PDF Ebook The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture), by Susan Allport

PDF Ebook The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture), by Susan Allport

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The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture), by Susan Allport

PDF Ebook The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture), by Susan Allport

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Review

“A decidedly proactive voice for healthy balance and moderation in fat consumption.” (Gastronomica: Journal Of Food & Culture 2007-12-01)

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From the Inside Flap

"A wonderful explanation of the wide world of fats that is a must-read for discerning (and healthy) eaters."―Mehmet C. Oz, author of You: An Owner's Manual"Susan Allport’s account of the discovery of omega-3 fatty acids combines colorful science, intriguing personalities, and a well-digested biochemistry into a convincing recipe for a healthier diet. The Queen of Fats is a fascinating new detective story―with a solution that matters!"―Richard Wrangham, author of Demonic Males: Apes and the Origins of Human Violence"The Queens of Fats is a fascinating nutritional detective story delivering a big surprise: how one of the most important changes to the diet wrought by industrialization of food went unnoticed. But if Allport is right, the disappearance of omega-3s from the Western diet is the key to understanding why that diet is making us so sick."―Michael Pollan, author of The Omnivore's Dilemma: A Natural History of Four Meals"Allport provides a fascinating 'whodunit' about the discovery of how fats work, what wonders omega-3s could perform in thwarting chronic disease, and a timely warning to the world about the imbalance of essential fats in the food supply. I reveled in the twists and turns of nutrition history as it unfolds and uncovers the ways food processing carries hefty health risks, as well as benefits."―Sharron Dalton, author of Our Overweight Children: What Parents, Schools, and Communities Can Do to Control the Fatness Epidemic

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Product details

Series: California Studies in Food and Culture (Book 15)

Paperback: 232 pages

Publisher: University of California Press; First edition (January 30, 2008)

Language: English

ISBN-10: 0520253809

ISBN-13: 978-0520253803

Product Dimensions:

5.5 x 0.6 x 8.2 inches

Shipping Weight: 8 ounces (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

46 customer reviews

Amazon Best Sellers Rank:

#923,647 in Books (See Top 100 in Books)

An eye opening book which seems to explain the Japanese and several other dietary paradoxes with which other authors and researchers have been grappling with over the years. The author skillfully presents the case for a careful dietary ratio of Omega 3 to 6 with an interesting hypothesis regarding seasonal variations in the human diet -- ie. green leafy vegetables in the spring and summer vs. seeds and nuts in the fall and winter. While Omega 3 and 6 are both essential in a healthy diet -- the Western diet appears to be way out of balance with far too much Omega 6 and she does a fine job of explaining why. This Omega-ratio issue may be a "missing link" and might ultimately become a central pillar in some future Grand-Unified Field Theory of a proper diet. We shall see. I have fine-tuned my ketogenic diet after reading this book and double checking a number of her sources. For example, the only nuts I now eat (sparingly) are walnuts. I also now eat far more flax seeds and flax oil and a boat-load more of green leafy veggies. It all seems to make sense. I don't think this is just another dietary fad. Consider what she presents with an open mind and some careful follow-up research of your own. I also like the audiobook version. The book is not too long. Bob O'Connell, RN

The Queen of Fats is not really a book for the casual reader looking to improve his or her diet (though it provides advice for that). It is instead a historical overview of fatty acid scientific research. I came to this book having already read several books on fatty acids; otherwise, I might have been a bit overwhelmed by the science.You'll learn such things as:* How omega-3s got their name* How they were discovered and by whom* Why omega-3s are removed from processed foods* Disease that can occur because of fatty acid deficiencies* Why reducing omega-6s in the diet is as important as increasing omega-3s* Why grains are rich in omega-6s and greens are rich in omega-3s* The difference between omega-3s found in flax seeds and those found in fish* Why Eskimos eat a lot of fat but are free of heart disease* The role of fatty acids in promoting or reducing inflammation* Why some important research findings never gets published* The role of fatty acids in metabolism* Where and why the various fatty acids are found in high concentrations in humans and animals* How to incorporate more omega-3s in your diet and find a healthy balance between omega-3s and omega-6s.Allport writes, "Trying to undertand health and diet without an appreciation of these fats is like trying to understand earthquakes without knowledge of plate tectonics, or motion without knowledge of physics. Until we revise our food and guidelines to incorporate all that has been learned about omega-3 fatty acids in the past fifty years, our diet will be lacking in a very important way."To address the hubbub regarding Atkins, Allport claims that the Atkins diet (or any low-carb diet, it seems) is dangerous, because the weight lost on such a diet is really muscle loss due to the body breaking down muscle proteins to create glucose for the brain that supposedly cannot rely entirely on ketones. Also, the increased intake of protein can lead to organ failure and a wasting condition known as "rabbit starvation."From my understanding, the brain actually prefers ketones, and rabbit starvation occurs when too much protein and not enough fat are consumed (rabbits are very, very lean). The low-carb diet I followed involved replacing carbs with fat-not protein. And anyone who's lost weight on a low-carb diet can tell you they lost fat. It's no "illusion," as Allport claims. I suggest that if you want to learn about low-carb diets, that you read books specific to them, not books on the history of fatty acids.The low-carb issue aside, I love this book (I've read it three times) and recommend it to anyone who wants to learn more about fatty acids and the history of fatty acid science. Allport's writing is exceptional, and The Queen of Fats remains a valuable addition to my health library.

Susan Allport is neither a physician nor a nutritionist, but a journalist by profession. As she points out, this may make her less biased and able to take a broader perspective in recounting the development of, and explaining in lay terms, a dietary concept with far-reaching health implications: that an imbalance of certain essential fatty acids in our diet is a fundamental factor in the development of many chronic diseases, particularly coronary heart disease.Michael Pollan, also a journalist, cites and summarizes her book in his better-selling review of modern nutrition, In Defense of Food. This is what led me to purchase Allport's book. Unfortunately, she does not have Pollan's gift for prose, but by examining in greater depth what he refers to as a possible "unifying hypothesis" of the effects of diet on modern disease, she makes up in content for whatever she lacks in style. Even if omega-3 fatty acids do not ultimately prove to be as critical to human health as she suggests, her book is worth reading as a fascinating account of how new insights into the role of nutrition in health are still being worked out, and the time and research it takes to overcome existing dogma. For practical application of these ideas, with less emphasis on their historical evolution, I would recommend Artemis Simopoulos' The Omega Diet. I particularly liked the way she told the story from the point of view of the maverick researchers involved, showing how much patience and dedication it takes to not just discover new ideas, but have them heard and accepted. Many interesting facts are sprinkled along the way, from the rarity of diabetes among Eskimos, to the differences in cell membranes between emus and hummingbirds, and why we should care. Bravo to the people who ask these questions and to Susan Allport for informing us of the answers!

I was very pleased with this book, because it explains in sufficient detail all I wanted to know about dietary fats. Not being a scientist, I didn't want to get down in the weeds with this subject, but I wanted more information than what one gets in the popular literature. I only wish she had used the acronyms for some of these scientific names, it's very hard to continue reading "eicosapentatoic acid" when one could just as easily say EPA. But, she explains her reasons for doing this, and that's fair. I highly recommend this book to all nutrition followers who want to expand their knowledge on this subject.

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