Nina Teicholz Quotes & Sayings

The beginning of the end for trans fats came not from any American scientist, since critics of trans fats in the US research community had effectively been marginalized. Instead, it came from Holland: — Nina Teicholz

Ultimately, despite Atkins's wealth of practical knowledge in helping people lose weight and possibly avoid heart disease, he would not get a serious hearing from academic researchers until the twenty-first century. — Nina Teicholz

That heart disease, diabetes, and even cancer might be caused by the kinds of carbohydrates consumed in modern diets has also been the conclusion of many doctors and researchers who observed primitive populations as they began to eat these foods. — Nina Teicholz

in 2013 in Sweden, an expert health advisory group, after spending two years reviewing 16,000 studies, concluded that a diet low in fat was an ineffective strategy for tackling either obesity or diabetes. — Nina Teicholz

Criticism of the diet-heart hypothesis, which had been lively until the 1984 Consensus Conference, was afterward virtually silenced in the United States. — Nina Teicholz

Giving up animal fats has also meant shifting over to vegetable oils, and over the past century the share of these oils has grown from zero to almost 8 percent of all calories consumed by Americans, by far the biggest change in our eating patterns during that time. — Nina Teicholz

For thirty to forty years, industry cranked up trans all it could," confirmed a trans-fat expert at the USDA. — Nina Teicholz

the highest-level report on cancer and heated oils to date, published in 2010 by the International Agency for Research on Cancer (IARC), which is part of the World Health Organization, determined that emissions from frying oils at the temperatures typically used in restaurants are "probably" carcinogenic to humans. The problem, as we know, is that these regular vegetable oils oxidize easily, and heat speeds up the reaction, especially when heated over periods of hours, as typically occurs when these oils are used in restaurant fryers. — Nina Teicholz

especially because the process of hydrogenation destroys the linoleic content of the oil — Nina Teicholz