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Food and Western Disease
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Table of Contents

Foreword by Loren Cordain. Preface. 1 Introduction. 1.1 Why do we get sick? 1.2 We are changing at pace with the continental drift. 1.3 Are we adapted for milk and bread? 2 Expanding our perspective. 2.1 The perspective of academic medicine. 2.2 The concept of normality. 2.3 Genetics. 2.4 Dietary guidelines. 3 Ancestral human diets. 3.1 Available food. 3.2 Nutritional composition. 4 Modern diseases. 4.1 Ischaemic heart disease (coronary heart disease). 4.2 Stroke. 4.3 Atherosclerosis. 4.4 Type 2 diabetes. 4.5 Overweight and obesity. 4.6 Insulin resistance. 4.7 Hypertension (high blood pressure). 4.8 Dyslipidaemia (blood lipid disorders). 4.9 Heart failure. 4.10 Dementia. 4.11 Cancer. 4.12 Osteoporosis. 4.13 Rickets. 4.14 Iron deficiency. 4.15 Autoimmune diseases. 5 Risks with the Palaeolithic diet. 5.1 Haemochromatosis. 5.2 Iodine deficiency. 5.3 Exaggerated drug effects. 6 Viewpoint summary. 6.1 Evolutionary medicine instead of vegetarianism? 6.2 Traditional populations are spared from overweight and cardiovascular disease. 6.3 Insulin resistance is more than abdominal obesity and diabetes. 6.4 Non-Europeans are affected the hardest. 6.5 ?Foreign? proteins in the food. 6.6 Effects of an ancestral diet. 6.7 The ancestral diet: a new concept. 7 Healthy eating. 7.1 Non-recommended foods? 7.2 Recommended foods. 7.3 Variation. 7.4 Compromises. Glossary. References. Index.

About the Author

Staffan Lindeberg is Associate Professor of Family Medicine at Lund University, Sweden and a practicing GP at St Lars Primary Health Care Centre, Lund, Sweden.

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?This should make an invaluable guide for practitioners who already work in this area trying to help people whoare struggling with their weight, as well as those that just want to know more about the complex and challenging area of obesity management .? (Nutrition Bulletin, 1 March 2013)

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