Challenges popular misconceptions about fats and nutrition science, revealing the distorted claims of nutrition studies while arguing that more dietary fat can lead to better health, wellness, and fitness.
Author: Nina Teicholz
Publisher: Simon and Schuster
ISBN: 9781451624434
Category: Health & Fitness
Page: 496
View: 747
Challenges popular misconceptions about fats and nutrition science, revealing the distorted claims of nutrition studies while arguing that more dietary fat can lead to better health, wellness, and fitness.
In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong.
Author: Nina Teicholz
Publisher: Scribe Publications
ISBN: 9781925106213
Category: Health & Fitness
Page: 497
View: 145
In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. For the past 60 years, we have been told that the best possible diet involves cutting back on fat, especially saturated fat. But what if the low-fat diet is itself the problem? What if the very foods we've been denying ourselves — the creamy cheeses, the sizzling steaks — are the key to reversing the epidemics of obesity, diabetes, and heart disease? In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean diet is not the healthiest, and how we might be replacing trans fats with something even worse. With eye-opening scientific rigour, The Big Fat Surprise makes the groundbreaking claim that more, not less, dietary fat — including saturated fat — is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
25% of the royalties of this book will be donated to Mrs.
Author: Johnny Rockermeier
Publisher: Independently Published
ISBN: 9798680957523
Category:
Page: 112
View: 773
25% of the royalties of this book will be donated to Mrs. Teicholz' foundation The Nutrition Coaltion (which works towards an evidence based decision making process regarding the US Dietary Guidelines) P.S.: Any review would be GREATLY appreciated to get the Low-Carb message out! This book is a summary of Nina Teicholz' book "The Obesity Code" and "The Diabetes Code" by revising her own transcripts. Here the original Book description: In The Big Fat Surprise, investigative journalist Nina Teicholz reveals the unthinkable: that everything we thought we knew about dietary fat is wrong. She documents how the low-fat nutrition advice of the past sixty years has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health. For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough. But what if the low-fat diet is itself the problem? What if the very foods we've been denying ourselves-the creamy cheeses, the sizzling steaks-are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease? In this captivating, vibrant, and convincing narrative, based on a nine-year-long investigation, Teicholz shows how the misinformation about saturated fats took hold in the scientific community and the public imagination, and how recent findings have overturned these beliefs. She explains why the Mediterranean Diet is not the healthiest, and how we might be replacing trans fats with something even worse. This startling history demonstrates how nutrition science has gotten it so wrong: how overzealous researchers, through a combination of ego, bias, and premature institutional consensus, have allowed dangerous misrepresentations to become dietary dogma. With eye-opening scientific rigor, The Big Fat Surprise upends the conventional wisdom about all fats with the groundbreaking claim that more, not less, dietary fat-including saturated fat-is what leads to better health and wellness. Science shows that we have been needlessly avoiding meat, cheese, whole milk, and eggs for decades and that we can now, guilt-free, welcome these delicious foods back into our lives.
PLEASE NOTE: This is a summary of the book and NOT the original book.
Author: Instaread Summaries
Publisher: Instaread Summaries
ISBN:
Category: Cooking
Page: 40
View: 714
PLEASE NOTE: This is a summary of the book and NOT the original book. The Big Fat Surprise by Nina Teicholz - A 30-minute Instaread Summary Inside this Instaread Summary:Overview of the entire bookIntroduction to the Important people in the bookSummary and analysis of all the chapters in the bookKey Takeaways of the bookA Reader's Perspective Preview of this summary: Introduction The author had the luxury of approaching the nutritional science field as an open-minded individual with no affiliation or funding from any institutions or persons with deeply entrenched views. The result is some alarming information about the ways that nutrition has been misinterpreted for decades. The supposed health hazards of saturated fats found in butter, eggs, and meat have not been substantiated by reliable science. Science supports the fact that the body is healthiest on a diet rich in fat. Chapter 1 Vilhjalmur Stefansson was an anthropologist who lived with the Canadian Arctic Inuit in 1906, eating almost nothing but meat for an entire year. He later wrote the controversial book, Not by Bread Alone, in which he explained that the Eskimos seemed to be the healthiest people he had ever encountered despite their sedentary lifestyles and diets almost void of vegetables and carbohydrates. In 1928, he and a co-worker began a drastic experiment together. They vowed to consume only meat and water for a year. At the end of the year, both men were said to be in perfect health. In the early 1960’s, doctor and professor of biochemistry, George Mann, took a team from Vanderbilt University to Kenya to study the Masai people who ate and drank nothing but meat, blood, and milk. Fat from animal sources was the source of 60 percent of their calories. The blood pressure and weight of these warriors was 50 percent lower than men of the same age in the United States. If American beliefs about animal fat were true, Mann should have seen an epidemic of heart disease among the Masai. However, he found little evidence of heart disease among them. For decades, the American Heart Association (AHA), the United States Department of Agriculture (USDA), and other expert groups have recommended obtaining daily calories from fruits, vegetables, and whole grains. The public has been advised to minimize animal fats and eliminate red meat from their diets despite Mann’s findings and similar evidence from other studies. In the early 1900’s, Sir Robert McCarrison was the director of nutrition research for the British government in the Indian Medical Service. He wrote in detail about the fact that the Sikhs and the Hunzas of northern India did not suffer from cancer, appendicitis, or ulcers like the Western nations did. He also noted that their great health stood in stark contrast to other groups in the southern part of India who lived on mainly white rice and little dairy or meat. Anthropologist Ales Hrdlicka studied the Native Americans of the Southwest between 1898 and 1905. He observed that they ate mainly buffalo, were extremely healthy, and lived very long lives without suffering from malignant diseases. A detail of these early studies often buried, or overlooked, is that humans today eat the muscle of the animal, but this was not always the case. Early humans preferred the fat of the animal over its muscle meat. These viscera are higher in saturated fat. It is hard to even imagine eating this way when contemporary standards advise the public to do the opposite.
PLEASE NOTE: This is a summary of the book and NOT the original book. The Big Fat Surprise by Nina Teicholz - A 30-minute Instaread Summary Inside this Instaread Summary: Overview of the entire book Introduction to the Important people in the book Summary and analysis of all the chapters in the book Key Takeaways of the book A Reader's Perspective Preview of this summary: Introduction The author had the luxury of approaching the nutritional science field as an open-minded individual with no affiliation or funding from any institutions or persons with deeply entrenched views. The result is some alarming information about the ways that nutrition has been misinterpreted for decades. The supposed health hazards of saturated fats found in butter, eggs, and meat have not been substantiated by reliable science. Science supports the fact that the body is healthiest on a diet rich in fat. Chapter 1 Vilhjalmur Stefansson was an anthropologist who lived with the Canadian Arctic Inuit in 1906, eating almost nothing but meat for an entire year. He later wrote the controversial book, Not by Bread Alone, in which he explained that the Eskimos seemed to be the healthiest people he had ever encountered despite their sedentary lifestyles and diets almost void of vegetables and carbohydrates. In 1928, he and a co-worker began a drastic experiment together. They vowed to consume only meat and water for a year. At the end of the year, both men were said to be in perfect health. In the early 1960's, doctor and professor of biochemistry, George Mann, took a team from Vanderbilt University to Kenya to study the Masai people who ate and drank nothing but meat, blood, and milk. Fat from animal sources was the source of 60 percent of their calories. The blood pressure and weight of these warriors was 50 percent lower than men of the same age in the United States. If American beliefs about animal fat were true, Mann should have seen an epidemic of heart disease among the Masai. However, he found little evidence of heart disease among them. For decades, the American Heart Association (AHA), the United States Department of Agriculture (USDA), and other expert groups have recommended obtaining daily calories from fruits, vegetables, and whole grains. The public has been advised to minimize animal fats and eliminate red meat from their diets despite Mann's findings and similar evidence from other studies. In the early 1900's, Sir Robert McCarrison was the director of nutrition research for the British government in the Indian Medical Service. He wrote in detail about the fact that the Sikhs and the Hunzas of northern India did not suffer from cancer, appendicitis, or ulcers like the Western nations did. He also noted that their great health stood in stark contrast to other groups in the southern part of India who lived on mainly white rice and little dairy or meat. Anthropologist Ales Hrdlicka studied the Native Americans of the Southwest between 1898 and 1905. He observed that they ate mainly buffalo, were extremely healthy, and lived very long lives without suffering from malignant diseases. A detail of these early studies often buried, or overlooked, is that humans today eat the muscle of the animal, but this was not always the case. Early humans preferred the fat of the animal over its muscle meat. These viscera are higher in saturated fat. It is hard to even imagine eating this way when contemporary standards advise the public to do the opposite...
Teicholz, N. The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet. New York: Simon & Schuster, 2014, p. 4. “. . . our fat intake, in 2011, was 850 calories a day, somewhat higher . . .” Cohen, E., M. Cragg, ...
Author: Julia Ross
Publisher: Flatiron Books
ISBN: 9781250063212
Category: Health & Fitness
Page: 432
View: 874
Drop Addictive Sweets and Starches--and Stop Weight Gain--in 24 Hours Featuring a 5-part questionnaire to help you identify your personal craving profile Julia Ross, best-selling author and expert in nutrition and overeating, exposes the real reason so many of us can’t stick to a healthy diet: our favorite foods are engineered to be addictive. At her clinic in California, Ross and her colleagues treat food addiction where it starts--in the brain--by triggering our natural appetite-regulating neurotransmitters with nutrients called amino acids. It turns out that these protein concentrates boost our neurotransmitters, which broadcast sensations of satisfaction that no food, including chocolate, can override. Thousands of Ross’ clients have abolished their cravings for high-calorie confections using this simple nutritional strategy. With The Craving Cure, Ross grants all of us access to this revolutionary approach. The process begins with a five-part questionnaire that helps you identify your unique craving profile and specifies the amino acid supplements you need to curb your specific cravings. Ross’ clear explanations of why and how to use the aminos empower you to reclaim your natural appetite control, and her anti-craving eating guidelines will permanently strengthen your dietary defenses. A well-researched and clinically-tested rejection of low-calorie, low-saturated fat, and low-protein diets, The Craving Cure reveals how we can effortlessly and permanently eradicate our cravings to lose weight, rediscover our nutritional heritage, and regain optimal mood, energy, and health.
According to investigative journalist Nina Teicholz, author of The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet, there is a vast amount of evidence—more than seventy-four randomized and controlled ...
Author: Vanessa Spina
Publisher: Simon and Schuster
ISBN: 9781628602647
Category: Cooking
Page: 384
View: 817
"150 ketogenic recipes to revitalize, heal, and shed weight"--Cover.
1 “The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet (& What They Don't Tell You About The Mediterranean Diet),” BenGreenfieldFitness.com podcast interview, Feb 2017, ...
Author: Roy Wallack
Publisher: Rodale Books
ISBN: 9781623367756
Category: Sports & Recreation
Page: 272
View: 656
Bicycling Maximum Overload for Cyclists is a radical strength-based training program aimed at increasing cycling speed, athletic longevity, and overall health in half the training time. Rather than improving endurance by riding longer distances, you’ll learn how to do it by reducing your riding time and adding heavy strength and power training. Traditionally cyclists and endurance athletes have avoided strength and power training, believing that the extra muscle weight will slow them down, but authors Jacques DeVore and Roy M. Wallack show that exactly the opposite is true. The Maximum Overload program uses weightlifting to create sustainable power and improved speed while drastically reducing training time and eliminating the dreaded deterioration that often occurs during the second half of a ride. A 40-minute Maximum Overload workout, done once or twice a week, can replace a long day in the saddle and lead to even better results. This comprehensive program includes unique takes on diet, interval training, hard and easy training, and sustainable power. Backed by the most trusted authority in the sport, Bicycling Maximum Overload for Cyclists is a book that no cyclist should be without.
Author: Peter Brabeck-LetmathePublish On: 2016-11-10
in these studies, the association blamed the increasing number of heart attacks and strokes on foods such as milk, butter, or beef. in her book, “the big fat Surprise: Why butter, Meat and Cheese belong in a Healthy Diet”, ...
Author: Peter Brabeck-Letmathe
Publisher: Campus Verlag
ISBN: 9783593434377
Category: Business & Economics
Page: 225
View: 683
In Nutrition for a Better Life, one of the food industry's leading experts takes a factual look into the past and future of food and nutrition. Former Nestlé CEO Peter Brabeck-Letmathe shows that while in the past forty years convenience was the selling point for many industrially produced foods, consumers have now come to demand specifically healthy products. Going forward, it is health that will drive innovation in the industry. Using cutting-edge technology and scientifically based nutrition standards, the food industry will play a decisive role in improving the wellbeing of entire population groups, offering effective and cost-saving personalized diets that will both prevent and administer to the acute and chronic diseases of the twenty-first century.
Why eating a plants-only diet won't improve your health or save the planet Jayne Buxton ... The Big Fat Surprise: Why Meat, Butter, and Cheese Belong in a Healthy Diet, (London: Scribe: 2014) P21 Yerushalmy, J., and H. E. Hilleboe.
Author: Jayne Buxton
Publisher: Hachette UK
ISBN: 9780349427935
Category: Health & Fitness
Page: 361
View: 318
Plant-based is best for health, go vegan to help save the planet, eat less meat... Almost every day we are bombarded with the seemingly incontrovertible message that we must reduce our consumption of meat and dairy - or eliminate them from our diets altogether. But what if the pervasive message that the plant-based diet will improve our health and save the planet is misleading - or even false? What if removing animal foods from our diet is a serious threat to human health, and a red herring in the fight against climate change. In THE GREAT PLANT-BASED CON, Jayne Buxton demonstrates that each of these 'what-ifs' is, in fact, a reality. Drawing on the work of numerous health experts and researchers, she uncovers how the separate efforts of a constellation of individuals, companies and organisations are leading us down a dietary road that will have severe repercussions for our health and wellbeing, and for the future of the planet. THE GREAT PLANT-BASED CON is neither anti-plant nor anti-vegan - it is a call for us to take an honest look at the facts about human diets and their effect on the environment. Shocking and eye-opening, this book outlines everything you need to know to make more informed decisions about the food you choose to eat.