Eat Fat, Lose Fat
The Healthy Alternative to Trans Fats
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- $199.00
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- $199.00
Descripción editorial
A diet and nutrition book from a new perspective, dispelling the myth that dietary fat is bad and shows that these saturated fats like coconut oil, red meat, and butter are actually essential to weight loss and health.
Based on over two decades of research, Eat Fat, Lose Fat flouts conventional wisdom by revealing that vegetable oils (such as corn and soybean) are in large part responsible for our national obesity and health crisis, while healthy fats such as those found in coconut oil may actually be the secret to long-term wellness.
Filled with delicious coconut oil-based recipes, this book features three programs that help you get started eating healthy fats to lose weight and achieve good health for a lifetime.
“If permanently losing weight while improving your health is a real goal, I highly recommend Eat Fat, Lose Fat.”—Dr. Joseph Mercola, bestselling author of The No-Grain Diet
“Dr. Mary Enig and Sally Fallon are two of the most important voices in the wellness revolution. Eat Fat, Lose Fat is a must read.”—Jordan S. Rubin, New York Times bestselling author of The Maker’s Diet
PUBLISHERS WEEKLY
In this new addition to the fast-fix diet book shelf, Enig and Fallon attempt to correct what they see as Americans' false belief that tropical fats and oils (such as coconut and palm) are unhealthy, asserting that those fats (and coconut, especially) are beneficial saturated fats that should be more heavily incorporated into our diets. Enig, a biochemist and nutritionist, along with Fallon, president of the Weston A. Price Foundation (a non-profit dedicated to helping people implement healthy approaches to nutrition), say "high-fat, low-carb really works," eschewing the disastrous effects a high-fat diet can have on a person's heart. They like the Atkins diet, but say it doesn't take advantage of the "metabolism-boosting" powers of coconut oil. Their approach skews more toward traditional diets and away from modern diets (e.g., chose animal fats over vegetable oils; raw or fermented dairy products instead of pasteurized ones). Though based on considerable research, the book is somewhat off-putting. Its emphasis on one ingredient-in the recipe section, for example, one sample menu has readers eating a dish with coconut in it seven times in one day-seems nutritionally suspicious.
