Download Epub Format Î The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture, 15) PDF by Ê Susan Allport This very interesting and well written book helped me understand the biochemistry of omega 3 fatty acids and convinced me to immediately add fish oil to my diet Much of the reading I had been doing about sustainable agriculture e.
g, Michael Pollan s In Defense of Food and various reports on the merits of grass fed versus corn fed livestock had discussed omega 6 and omega 3 fatty acids, but left me wanting to know.
Now I understand why grass fed beef contains omega 3s than does beef from animals raised in feedlots I understand why cold water fish are high in omega 3s I was most fascinated by the role omega 3s play in membrane fluidity and as an ecologist the differences in omega 3 content in the membranes of animals that live in cold vs warm environments and those with high vs low metabolic rates.
The book makes a compelling case for the benefits of a diet high in omega 3s and clearly points out that, unless one is consuming the traditional diet of an Inuit, s he probably isn t ingesting an optimal balance of omega 3 to omega 6 fatty acids.
It also has a nice history of science element, which I enjoyed I think this would be a good book to give to undergraduates in biochemistry as a case study of how we know what we know, and as a concrete example of how the details of biochemical pathways are relevant in everyday life.
I hope this book makes the talk circuit so that people will hear its message and take action in their lives I have been confused about omega 3 vs omega 6, but this cleared it all up with a scientific presentation that leaves no doubt that you can change your diet and likely improve your health Bottom line, we need to eat as much omega 3 as possible Omega 6s are good too, but its very easy to get them in our regular diets and they compete with omega 3s in the body, so the ratio of 3 6 is crucial Bottom linetake your fish oil, eat a variety of fish and all green leafy vegetables as well as walnuts and you will do well for omega 3s Canola oil should be the cooking oil of choice Flaxseed is about the only seed that has a lot of omega 3 And yes, there is a reason to eat free range eggs, and meats Grass fed animals have much omega 3 in their tissues than corn fed Also disturbing is the fact that the food industry has a stake in removing omega 3s from foods and even are breeding plants soybeans, etc with less omega 3 because these fatty acids have a lower shelf life than omega 6s Studies cited have convinced me of the relationship of omega 3 to heart, diabetes, cancer, arthritis, obesity The book is heavy on the documented research and most easily read if you have a little biochemistry background, but the message is clear and I m going to make some changes in my diet.
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 S 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 S 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 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 S Will Transform Our Thinking About What We Should Be Eating Includes Steps You Can Take To Add Omega S To Your Diet Shows Why Eating Fish Is Not The Only Way, Or Even The Best Way, To Increase Omega S 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 S Can Be Reintroduced To Our Diet Through Food Enrichment And Changes In The Feeding Of Livestock I added this one to my food writing shelf, but I m not sure it belongs there The author definitely would say it doesn t, but they re my damned shelves, and I ll classify things any way I please.
While the names of the acids and fats got me totally confused I m not even sure how to pronounce eicosapentaenoic , I did really enjoy this book and feel like I learned a great deal On the way home from Buzz tonight after indulging in plenty of linoleic acids, no doubt , I rattled off many of the exciting things that I learned from reading this book 1 As recently as the beginning of the 20th century, scientists were still learning that humans require fat in their diets.
2 Once we figured that out, it still took a long time to figure out that we needed multiple kinds of fats, and that not all fats were bad or any fats, for that matter, in moderation.
3 One of the predominate researchers in the area of fats worked for the Hormel Institute, which I find amusing as I always associate Hormel with that water tower by the factory in Janesville, WI.
4 Lots of research has been done comparing diets and fats for many parts of the world, and what they point to is that people with diets that are higher in omega 3s, whether that comes from fish or veggies, are healthier, have a faster metabolism, and have a dramatically lower incidence of heart disease.
One of the strengths of this book is that its author is a science writer rather than a physician or a nutritionist or one of those food zealots who argue for against a particular dilemma Allport presents a lot of research, a few personalities, and a handful of hypothesis but wraps up with solid recommendations and a useful glossary On the whole a good read, if overly science y for the poolside Yes, I read a book about fat by the pool I m cool like that.
This was a much technical book than I was expecting but still very fascinating Allport makes a strong argument and provides a compelling narrative to support the argument that the ratio of omega 6 to omega 3 fats in our diet is completely out of whack with our evolutionary needs I don t agree with her assessment that saturated fats need to be controlled but I can t find fault with her breakdown of how fats operate and how many of our health challenges are caused by this imbalance This has added significantly to my understanding of a complex topic.
Regarding fat, what you eat matters Food is a determinant of health Susan Allport superbly writes about omega 3 fatty acids and in so doing she empowers the reader to make food choices that favor good health This book can save lives.
Excellent summary on omega3 fats Would provide 5 stars if a longer book This one is a very quick read I ve been studying this subject for a while now This book is a very good resource but not the only one to read.
Maybe you haven t heard about Omega 3 fatty acids if you haven t read a food package, health focused magazine, or Michael Pollan book in a number of years But despite all this talk about their miraculous properties, I suspect very few people could explain to you why Omega 3s are good for you, or which foods contain them If you want to learn the facts about Omega 3s, The Queen of Fats is a rich source heh of information, explaining the history of their discovery, their chemical properties, and the evidence of their crucial importance in our diet Allport s book does the job in this respect I certainly am still focusing on getting Omega 3s , but oftentimes the book isn t the easiest to read I have enough science background to take a lot of what she was saying for granted, but she seems to assume a high level of chemistry background, and I think most lay audiences would get a little lost, despite the glossary in the back I also wish she had started the book with Chapter 6, which gives a primer on the different types of fats and what we know about them, before diving into the history while using terms and acronyms like unsaturated, DHA, and ALA But I m pleased that Allport devoted a significant amount of the book to debunking the dietary cholesterol and heart disease myth, which has driven people away from good Omega 3 sources like pastured eggs The nutritional science around dietary fats has been full of overgeneralization and an unfortunate lack of distinction between molecules of different chemical classes I am hopeful we ve got it right now, but it will still take some effort to change consumption patterns.

An absolutely crucial book everyone who eats needs to read Once again, the food mfgrs have stripped an essential ingredient necessary for human health from our food in order to prolong the shelf life of processed foods.
Omega 3s are fatty acids good fats Omega 3 s are found in green plants, including fruits veggies and in fish Flax seed and flax seed oil contain the highest amounts of Omega 3 s Many oils have much healthier levels of Omega 3 s than others a chart is included Actually there is a HUGE difference in these levels among a large group of seed oils This would be a very easy change for people to make in their kitchens to help balance out the types of EFAs and improve their health.
The Western diet is awash in Omega 6 fatty acids Omega 6 s are not BAD, it s just that fast food, cheap oils and overprocessed foods have tons of Omega 6 s and are stripped of Omega 3 s The proper balance of these oils is what s important Evidently the heavy overload of Omega 6 s turns on a bodily signalling mechanism that results in all kinds of diseases resulting in our need for lots of prescription drugs to turn off this signalling One consultant to the pharmaceutical companies Dr Lands told the companies that nutrition would regulate the the availability of prostaglandins too Their answer was always the same There s no way to make money from nutrition Lands said the same thing about nutrition to John Vane when he met this famous pharmacologist on a trip to Vienna Yes, he remembers Vane saying, but you can t patent that pg 101 This book covers some scientific aspects of EFA s essential fatty acids that the non scientific person can easily skim through if necessary There s a bit of historical info, too.
I was impressed with the factual information on exactly HOW to get Omega 3 s into your diet, the discussion of sources of Omega 3 s There s so much excellent info in this book, there is no way I can do justice to the topic without quoting a large part of the book.
Didn t quite fit the subtitle the topic of Why Omega 3s Were Removed from the Western Diet was a very small part of the whole In a nutshell, here s why they oxidize faster aka go rancid , which makes them expensive to preserve in processed food it s cheaper to remove them The experts in the early days didn t know they were important fat is fat, right And it took a long time before they realized the importance And as we well know, our food industry is a business, not a non profit If people aren t demanding it and willing to pay for it, we don t get it.
A better subtitle would have been something like the slow but exciting discovery of the essential need for Omega 3s in the diet and why nobody cares Because that s what the story was all about by the time researchers actually had some evidence about the subject, western consumers had seen so many fat fads come and go, that finally, when there is some actual evidence, they re too tired to care.
can you blame em My parent s generation in the 1950 s were told to quit eating butter, lard, and egg yolks because of the bad animal fats and cholesterol They were to substitute the good fats from plant oils My generation the 1980 s were told to avoid all fats and switch to high carb My kid s generation 2000 s were told to restrict the carbs but load up on saturated vegetable fats and lean animal fats, with an occasional side of bacon It s clearly a game of good fat bad fat, right It shouldn t have been, because it should have been obvious to anyone who took a minute to look at the numbers American s fat consumption has been steadily decreasing but our rate of heart disease has not and we re fatter than ever There never was and never will be a causal relationship between the quantity of fat consumption and bad health Just as there never was a causal relationship between dietary cholesterol and blood cholesterol To make matters worse, blood cholesterol levels have never been demonstrated to be linked to heart disease As usual, it s like this people make up shit and other people believe it.
But not this book It s about people who were determined to get to the truth, wherever it led And it s about where the truth did lead them.
And one thing, in case you read this blurb but never read the book Omega 6 and Omega 3 fatty acids are both essential to human health This is not a speculation there is real, evidence, of many kinds It is also known that adding omega 3 fatty acids to the diet can improve babies vision and brain development, and can slow down or reverse adult heart disease Is the cause of heart disease a deficiency of omega 3s Probably not But is the cause of conflicting nutrition advice our human tendency to over simplify the complex Most likely.