Dr. Édouard Pélissier is a surgeon, cancerologist, a member of the New York Academy of Sciences, and author of a hundred publications in national and international journals. He is the author of La Brioche tue plus que le cholestérol (2012), La Vérité sur les sucres et les édulcorants (2013), and Les Recettes scientifiques de la longévité heureuse (2015). [any in English?]
Looking at how and what we eat is of crucial importance if we wish to reduce our impact on the planet. Should we choose an exclusively vegetable-based diet? Should we stop eating meat? One might think that by replacing the calories and proteins in meat or milk by those in grains or soy we would reduce our ecological footprint tenfold, but is it as simple as that? From a health perspective, should we give up meat, or even dairy products? Can we become vegetarians? Is the step toward veganism worth taking? What are the advantages and disadvantages of vegetarianism and veganism? And what are the risks of diet deficiencies?

Dr. Pélissier has practiced visceral surgery, and has observed how chronic illnesses (cancer, obesity, diabetes, cardio-vascular disease) are linked to an underlying chronic state of inflammation, in which the patient’s diet is one of the principal factors. Supported by the abundant scientific work in this field, the author attempts to understand objectively which dietary model would be the most desirable both for us, and for the planet.