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Good Fat, Bad Fat: Escape Fat Phobia and Learn the Truth!
The headlines are everywhere—fat is healthy! But this is a different message than you’ve heard your entire life, so some resistance is understandable. Even if you’re on board with increasing fat intake, how do you know which kinds are nutritious and which are dangerous? And if you were raised on margarine and lean meat, how do you learn how to cook all this rich and delicious food?
In Good Fat, Bad Fat , Romy Dollé lays out all the problems with our fat phobia, and how it’s leading to stress, depression, and obesity. She teaches us which fats we should avoid, and gives detailed information on sourcing all the good fats. With scientific explanations throughout by Torsten Albers, MD, the book clearly explains how fat works in your body, how you can burn it for energy, and why it’s so critical to health and longevity to eat a high-fat diet.
With a clear understanding of the health benefits of good fat and the dangers of bad fat, Dollé then provides dozens of rich, delicious, satisfying recipes for all the best fat sources. From asparagus noodles with walnut pesto to crispy chicken wings and chocolate mousse, Good Fat, Bad Fat gives you new and exciting recipes—even for old low-fat favorites.
Each recipe is macronutrient-balanced (with accurate macronutrient statistics) to promote efficient fat metabolism and weight management. There is also a section to guide you into a ketogenic eating strategy, and meal plans to help you develop a diverse and appealing menu.
Good Fat, Bad Fat is perfect for those looking to break out of the fat phobia paradigm once and for all, and spread the word to family and friends—perhaps over a delicious, home-cooked, good-fat meal. The creative and accessible recipes will appeal to everyone—whether you’re just getting used to eating fat or you’re a veteran primal eater!
In Good Fat, Bad Fat , Romy Dollé lays out all the problems with our fat phobia, and how it’s leading to stress, depression, and obesity. She teaches us which fats we should avoid, and gives detailed information on sourcing all the good fats. With scientific explanations throughout by Torsten Albers, MD, the book clearly explains how fat works in your body, how you can burn it for energy, and why it’s so critical to health and longevity to eat a high-fat diet.
With a clear understanding of the health benefits of good fat and the dangers of bad fat, Dollé then provides dozens of rich, delicious, satisfying recipes for all the best fat sources. From asparagus noodles with walnut pesto to crispy chicken wings and chocolate mousse, Good Fat, Bad Fat gives you new and exciting recipes—even for old low-fat favorites.
Each recipe is macronutrient-balanced (with accurate macronutrient statistics) to promote efficient fat metabolism and weight management. There is also a section to guide you into a ketogenic eating strategy, and meal plans to help you develop a diverse and appealing menu.
Good Fat, Bad Fat is perfect for those looking to break out of the fat phobia paradigm once and for all, and spread the word to family and friends—perhaps over a delicious, home-cooked, good-fat meal. The creative and accessible recipes will appeal to everyone—whether you’re just getting used to eating fat or you’re a veteran primal eater!
220 pages, Paperback
Published May 17, 2016
2 people are currently reading
25 people want to read
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Displaying 1 of 1 review
May 21, 2016
*Note: I received this book free of charge in exchange for an honest review.*
I have struggled with yo-yo dieting for many years, and my journey is far from over. On my doctor's recommendation, I have been looking into more of a Paleo/Primal approach to diet to control blood sugar, but one of my main roadblocks has been adding more fat to my diet. After years of avoiding it, I am reluctant on both conscious and subconscious levels to add it back in. Good Fat, Bad Fat is primarily a book of recipes that incorporate more fat into the diet for those who are trying to limit carbohydrates. There are some introductory remarks (about 50 pages) about the science behind Paleo and ketogenic diets, as well as a few meal plans to help with guidance, but I feel this information is better found in other books or on the internet from Mark Sisson's Mark's Daily Apple (whose publishing company is responsible for this book), for example.
The recipes look great and there is a decent mix of simple and complicated. Recipes are arranged by the fat-providing ingredient (like avocado, eggs, beef, olive oil, etc.), and each fat-providing ingredient intro is accompanied by a graph showing the fatty acid profile, which I found interesting. Each recipe is accompanied by a beautiful photograph that will certainly get you ready to cook. The only complaint I have is that the ingredients are listed over the photos, and occasionally they are a bit difficult to read due to light font color. As far as physical characteristics go, the book feels great in my hand. I love the cover and the color, and I can see myself using these recipes to supplement the Paleo recipes I already have in my regular rotation.
I have struggled with yo-yo dieting for many years, and my journey is far from over. On my doctor's recommendation, I have been looking into more of a Paleo/Primal approach to diet to control blood sugar, but one of my main roadblocks has been adding more fat to my diet. After years of avoiding it, I am reluctant on both conscious and subconscious levels to add it back in. Good Fat, Bad Fat is primarily a book of recipes that incorporate more fat into the diet for those who are trying to limit carbohydrates. There are some introductory remarks (about 50 pages) about the science behind Paleo and ketogenic diets, as well as a few meal plans to help with guidance, but I feel this information is better found in other books or on the internet from Mark Sisson's Mark's Daily Apple (whose publishing company is responsible for this book), for example.
The recipes look great and there is a decent mix of simple and complicated. Recipes are arranged by the fat-providing ingredient (like avocado, eggs, beef, olive oil, etc.), and each fat-providing ingredient intro is accompanied by a graph showing the fatty acid profile, which I found interesting. Each recipe is accompanied by a beautiful photograph that will certainly get you ready to cook. The only complaint I have is that the ingredients are listed over the photos, and occasionally they are a bit difficult to read due to light font color. As far as physical characteristics go, the book feels great in my hand. I love the cover and the color, and I can see myself using these recipes to supplement the Paleo recipes I already have in my regular rotation.
Displaying 1 of 1 review