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Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol
by Mary G. Enig [edit]

Know Your Fats : The Complete Primer for Understanding the Nutrition of Fats, Oils and Cholesterol
********** 10 Stars!
Price: US$ 29.95, Available worldwide on Amazon.com
Check Availability from: Canada or from United Kingdom
ISBN: 0967812607

Description

Book Description
The role of fats and oils (technically called lipids) in human nutrition has received considerable attention in recent years. Newspapers and magazines are filled with articles about dietary fat, and radio and television talk shows feature spot announcements about fat. Grocery stores distribute fact sheets about dietary fat, consumer groups discuss the topic of fat in their newsletters, and many internet sites have pages on fats and oils. In addition, enthusiastic writers have produced whole books about fat.
But, almost all of these articles or books have been written by individuals who have no actual scientific training in fats and oils. And, unfortunately, too much of what they have written or said is either incorrect or unacceptably incomplete.

Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol by Mary G. Enig, Ph.D. provides the reader with a very broad but also in-depth discussion of the many aspects of dietary fats and oils in our foods and in our bodies. The reader will gain an understanding of the relationship between dietary fat intake and health and between dietary fat intake and disease. The reader will also be able to determine why some information in other books or articles may not be correct.

The book is written broad enough to appeal to the general public and with sufficient detail to serve as excellent reference to the nutritionist, dietitian and physician. The food/health journalist, who often serves as the intermediary between the researcher and the consumer, should find this book particularly useful. They all should find this book a useful and valuable source of factual information written by an internationally acknowledged expert in the subject. During the writing and editing of this book, individuals in all of the above categories were consulted for ideas, questions, and criticism.

An effort has been made to keep the terminology understandable and in accordance with that terminology used in the numerous reports written for consumers by government agencies. Occasionally, it has been necessary to use technical terms in order to avoid simplistic wording that would sacrifice accuracy. A General Glossary of those terms, common to fats and oils in foods and lipids in biological systems, is included at the end of this book for the reader.

Learn how much omega-3 and omega-6 fatty acids people really need for optimum health.

Learn why the body makes saturated fatty acids and omega-9 fatty acids.

Learn why cholesterol is needed by the brain, how it is the body's repair substance, and how it is important for proper hormone production.

Learn which saturated fatty acids are conditionally essential.

Learn how the functional saturated fatty acids such as lauric acid promote health.

Learn how to select the best fats and oils for healthy ease-of-use.

Learn why this book -- written by an international expert -- is your definitive source for accurate information on fats, oils, cholesterol, and their nutrition.


Mary G. Enig (Biography)

Dr. Mary G. Enig, a nutritionist/biochemist of international renown for her research on the nutritional aspects of fats and oils, is a consultant, clinician, and the Director of the Nutritional Sciences Division of Enig Associates, Inc., Silver Spring, Maryland. Dr. Enig, a consultant on nutrition to individuals, industry, and state and federal governments, is a licensed practitioner in Maryland and the District of Columbia. She has served as a Contributing Editor of the scientific journal Clinical Nutrition and a Consulting Editor of the Journal of the American College of Nutrition. Dr. Enig has authored numerous journal publications, mainly on fats and oils research and nutrient/drug interactions, and is a well-known invited lecturer at scientific meetings and a popular interviewee on TV and radio shows about nutrition. She was an early and articulate critic of the use of trans fatty acids and advocated their inclusion in nutritional labeling; the scientific mainstream is now challenging the food product industry's use of trans-containing partially hydrogenated vegetable oils. She received her Ph.D. in Nutritional Sciences from the University of Maryland, College Park, and is a Fellow of The American College of Nutrition, a member of The American Society for Nutritional Sciences, and President of the Maryland Nutritionists Association. 


 

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