Know Your Fats The
Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol By Mary G. Enig, Ph.D
book, written by an international expert, is your definitive source for
accurate information on fats, oils, cholesterol, and their nutrition.
Learn how much omega - 3 and omega - 6 fatty acids people really need for optimum health
Learn why the body makes saturated fatty acids
Learn which saturated fatty acids are conditionally essential
Learn how the functional saturated fatty acids such as lauric acid promote health
Learn how to select the best fats and oils for healthy ease-of-use
Dr. Mary G.
Enig, a nutritionist/biochemist of international renown for her research
on the nutritional aspects of fats and oils, is a consultant, clinician,
and the Director of the Nutritional Sciences Division of Enig Associates,
Inc., Silver Spring, Maryland. Dr. Enig, a consultant on nutrition to
individuals, industry, and state and federal governments, is a licensed
practitioner in Maryland and the District of Columbia. She has served
as a Contributing Editor of the scientific journal Clinical Nutrition
and a Consulting Editor of the Journal of the American College of Nutrition.
Dr. Enig has
authored numerous journal publications, mainly on fats and oils research
and nutrient/drug interactions, and is a well-known invited lecturer at
scientific meetings and a popular interviewee on TV and radio shows about
nutrition. She was an early and articulate critic of the use of trans
fatty acids and advocated their inclusion in nutritional labeling. The
scientific mainstream is now challenging the food product industry's use
of trans-containing partially hydrogenated vegetable oils.
her Ph.D. in Nutritional Sciences from the University of Maryland, College
Park, and is a Fellow of The American College of Nutrition, a member of
The American Society for Nutritional Sciences, and President of the Maryland
Fats is written in easy-to-follow language that anyone can understand,
but is also packed with so much research and information that it can be
used as a university text book. The back is filled with useful charts
on the fatty acid composition of natural foods, including the omega essential
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