The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet

Framsida
Simon and Schuster, 13 maj 2014 - 496 sidor
A New York Times bestseller
Named one of The Economist’s Books of the Year 2014
Named one of The Wall Street Journal’s Top Ten Best Nonfiction Books of 2014
Kirkus Reviews Best Nonfiction Books of 2014
Forbes’s Most Memorable Healthcare Book of 2014
Named a Best Food Book of 2014 by Mother Jones
Named one of Library Journal's Best Books of 2014


In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health.

For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we’ve been denying ourselves—the creamy cheeses, the sizzling steaks—are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?

In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma.

With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat—including saturated fat—is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
 

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LibraryThing Review

Användarrecension  - bodhisattva - www.librarything.com

Excellent review of the current state of nuutrition science, with a strong debt to Gary Taubes, showing the errors of the past 50 years and providing strong support for a low carbohydrate diet which adds back healthy animal fats and proteins. Läs hela recensionen

LibraryThing Review

Användarrecension  - SiGraybeard - www.librarything.com

Very well researched and reported. While it's arguable that much of what she covers is in Gary Tabues' "Why We Get Fat" and "Good Calories, Bad Calories", Teicholz goes deep, adding new information ... Läs hela recensionen

Innehåll

Illustrations
1
Major Sources of Different Types of Fat
8
Good Health on a HighFat Diet
9
Why We Think Saturated Fat Is Unhealthy
19
A Fatty Acid Is a Chain of Carbon Atoms Surrounded
25
Data from TwentyTwo Countries
34
The LowFat Diet Is Introduced to America
47
January 13 1961
51
Cartoon of Restaurant
139
Cartoon on LowFat Dieting
172
What Is the Science?
174
Anna FerroLuzzi
180
USDA Pyramid
186
Exit Saturated Fats Enter Trans Fats
225
Sokolof Advertisement Appearing in the New York Times
229
Exit Trans Fats Enter Something Worse?
259

Cartoon of the Changing Cholesterol Story
66
The Flawed Science of Saturated versus
72
Consumption of Fats in the United States 19091999
83
The LowFat Diet Goes to Washington
103
Meat Availability and Consumption in the United States 18002007
115
Time March 26 1984
132
How Women and Children Fare on a LowFat Diet
135
Why Saturated Fat Is Good for You
286
Acknowledgments
339
Glossary
405
Permissions
457
Vegetable Oil Consumption in the United States 19091999 231
458
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Om författaren (2014)

Nina Teicholz is an investigative science journalist and author as well as an advocate for evidence-based nutrition policy. Her work has appeared in The New York Times, The Wall Street Journal, The Independent, The Atlantic, and The New Yorker, among other places. She grew up in Berkeley, California, and now lives in New York.

Bibliografisk information