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My grandmother was able to thrive on all that saturated fat—but not my vegetable oil grandfather. He suffered from angina and died from heart failure at a relatively young age. My grandfather wasn't alone. Population studies from the first half of the 20th century showed that Americans in general had a much higher risk of cardiovascular disease than people from other countries, especially Japan, Italy and Greece. Was all that saturated fat to blame? The Japanese were eating very little fat of any kind, while the people of the vegetable oil Mediterranean were swimming in olive oil, an oil that is very low in saturated fat but high in monounsaturated oils. So, in the 1960s, word came from on high that we should cut back on the butter, cream, eggs and red meat. But, interestingly, the experts did not advise us to switch to an ultra-low fat diet like the Japanese, nor to use monounsaturated oils like the Greeks or Italians. Instead, we were advised to replace saturated fat with polyunsaturated oils—primarily corn oil and safflower.
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