2. G. G. Khachatourians, "Agricultural Use of Antibiotics and the Evolution and Transfer of Antibiotic-Resistant Bacteria," Canadian Medical a.s.sociation Journal 159, no. 9 (1998): 1129-36.
3. The figures refer to the period from June 1, 2004, to May 31, 2005.
4. Anne Dolamore, "Jack Sprat"s Horror: Lardo Rediscovered," in The Fat of the Land, 16.
5. Bruce Kraig, "Fried in the Heartland," in The Fat of the Land, 169.
6. D. B. Mutetikka and D. C. Mahan, "Effect of Pasture, Confinement, and Diet Fortification with Vitamin E and Selenium on Reproducing Gilts and Their Progeny," Journal of Animal Science 71 (1993): 3211.
7. C. H. Chiu, T. L. Wu, L. H. Su, C. Chu, J. H. Chia, A. J. Kuo, M. S. Chien, and T. Y. Lin, "The Emergence in Taiwan of Fluoroquinolone Resistance in Salmonella enterica Serotype Choleraesuis," New England Journal of Medicine 346, no. 6 (2002): 413-19.
8. Nicolette Hahn Niman, "The Unkindest Cut," New York Times, March 7, 2005.
9. A. A. Ojeniyi, "Public Health Aspects of Bacterial Drug Resistance in Modern Battery and Town/Village Poultry," Ada Veterinaria Scandinavica 30, no. 2 (1989): 127-32.
10. L. Horrigan, R. S. Lawrence, and P. Walker, "How Sustainable Agriculture Can Address the Environmental and Human Health Harms of Industrial Agriculture," Environmental Health Perspectives 110, no. 5 (2002): 445-56.
11. G. D. Bailey, B. A. Vanselow, M. A. Hornitzky, S. I. Hum, G. J. Eamens, P. A. Gill, K. H. Walker, and J. P. Cronin, "A Study of the Foodborne Pathogens: Campylobacter, Listeria and Yersinia, in Faeces from Slaughter-Age Cattle and Sheep in Australia," Communicable Diseases Intelligence 27, no. 2 (2003): 249-57.
12. T. R. Callaway, R. O. Elder, J. E. Keen, R. C. Anderson, and D. J. Nisbet, "Forage Feeding to Reduce Preharvest Escherichia coli Populations in Cattle, a Review," Journal of Dairy Science 86, no. 3 (2003): 852-60.
13. R. J. Nicolosi, E. J. Rogers, D. Kritchevsky, J. A. Scimeca, and P. J. Huth, "Dietary Conjugated Linoleic Acid Reduces Plasma Lipoproteins and Early Aortic Atherosclerosis in Hypercholesterolemic Hamsters," Artery 22, no. 5 (1997): 266-77.
14. Y. Park, K. J. Albright, W Liu, J. M. Storkson, M. E. Cook, and M. W Pariza, "Effect of Conjugated Linoleic Acid on Body Composition in Mice," Lipids 32, no. 8 (1997): 853-58. See also D. B. West, J. P. Delany, P. M. Camet, F. Blohm, A. A. Truett, and J. Scimeca, "Effects of Conjugated Linoleic Acid on Body Fat and Energy Metabolism in the Mouse," American Journal of Physiology 275, no. 3, pt. 2 (1998): R667-72.
15. P. Baghurst, S. Record, and J. Syrette, "Does Red Meat Cause Cancer?" Australian Journal of Nutrition and Dietetics 54 (1997): Sl-44.
16. C. Ip, J. A. Scimeca, et al., "Conjugated Linoleic Acid. A Powerful Anticarcinogen from Animal Fat Sources," Cancer 74, no. 3 (1994): S1050-54.
17. C. Ip, S. F. Chin, J. A. Scimeca, and M. W Pariza, "Mammary Cancer Prevention by Conjugated Dienoic Derivative of Linoleic Acid," Cancer Research 51, no. 22 (1991): 6118-24.
18. A. R. Eynard and C. B. Lopez, "Conjugated Linoleic Acid (CLA) Versus Saturated Fats/Cholesterol: Their Proportion in Fatty and Lean Meats May Affect the Risk of Developing Colon Cancer," Lipids in Health and Disease 2 (2003): 6.
19. A. Aro et al., "Inverse a.s.sociation Between Dietary and Serum Conjugated Linoleic Acid and Risk of Breast Cancer in Postmenopausal Women," Nutrition and Cancer 38, no. 2 (2000): 151-57.
20. K. Sundram, K. C. Hayes, and O. H. Siru, "Dietary Palmitic Acid Results in Lower Serum Cholesterol Than Does a Lauric-Myristic Acid Combination in Normolipemic Humans," American Journal of Clinical Nutrition 59, no. 4 (1994): 841-46.
21. Nichola Fletcher, "Hunting for Fat, Searching for Lean," in The Fat of the Land: Proceedings of the Oxford Symposium on Food and Cookery, 2002, ed. Harlan Walker (Bristol: Footwork, 2003), 82.
22. Mary Enig, Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol (Silver Spring, MD: Bethesda Press, 2000), 84.
23. C. Lai, D. M. Dunn, M. F. Miller, and B. C. Pence, "Non-Promoting Effects of Iron from Beef in the Rat Colon Carcinogenesis Model," Cancer Letters 112 (1997): 87-91.
24. G. Parnaud, G. Peiffer, S. Tache, and D. E. Corpet, "Effect of Meat (Beef, Chicken, and Bacon) on Rat Colon Carcinogenesis," Nutrition and Cancer 32 (1998): 165-73.
25. B. C. Pence, M. J. Butler, D. M. Dunn, M. F. Miller, C. Zhao, and M. Landers, "Non-promoting Effects of Lean Beef in the Rat Colon Carcinogenesis Model," Carcinogenesis 16 (1995): 1157-60.
26. P. Baghurst, S. Record, and J. Syrette, "Does Red Meat Cause Cancer?" Australian Journal of Nutrition and Dietetics 54 (1997): Sl-44.
27. Ward Nicholson, www.beyondveg.com/cat/paleodiet/. Used by permission from Ward Nicholson, granted in May 2004.
28. M. D. Holmes, G. A. Colditz, D. J. Hunter, S. E. Hankinson, B. Rosner, F. E. Speizer, and W. C. Willett, "Meat, Fish and Egg Intake and Risk of Breast Cancer," International Journal of Cancer 104 (2003): 221-27.
29. IARC WHO Europe Against Cancer, European Commission, "European Prospective Investigation into Cancer and Nutrition (EPIC)," www.ism.uit.no/kk/e/EPICpercent20international.htm (accessed May 1, 2004).
30. A. R. Eynard and C. B. Lopez, "Conjugated Linoleic Acid (CLA) Versus Saturated Fats/Cholesterol: Their Proportion in Fatty and Lean Meats May Affect the Risk of Developing Colon Cancer," Lipids in Health and Disease 2 (2003): 6.
31. A. Navarro, M. P. Diaz, S. E. Munoz, M. J. Lantieri, and A. R. Eynard, "Characterization of Meat Consumption and Risk of Colorectal Cancer in Cordoba, Argentina," Nutrition 19 (2003): 7-10.
32. Heterocyclic amines and polycyclic aromatic hydrocarbons.
33. A. P. Simopoulos, "The Importance of the Ratio of Omega-6/Omega-3 Essential Fatty Acids," Biomedicine and Pharmacotherapy 56, no. 8 (2002): 365-79.
4. Real Fish 1. Talk by Michel Odent attended by the author, Midwifery Today conference, Philadelphia, March 18, 2004.
2. Ibid.
3. Living inland presents one other nutritional risk: iodine deficiency. The American Midwest is called the "goiter belt" because the thyroid needs iodine, found in unrefined sea salt and seafood.
4. Blaine Harden, "Tribe Fights Dams to Get Diet Back," Washington Post, January 30, 2005.
5. A. P. Simopoulos, "Omega-3 Fats in Health and Disease and in Growth and Development," American Journal of Clinical Nutrition, 54, no. 3 (1991): 451.
6. Andrew L. Stoll, The Omega-3 Connection: The Ground-Breaking Anti-Depression and Diet Program (New York: Fireside, 2001), 72.
7. Ibid., 74.
8. M. L. Burr, et al., "Effects of Changes in Fat, Fish, and Fiber Intakes on Death and Myocardial Reinfarction: Diet and Reinfarction Trial (DART)," Lancet 2, no. 8666 (1989): 757-61.
9. J. E. Kinsella. "Effects of Polyunsaturated Fatty Acids on Factors Related to Cardiovascular Disease," American Journal of Cardiology 60, no. 12 (1987): 23G-32G.
10. Simopoulos, "Omega-3 Fats in Health and Disease and in Growth and Development," 448.
11. Stoll, The Omega-3 Connection, 44-45.
12. Talk by Michel Odent attended by the author.
13. B. J. Stordy, "Long Chain Polyunsaturated Fatty Acids, Educational Achievement, and Behavior: A Review of New Research, 1998-2002," Stordy Jones Nutrition Consultants, Guildford, England.
14. G. Hornstra, "Essential Fatty Acids in Mothers and Their Neonates," American Journal of Clinical Nutrition 71 (May 2000): S1262-1269.
15. David Horrobin was a pioneer in the development of therapies based on the biochemistry of fats. He sparked a minor revolution in fat research and founded two pharmaceutical companies. He died in 2003.
16. Jerome Burn, "Why Fat on the Brain Can Drive You Insane," Financial Times, April 14-15, 2001.
17. Michel Odent, "Mercury Exposure During the Primal Period," Journal of Prenatal and Perinatal Psychology and Health 18, no. 3 (2004): 212-20.
18. "Study Finds Government Advisories on Fish Consumption and Mercury May Do More Harm Than Good," press release, Harvard School of Public Health, October 19, 2005. See also Eric Nagourney, "Public Health: Before Avoiding Fish, a Word to the Wise," New York Times, October 25, 2005.
19. For the full report, see www.consumerlab.com. Another source of mercury is amalgam dental fillings. Replace them if you can.
5. Real Fruit and Vegetables 1. Marilyn Sterling, "Anthocyanins," Nutrition and Science News, December 2001.
2. For more, see Andrew Kimbrell, ed., Fatal Harvest: The Tragedy of Industrial Agriculture (Sausalito, CA: Foundation for Deep Ecology by arrangement with Island Press).
3. Felicity Lawrence, Not on the Label: What Really Goes into the Food on Your Plate (London: Penguin, 2004), 29-31.
4. "Chemicals Evaluated for Carcinogenic Potential," Office of Pesticide Programs, U.S. Environmental Protection Agency, July 19, 2004.
5. Alyson E. Mitch.e.l.l et al., "Comparison of the Total Phenolic and As...o...b..c Acid Content of Freeze-Dried and Air-Dried Marionberry, Strawberry, and Corn Grown Using Conventional, Organic, and Sustainable Agricultural Practices," Journal of Agricultural Food Chemistry 51, no. 5 (2003): 1237-41.
6. Judith DeCava, "The Lee Philosophy, Part 2," Health and Healing Wisdom (journal of the Price-Pottenger Nutrition Foundation) 29, no. 1 (2005): 14-18.
6. Real Fats 1. B. V. Howard et al., "Low-Fat Dietary Pattern and Risk of Cardiovascular Disease. The Women"s Health Initiative Randomized Controlled Dietary Modification Trial." Journal of the American Medical a.s.sociation 295 (2006): 655-666; and R. L. Prentice et al., "Low-Fat Dietary Pattern and Risk of Invasive Breast Cancer. The Women"s Health Initiative Randomized Controlled Dietary Modification Trial." Journal of the American Medical a.s.sociation 295 (2006): 629-642.
2. B. N. Ames, "Dietary Carcinogens and Anticarcinogens. Oxygen Radicals and Degenerative Diseases," Science 221, no. 4617 (1983): 1256-64.
3. "Findings," Harper"s, July 2005, 100.
4. M. L. Garg et al, FASEB Journal 2, no. 4 (1988): A852; and R. M. Oliart Ros et al., "Meeting Abstracts," AOCS PROCEEDINGS, May 1998, 7, Chicago, Illinois.
5. Bruce J. German and Cora J. Dillard, "Saturated Fats: What Dietary Intake?"
American Journal of Clinical Nutrition 80, no. 3 (2004): 550-59.
6. Comments to the 2005 Dietary Guidelines Advisory Committee submitted by the Weston A. Price Foundation on January 16, 2004. See also L. D. Lawson and F. k.u.mmerow, Lipids 14 (1979): 501-3; and M. L. Garg, Lipids 24, no. 4 (1989): 334-39.
7. Kilmer McCully, The h.o.m.ocysteine Revolution: A Bold New Approach to the Prevention of Heart Disease (Los Angeles: Keats, 1997), 115.
8. Mary Enig, Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol (Silver Spring, MD: Bethesda Press, 2002), 187.
9. Testimony of Mary Enig, FDA Hearing on Exploring the Connections Between Weight Management and Food Labels and Packaging, docket no. 2003N-0338, "Trans Fatty Acids in Nutrition Labeling," November 20, 2003.
10. K. C. Hayes, Canadian Journal of Cardiology 11 (1995): Suppl. G, 39-46. See also Ronald P. Mensink. "Effects of Stearic Acid on Plasma Lipid and Lipoproteins in Humans," Lipids 40 (2005): 1201-5.
11. International Food Information Council Review: "Sorting Out the Facts About Fat," July 1998, International Food Information Council, www.ific.org/publi cations/reviews/fatir.cfm.
12. German, and Dillard, "Saturated Fats," 553.
13. Ibid., 550-59.
14. M. Leosdottir et al., "Dietary. Fat Intake and Early Mortality Patterns- Data from the Malmo Diet and Cancer Study," Journal of Internal Medicine 258 (2005): 153-65.
15. K. C. Hayes and P. Khosla, "Dietary Fat Thresholds and Cholesterolemia," FASEB Journal 6 (1992): 2600-2607.
16. K. Sundram, K. C. Hayes, and O. H. Siru, "Dietary Palmitic Acid Results in Lower Serum Cholesterol Than Does a Lauric-Myristic Acid Combination in Normolipemic Humans," American Journal of Clinical Nutrition 59, no. 4 (1994): 841-46.
17. R. W Owen, A. Giacosa, W. E. Hull, R. Haubner, G. Wurtele, B. Spiegelhalder, and H. Bartsch, "Olive-Oil Consumption and Health: The Possible Role of Antioxidants," Lancet Oncology 1 (2000): 107-12.
18. A. K. Kiritsakis; contrib. by E. B. Lenart, W C. Willet, and R. J. Hernandez, Olive Oil: From the Tree to the Table. (Trumbull, CT: Food and Nutrition Press, 1998), 15.
19. P. Knickerbocker, Olive Oil: From Tree to Table (San Francisco: Chronicle Books, 1997), 16.
20. Kiritsakis et al., Olive Oil, 191.
21. D. M. Colquhoun, B. J. Hicks, and A. W Reed, "Phenolic Content of Olive Oil Is Reduced in Extraction and Refining: a.n.a.lysis of Phenolic Content of Three Grades of Olive and Ten Seed Oils," Asia Pacific Journal of Clinical Nutrition 5 (1996): 105-7.
22. Owen et al., "Olive-Oil Consumption and Health," 107-12.
23. A. Trichopoulou, K. Katsouyanni, S. Stuver, L. Tzala, C. Gnardellis, E. Rimm, and D. Trichopoulos, "Consumption of Olive Oil and Specific Food Groups in Relation to Breast Cancer Risk in Greece," Journal of the National Cancer Inst.i.tute 87, no. 2 (1995): 110-16.
24. M. Fito, M. I. Covas, R. M. Lamuela-Raventos, J. Vila, L. Torrents, C. de la Torre, and J. Marrugat. "Protective Effect of Olive Oil and Its Phenolic Compounds Against Low Density Lipoprotein Oxidation," Lipids 35, no. 6 (2000): 633-38.
25. Fran McCullough, Good Fat (New York: Scribner, 2003), 115.
26. Bruce Fife, The Healing Miracles of Coconut Oil, revised 3rd ed. (Colorado Springs, CO: HealthWise, 2003), 61, 101-2.
27. Mary Enig, "Health and Nutritional Benefits from Coconut Oil: An Important Functional Food for the 21st Century," presented at the AVOC Lauric Oils Symposium, Ho Chi Min City, Vietnam, April 25, 1996.
28. C. Calabrese, S. Myer, S. Munson, P. Turet, and T. C. Birdsall, "A Cross-over Study of the Effect of a Single Oral Feeding of Medium Chain Triglyceride Oil vs. Canola Oil on Post-ingestion Plasma Triglyceride Levels in Healthy Men," Alternative Medicine Review 4, no. 1 (1999): 23-28.
29. M. P. St.-Onge and P. J. Jones, "Physiological Effects of Medium-Chain Triglycerides: Potential Agents in the Prevention of Obesity," Journal of Nutrition 132, no. 3 (2002): 329-32.
30. J. M. Stanhope, V. M. Sampson, and I. A. Prior, "The Tokelau Island Migrant Study: Serum Lipid Concentration in Two Environments," Journal of Chronic Disease 34, nos. 2-3 (1981): 45-55.
31. Enig, "Health and Nutritional Benefits from Coconut Oil."
32. N. Nosaka, M. Kasai, M. Nakamura, I. Takahashi, M. Itakura, H. Takeuchi, T. Aoyama, H. Tsuji, M. Okazaki, and K. Kondo, "Effects of Dietary MediumChain Triacylglycerols on Serum Lipoproteins and Biochemical Parameters in Healthy Men," Bioscience, Biotechnology, and Biochemistry 66, no. 8 (2002): 1713-18.
33. H. Kaunitz, "Medium Chain Triglycerides (MCT) in Aging and Arteriosclerosis," Journal of Environmental Pathology, Toxicology and Oncology 6, nos. 3-4 (1986): 115-21.
34. Sundram et al., "Dietary Palmitic Acid Results in Lower Serum Cholesterol," 841-46.
35. T. K. Ng, K. Ha.s.san, J. B. Lim, M. S. Lye, and R. Ishak, "Nonhypercholesterolemic Effects of a Palm-Oil Diet in Malaysian Volunteers," American Journal of Clinical Nutrition 53, no. 4 (1991): S1015-20.
36. Enig, "Health and Nutritional Benefits from Coconut Oil."
37. N. de Roos, E. Schouten, and M. Katan, "Consumption of a Solid Fat Rich in Lauric Acid Results in a More Favorable Serum Lipid Profile in Healthy Men and Women Than Consumption of a Solid Fat Rich in Trans Fatty Acids," Journal of Nutrition 131, no. 2 (2001): 242-45.
7. Industrial Fats 1. A form of trans fats does occur naturally in ruminants, or gra.s.s eaters. It is the precursor to the omega-6 fatty acid conjugated linoleic acid, the anticancer agent found in the fat of gra.s.s-fed cattle. But this natural trans fat is chemically different from industrial trans fat and quite safe.
2. Linda Joyce Forristal, "The Rise and Fall of Crisco," www.motherlindas.com. The article first appeared in the Summer 2001 issue of Wise Traditions, the newsletter of the Weston A. Price Foundation.
3. Uffe Ravnskov, The Cholesterol Myths: Exposing the Fallacy That Saturated Fat and Cholesterol Cause Heart Disease (Washington, DC: NewTrends, 2000), 229.
4. A. Ascherio, M. J. Stampfer, and W C. Willett, "Trans Fatty Acids and Coronary Heart Disease," background and scientific review prepared by the Department of Nutrition and Epidemiology, Harvard School of Public Health; the Channing Laboratory, Department of Medicine, Brigham and Women"s Hospital, November 15, 1999.
5. N. M. de Roos, M. L. Bots, and M. B. Katan, "Replacement of Dietary Saturated Fatty Acids by Trans Fatty Acids Lowers Serum HDL Cholesterol and Impairs Endothelial Function in Healthy Men and Women," Arteriosclerosis, Thrombosis, and Vascular Biology 21 (July 2001): 1233.