Word: physiologists
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...rest assured that the recent cover story on Physiologist Ancel ("Cholesterol") Keys was widely read. For the past week, my companions at the dinner table have discussed the cholesterol content of the current meal. Whether or not the salad oil is monounsaturated, my capacity for listening to such discussion has already become supersaturated...
...could TIME, in reporting the recent American Heart Association statement, and in the cover story on Physiologist Ancel Keys, have neglected to note for readers the Dec. 20 release from the Nutrition Foundation? Keys's theories, as TIME notes, are not proved and not agreed to by many researchers. Your readers deserve to know the basis on which the cholesterol theory is considered vastly overrated...
...part of the public wants to know facts about diet and health, and a big group of U.S. scientists wants to supply them. The man most firmly at grips with the problem is the University of Minnesota's Physiologist Ancel Keys, 57, inventor of the wartime K (for Keys) ration and author of last year's bestselling Eat Well and Stay Well. From his birch-paneled office in the Laboratory of Physiological Hygiene, under the university's football stadium in Minneapolis ("We get a rumble on every touchdown"), blocky, grey-haired Dr. Keys directs an ambitious...
...matter of boredom, and the subconscious feeling that she is entitled to something, because she's being deprived of something else." For the army of compulsive eaters-from the nibblers and the gobblers to the downright gluttons-reducing is a war with the will that is rarely won. Physiologist Keys flatly dismisses such appetite depressants as the amphetamines (Benzedrine, Dexedrine) as dangerous "crutches for a weak will." Keys has no such objections to Metrecal, Quaker Oats's Quota and other 900-calorie milk formulas that are currently winning favor from dieters. "Metrecal is a pretty complete food...
Marbled Meat. Thus, says Physiologist Keys, the big cut in reducing U.S. fat intake should come in the popular saturated fats which, although more expensive, have become a bigger and bigger part of the American diet. Restaurants take pride in heavily marbled meat. Most margarine manufacturers "convert liquid fats into partly saturated solids by "hydrogenating" them-that is, by forcing hydrogen atoms onto the liquid fat molecules. Dairy farmers are paid more for milk with high butterfat content. Keys is a milk drinker himself-but only of modified skim milk that contains a maximum of 2% butterfat...