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Good Fat: Low-Carb

Almost everything that most people believe about dietary fat is untrue and it is costing many people dearly. The no-fat or torturously low-fat diet is not only ineffective, it is also unhealthy, steering dieters away from good fats and towards bad ones. Eating highly process, low-fat, high-carb foods can contribute to everything from premature wrinkling and depression to hormonal dysfunction. Good fats, on the other hand are powerful weight loss tools. Dieters feel full longer, snack less, take in fewer calories and enjoy increased immune system function, better cognitive function and gain protection against catastrophic diseases like stroke, cancer and heart disease. Low -carb guru Fran McCullough dispels the misconceptions surrounding fats and reveals the simple secrets to eating well and lossing weight. GOOD FAT features 100 tasty and healthy recipes that focus on fresh ingredients and combine low carbohydrates with beneficial fats. GOOD FAT is the only book to address this key component of a low-carb lifestyle, delivering news on how to unlock improved health.
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Table of Contents

ContentsForeword by Dr. Barry SearsIntroductionPart IChapter One: The Truth About FatsChapter Two: Rethinking Good Fats/Bad FatsChapter Three: Essential FatsSorting Out the SupplementsChapter Four: The Good FatsCoconutButterFishShellfishOlive Oil and OlivesNutsAvocadosCooking Fats and OilsDairy ProductsEggsRed MeatChocolateChapter Five: Helping Fats Do Their Good WorkAntioxidantsSpecial SituationsChapter Six: The Big PictureWhat Should We Eat?Part II: RecipesAppetizersSoupsSaladsMain DishesSide DishesBreakfastDessertsSources: Food and Food ProductsFurther ReadingConversion ChartsAcknowledgmentsIndex

About the Author

Fran McCullough is the author of the bestsellers The Low-Carb Cookbook and Living Low-Carb. The recipient of a James Beard Award, she is also the editor of the annual Best American Recipes anthology. Visit the author's website at www.franmccullough.com.


Publishers Weekly McCullough helps readers navigate the labyrinth of food selection...[and] distinguish myth from reality in the search for better nutrition and weight loss. Michael R. Eades, M.D., and Mary Dan Eades, M.D. authors of Protein Power Fran McCullough, with her typical blend of good science and good cooking, has crafted a wonderful book on the use of good fats in the kitchen. Good Fat is the only book available that both tells you what good fats are and shows you how to add them to your diet in a way that not only makes your food healthier but tastier as well. Good fat, good food, good for you!

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