FOODIES WEST.COM         
DEEP NUTRITION by Catherine Shanahan, M.D.
Why Your Genes Need Traditional Food
January 2017 Issue | Vol. 5, No. 2                                                                           
               Are you cooking with phat fat?

















 
 
 
 


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Executive Chef
COPPERWYND RESORT
FOUNTAIN HILLS, ARIZONIA

PAUL STEELE

     
FLOURISH
  FOUNTAIN HILLS, ARIZONA
Good food that tastes good.

      
LOIRE VALLEY WINES
Three noteworthy labels.

      
Yerba Santa: A GRAS flavoring's noble past



Catherine Shanahan talks about two taboo foods. See what she said on our 

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EL ENCANTO DINING ROOM
  SANTA BARBARA, CALIFORNIA


Sommelier
  BELMOND EL ENCANTO
SANTA BARBARA, CA

JEREMY SEWELL

     
HOT SAUCE NATION
A look the food industry's current hot product

DRAMBUIE
  with VANCE HENDERSON
A Living Liquid Legend


View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST on our new page:



            


            

         
 
           
 
              
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Deep Nutrition: Why Your Genes Need Traditional Food by Catherine Shanahan | Are you cooking with Phat Fat? Remember when restaurants allowed cigarettes? The Surgeon General concluded cigarette smoking a “health hazard of sufficient importance” in 1964, but almost a decade passed before diners got a choice about the air they breathed when the host or hostess asked—Smoking or Non-Smoking? In 1974, Arizona became the first state to restrict smoking in some public places. Restaurants have another health issue facing their diners today: Refined, Bleached, Deodorized (RBD) vegetable oils. The list continues beyond the usual bad actors—partially-hydrogenated oils and cottonseed oil—to include canola, corn, soy, sunflower, grapeseed and rice bran oil, the latter two oils of choice for many chefs. Physician and biochemist, Cate Shanahan, considers all RBD vegetable oils “toxic fats” because of the processing methods. Organic expeller-pressed are not absolved. The abridged reason is that fatty acids get distorted during the processing. This causes them to wreak havoc with just about anything they come in contact with, enough to result in disease. Shanahan described the processes in compelling detail in the second edition of her book, Deep Nutrition: Why Your Genes Need Traditional Food.