Modern Nutritional Diseases and How To Prevent Them (2nd edition) should be required Medical and Nutrition School reading. Public health scientists with several decades of nutrition and biochemical research behind them, Alice and Fred Ottoboni have jointly written a book that fully explains why millions of people consuming the low-fat, high-carbohydrate diet – official federal government advice since 1980 – have become victims of the major elevated-insulin-related epidemics: heart disease, stroke, type-2 diabetes, obesity and even some forms of cancer.
Modern Nutritional Diseases does not ask you to make a nutritional “leap of faith.” Instead, Alice and Fred Ottoboni fully explain the intricate biochemical and hormonal reactions that result from the food choices we make. As an example, eat a high carbohydrate breakfast (Cheerios and skim milk) insulin rules; eat a high fat breakfast (bacon and eggs), glucagon rules. The authors fully describe the differences between insulin in charge (fat-making) and glucagon in charge (fat mobilization and burning).
In Modern Nutritional Diseases, diet composition comparisons are paramount. Very well drawn flow charts support the concise text. If the late Dr. Robert Atkins is criticized for giving diet advice not fully grounded in science, the Ottoboni’s must be credited with providing diet advice based on extensive, referenced scientific investigation – their own and many others! Extensive references follow each chapter and a detailed index completes the text.
Critical of the low fat, high carbohydrate diet in the official U.S. Dietary Guidelines (1980-2010), Modern Nutritional Diseases describes the changes that have taken place in the U.S. diet over the past 100 years. The fact that the 2015 Dietary Guidelines Advisory Committee (2015 DGAC) is currently reviewing U.S. nutrition policy (the 2nd of several meetings may have taken place in October, 2013), Modern Nutritional Diseases, 2nd edition, is extremely timely. No other book I know of takes complete, careful aim at the failed science underlying official low fat U.S. nutrition policy.
After decades of carbohydrate-emphasized Food Pyramids – more recently low fat MyPlates – obesity is still growing in 50 states. An astounding 25 percent of the adult population is diabetic or pre-diabetic (CDC in Atlanta). The lifetime risk of diabetes for children born since the year 2000 is an astounding 1 in 3!
After 40 years of low fat equals good health, heart disease has not gone down as promised and heart failure is now the #1 Medicare expenditure. As Dementia and Alzheimer’s become serious public health problems, Alice and Fred Ottoboni – both retired and in their active 90’s – have hastened to update and revise their important life’s work.
As nutrition professionals, the Ottoboni’s have long challenged the notion that counting calories and reducing fat in the diet will help people maintain a healthy weight or prevent chronic disease. Recent new studies back up what the Ottoboni’s have been reporting on for decades; that the quality of a calorie matters more than the quantity. As “a calorie is a calorie is a calorie” comes under renewed scrutiny, Alice and Fred Ottoboni’s specific dietary recommendations – based on their definitive understanding of nutritional biochemistry – can be solidly relied upon.
If you are a lay person interested in losing weight, this book will vastly improve your chance of burning unwanted body fat. If you are diabetic or pre-diabetic, this book will help you understand that your condition is reversible with dietary changes alone. If you are a medical or nutritional professional, this book will give you complete or renewed confidence that a high natural fat diet is scientifically sound. This book contains no dogma of any kind – is not polemically charged – and is more complete than any college nutrition textbook.
A decade ago, I purchased a copy of Modern Nutritional Diseases, 1st edition. I found it very helpful in understanding many nutritional issues, especially preventing and reversing chronic diseases associated with elevated blood sugar and high circulating insulin. (I owned a nutritional supplement business and recommended it to my customers.) Today, in reviewing Modern Nutritional Diseases, 2nd edition – I can see that Alice and Fred Ottoboni have done a remarkable job updating and revising their landmark book.
As the 2015 DGAC meets to revise official low fat Dietary Guidelines, the Diet-Disease connection continues to elude mainstream medicine – and mainstream nutrition. Will the 2015 Dietary Guidelines be “low fat business as usual”? Not if many of you and the 2015 DGAC committee members read this important book – and use it as a scientific platform for revising the current low fat guidelines.
Modern Nutritional Diseases and How To Prevent Them (2nd edition) is by far the best resource for understanding how U.S. nutrition policy must change in favor of a higher natural fat diet. Most important, after reading this book, you will better understand the association between diet and disease and become much more fully informed about the role and function of dietary carbohydrates, fats, and proteins.
Modern Nutritional Diseases is a great American value – especially if you are interested in living a longer, healthier life! (The two chapters “Lipids” and “Essential Fatty Acids and Eicosanoids” alone are worth the modest price of this book.) Finally, on a personal note, I have been in correspondence with the Ottoboni’s as they painstakingly revised their book. Rest assured, nothing would please them more than your own study and review of this important book!
The Ottoboni’s book is available at amazon.com: http://amzn.to/19H5lx6