Six years ago, an overweight, pre-diabetic Mark Bittman faced a medical directive: adopt a vegan diet or go on medication. As one whose professional and leisure time revolved around cooking, eating, and enjoying a wide variety of fine foods, neither choice was appealing, yet it was clear something had to give. His solution? Shift the focus of his diet to vegetables, fruits, and grains, following a strict vegan diet (no meat or dairy) and eliminating processed foods for most of the day, then eat the foods he simply couldn’t give up forever only after 6 p.m.—and (mostly) in moderation. Beyond that, his eating plan involved no gimmicks, scales, calorie-counting, or point systems—and there were no so-called forbidden foods. Just wholesome, all-natural, mostly home-cooked meals that were as varied and satisfying as they were delicious. The results of this dietary recalibration are presented in Vb6: Eat Vegan Before 6:00pm to Lose Weight and Restore Your Health ($26.00), which reveals the lasting and sustainable value of this new, flexible and viable approach to eating.
Mark Bittman is one of the country's best-known and most widely respected food writers. His How to Cook Everything books, with one million copies in print, are a mainstay of the modern kitchen. Bittman writes for the Opinion section of the New York Times on food policy and cooking and is a columnist for the New York Times Magazine. His cooking show, The Minimalist, based on his popular New York Times column, can be seen on the Cooking Channel. He is also the author of Food Matters, Food Matters Cookbook, Fish, and Leafy Greens.