From Publishers Weekly
What do arthritis, heart disease, allergies and asthma have in common? According to the authors, the underlying cause of each of these conditions is inflammation, which occurs when the body's "own immune system turns against itself." As Chilton, a professor of physiology and pharmacology, and writer Tucker explain, inflammation occurs when we consume "foods of affluence," e.g., farmed salmon and eggs, and out-of-season fruits and vegetables—foods that have replaced the seasonal nuts, fruits and vegetables enjoyed by our hunter-gather ancestors. In a sometimes alarmist tone, the authors warn readers of the dangers found in today's foods, which contain dangerous levels of an omega-6 fatty acid called arachidonic acid (AA). Chilton's dietary solution is designed to restore the body's fatty acid balance. Those who follow the Chilton Program will avoid foods that are high in AA and increase their consumption of fatty acids that inhibit inflammation. It's not clear that assigning an inflammatory index to a food is useful to health. Moreover, the world of fatty acids is a complex one, and even interested readers will find the theory behind the diet isn't as coherent as, say, many of today's more straightforward diets; the food index and recipes at the end of the book are easy enough to use, however. (Jan.)
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