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496 pages, Hardcover
First published May 13, 2014
In retrospect, it is perplexing why scientists did not question the assumption that entirely new foodstuffs could restore a population to good health. How could it be that a healthy diet would depend upon these just-invented foods, such as milk "filled" with soybean oil?
It's true that vegetable oils had been shown to lower total cholesterol successfully, and this effect held great appeal to a research community obsessed with cholesterol. Yet cholesterol-lowering was just one of the many effects of these oils on biological processes, not all of which seemed to be so beneficial. In fact, no human population had been documented surviving long term on oils as a major source of fat until 1976, when researchers studied the Israelis, who at the time consumed "the highest reported" quantity of vegetable oils in the world. Their rates of heart disease turned out to be relatively high, however, contradicting the belief that vegetable oils were protective.
When I asked [Jeremiah] Stamler about the novelty of vegetable oils he said that he and [Ancel] Keys had been concerned about the absence of any historical record for human consumption of these oils, but that ultimately it wasn't considered an impediment to promoting a "prudent" diet.
- page 81-82
"...the two women shared a common fear that they were on the front line of a battle to defend an endangered way of life. Their fellow Mediterraneans were starting to eat fast foods at alarming rates, and it seemed that modernization threatened to extinguish the region's traditional cuisine before it had even been properly understood. Both women therefore felt the issue to be pressing."
-page 179
"Did any single Mediterranean Diet even truly exist? There was so much variation in eating patterns across countries and even within countries that it seemed nearly impossible to define any kind of overarching dietary pattern with any specificity. How could something so vague be evaluated, much less promoted as an ideal?"
-page 179
The oils from linseed and rapeseed, in a genetically modified form, are blended to make “canola” oil. The “can” in canola is named for its origin, in Canada.
-page 86