Key Takeaways:

• Explains the chemistry and physiology of different fats in accessible language, demystifying saturated, monounsaturated, and polyunsaturated categories.
• Distinguishes between refined, heat-damaged fats and fresh, unrefined oils rich in essential fatty acids, arguing that processing can turn a helpful fat into a harmful one.
• Introduces the idea that the balance of omega-3 and omega-6 fats is crucial for cardiovascular, brain, and skin health—ideas that later became mainstream nutrition talking points.