Fats in Our Food

£32.00

Includes:

  • Two in-house videos by Dr Nicole Freris MD
  • An illustrated transcript
  • Additional third-party video
  • Additional reading
  • Handout
  • Book recommendations
  • Research task

In addition:

You will gain access to the student forum which provides a platform for questions and discussions related to the material.

All students also gain access to the full Resource Library which houses third-party resources (book recommendations, scientific papers, articles, videos, documentaries, website links, etc.) for the entire library curriculum. The search function and categories make this resource easy to use and navigate.

*You will have access to this course for 1 year with the option to renew at a rate of £15 per month thereafter.

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Description

Here we start by tracing the history of the demonization of cholesterol and saturated fats, and the promotion of industrially produced seed oils. The different fats available from the natural world is explored, illuminating an intriguing connection with the sun. The fatty acids in seeds and those found in animals are surveyed and compared. Attention is then turned to the fascinating history of the ‘vegetable oil’ industry and its deleterious consequences for human health. The lesson concludes by looking at the range of healthy fats available in food.
This lesson comes from Course III: Metabolism – Maintaining Structure, Ensuring Energy. Click here to purchase the entire course.

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