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The Good Fat Cookbook Hardcover – January 7, 2003
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From Publishers Weekly
Since the 1970s, dieters have eliminated fat, yet over those years the obesity rate in America has increased 25%, explains McCullough (Low-Carb Cookbook). Demystifying concepts like HDL and LDL cholesterol, fish oil supplements, triglycerides, saturated, unsaturated, and trans fats, McCullough helps readers navigate the labyrinth of food selection. She builds on the work of Atkins, Dr. Melvin Anchell (Steak Lover's Diet), Gary Taubes, Dr. Mary Enig and the eye-opening 2001 Harvard Nurses' study (which showed no relationship between total fat consumption and heart disease). McCullough persuasively argues that highly processed foods are the worst to eat. We are still far from knowing the many mysteries of diet (soy is called into question), and while this book offers no comprehensive diet plan, it does advocate for moderation and traditional whole foods. Each "good" food-seafood, meats, coconut, eggs, butter and dairy products, avocado, walnuts-has a helpful Do's and Don'ts section. Recipes like Thai Seafood Chowder, Greek lemony Fried Potatoes (which uses olive oil), and Massaman Curry with Sweet Potatoes and Peanuts make it easy to incorporate good fats into a healthy diet. This book helps readers distinguish myth from reality in the search for better nutrition and weight loss.
Copyright 2003 Reed Business Information, Inc.
Michael R. Eades, M.D., and Mary Dan Eades, M.D. Authors of Protein PowerFran McCullough, with her typical blend of good science and good cooking, has crafted a wonderful book on the use of good fats in the kitchen. The Good Fat Cookbook is the only one available that both tells you what good fats are and shows you how to add them to your diet in a way that not only makes your food healthier but tastier as well. Good fat, good food, good for you! -- Review
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This book is sure to ruffle a lot of feathers because is turns the so called "Food Pyramid" into rubble. This book is a top notch overview of the history of fat and how it got such a bum rap.
I highly recommend this book to readers who are interested in the science of nutrition. I do wish though that there were more recipes in the book but the information presented in it more than makes up for that!
President Eisenhower a heart attack; heart disease
is thought (erroneously) to be epidemic in America (p, 17).
When I went to a doctor for a physical exam, the fat around my belly was considered bad for metabolic syndrome. The back cover of a paper flap on this book has a Good list of twelve fats and a Bad list of eleven items ending with frozen dinners and processed foods. The Index has ten pages listed for the U.S. Department of Agriculture, which has provided a food pyramid lacking any scientific evidence that we will be better off with vegetable oils made from grain, but a political witch hunt aimed at coconut oil is similar to what radio stations heard about The Dixie Chicks insulting Texas for producing a state enabling George W. Bush to become the president.
Mass psychology frequently comes down to simple schemes to misdirect the way people think to make low fat a top priority. As a mixed bag, fat functions well in proper proportion with triglycerides and cholesterol to reduce free-radical damage. Tooth decay can trigger heart problems. Gut flora as an environment for digestion could also give noses a clue about the inner workings of human depravity. The corrupt nature of anything that has men and number components in the present century has more in common with Enron than religion and philosophy. Political questions are a trick for squishy chaos to fool suckers every minute.
Recipes - the second part of the book - offer 100 dishes, breakfast through dessert, from Coconut Waffles to Moroccan Red Pepper Soup, Smoked Trout Salad with Grapefruit and Avocado, Smoothies, Tuna Burgers and Buffalo Chili. A clear, concise, accessible and in-depth introduction to low-carb, good-fat nutrition thinking.