In FAT, Leas expands on Dr. Manns statements, tracing the history of the research and explains why the public so whole-heartedly embraces erroneous ideas about fat and health. She points out that many scientists admit that the original studies on fat were not properly conducted. Dr. Ronald Krauss, who has headed up the Nutrition Committee for the American Heart Association agrees, The message of low fat has not been based on the best science. Yet, because of the methods for issuing recommendations and warnings, namely, through a voting consensus in which most members of the committee defer to the knowledge of others, the Association continues to warn against the consumption of fats. Furthermore, food and drug companies have jumped on the misinformation and have used it to create marketing campaigns for all kinds of low fat and cholesterol-lowering products.
In contrast, Leas points to a number of studies that offer convincing evidence that the over-consumption of carbohydrates and the past proliferation of synthetic transfata truly dangerous fatare actually to blame for the obesity and heart disease epidemics.
Throughout the book, Leas explains the science behind fats in a manner that the layperson can easily comprehend. She also explains the terminology often used in fat discussions that most people do not really understand, such as triglycerides, polyunsaturated, omega-3, and transfat, allowing everyone to truly know what is in their foods so that they can make informed health decisions. Nina Planck, author of REAL FOOD: WHAT TO EAT AND WHY, sees the importance of this, Americans are terrified of fat, doctors tell myths about fat, and journalists repeat them. Butter is good for you and corn oil isnt. Dont be the last one to know why: read this book.
|Contact: Lynn Pasquale|