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Low-Fat Cookery.

Abigail S. Bean
AMA Arch Intern Med. 1957;99(5):841-842. doi:10.1001/archinte.1957.00260050169022.
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Mrs. Stead and Mrs. Warren offer menus and methods of cooking designed to reduce the total daily fat intake from the customary 100 gm. of the average American diet to 25 or 50 gm. They make no discrimination among types of fats, since those most likely to be "related to" atherosclerosis, overweight, and diabetic problems have not been identified. The authors naturally advise avoiding the obvious fats, such as butter, margarine, shortenings, and oils, and include tables showing the fat content of common foods. They suggest mostly carbohydrate substitutes for the "invisible" fats of lean meats, eggs, cheeses, cream, chocolate, soybeans, and nuts.

Recipes are concocted in wise recognition of the fact that people prefer to eat what they like and what they are accumstomed to, rather than what will preserve them to a ripe old age. Mock cream sauces and cheese dips, lardless pie crust, butterless cakes, and skimmed


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