Meanwhile, here is an Editorial review from an Amazon user:
Millions of people have been using the low-fat, low-cholesterol, high-carbohydrate diet that has been promoted for the last half-century in the mass media for prevention of heart disease and stroke. During this same period, the numbers of new cases of heart disease and stroke have not decreased as promised but increased, and type-2 diabetes and obesity, which were uncommon 50 years ago, have grown to become major epidemics.
In this book, heart disease, stroke, type-2 diabetes, obesity, and cancer are termed the modern nutritional diseases because scientific studies and biochemical facts clearly point to the modern American heart-healty diet as a major underlying cause of these diseases. This book describes the changes that have taken place in the American diet over the last 100 years and explains how these changes were accelerated after 1930 by advances in food technology. The book presents biochemical and other scientific evidence to show how these changes are implicated not only in the modern nutritional diseases but also in other growing disease problems such as Alzheimer's disease, osteoporosis, senile dementia, and depression.
This book shows how micro- and macronutrients relate to health and disease prevention. It also shows how faulty science has influenced national health policies and explains how the reader can sort truth from fiction. The final chapter outlines simple dietary and lifestyle changes that can significantly reduce the risk of the modern nutritional diseases and, at the same time, improve one's health and sense of well-being.
About the Authors
The authors are both public health scientists who, prior to retirement, had worked for many years investigating and preventing diseases in population groups. Over these years, they learned that diseases do not "just happen." Every disease has a cause and, once the cause is known, prevention is often a very reasonable and proper step.
M. Alice Ottoboni earned a BA in chemistry from the University of Texas, Austin, and a PhD in comparative biochemistry from the University of California, Davis. Her professional carreer focused on nutritional biochemistry and the toxicity of food contaminants and additives. She is the author of an earlier book, "The Dose Makes the Poison," a plain language guide to toxicology for lay people.
Fred Ottoboni earned a BS in chemical engineering from Stanford University and a Masters Degree in Public Health and a PhD in Environmental Health Sciences from the University of California, Berkeley. His primary professional interest was the prevention of diseases caused by toxic materials and harmful physical agents in the work environment. He is the author of a previous book, "Korea Between the Wars: A Soldier's Story," which describes his experiences as a soldier during the American occupation of South Korea in the period immediately after World War Two.
Steve
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