The Queen of Fats

Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them

Susan Allport

222 pages, parution le 22/08/2006

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Résumé

A nutritional whodunit that takes readers from Greenland to Africa to Israel, The Queen of Fats gives a fascinating account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. Writing with intelligence and passion, Susan Allport tells the story of these vital fats, which are abundant in greens and fish, among other foods. She describes how scientists came to understand the role of omega-3s in our diet, why commercial processing has removed them from the food we eat, and what the tremendous consequences have been for our health. In many Western countries, epidemics of inflammatory diseases and metabolic disorders have been traced to omega-3 deficiencies. The Queen of Fats provides information for every consumer who wants to reduce the risk of heart disease, cancer, arthritis, and obesity and to improve brain function and overall health. This important and compelling investigation into the discovery, science, and politics of omega-3s will transform our thinking about what we should be eating.

Includes steps you can take to add omega-3s to your diet
Shows why eating fish is not the only way, or even the best way, to increase omega-3s.
Provides a new way to understand the complex advice about the role and importance of fats in the body
Explains how and why the food industry has created a deadly imbalance of fats in our foods
Shows how omega-3s can be reintroduced to our diet through food enrichment and changes in the feeding of livestock

L'auteur - Susan Allport

Susan Allport is author of The Primal Feast: Food, Sex, Foraging, and Love and A Natural History of Parenting: Parental Care in the Animal World and Ours, among other books. She a frequent contributor to the New York Times and other publications.

Sommaire

What's for Dinner?
A Trip to Greenland
How the Omegas Got Their Name
Monsieur Cholesterol
Fishy Fats
Tree Lard and Cow Oil
The Chemist in the Kitchen
Out of Africa...
...and into the Membrane
Where Have All the Omega-3s Gone?
The Speed of Life
Putting Omega-3s Back into Your Food Supply
The Proof Is in the Pudding
Time Line
Glossary
Notes
Acknowledgments
Index

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Caractéristiques techniques

	PAPIER
Éditeur(s)	University of California Press
Auteur(s)	Susan Allport
Parution	22/08/2006
Nb. de pages	222
Format	14,5 x 21,5
Couverture	Relié
Poids	384g
Intérieur	Noir et Blanc
EAN13	9780520242821
ISBN13	978-0-520-24282-1