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Synopsis
Most of us regard fat as the number-one food enemy — the element in food that stands between us and good health. But most people are unable to make informed choices about which foods to eat and which to avoid because they lack the basic facts about fats and are unaware of the differences between them. In Good Fats, Bad Fats, nutritionist Rosemary Stanton provides readers with an indispensable resource that looks at all types of fats — saturated, poly- and monounsaturated, cholesterol, evening primrose oil, omega-3s, and omega-6s — and explains in simple language what they are, what they do, which ones we should be eating, and which we should be avoiding or eating in moderation. A concise guide to the health pros and cons of every type of fat, the book provides information about how different fats are related to excess weight, heart disease, high blood pressure, diabetes, and various types of cancer. Illustrated with nine charts, this easy-to-read, informative guide will show that when it comes to diet and good health, all fats are not created equal.
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About the Author
Rosemary Stanton, B.Sc., C Nut/Diet, G Dip Admin, AOM, is Australia’s best-known nutritionist. She is the author of twenty-six books on food and nutrition, several thousand magazine and newspaper articles, and many scientific papers.
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Good Fats, Bad Fats: An Indispensable Guide to All the Fats You're Likely to Encounter
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Good Fats, Bad Fats : An Indispensable Guide to All the Fats You're Likely to Encounter
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Grand Central Publishing, 2002
ISBN 10: 1569245398
ISBN 13: 9781569245392
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