Product Description

Good News

The good fats -- butter, chocolate, 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, and can also help you lose weight.

It's a fact: Not all fats are bad. Good fats slow the effects of aging, improve mood and memory, boost the immune system, and protect against stroke and cancer. And the most surprising news of all: The right fats are great tools for weight loss, making you feel full longer and jump-starting your metabolism.

In Good Fat, bestselling low-carb guru Fran McCullough debunks all the fat myths, demystifies cutting-edge science, and -- fork in hand -- reveals the simple secrets to eating well and losing weight. Here she teaches you how to:

• identify the good fats -- and enjoy their good taste
• avoid trans fats and other bad fats that damage health and pile on the pounds
• combine low-carb foods with beneficial fats, proteins, and fresh ingredients for maximum energy
• lose weight by eating more of the foods you crave
• prepare more than 100 simple, delicious recipes to put the good fat back on your table

...and much more. Part of the groundswell that prompted the Food and Drug Administration to require mandatory listing of trans fats content on food labels by 2006, Good Fat is an inspirational resource for the millions of Americans who have perceived the benefits of a low-carb lifestyle and are looking to live a healthier, happier life.

Product Details

• Amazon Sales Rank: #493457 in Books
• Published on: 2007-07-01
• Released on: 2007-07-01
• Original language: English
• Dimensions: .86" h x 5.98" w x 9.02" l, 1.25 pounds
• Binding: Paperback
• 384 pages

From Publishers Weekly
Since the 1970s, dieters have eliminated fat, yet over those years the obesity rate in America has increased 25%, explains McCullough (Low-Carb Cookbook). Demystifying concepts like HDL and LDL cholesterol, fish oil supplements, triglycerides, saturated, unsaturated, and trans fats, McCullough helps readers navigate the labyrinth of food selection. She builds on the work of Atkins, Dr. Melvin Anchell (Steak Lover's Diet), Gary Taubes, Dr. Mary Enig and the eye-opening 2001 Harvard Nurses' study (which showed no relationship between total fat consumption and heart disease). McCullough persuasively argues that highly processed foods are the worst to eat. We are still far from knowing the many mysteries of diet (soy is called into question), and while this book offers no comprehensive diet plan, it does advocate for moderation and traditional whole foods. Each "good" food-seafood, meats, coconut, eggs, butter and dairy products, avocado, walnuts-has a helpful Do's and Don'ts section. Recipes like Thai Seafood Chowder, Greek lemony Fried Potatoes (which uses olive oil), and Massaman Curry with Sweet Potatoes and Peanuts make it easy to incorporate good fats into a healthy diet. This book helps readers distinguish myth from reality in the search for better nutrition and weight loss.
Copyright 2003 Reed Business Information, Inc.

Review
Michael R. Eades, M.D., and Mary Dan Eades, M.D. authors of Protein Power Fran McCullough, with her typical blend of good science and good cooking, has crafted a wonderful book on the use of good fats in the kitchen. Good Fat is the only book available that both tells you what good fats are and shows you how to add them to your diet in a way that not only makes your food healthier but tastier as well. Good fat, good food, good for you!

Publishers Weekly McCullough helps readers navigate the labyrinth of food selection...[and] distinguish myth from reality in the search for better nutrition and weight loss.

About the Author
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