Elizabeth's review
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture, 15)
by Susan Allport
Elizabeth's review
The Queen of Fats: Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them (California Studies in Food and Culture, 15) by Susan Allport
Elizabeth's review
rating:
bookshelves:
food-writing,
library-books,
non-fiction
recommended for: Eva
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 acids, no doubt), I rattled off many of the exciting things that I learned from reading this book:
1. As recently as the beginning of the 20th century, scientists were still learning that humans require fat in their diets.
2. Once we figured that out, it still took a long time to figure out that we needed multiple kinds of fats, and that not all fats were bad (or any fats, for that matter, in moderation).
3. One of the predominate researchers in the area of fats worked for the Hormel Institute, which I...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 acids, no doubt), I rattled off many of the exciting things that I learned from reading this book:
1. As recently as the beginning of the 20th century, scientists were still learning that humans require fat in their diets.
2. Once we figured that out, it still took a long time to figure out that we needed multiple kinds of fats, and that not all fats were bad (or any fats, for that matter, in moderation).
3. One of the predominate researchers in the area of fats worked for the Hormel Institute, which I...more
