The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace ...
A nutritional whodunit that takes readers from Greenland to Africa to Israel, "The Queen of Fats" gives a fascinating account of how we have become...
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reviews
Jan 04, 2012
Holly
rated it: 
Fascinating science.
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A few hours after finishing . . . I should say a little more: Not just fascinating science, but an important public health message. Allport does a lot in this short book: she explains the fats and how they work in the body -- linoleic acid, alpha linolenic (ALA), arachnidonic, eicopentaenoic (EPA), etc. -- there is plenty of chemistry here and I followed all of it with abiding concentration, despite never having taken a chemistry class. At the same time sh More...
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A few hours after finishing . . . I should say a little more: Not just fascinating science, but an important public health message. Allport does a lot in this short book: she explains the fats and how they work in the body -- linoleic acid, alpha linolenic (ALA), arachnidonic, eicopentaenoic (EPA), etc. -- there is plenty of chemistry here and I followed all of it with abiding concentration, despite never having taken a chemistry class. At the same time sh More...
Mar 13, 2010
Ladiibbug
rated it: 
An absolutely crucial book everyone who eats needs to read! Once again, the food mfgrs. have stripped an essential ingredient necessary for human health from our food in order to prolong the shelf life of processed foods.
Omega 3s are fatty acids -- "good fats". Omega 3's are found in green plants, including fruits & veggies and in fish. Flax seed and flax seed oil contain the highest amounts of Omega 3's. Many oils have much healthier levels of Omega 3's than others - a More...
Omega 3s are fatty acids -- "good fats". Omega 3's are found in green plants, including fruits & veggies and in fish. Flax seed and flax seed oil contain the highest amounts of Omega 3's. Many oils have much healthier levels of Omega 3's than others - a More...
Aug 13, 2009
Margaret
rated it:
This very interesting and well written book helped me understand the biochemistry of omega-3 fatty acids and convinced me to immediately add fish oil to my diet! Much of the reading I had been doing about sustainable agriculture (e.g, Michael Pollan's In Defense of Food and various reports on the merits of grass-fed versus corn-fed livestock) had discussed omega-6 and omega-3 fatty acids, but left me wanting to know more.
Now I understand why grass-fed beef contains more omega-3s tha More...
Now I understand why grass-fed beef contains more omega-3s tha More...
Jul 27, 2008
Elizabeth
rated it:
I added this one to my "food writing" shelf, but I'm not sure it belongs there. The author definitely would say it doesn't, but they're my damned shelves, and I'll classify things any way I please.
Ahem.
While the names of the acids and fats got me totally confused (I'm not even sure how to pronounce 'eicosapentaenoic'), I did really enjoy this book and feel like I learned a great deal. On the way home from Buzz tonight (after indulging in plenty of linoleic aci More...
Ahem.
While the names of the acids and fats got me totally confused (I'm not even sure how to pronounce 'eicosapentaenoic'), I did really enjoy this book and feel like I learned a great deal. On the way home from Buzz tonight (after indulging in plenty of linoleic aci More...
Apr 09, 2008
Jeanette
rated it:
Although this is heavily scientific and can be difficult to read at times, I have to give it 5 stars for the quality of information I gained from it. I've been adding omega-3's to my diet for several years now, and I thought I knew a fair bit about them. I learned so much from this book about how these fatty acids work inside the body and how to get the most benefit from them.
Lots of chemistry, yes, but worth reading. Just read it slowly if you don't have a lot of science background. More...
Lots of chemistry, yes, but worth reading. Just read it slowly if you don't have a lot of science background. More...
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Mar 31, 2008
Happyreader
rated it:
I really enjoyed this book. Be warned that this is a science book, not a food book. While it’s not a necessity, this book is more enjoyable if you have an elementary understanding of organic chemistry and biochemistry.
What was interesting to me were the stories of how the essential fatty acids were first identified and the resistance to incorporating this new knowledge into prevailing health models, the changes in our food supply that have thrown off the omega 6:omega 3 ratio in o More...
What was interesting to me were the stories of how the essential fatty acids were first identified and the resistance to incorporating this new knowledge into prevailing health models, the changes in our food supply that have thrown off the omega 6:omega 3 ratio in o More...
Dec 07, 2008
Carmen
rated it: 
Very good info- a little hard to get thru the "history" parts of the research she references but excellent info and thoroughly done. required reading for anyone interested in diet, preventative health care, the food industry, even animal welfare issues(just a touch) and the roots of mental health issues (implied). every one knows to eat more veggies, now here's even more reason why. and if your a meat eater, go for the free range organic stuff. up your omega-3 and decease your omega-6'
Aug 04, 2011
Xiaomin
rated it:
It is a very interesting book to read together with Michael Pollan's "In defense of food". Two drastically different viewpoint yet somehow reach the same conclusion. I prefer Michael Pollan's book more, simply because it is more wholistic and simply scientific! I love science but I don't like my life to be run by scientists and nutritionists. My grandma's cookings are always the best for me and my children!
Nov 06, 2009
Natalie
rated it:
Fascinating book describing the discovery of essential fatty acids ( esp. Omega 3's and 6's) and much of the history of the scientists and doctors involved. Pretty in depth about what fatty acids are, how they function, why we need them, and a little about how to get the right kinds of them back in balance in our diets. Not a light read, but a very interesting one (if your interested:)
Jan 15, 2012
Sarah
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I would say that I mostly skimmed this book. Lots of good information and definitely goes into the science and history of omega-3s, but I think I perhaps was looking for something more. I would say, read the chapter on how to replace omega-3s and skim the rest. The author suggests reading the book The Omega Plan for more recipes and detailed guides of nutrition and I think I will do just that.
Dec 02, 2008
Karen
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This is a book I loved. Easy to follow and very informative. Enjoyable to boot!! Would be a great addition to a science and nutrition unit for students. I read it over a year ago and rates right up there with The Brain That Changes Itself.
Jun 09, 2010
Sally
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For the first time after reading this book, I feel I understand this Omega 3/Omega 6 dietary principle. She explains it very clearly and it is very important if you want to keep healthy and clear headed.
Nov 12, 2009
Hester
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A dry but informative history of fats, as well as a summary of the current state of knowledge about them. It is well written, but the chemical composition of various fats gets a little old.
May 25, 2011
Sacha
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A little bit technical at times for the non-scientist that I am, but I enjoyed it. It was written like a detective story, almost, which made it interesting. I learned a lot.
Apr 10, 2009
Toussaint
rated it:
The information in this book will revolutionize how we look at diet, I hope. If you are interested in your health and staying healthy it's a must read.
Feb 24, 2010
explanation of saturation, which is not a simple matter, and our neglect of it might reduce our chances to continue developing
Jan 11, 2010
Cheryl
rated it:
Interesting, a bit technical but contains some practical advise on nutrition.
Aug 21, 2008
Lisa
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Somewhat scientific, and after reading it, I feel I finally understand the omega-3 and omega-6 issue. It has changed my habits and strengthened my ideas about what to eat and what to avoid. Good: greens; fish; grassfed or pastured meat, dairy, poultry, and eggs; flax; fresh walnuts; fish oil. Not good: conventional (corn-fed) meat and dairy; high omega-6 oils like safflower, sunflower, cottonseed, corn oils. These high omega-6 oils are in everything processed, so I end of avoiding most prepared/
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May 23, 2010
Matt
rated it:
An interesting and well documented book on Omega-3 fatty acids. The history of it's discovery and research work on it's dietary benefits. I was a Chemistry major and enjoyed reading it but many might find it too technical for recreational literature.
Bottom line: Omega-3's are essential and have been squeezed out of the American diet in favor of Omega-6... Belly up to the Omega-3 food bar... with foods like green veggies, wild fish and flaxseed.
Bottom line: Omega-3's are essential and have been squeezed out of the American diet in favor of Omega-6... Belly up to the Omega-3 food bar... with foods like green veggies, wild fish and flaxseed.
Jul 31, 2008
Susan
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Concise, readable review of the history of omega-3 science. It's hard to understand why it took decades for the general public to become aware of this essential nutrient that is so lacking in the American diet, at great cost to our health.
May 29, 2008
April
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Great chemical overview of what is happening with Omega -3, Omega -6 and what you can do to help prevent getting heart disease.
Jul 31, 2008
Pcallist
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The information and thesis of this book is very helpful. See 'Good Calories, Bad Calories'
Mar 29, 2008
Kristine
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Interesting book. I already knew about Omega-3's and my diet includes her suggestions.
Feb 09, 2012
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