I have a lot of respect for The Weston A. Price Foundation, their Founder Sally Fallon and the Chapter organizers and the board. As a member since 2003, I must say that they are top leaders in food and nutrition education. I enjoy reading their Journal and their website, as I find their material to be thorough and interesting to read.
Here is the skinny on the fats and oils:
The Skinny on Fats
From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats, Second Edition by Sally Fallon with Mary G. Enig, PhD. © 1999 New Trends Publishing, Inc. All Rights Reserved. To order contact www.newtrendspublishing.com
Table of Contents
- The Lipid Hypothesis
- The “Evidence” Supporting the Lipid Hypothesis
- Studies that Challenge the Lipid Hypothesis
- Understanding the Chemistry of Fats
- The Dangers of Polyunsaturates
- The Benefits of Saturated Fats
- What About Cholesterol?
- The Cause and Treatment of Heart Disease
- Modern Methods of Processing Fat
- Nutrients in Butter
- Composition of Different Fats
- About the Authors
Fats from animal and vegetable sources provide a concentrated source of energy in the diet; they also provide the building blocks for cell membranes and a variety of hormones and hormonelike substances. Fats as part of a meal slow down absorption so that we can go longer without feeling hungry. In addition, they act as carriers for important fat-soluble vitamins A, D, E and K. Dietary fats are needed for the conversion of carotene to vitamin A, for mineral absorption and for a host of other processes.