I’m moderating an online webinar on the new Slow Food book, Ark of Taste, with authors David S. Shields and Giselle Kennedy Lord. For information and registration click here. It’s at 4:00 p.m. EST.
Where are we on dietary fat?
The endless arguments about dietary fats and dietary fat versus carbohydrate make no sense to me, because we mostly eat these as components of food, and foods as components of diets of massive complexity.
But scientists do like to debate such issues so it comes as a breath of fresh air to read a consensus statement from people who do not necessarily agree about such issues.
Looks good to me. I’m glad they did this.