To learn more read the Summary of Eat to Live.]. The difference between both can be better understood by analyzing the chemical structure. Keys found in an experiment that participants who ate saturated fats gained higher cholesterol levels while levels of cholesterol went down in participants who had an unsaturated fat diet. The two types of atoms are connected by two type of bonds, single and double bonds. We read every chapter, summarize and analyze it for your convenience. None of the 6 members in the control group died due to heart disease while 8 deaths of the low-read-meat group were caused by heart disease. Saturated fatty acids contain no double bonds, which is why they cannot take on any new atoms. Heart attacks among people with low HDL-cholesterol were shown to be 8 times higher than among people with high HDL-cholesterol. This is an Instaread Summary of 'The Big Fat Surprise' by Nina Teicholz. Sort out good fats from bad fats and eat less (refined) carbs. It turns out that there are two types of cholesterol, HDL which is the bad cholesterol and LDL which is good. (The Big Fat Surprise) is a lacerating indictment of Big Public Health… More than a book about food and health or even hubris; it is a tragedy for our information age. less. The lesson: Raising HDL-cholesterol seems to be the best way to combat heart disease. He found that a person’s fat intake directly affects levels of cholesterol, and high levels of cholesterol, in turn, can increase the chance of getting heart disease. This combined with the AHA report lead to the widespread acceptance of the diet-heart hypothesis. This is a well-documented assessment of our eating proclivities, and the supposed dietary causes of many of the diseases that plague us today. Review of Big Fat Surprise should have questioned author's claims We coordinate the active Seven Countries Study (SCS) and are investigating lifestyle for potential risk factors in cardiovascular disease across and within cultures with contrasting habitual diet. Forbes’s Most Memorable Healthcare Book of 2014 Named a Best Food Book of 2014 by Mother Jones Named one of Library Journal‘s Best Books of 2014. Furthermore, oxidized oils form polymers which create a “thick gunk” which is so sticky, it sticks to the bottom of fryers, and clog’s up drains. Cholesterol also is the primary element which builds up plaque in our arteries. However, a 2010 report from the Agency for Research on Cancer illustrated that when vegetable oils are heated to temperatures used in most fryers, they likely release substances which are carcinogenic to humans. The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet by Nina Teicholz Paperback $15.19. Gerald McNeill, the vice president of one of the country’s largest suppliers of edible oil, told the author about the scary consequences of using vegetable oils for frying which he had observed shortly after restaurants went trans free in 2007. A bond is a chemical term used to describe the way two atoms are linked together. The assumption that saturated fats cause heart disease was quickly established in the mainstream through Key’s influence on prominent institutions such as the American Heart Association (AHA), and the TIME magazine. The process consists of saturating oils with hydrogen to make them thicker. None of the 6 members in the control group died due to heart disease while 8 deaths of the low-read-meat group were caused by heart disease. Here is the full transcript of investigative journalist Nina Teicholz's TEDx Talk: The Big Fat Surprise at TEDxEast conference. One group consumed a diet high in olive oil, the second group a diet high in trans fats and the third group consumed a moderate amount of trans fats. Price Foundation) "Bottom line: Teicholz’s book is well worth reading. Despite not being as effective, many organizations like the AHA focus still focus on lowering LDL-cholesterol levels. We had our big fat villain, and we still do.” The first study was performed in the 1950s. Saturated fats are composed of single bonds while unsaturated fats have at least one double bond. They are characterized by the density of their carriers or lipoproteins. From the very beginning, we had the statistical means to understand why things did not add up; we had a boatload of Cassandras, a chorus of warnings; but they were ignored, castigated, suppressed. Nina Teicholz’ book “The Big Fat Surprise” is at it’s core a well-researched history of nutrition science in this country over the past 100 years or so. I figured out most things have been at least in part figured out by someone and written down in some book. That's so nice of you. Soon enough partial hydrogenation was widely applied in all kinds of foods like cookies, margarine and potato chips. Her book “The Big Fat Surprise” was called one of the best books of last year by publications like The Economist and The Wall Street Journal. Another challenge to the diet-heart hypothesis was found when a group of researchers measured the blood pressure of Masai tribesmen. These types of fat don’t usually occur in nature but are a byproduct of artificial processing. Understanding the difference between the two most important types of fat, saturated and unsaturated fats, can help how they affect our bodies. 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