- Paperback: 304 pages
- Publisher: Vincente Books; 2 edition (August 17, 2013)
- Language: English
- ISBN-10: 0915241056
- ISBN-13: 978-0915241057
- Product Dimensions: 8.5 x 0.7 x 11 inches
- Shipping Weight: 1.9 pounds (View shipping rates and policies)
- Average Customer Review: 4.4 out of 5 stars See all reviews (20 customer reviews)
- Amazon Best Sellers Rank: #1,095,612 in Books (See Top 100 in Books)
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The Modern Nutritional Diseases: and How to Prevent Them (Second Edition) Paperback – August 17, 2013
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Top customer reviews
Modern Nutritional Diseases does not ask you to make a nutritional "leap of faith." Instead, Alice and Fred Ottoboni fully explain the intricate biochemical and hormonal reactions that result from the food choices we make. As an example, eat a high carbohydrate breakfast (Cheerios and skim milk) insulin rules; eat a high fat breakfast (bacon and eggs), glucagon rules. The authors fully describe the differences between insulin in charge (fat-making) and glucagon in charge (fat mobilization and burning).
In Modern Nutritional Diseases, diet composition comparisons are paramount. Very well drawn flow charts support the concise text. If the late Dr. Robert Atkins is criticized for giving diet advice not fully grounded in science, the Ottoboni's must be credited with providing diet advice based on extensive, referenced scientific investigation - their own and many others! Extensive references follow each chapter and a detailed index completes the text.
Critical of the low fat, high carbohydrate diet in the official U.S. Dietary Guidelines (1980-2010), Modern Nutritional Diseases describes the changes that have taken place in the U.S. diet over the past 100 years. The fact that the 2015 Dietary Guidelines Advisory Committee (2015 DGAC) is currently reviewing U.S. nutrition policy (the 2nd of several meetings takes place in October, 2013), Modern Nutritional Diseases, 2nd edition, is extremely timely. No other book I know of takes complete, careful aim at the failed science underlying official low fat U.S. nutrition policy.
After decades of carbohydrate-emphasized Food Pyramids - more recently low fat MyPlates - obesity is still growing in 50 states. An astounding 25 percent of the adult population is diabetic or pre-diabetic (CDC in Atlanta). The lifetime risk of diabetes for children born since the year 2000 is now 1 in 3. After 40 years of low fat equals good health, heart disease has not gone down as promised and heart failure is the #1 Medicare expenditure. As Dementia and Alzheimer's become serious public health problems, Alice and Fred Ottoboni - now retired and in their active 90's - have hastened to update and revise their important life's work.
As nutrition professionals, the Ottoboni's have long challenged the notion that counting calories and reducing fats in the diet will help people maintain a healthy weight or prevent chronic disease. Recent new studies back up what the Ottoboni's have been reporting on for decades; that the quality of a calorie matters more than the quantity. As "a calorie is a calorie is a calorie" comes under renewed scrutiny, Alice and Fred Ottoboni's specific dietary recommendations - based on their definitive understanding of nutritional biochemistry - can be solidly relied upon.
If you are a lay person interested in losing weight, this book will vastly improve your chance of burning unwanted body fat. If you are diabetic or pre-diabetic, this book will help you understand that your condition is reversible with dietary changes alone. If you are a medical or nutritional professional, this book will give you complete or renewed confidence that a high natural fat diet is scientifically sound. This book contains no dogma of any kind - is not polemically charged - and is more complete than any college nutrition textbook.
A decade ago, I purchased a copy of Modern Nutritional Diseases, 1st edition. I found it very helpful in understanding many nutritional issues, especially preventing and reversing chronic diseases associated with elevated blood sugar and and high circulating insulin. (I owned a nutritional supplement business and recommended it to my customers.) Today, in reviewing Modern Nutritional Diseases, 2nd edition - I can see that Alice and Fred Ottoboni have done a remarkable job updating and revising their landmark book.
As the 2015 DGAC meets to revise official low fat Dietary Guidelines, the Diet-Disease connection continues to elude mainstream medicine - and mainstream nutrition. Will the 2015 Dietary Guidelines be "low fat business as usual"? Not if many of you and the 2015 DGAC committee members read this important book - and use it as a basis for revising the current low fat guidelines.
Modern Nutritional Diseases and How To Prevent Them (2nd edition) is by far the best resource for understanding how U.S. nutrition policy must change in favor of a higher natural fat diet. Most important, after reading this book, you will better understand the association between diet and disease and become fully informed about the role and function of dietary carbohydrates, fats, and proteins.
Modern Nutritional Diseases is a great American value - especially if you are interested in living a longer, healthier life! (The two chapters "Lipids" and "Essential Fatty Acids and Eicosanoids" alone are worth the modest price of this book.)
I have only a little biochemistry knowledge, and there is a good bit here that I don't really follow. E.g., they handwave over the krebs cycle, with more information on the ways the nutitional inputs get to that cycle rather than how it works inside... so you'd need to have understanding of that cycle from elsewhere if you are to actually make sense of the text. And there are so many heavily used abbreviations for various chemicals adding to my confusion.
It is impressive in the detailed science behind the nutrition, and insofar as I follow the science, it's quite interesting.
The section on personal recommendation is brief, doesn't seem complete, and is not all that helpful. Better personal diet information is in other books. I do find some minor complaints, minor inconsistencies and bias, and a little to definitive about the truth given the complexity and ongoing research, but these are minor issues.
For the scientifically minded, or anyone concerned with public health that doesn't mind skipping parts, highly recommended.
The book shows how our dietary recommendations have led us far astray from health, and how the trend continues. A very nice resource for those ready to look outside the dogma for real answers in nutritional health.
There are some very good visuals (charts, flowcharts, tables), and most constituents: macronutrients, micronutrients, and supplements - are covered in good detail, but not overly technical.
This is an excellent review of what nutrition and body function are all about and yes, most health care professionals would benefit from a thorough study of the book and its many references. Much of what I learned in college has been out of date for a decade or more. This is a glimpse of 2013 information and has the value of 20 or more of the best CEUs I have experienced in recent years.
Most recent customer reviews
Two credentialed scientists, Alice Ottoboni, Ph.D., and Fred Ottoboni, M.P.H. and Ph.D.Read more