- Nina Teicholz debunks myth that saturated fat is bad for youÂ
- Writes in new book The Big Fat Surprise, which lands in UK this week
- Claims whole milk is good for you because it’s full of vitamins and low sugarÂ
- Nutritionists say her method would be a ‘tragic mistake’Â
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Imagine being able to devour a slab of chicken terrine, lashings of mayonnaise and creamy pavlova drenched in double cream without feeling guilty.
Now you can, according to a controversial new diet book that’s topped best-seller lists in America.
Nina Teicholz, an American journalist, debunks the nutritional myth that saturated fat is bad for you in her new book, The Big Fat Surprise, which lands in the UK this week.Â
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Can eating cream be GOOD for you? A new book called The Big Fat Surprise by Nina Teicholz, an American journalist, debunks the nutritional myth that saturated fat is bad for you
Her best-selling book comes at the same time as new research, which questions the long-held belief that cardiovascular disease is related to high fat and cholesterol intake.Â
‘For decades, we have been told that the best possible diet involves cutting back on fat, especially saturated fat, and that if we are not getting healthier or thinner it must be because we are not trying hard enough,’ she says.Â
‘But what if the low-fat diet is itself the problem? What if those exact foods we’ve been denying ourselves – the creamy cheeses, the sizzling steaks – are themselves the key to reversing the epidemics of obesity, diabetes, and heart disease?’
She documents how the past sixty years of low-fat nutrition advice has amounted to a vast uncontrolled experiment on the entire population, with disastrous consequences for our health. Â
Speaking to the Wall Street Journal, she said: ‘There has never been solid evidence for the idea that these [saturated] fats cause disease.Â
‘We only believe this to be the case because nutrition policy has been derailed over the past half-century by a mixture of personal ambition, bad science, politics, and bias.’
Her new tome, which is packed with notes and citations based on decades of nutrition research and a nine year investigation on her part, was inspired by her own journey as a food critic.
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