Most nutritionists will develop a fanatical gleam in their eyes when explaining the health benefits of polyunsaturated vegetable oils: low in saturated fats (the diet–heart hypothesis lives on), high in ‘good fats’. We are now consuming vast amounts of these oils when only 100 years ago they were used as lantern fuel and to make candles. What exactly is this new type of food that has been integrated into our diet thanks to the McGovern Report?
