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Eat Fat Look Thin: A Safe and Natural Way to Lose Weight Permanently

by Bruce Fife, published by 2002-10-01 (Healthwise)

Buy now from Amazon.com for $16.00
Amazon rating of 4.5 out of 5, Amazon sales rank: 224024

Editor's Review:

Eat delicious, full-flavored foods and lose weight permanently with this new, all natural, no-hunger, weight-loss program. You can enjoy rich, full-fat foods and lose weight without the hassle of counting calories, weighing portions, or suffering from hunger.

This book exposes many common myths and misconceptions about fats. It reveals new, cutting-edge research on the world's only natural, low-calorie fat--a fat that not only has fewer calories than any other fat, but one which also stimulates metabolism and burns up calories. Yes, you can lose weight by eating fat, if you use the right kind. Combined with a sensible eating plan, you can shed excess weight, enjoy the foods you love, and gain better health.

This revolutionary, total-wellness program is designed to keep you both slim and healthy using wholesome, natural foods, and the most health-promoting fats. It has proven successful in helping those suffering from obesity, diabetes, hypoglycemia, heart and circulatory problems, yeast infections, chronic fatigue, and many other conditions.

Reader Reviews:

While hyped as a "Coconut Diet Book", this book actually "wanders" into several dietary areas. A lot of the information was VG and backed by continued research. And while there was a general emphasis on a low-carb approach, at times it seemed that approach came closer to a "moderate carb" recommendation.

On the positive side, the authors addressed the strong advantages of incorporating coconut oil into the diet . I especially found fascinating their discussion about the WTS (Wilson Thyroid Symptom) and the situation of T3 not being converted in tissue leading to a hypothyroid type condition (even though T3 levels in the blood could still be registering as normal!). While supplementation of T3 medication could be an obvious answer to medical types, the authors' recommendation of use of coconut oil to raise the body's temperature - and thereby enhance the enzyme that processes T3 more fully into body tissue - was a very interesting concept that bears further consideration.

I was disappointed in one regard in that the book emphasizes the advantages of coconut oil's saturated fats while downplaying the equal advantages of saturated fats from animal sources (ignoring for example that the native Okinawan diet emphasizes the use of lard quite extensively). I realize that the book was designed to emphasize the advantages of coconut oil, but seeing as how it drifted into so many other areas, it was still a point that could have been more easily addressed. (In fact there were times when a reader could almost discern a definite slant against animal origin saturated fats.)
There was one other area where I was disappointed with the position of the authors, and that was directed at their obvious bias against commercial milk. I would be the very first to loudly proclaim that raw milk (obtained under sanitary conditions) is by far a much healthier product that commercial milk. The authors however declare commercial milk to be basically a "death product" (making the chart of "FrankenFoods") by citing concerns with pasteurization and homogenization.

Yes, pasteurization does kill off the enzymes in milk - but then every time one cooks their vegetables (or meats, grains, etc.) they very likely generate more heat than that generated in the pasteurization process... and thereby kill off the enzymes contained by that food. One needs to stop and consider that while a food products enzymes can be important, the more important enzymes are the one's located in the human body naturally. I find it interesting that pasteurization (a low heat process) is evil as it kills the milk enzymes and yet when the authors discuss "Dietary Goitrogens" that they recommend, quite properly, the cooking of cruciferous vegetables (cabbage, broccoli, etc.) and even bean sprouts as the cooking process (a high heat process) inactivates the goitrogens that can create thyroid problems. Oh yeah, and the cooking also kills the enzymes in the cruciferous vegetables and bean sprouts. Milk enzymes are apparently supremely important and yet the enzymes of cruciferous vegetables and bean sprouts apparently are not.

As to homogenization, the authors cite the theory addressed by a Dr. Kurt Oster, citing that homogenization causes an enzyme called xanthine oxidase to become trapped within tiny fat globules in the homogenized milk and that as a result the XO eventually passes through intact into the bloodstream where it acts as a free radical attacking the arterial wall. This simply is pure bunk.

The authors cite the Weston A. Price Foundation as their first listed "Most Useful Web Sites". Dr. Mary A. Enig is the Vice President of that organization and has this to say about Dr. Oster's theory:

"According to Oster, XO that remains in pasteurized, unhomogenized milk is found on the exterior of the membrane of the milk fat globules, where it is broken down during digestion. XO in raw milk is similarly digested. Oster postulated that because homogenization reduces the fat globules to a fraction of their original size, the XO is encapsulated by the new outer membranes of the smaller fat globules which form during the homogenization process. He believed that this new membrane protected the XO from digestive enzymes, allowing some XO to pass intact within the fat globules from the gut into the circulatory system when homogenized milk is consumed... A fundamental flaw in Oster's theory involves the difference between a fat globule and a liposome. Fat globules basically contain triglycerides and cholesterol encapsulated in a lipid bilayer membrane composed of proteins, cholesterol, phospholipids and fatty acids. They occur naturally in milk in a wide range of sizes. The fat globules in unhomogenized bovine milk are both very small and very large, ranging in size from 1000 nanometers to 10,000 nanometers. After homogenization, the average globule size is about 500 nanometers with a range from 200 nanometers to 2000 nanometers. Oster considered homogenization of cow's milk to be a 'procedure which foists unnaturally small particles on our digestive tracts.' Yet sheep's milk fat globules are reported to be 'very small. . . [and consequently]. . . easier to digest' and in fact globules from this milk are described as 'naturally homogenized'. The milk fat globule membrane from sheep's milk does not separate and butter cannot be made from such milk even though there is twice as much fat in sheep's milk as in cow's milk. The fat globules from goat's milk are similarly small. Once again, goat's milk is considered easier to digest than cow's milk for this reason. So there is nothing unnatural about small milk fat globules. Fat globules of all sizes are broken down during digestion, releasing the hundreds of thousands of triglycerides as well as any enzymes they contain. (Milk fat globules actually contain more than seven enzymes, of which XO is one - the other major ones are NADH2, iodonitrotetrazolium, 5-nucleotidase, alkaline phosphatase, phosphodiesterase and gamma-glutamyltranspeptidase.) These enzymes are broken down into individual amino acids (enzymes are specialized proteins) and the triglycerides are broken down into individual fatty acids and monoglycerides. Although Oster described these small milk fat globules in homogenized milk as liposomes, several researchers have pointed out that liposomes are very different in basic composition. Liposomes are typically 200 nanometers or less in size and do not contain complex protein components. Liposomes do not occur in nature but were developed by scientists as a way of delivering components such as drugs to the cells in the body."

Interestingly the authors of this book highly recommend goat's milk.

To further cite Dr. Enig (who is also the author of "Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol"):

"A team led by A. J. Clifford looked carefully at Oster's theories. In a study published in 1983, they noted that 'neither liposome formation during homogenization of milk nor absorption of intact liposomes from the gastrointestinal tract has been demonstrated.' In reviewing the major published findings, Clifford reported that 'absorption of dietary xanthine oxidase has not been demonstrated.' Clifford's team cites studies showing lack of activity of serum xanthine oxidase from pigs and humans fed diets that included milk or were without milk. Further, Clifford's team noted that 'a relationship between intake of homogenized `dairy foods' and levels of xanthine oxidase activity in the blood has not been established.' There was even one study which showed an increase in serum xanthine oxidase when corn oil was fed, whereas milk and cream showed no such increase."
I believe that incorporating inaccurate portrayals that "may" have been the result of personal beliefs (for example inferring problems with other helpful fats and foods), the authors actually may have diluted to some extent the more positive messages that were being sent.

Overall would have to say that I agreed with 90% of the book. I like this book. Lots of good info. The only thing that was a disappointment to me was that I thought it would encompass the coconut diet more than it did. It covered many different health aspects of coconuts and coconut oil, including diet. I would definitely buy this book for the info, as it is eye opening--just know it isn't all about weight loss.This book is excellent! I have started to use coconut oil and it definately gives me energy and my mind stays focused all day. This book nails that "Fat-Free Foods" are no good. Personal experience dictates this to me. My Father and Mother eat "fat-free" and their weight bounces up and down almost all the time. I really believe that "fat-free" foods are no good and have alot of chemical additives. My Grandmother was 92 when she died and she grew up on a farm, eating lard and bacon grease and no "fat-free" foods her entire life. She just died of old age and never overweight. This book is a great eye-opener!!A weath of the best information available without agenda, bias, or establishment hooks. I tend to be a tough critic so when I say that a book is more than a good read and is in fact quite valuable I believe that might be a first for me. No matter how tainted you may be toward diet books try to bring yourself to buy just one more. If your mind is still open and your heart is still hanging in there then this is the book you need.I am one of many women who are dealing with gaining weight over the years and not being able to lose it. After my fourth child I couldn't shed the wopping 50 lbs. I gained. I was able to lose about half of it and the last 25 lbs. fought me to the nail. People would tell me thats just the way it is as you get older and to just live with being a little softer to the touch. Well, being a marathon runner and an advid exerciser I couldn't resign to the fact that my body was meant to gain weight solely on the fact that I had entered my thirties.
Bruce Fife is a genious in being able to explain what is really happening with our Western Industrialize bodies. He has done the research for us. All I have done is applied his knowledge and the use of virgin coconut oil in my life and the pounds have slowly melted off. In 2 months I've lost 12 lbs. and I know I will finally be at a weight that supports my life style. I recommend reading his other books. Thank you Mr. Fife!
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See also:
Essential Fatty Acids in Health & Disease : Using the Essential Fats w3 and w6 to Improve Your Health, Lower Your Cholesterol, and Prevent Cardiovascular Disease

The Taste for Living Cookbook: Mike Milken's Favorite Recipes for Fighting Cancer

TCM: A Natural Guide to Weight Loss That Lasts (Traditional Chinese Medicine)

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