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Protein Power
By Michael R. Eades, MD and Mary Dan Eades,
MD
Review by Sally Fallon
Protein Power is a step in the right direction, but a very small
step. The Eadeses argue that we need good quality protein in the way
of meat in our diets, and that we should cut back on sugar and hydrogenated
fats--but beyond that good beginning, the book is a tissue of mixed
messages.
The authors recognize the fallacies of the notion that foods containing
cholesterol cause heart disease, but buy into the shaky HDL-LDL hypothesis.
They say that butter is a good fat and red meat and eggs are fine, but
then go on to warn against foods containing arachidonic acid (like butter,
eggs and red meat), which they wrongly assert contribute to heart disease.
Most puzzling is their stand against flax and other oils rich in the
omega-3 essential fatty acids, which they accuse of contributing to
heart disease--hard to believe since the great increase in heart disease
in this country has occurred during a period when the omega-3s have
largely disappeared from the American diet.
Equally strange is their endorsement of soy foods, after pages on
the virtues of meat.
The Eadeses offer an array of desserts sweetened with Nutrasweet,
suggest lining baking sheets with aluminum foil and think the microwave
oven is fine. They lack basic understanding of the importance of whole
foods and proper preparation techniques.
About the Reviewer
 Sally
Fallon is the author of
Nourishing Traditions: The Cookbook that Challenges Politically Correct
Nutrition and the Diet Dictocrats (with Mary G. Enig, PhD), a well-researched,
thought-provoking guide to traditional foods with a startling message: Animal
fats and cholesterol are not villains but vital factors in the diet, necessary
for normal growth, proper function of the brain and nervous system, protection
from disease and optimum energy levels. She joined forces with Enig again to
write Eat Fat, Lose Fat, and has authored numerous articles on the
subject of diet and health. The President of the Weston A. Price Foundation
and founder of A Campaign for Real Milk,
Sally is also a journalist, chef, nutrition researcher, homemaker, and community
activist. Her four healthy children were raised on whole foods including butter,
cream, eggs and meat.
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