Guest guest Posted February 4, 2003 Report Share Posted February 4, 2003 Hi, I checked at www.amazon.com and guess what...the co-author is Barry Sears. Fran McCullough has written a low carb book too. If you are interested there is more information on both books at Amazon. It was fun to read. Sheila > Hi All, > > I came across an interesting article in todays " The Oregonian " > newspaper food section. The article was written by Candy (how ironic > is that!) Sagon from the L.A. Times and the Washington Post. I tried > to find it at several online newspaper, but to no avail so here is a > run down. > > This is the first general media coverage I have ever seen in which > coconut oil, lard, butter, nuts and olives are all mentioned as good > fats. Wonderful!Wonderful! > > Enig is quoted in this new cook book, " The Good Fat Cookbook " > (Scribner 2003) by Fran McCullough. She tastes foods for a living. > Losing weight has been a problem for her for years and years. She > even did the liguid diet until her hair fell out. Now she has come > full circle to the turn of the 20th century foods. Good for her. She > describes the research of Enig in the first half of her cookbook. I > am going to look at this cookbook as soon as I can find it locally. I > think I will HAVE to see this book to believe it. I have been waiting > for so long to see something like this, other than NT, in print. > > I hope to see a lot more of these types of cookbooks in the NEAR > future. > > It will be interesting to see McCullough's stand on soy. > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2003 Report Share Posted February 4, 2003 I went to Amazon and read about the book. Some reviews included. She questions soy but that is all it said. She has written other cookbooks on low carb eating. ----- Original Message ----- From: <h2ocolor@...> < > Sent: Tuesday, February 04, 2003 4:25 PM Subject: The Good Fat Cookbook > Hi All, > > I came across an interesting article in todays " The Oregonian " > newspaper food section. The article was written by Candy (how ironic > is that!) Sagon from the L.A. Times and the Washington Post. I tried > to find it at several online newspaper, but to no avail so here is a > run down. > > This is the first general media coverage I have ever seen in which > coconut oil, lard, butter, nuts and olives are all mentioned as good > fats. Wonderful!Wonderful! > > Enig is quoted in this new cook book, " The Good Fat Cookbook " > (Scribner 2003) by Fran McCullough. She tastes foods for a living. > Losing weight has been a problem for her for years and years. She > even did the liguid diet until her hair fell out. Now she has come > full circle to the turn of the 20th century foods. Good for her. She > describes the research of Enig in the first half of her cookbook. I > am going to look at this cookbook as soon as I can find it locally. I > think I will HAVE to see this book to believe it. I have been waiting > for so long to see something like this, other than NT, in print. > > I hope to see a lot more of these types of cookbooks in the NEAR > future. > > It will be interesting to see McCullough's stand on soy. > > Sheila > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2003 Report Share Posted February 4, 2003 Sheila- > Enig is quoted in this new cook book, " The Good Fat Cookbook " >(Scribner 2003) by Fran McCullough. This book is available at Amazon, but while Enig is quoted in it, it has a foreword by Barry Sears, which raises a huge, glaring red flag. I haven't actually looked through the book, and Amazon doesn't have any sample pages up, but Sears is no friend of good things like liver, butter or saturated fats generally. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2003 Report Share Posted February 5, 2003 Yes , you are right about Sears not being a friend of saturated fats. I'll bet this cook book emphasizes olive oil and nuts, not butter. However it is a step in the right direction to see butter, eggs, lard and coconut oil not demonized. She also encourages people to start cooking at home and skip processed foods which are laden with sugars and trans fatty acids. Then she tells why this advice is important. Giving people facts on healthy fats is important. I wonder what Enig thinks of this cookbook? Sheila --- In , Idol <Idol@c...> wrote: > Sheila- > > > Enig is quoted in this new cook book, " The Good Fat Cookbook " > >(Scribner 2003) by Fran McCullough. > > This book is available at Amazon, but while Enig is quoted in it, it > has a foreword by Barry Sears, which raises a huge, glaring red flag. I > haven't actually looked through the book, and Amazon doesn't have any > sample pages up, but Sears is no friend of good things like liver, butter > or saturated fats generally. > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2003 Report Share Posted February 5, 2003 - >i took a look at that cookbook and contrary to what >the barry sears forward suggests, she has only good >things to say about butter, coconut oil, etc. You mean she actually contradicts the foreword? How interesting! I'm going to have to check this book out! - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2003 Report Share Posted February 5, 2003 You can read the first chapter here... http://www.simonsays.com/subs/excerpt.cfm?areaid=287 & isbn=074322809X Den In article <b1pel8+97ureGroups>, H2ocolor1937 wrote: > Enig is quoted in this new cook book, " The Good Fat Cookbook " > (Scribner 2003) by Fran McCullough. She tastes foods for a living. > Losing weight has been a problem for her for years and years. She > even did the liguid diet until her hair fell out. Now she has come > full circle to the turn of the 20th century foods. Good for her. She > describes the research of Enig in the first half of her cookbook. I > am going to look at this cookbook as soon as I can find it locally. I > think I will HAVE to see this book to believe it. I have been waiting > for so long to see something like this, other than NT, in print. > > I hope to see a lot more of these types of cookbooks in the NEAR > future. > > It will be interesting to see McCullough's stand on soy. > > Sheila Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2003 Report Share Posted February 6, 2003 Hi Den, Thank you for posting this chapter. There were a couple of sections which raised some questions????? " Saturated fats of animal origin tend to store more easily in the fat cells than other fats. They tend to stiffen blood vessels. And saturated fats and sugars are a particularly diabolical combination that leads to higher triglyceride levels, which we want to avoid at all costs. They also set off a process called glycation, in which sugars bond to proteins and cells lose their flexibility and age prematurely, giving us wrinkles and age spots and general sagginess. For occasional treats, though, these foods are fine, as long as the fats used are natural ones. " I thought saturated fats kept cells more flexible? What is this? Does any one know to what research she refering? and this item: " But here again there's new research; Barry Sears, in The Omega Rx Zone, claims that eating enough omega-3 fat (an essential fat found in fish oil and some plants) will cancel out the carbohydrate in, say, a bagel -- and there are many other benefits to be had from the omega-3 oil as well. " I wouldn't touch a bagel unless I made it properly myself. Even then it would be a terribly dense load of cabohydrates. Mr. Sears is partly right, Omega-3's are important, but Enig said not to have more than around a one teaspoon of flax oil in your diet per day. That is not a whopping amount. I don't know if flax is the oil Sears refers to in this chapter. I also don't know if it is CLO of plain fish oil he mentions. It all seems a little vague and unfounded. I will look at the book. Perhaps Mr. Sears, with his new book, is just trying to sell it. That sounds unkind, but I have seen so much unfounded so called scientific work in book form. I am very careful about what I accept as the truth. I did think the first chapter was accurate in many ways. Maybe in the next book Fran McCullough will get it more on target. She should become a member of WAPF and/or join this group. If she and Barry and Jane Brody all joined our discussions would get even livlier. They, like everyone, just need more eductation. As Price said, You teach! You teach! You teach! Sheila > > > > Enig is quoted in this new cook book, " The Good Fat Cookbook " > > (Scribner 2003) by Fran McCullough. She tastes foods for a living. > > Losing weight has been a problem for her for years and years. She > > even did the liguid diet until her hair fell out. Now she has come > > full circle to the turn of the 20th century foods. Good for her. She > > describes the research of Enig in the first half of her cookbook. I > > am going to look at this cookbook as soon as I can find it locally. I > > think I will HAVE to see this book to believe it. I have been waiting > > for so long to see something like this, other than NT, in print. > > > > I hope to see a lot more of these types of cookbooks in the NEAR > > future. > > > > It will be interesting to see McCullough's stand on soy. > > > > Sheila Quote Link to comment Share on other sites More sharing options...
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