Many people regard fat as the number one enemy and avoid it as much as possible. Others consume vast quantities of the stuff. As usual, balance lies somewhere between the two extremes. In Good Fats, Bad Fats nutritionist Rosemary Stanton maintains that not all fats are equal. She sorts out the facts and separates the good fats from the bad ones. She looks at all types of fats - saturated, poly- and monounsaturated, cholesterol, evening primrose oil, omega 3s, omega 6s - and explains in simple language what they are, what they do, which ones are safe and which need caution. Fake fats and their potential problems are covered too. The health aspects cover how different types of fat are involved with excess weight, heart disease, high blood pressure, diabetes and various types of cancer. This is a compact, easy-to-read guide to all the fats you're ever likely to encounter.
INTRODUCTIONTHE ROLE OF FATGeneral views about fat in the bodyFat in food - historical perspectiveFat requirementsThe functions of fat in foodTYPES OF FATThe structure of fatsSaturationEssential fatty acids (EFAs)Prostaglandins and eicosanoidsEvening primrose oilPhospholipidsCholesterolThe digestion of fatsThe transport of fats in the bodyTrans fatty acidsFats in foodPercentage energy from fatThe rancidity and oxidation of fatsSOME HEALTH ADVANTAGES AND DISADVANTAGES OF FATSFat in the diets of infantsFat in the diets of childrenThe disadvantages of fatsSaturated fats and coronary heart diseaseCholesterolReplacing saturated fatsDietary fats and cancerDietary fat and diabetesDietary fat and gallstonesFAT AND BODY FATHow much body fat?Too little body fatToo much body fatWhat makes you fat?Fat makes fatFa