Know Your Fats by Mary G. Enig

Know Your Fats

Includes bibliographical references (p. 305-313) and index.

Details Know Your Fats

TitleKnow Your Fats
Release DateJan 1st, 2000
PublisherBethesda Press
GenreHealth, Nutrition, Food and Drink, Food, Science, Nonfiction, Reference, Self Help

Reviews Know Your Fats

  • Barb Lawrence
    A must-read for anyone, but an especially viable reference for anyone in the health industry. Scientifically explains why coconut oil, palm oil, butter, lard, and whole milk are quality fat. Scientifically explains why we should not believe the propaganda about vegetable oil and margarine--these are man-made substances that offer no benefits and should be excluded from one's diet. Fascinating book but difficult to read at times because it's so me...
  • Naomi
    Enig, often regarded as the "brains" behind the Weston Price Foundation, struts her stuff in this book in such a way that may be a bit much for the layman (beware, there are graphs of fat molecules).
  • Margaret
    This is more of a textbook and resource rather than easy reading, but if you are a lay person interested in fats, this will be fairly easy to read (One of the nice things about it). What I liked about this book is that it not only provides a very clear explanation for the metabolism of fats but it also provided references to the makeup of specific fatty acids of many different types of fats (so you can see the proportion of medium chain to long c...
  • Augusts Bautra
    Enig's book is very accessible and accomplishes the goal of broad, yet in-depth instruction in the biochemistry of fat as a dietary component perfectly. Enig, being a scientist, does not shy away from fat-chem 101 and provides a perfectly lucid explanation of what fats are and how they are differentiated into saturated, monounsaturated and plyunsaturated groups. She also drums in a very important message - you are far better off without trans fat...
  • Raechelle Thomas
    Excellent book! Some was a bit too in depth and scientific for my pea brain, but overall the message was clear-real, unprocessed fat from meat, dairy and vegetables is good for you-it's the processed and fake fats that are bad. The processed food industry (makers of margarine, canola type oils, heavily processed vegetable oils) have worked hard funding and promoting inept and incorrect studies and claims that REAL food is bad and FAKE food is goo...
  • Michelle Borders
    This is one of the best books I have read on the science of dietary fats. Very well researched.
  • Cavin Balaster
    Dr. Mary Enig provides a wealth of scientifically sound information about the importance of certain fats in ones diet. I suffered a serious brain injury in 2011 that almost always results in a coma that only 10% ever wake from. While the book is quite complex, it is indeed thorough and serves to demystify the role of the several types of saturated and unsaturated fats in our diet, and what fats are most important for brain and body health. I high...
  • Andrea
    Review from a nutrition student: Very well organized book but if you already know about fats, it will only teach you a little bit more than you already know. I might recommend it for learning about fats, although I personally think a textbook is much more straight forward, but then again a textbook might not have a holistic view about fat. I wish this book had gone into more detail about mechanisms rather than just outcomes. I also found the Q/A ...
  • Nadia
    Had the privilege to visit Sanoviv Medical Institute in April 2008 for the One-Week-Comprehensive-Medical program. ( In one short week I had the most thorough medical evaluation with returned home with a large binder detailing health & wellness protocols to implement. A list of recommended reading included this book by Mary Enig. Provides an excellent basic primer on all fats. And what you may have learned is 'healthy fat', may in...
  • Katharine
    I read the first 1/2 of this book for my nutritional therapy class. Clearly an excellent reference book, but very technical and difficult for me to read. Reliable information, however, if you're interested.
  • Trisha
    This book was too technical for me with chemistry and detailed information. This would be good for a researcher.It's amazing this information was known 10 years ago and so many think low fat is healthy.
  • Erin Stuhlsatz
    I didn't like this book nearly as much as I wanted to. It was a little bit confusing and not very well organized. Dr. Enig gave lots of technical details but rarely the big picture that would make sense out of them.
  • Suzanne
    Very dry, fact based book. It was hard for me to understand some parts but this is a good reference to have on the shelf for any nutritionist. See a great review of the book here:
  • Melissa Rozeski
    I would have never read this book, if not for my studies, but I ended up really learning a ton from this book!!! Well written, well researched. If you care about healthy fats and want to know more about the good side of cholesterol and saturated fat, this is a must read!!!
  • Jeannie Romanello
    Kitchen shelf keeper for a reference.
  • Karsten Uphill
    Great book on rethinking medium chain fatty acids (they are actually good for you) such as coconut oil.
  • Dave Riley
    Proscriptions aside this is a useful background resource on all the fats you can eat.Fats are coming back. They're 'in'. So if you want to eat nouvelle cuisine, you gotta know your fats.
  • Nan
    Pretty dry and dense.
  • Xavier
    To read, or not to read about fat, that is the question.—with apologies to the introduction.
  • Lynn
  • Carol Ann
    This book was recommended by a friend and I use it frequently as a reference book. Very good.