Good news. The good fats -- butter, chocolate, eggs, coconut, olive oil, avocado, fish and shellfish, among many other favorites -- are not only delicious, they're good for your brain, heart, immune system, hormones, skin, memory, and emotional well-being.
Whatever you think you know about fat, forget it. After two decades of the low-fat diet trend, Americans are fatter -- and less healthy -- than ever before. For many, those torturous no-fat, low-fat diets are outright health hazards, contributing to everything from premature wrinkling and depression to hormone dysfunction and even cancer.
In The Good Fat Cookbook, best-selling author Fran McCullough delivers the delicious news. Here is powerful evidence that not only have we been sold a bill of low-fat goods, but the foods we love to eat -- real butter, chocolate, coconut, whole milk and cream, nuts, avocados, cold-water fish, red meat, olive oil, bacon and eggs -- are actually good for us.
Not only does fat not make you fat, the good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against catastrophic disease such as stroke and cancer. And the most surprising news of all: the right fats are great tools for weight loss -- they make you fuller faster and for longer and jump-start your metabolism.
McCullough debunks fat myths and demystifies cutting-edge science, while exploring all aspects of the fat phenomenon, fork in hand. More than a hundred simple recipes -- Salmon Chowder, Tuna with Rice, Deep-Fried Coconut Shrimp, Parsley Salad with Avocado, Chicken with Olives and Oranges, Grilled Cheese with Oregano, Crisp Coconut Waffles, Avocado Cheesecake, and Wall-to-Wall Walnut Brownies -- put the good fats back on your table, and McCullough offers spirited advice on everything from the best cooking oils and tastiest canned tuna to nutritional supplements and testing for your fatty-acid profile. Her hundreds of thousands of low-carb fans will be overjoyed to see that most of the recipes here are perfect for them as well.
Fran McCullough is the author of the best-selling The Low-Carb Cookbook and Living Low-Carb. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series. A graduate of Stanford University, McCullough began her career as an editor, discovering Sylvia Plath, Pulitzer Prize winner N. Scott Momaday, and National Book Award winner Robert Bly as well as Richard Ford. She also edited and published a distinguished list of cookbook authors, including Diana Kennedy, Paula Wolfert, and Deborah Madison. Her website address is www.blackdirt.net/lowcarb
Showing 1-1 of the 1 most recent reviews
1 . Awesome CookBook, one of the best for my clients
Posted August 29, 2007 by Michael A Walker , Cadott, WI 54727I am a personal chef, I cook on a per night basis, and I charge quite a bit for my services.
I can offer my clients alternatives, menus that I can configure for them to be healthy recipes.
My clients are amazed at the taste and the healthy aspects, the knowledge that this cookbook provides helps me explain to my clients why the dish is a healthy alternative.
Many of my clients expect me to know healthy recipes, and not many appealing recipes, this cookbook is a must, and I was so engaged in it I could not put it down. I learned a lot myself.
December 31, 2002
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Excerpt from The Good Fat Cookbook by Fran McCullough
Chapter One: The Truth About Fats
What right has the federal government to propose that the American people conduct a vast nutritional experiment, with themselves as subjects, on the strength of so very little evidence that it will do them any good
-- Phil Handler, President of the National Academy of Sciences, testifying about the low-fat dietary guidelines before Congress in 1980
To begin, let's consider some basic nutritionally correct "facts," the ones we know so well we could repeat them in our sleep:
Fat makes you fat.
A big juicy steak is like a heart attack on a plate.
Canola oil is the healthiest cooking oil.
Coconut is a deadly fat that promotes heart disease.
Eat less fat, and you'll live longer.
Bacon and eggs is an artery-clogging, killer breakfast.
The most important thing you can do for your health is to keep your cholesterol level as low as possible.
Actually, none of these widely accepted "truths" is true. Not only are they false, but making food choices based on them will lead to some dire health consequences, despite what the U.S. government prescribes. In fact, almost everything you think you know about fat isn't true, unless you're an especially astute reader of cutting-edge science on the subject. Or unless you happened to read Gary Taubes's New York Times Magazine cover story on fat that questioned the conventional wisdom on the subject (July 7, 2002). What most of us have believed to be true -- and that includes doctors and other health professionals -- about fats and health is actually the result of a complex synergy of food industry lobbying, medical celebrity self-promotion, governmental intervention based on no sound science, advertising, a hyperactive health police with media visibility, and our own eager Puritanical desires to deprive ourselves in order to purge our sins of excess and earn the salvation of a healthy old age.