Description
Book SynopsisGives an account of how we have become deficient in a nutrient that is essential for good health: the fatty acids known as omega-3s. This book tells the story of these vital fats, which are abundant in greens and fish, among other foods. It describes how scientists came to understand the role of omega-3s in our diet.
Trade Review"A decidedly proactive voice for healthy balance and moderation in fat consumption." Gastronomica: Journal Of Food & Culture
Table of Contents1. What's for Dinner? 2. A Trip to Greenland 3. How the Omegas Got Their Name 4. Monsieur Cholesterol 5. Fishy Fats 6. Tree Lard and Cow Oil 7. The Chemist in the Kitchen 8. Out of Africa ... 9... and into the Membrane 10. Where Have All the Omega-3s Gone? 11. The Speed of Life 12. Putting Omega-3s Back into Your Food Supply 13. The Proof Is in the Pudding Time Line Glossary Notes Acknowledgments Index
