It is about forty years since the dietary guidelines were introduced in USA. Most other countries followed suit. Here in the UK, the report by the Committee on Medical Aspects of Food Policy (COMA) on “Diet and Cardiovascular Disease” in 1984 focussed on fat (1). It recommended that total fat and saturated fat (SFA) should […]
274. The Shaky Foundations of the Healthy Eating Recommendations Read More »
Petr Skrabanek was professor of medicine at Trinity College Dublin who according to his obituary in The Times: “exposed the claims of public health doctors, epidemiologists, dietary evangelists and others that many diseases were preventable. This was not a popular message and he evoked strong antipathy in certain circles which was more than offset by
There is growing awareness that coconut oil has a number of attributes which make it a very valuable nutrient. The contents of the individual fatty acids present in coconut oil are shown in Table 1. Table 1. Typical Composition of Coconut oil Fatty acid % Caprylic, C8 5.0-9.0 Capric C10 6.0-10.0 Lauric C12 44.0-52.0 Myristic
The official dietary recommendations continue to advise a reduction in saturated fat (SFA) and an increase in the polyunsaturated fat (PUFA). The justification is that the SFA will reduce the Blood cholesterol (TC) and therefore lower the risk of developing heart disease. The same rationale is used to justify the advice to increase the intake
155. What Happens to the Cholesterol when the Dietary Fat is Altered? Read More »
I have just been watching the video entitled “You must be nuts!” which has been made by Obhi Chatterjee and colleagues. It can be viewed on You Tube here: The stimulus for this video was to try to understand why Obhi’s father had developed dementia and to identify ways in which the condition could be