the most important books about diet and health ever written.

This heavily expanded edition of their groundbreaking book features brand-new content, including the latest undeniable evidence of the power of a plant-based diet, plus updated information about the changing medical system and how patients can benefit from a surging interest in plant-based nutrition.

The China Study: Revised and Expanded Edition presents a clear and concise message of hope as it dispels a multitude of health myths and misinformation. The basic message is clear. The key to a long, healthy life lies in three things: breakfast, lunch, and dinner.

The new information includes

updated research on heart disease, obesity, diabetes, cancer, autoimmune disease, and other diseases;

updated supplementation recommendations; and

a new chapter about the media’s coverage, or lack of coverage, of plant-based diet research.

By now, the low-carb diet’s refrain is a familiar one: “Bread is bad for you. Fat doesn’t matter. Carbs are the real reason you can’t lose weight.”

The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to The Zone and beyond, are still the go-to method for weight loss for millions. These diets’ marketing may differ, but they all share two crucial components: the condemnation of “carbs” and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is—despite its increased focus on some whole foods—just another variation on the same carbohydrate fears.

In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell outlines where and how the low-carb proponents get it wrong: where the belief came from that carbohydrates are bad and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as “carbs” aren’t all created equal, and treating them that way has major consequences for our nutritional well-being.

If you’re considering a low-carb diet, read this book first. It will change the way you think about what you eat—and how you should be eating to lose weight and optimize your health, now and for the long term.

By now, the low-carb diet’s refrain is a familiar one: “Bread is bad for you. Fat doesn’t matter. Carbs are the real reason you can’t lose weight.”

The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to The Zone and beyond, are still the go-to method for weight loss for millions. These diets’ marketing may differ, but they all share two crucial components: the condemnation of “carbs” and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is—despite its increased focus on some whole foods—just another variation on the same carbohydrate fears.

In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell outlines where and how the low-carb proponents get it wrong: where the belief came from that carbohydrates are bad and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as “carbs” aren’t all created equal, and treating them that way has major consequences for our nutritional well-being.

If you’re considering a low-carb diet, read this book first. It will change the way you think about what you eat—and how you should be eating to lose weight and optimize your health, now and for the long term.