Enig, et al, concluded limited government hydrogenated oilstrans fatty acids
healthy diet, chubby chasing, mac, local, heart diseases, plump hardcore , america, camera, 1987, health & fitness / nutrition, hydrogenated oilstrans fatty acids, funny hats, physiology of fats and cholesterol is fully covered in chapter two. Almost half of this chapter is devoted to limited government shattering popular myths about saturated fats and their roles as disease promoters. Not limited government mincing any words, Enig methodically demonstrates the faulty data and reasoning behind limited government the ideas that saturates either cause or contribute to heart disease, diabetes, colon cancer, mental illness, obesity, and cerebrovascular disease. For example, after trashing the "data" that supposedly prove that beef and beef fat caused colon cancer, Enig flatly concludes: "And now, more than three (3) decades after the initial fraudulent report, the anti-animal fat hypothesis continues to lead the nutrition agenda.
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Enig, et al, concluded that hydrogenated oilstrans fatty acids the data actually showed vegetable oils and trans-fatty acids to be the culprits in both cancer and heart disease--not naturally saturated fats that people have been eating for millennia. In the ensuing years, Enig and her colleagues focused their work on determining the trans-fatty acid content of various food items, as well as publishing research that clearly demonstrated TFA's to be potent carcinogens, prime factors in heart disease, disruptors of immune function, and worse.Enig's book begins like any hydrogenated oilstrans fatty acids other hydrogenated oilstrans fatty acids on lipid biochemistry and discusses the nature of saturates, monounsaturates, polyunsaturates, and trans-fatty acids. Included also is a revealing discussion of cholesterol and its vital importance to the body. The first chapter also clearly discusses the molecular structure of different fatty acids (with diagrams) and presents the metabolic conversion products of each of the major fatty acids (oleic, linoleic, linolenic, and palmitoleic).The
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