Synopses & Reviews
andlt;Bandgt;Good Newsandlt;/Bandgt; andlt;BRandgt; andlt;Iandgt;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.andlt;/Iandgt; andlt;BRandgt; It's a fact: Not all fats are bad. andlt;Iandgt;Goodandlt;/Iandgt; 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 andlt;Iandgt;andandlt;/Iandgt; jump-starting your metabolism. andlt;BRandgt; In andlt;Iandgt;Good Fat,andlt;/Iandgt; 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: andlt;BRandgt; andlt;UL TYPE=DISCandgt; andlt;LIandgt;andlt;Bandgt;identify the good fatsandlt;/Bandgt; -- and enjoy their good taste andlt;LIandgt;andlt;Bandgt;avoid trans fats and other bad fatsandlt;/Bandgt; that damage health and pile on the pounds andlt;LIandgt;andlt;Bandgt;combine low-carb foodsandlt;/Bandgt; with beneficial fats, proteins, and fresh ingredients for maximum energy andlt;LIandgt;andlt;Bandgt;lose weight andlt;/Bandgt;by eating andlt;Iandgt;moreandlt;/Iandgt; of the foods you crave andlt;LIandgt;andlt;Bandgt;prepare more than 100 simple, delicious recipesandlt;/Bandgt; to put the good fat back on your table andlt;/ULandgt; andlt;BRandgt; ...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, andlt;Iandgt;Good Fatandlt;/Iandgt; 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.
Review
Michael R. Eades, M.D., and Mary Dan Eades, M.D. authors of andlt;Iandgt;Protein Powerandlt;/Iandgt; 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. andlt;Iandgt;Good Fatandlt;/Iandgt; 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!
Review
andlt;Iandgt;Publishers Weeklyandlt;/Iandgt; McCullough helps readers navigate the labyrinth of food selection...[and] distinguish myth from reality in the search for better nutrition and weight loss.
Synopsis
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.
Synopsis
In Good Fat, bestselling author Fran McCullough delivers the delicious news: 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. 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, including 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
...and much more.
About the Author
andlt;Bandgt;Fran McCulloughandlt;/Bandgt; is the author of the bestsellers andlt;Iandgt;The Low-Carb Cookbookandlt;/Iandgt; and andlt;Iandgt;Living Low-Carb.andlt;/Iandgt; The recipient of a James Beard Award, she is also the editor of the annual andlt;Iandgt;Best American Recipesandlt;/Iandgt; anthology. Visit the author's website at www.franmccullough.com.
Table of Contents
andlt;BRandgt;andlt;Bandgt;Contentsandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Foreword by Dr. Barry Searsandlt;BRandgt;andlt;BRandgt;Introductionandlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Part Iandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Chapter One: The Truth About Fatsandlt;BRandgt;andlt;BRandgt;Chapter Two: Rethinking Good Fats/Bad Fatsandlt;BRandgt;andlt;BRandgt;Chapter Three: Essential Fatsandlt;BRandgt;andlt;BRandgt;Sorting Out the Supplementsandlt;BRandgt;andlt;BRandgt;Chapter Four: The Good Fatsandlt;BRandgt;andlt;BRandgt;Coconutandlt;BRandgt;andlt;BRandgt;Butterandlt;BRandgt;andlt;BRandgt;Fishandlt;BRandgt;andlt;BRandgt;Shellfishandlt;BRandgt;andlt;BRandgt;Olive Oil and Olivesandlt;BRandgt;andlt;BRandgt;Nutsandlt;BRandgt;andlt;BRandgt;Avocadosandlt;BRandgt;andlt;BRandgt;Cooking Fats and Oilsandlt;BRandgt;andlt;BRandgt;Dairy Productsandlt;BRandgt;andlt;BRandgt;Eggsandlt;BRandgt;andlt;BRandgt;Red Meatandlt;BRandgt;andlt;BRandgt;Chocolateandlt;BRandgt;andlt;BRandgt;Chapter Five: Helping Fats Do Their Good Workandlt;BRandgt;andlt;BRandgt;Antioxidantsandlt;BRandgt;andlt;BRandgt;Special Situationsandlt;BRandgt;andlt;BRandgt;Chapter Six: The Big Pictureandlt;BRandgt;andlt;BRandgt;What Should We Eat?andlt;BRandgt;andlt;BRandgt;andlt;Bandgt;Part II: Recipesandlt;/Bandgt;andlt;BRandgt;andlt;BRandgt;Appetizersandlt;BRandgt;andlt;BRandgt;Soupsandlt;BRandgt;andlt;BRandgt;Saladsandlt;BRandgt;andlt;BRandgt;Main Dishesandlt;BRandgt;andlt;BRandgt;Side Dishesandlt;BRandgt;andlt;BRandgt;Breakfastandlt;BRandgt;andlt;BRandgt;Dessertsandlt;BRandgt;andlt;BRandgt;Sources: Food and Food Productsandlt;BRandgt;andlt;BRandgt;Further Readingandlt;BRandgt;andlt;BRandgt;Conversion Chartsandlt;BRandgt;andlt;BRandgt;Acknowledgmentsandlt;BRandgt;andlt;BRandgt;Index