Word: fats
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Dates: during 1950-1959
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Angry Labor. With that, the fat was in the fire. Protests and questions came thick and fast. Would British troops land in the Canal Zone? Had the U.S. been consulted and did it approve the decision? What about the Commonwealth...
...prudent person who has had, or wishes to avoid, coronary heart disease should eat a high-fat diet of the type consumed by most Americans." So said Manhattan's famed Nutritionist Norman Jolliffe before New York's Orange County Heart Association this week. "This applies to all races and occupations, to the physically active and to the sedentary ... to the chain-smoking, tense, ambitious executive and to ... the satisfied, relaxed barkeeper...
Eskimos & Bantu. This advance in knowledge of the relationship between diet and heart disease has been based on the highly advertised facts that in most heart-attack victims 1) blood carries an excess of fat compounds called beta-lipoproteins, which contain cholesterol (a fatty alcohol); and 2) the coronary arteries are usually lined with cholesterol. While the body makes some cholesterol of its own, the amount in fatty foods seems to be important. For a while it was thought that there was a significant difference between animal and vegetable fats. The countries where coronary disease is the No. 1 killer...
...good. But a young British medical researcher at the University of Cape Town, Dr. Brian Bronte-Stewart, kept asking himself: "What about the Eskimos?" Although they eat lots of animal fat, such as seal oil, they have one of the world's lowest coronary disease rates. Dr. Bronte-Stewart was carrying on diet experiments with the Bantu; there were no Eskimos handy for him to test in South Africa. But there were seals around the South African coast, so why not feed the Eskimo staple-seal oil-to the Bantu? Bronte-Stewart tried it, and found that...
Saturated or Not? Two significant changes have taken place in the average U.S. diet in the last 30 years, says Jolliffe: the proportion of fat has gone up from 31% to 41%, and the proportion of saturated to unsaturated fats has increased still more sharply. This is because unsaturated fats (corn, cottonseed and peanut oils and some olive oils) are usually liquid at room temperature, so they are messier than the solid saturated fats (lard, suet, butter). As a result, manufacturers of shortening usually hydrogenate their unsaturated fats-by adding a couple of hydrogen atoms under heat and pressure. This...