The Queen of Fats
Why Omega-3s Were Removed from the Western Diet and What We Can Do to Replace Them
Publication Year: 2006
* Includes steps you can take to add omega-3s to your diet
* Shows why eating fish is not the only way, or even the best way, to increase omega-3s.
* Provides a new way to understand the complex advice about the role and importance of fats in the body
* Explains how and why the food industry has created a deadly imbalance of fats in our foods
* Shows how omega-3s can be reintroduced to our diet through food enrichment and changes in the feeding of livestock
Published by: University of California Press
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Title Page, Copyright, Dedication
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1. WHAT’S FOR DINNER?
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...who could eat no fat, suddenly became Sprat’s wife and could eatwas tossed aside like an old blanket, and grocery stores were sud-bunless burgers dripping with bacon grease and raved about theirdrates, the food that feeds most of the world’s peoples, includingAmerica lost its dietary senses (which it did) but also as the year...
2. A TRIP TO GREENLAND
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...acid to catch the attention of scientists. Their interest and con-cern had earlier been aroused by eicosapentaenoic acid, the fat Icule—twenty (eikosi, in Greek) carbons and five ( penta) doublephysicians got it into their heads to go to Greenland and investi-gate stories they had heard about the Eskimos’ lack of heart dis-...
3. HOW THE OMEGAS GOT THEIR NAME
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...far as either of them can remember, was Holman’s work over thefatty acids such as arachidonic acid and eicosapentaenoic acid fordiscussion would have put Dyerberg and Bang’s unusual findingsan earlier understanding of the role of omega-3s in healthy diets.advice that emerged out of Dyerberg and Bang’s trips to Green-...
4. MONSIEUR CHOLESTEROL
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...waxy substance, the stuff of plaques, as well as normal tissues,of his decades of work linking fat in the diet to elevated levels of“Keys had a beneficial effect because he focused people’s at-physiologist sat on his dissertation committee. “But he was dog-matic about the part fats played in heart disease long before the...
5. FISHY FATS
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...the apple cart of Keys’s model. Not after their first trip to Green-lower the cholesterol in an individual’s blood. The presence ofhigh levels of eicosapentaenoic acid in the Eskimos’ blood wouldnicely explain why their serum cholesterol was low despite theirterol would explain their low rate of heart disease in terms of the...
6. TREE LARD AND COW OIL
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...the 1960s, when he gave polyunsaturated fats their catchy names,whether omega-3s were essential for humans—I’d like to spendsome time on fat itself, that greasy substance that is the vehicle,or defining taste, of most cuisines. Greasy did not always have thederogatory connotation it does today. It used to be a compliment,...
7. THE CHEMIST IN THE KITCHEN
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...mixture of triglycerides that make up any one fat. In the process,’70s. Holman heard through the grapevine about his good friendSune Bergström’s success in isolating these powerful new biolog-lished their papers in 1964, he learned, along with the rest of thescientific world, that fatty acids were the starting material of...
8. OUT OF AFRICA . . .
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...reduce the cast of characters enormously, as the reader has prob-ideas that make up any new field of science, I’ve focused on themost dominant colors or threads. And in the process, I know, I’veslighted some great scientists and great science. I’ve barely men-and I’ve said nothing yet about Howard Sprecher, the biochemist...
9. . . . AND INTO THE MEMBRANE
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...in Washington, D.C., left all the participants with the realizationarrived at this position not from his knowledge of brains, as Craw-ford had, but from his understanding of membranes, the very thinof cells, and two fatty tails that bury themselves in the middle.There, they line up with all the other fatty tails to form a double...
10. WHERE HAVE ALL THEOMEGA-3s GONE?
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...tion of fish and fish oil—which it did. But it also had the unin-“This was one of the most exciting things I’ve ever partici-nutritional means.” “There were slides from American, Japanese,recalls; she is the physician who chaired the conference and washimself full-time to the study of omega-3 fatty acids. So was Nor-...
11. THE SPEED OF LIFE
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...ing why the fats of leaves and the fats of seeds would have suchthat these fats are markers of the changing seasons—as good as,if not better than, light and temperature. Once incorporated intofor the future: for periods of activity and reproduction, when theprotected from change, as it seems the membranes of the cells of...
12. PUTTING OMEGA-3s BACKINTO YOUR FOOD SUPPLY
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...that expands greatly every year. But I would be remiss if I didn’thow they can correct for the large amounts of linoleic acid in thethis issue, individual readers can take matters in their own handsThese guidelines don’t involve any calculations—calculationsaren’t necessary, and any food plan that does involve them is not...
13. THE PROOF IS IN THE PUDDING
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I sometimes marvel how truth progresses, so difficult is it for one man to until the work catches on. Let me put it this way: It is just a mat-ter of time until a person’s omega-3 status will replace serumnewest, hottest risk factor (and one that is highly correlated withomega-3 status), to assess that person’s risk for sudden cardiac...
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...1792—Jean Senebier, a Swiss clergyman and scientist, observes thatexposure to air causes oils to go white, lose their fluidity, and in time go rancid. Further investigation convinces him that rancidity involves1814—Michel Eugène Chevreul, a French scientist, shows that hog’slard consists of two distinct oily bodies. One is a solid at room temper-...
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ALPHA LINOLENIC ACID (ALA)—An eighteen-carbon fatty acid that isthe parent of the essential omega-3 family of fats; plants use it in pho-tosynthesis and in the formation of cell messengers. It is thereforefound mostly in green leaves and is the most abundant fat on theplanet. Only plants can turn linoleic acid into alpha linolenic acid (by...
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P. 5 DHA is a quick-change artist Readers who know that the cisdouble bonds in polyunsaturated fatty acids are more rigid and have sig-nificantly fewer degrees of freedom than the single bonds in saturatedfatty acids, the result of repulsive forces between the hydrogen atoms ondouble-bonded carbons, may find the notion of DHA as a quick-change...
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I was a visiting professor at Davidson College in North Carolinaare directed to people at that small, stellar college in the South.Erland Stevens, in particular, spent hours discussing all thingsme to sit in on her class on animal nutrition. Joe Gutekanst, Jeanand I hope that they, and all my students, got nearly as much out...
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Production Notes, Further Reading
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Page Count: 232
Publication Year: 2006
Series Title: California Studies in Food and Culture