First published 2014
For decades, health authorities have insisted that reducing fat consumption, especially saturated fats, is essential for good health. Weight gain and declining health are blamed on insufficient willpower. Teicholz presents nine years of research that questions this fundamental assumption. What if low fat diets themselves create the problem? What if the very foods we avoid, creamy cheeses and grilled meats, actually help fight obesity, diabetes, and heart disease? Teicholz reveals how misinformation about saturated fats captured both scientific communities and public imagination. She presents recent discoveries that challenge these beliefs. The Mediterranean diet may not be the healthiest option. Replacing trans fats introduced even worse alternatives. This historical account shows how nutritional science went astray through researcher bias, institutional consensus, and premature conclusions that transformed dangerous misconceptions into dietary dogma. The book argues for eating more fats, particularly saturated fats, rather than less. Scientific evidence suggests we unnecessarily avoided red meat, cheese, whole milk, and eggs for decades.
Genres: history, science, nutrition, non-fiction, health, academic
Vibes: thought-provoking
Tropes: informed-consent
496 pages · Hardcover · Simon & Schuster