According to the press release, this one sounds a lot like Taubes' Good Calories, Bad Calories.....
In making her argument, Leas offers some startling facts. For example:
- Overweight people live longer than those in the so-called “healthy” range of the BMI scale.
- No one has ever shown a correlation between egg consumption and cardiovascular disease.
- Doctors often prescribe statin drugs when our cholesterol level reaches 240, even though this is actually within the normal range.
- A porterhouse steak contains more unsaturated fat than saturated fat.
- Today Americans consume 15 percent less fat than we did in 1970, yet overall we are 20 percent fatter.
Leas points to a number of studies that offer convincing evidence that the over-consumption of carbohydrates and the past proliferation of synthetic transfat—a truly dangerous fat—are actually to blame for the obesity and heart disease epidemics.
Throughout the book, Leas explains the science behind fats in a manner that the layperson can easily comprehend. She also explains the terminology often used in fat discussions that most people do not really understand, such as triglycerides, polyunsaturated, omega-3, and transfat, allowing everyone to truly know what is in their foods so that they can make informed health decisions. Nina Planck, author of REAL FOOD: WHAT TO EAT AND WHY, sees the importance of this, “Americans are terrified of fat, doctors tell myths about fat, and journalists repeat them. Butter is good for you and corn oil isn’t. Don’t be the last one to know why: read this book.”