Talk:Mary G. Enig/Sources


 * Chicago Tribune: What do raw milk, kombucha, probiotics, trans-fat avoidance and nose-to-tail eating have in common? Yes, they've all come into vogue over the last few years. But they were on the fringe when Sally Fallon advocated them more than a decade ago in "Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats."  Since 1999, the book, co-written with Mary G. Enig, has gone on to sell more than 400,000 copies and serves as bible for many who have adopted Weston Price diets. These eating styles emphasize nutrient dense, whole foods and animal fats, and are based on the research of Price, a Cleveland dentist, who in the 1920s and '30s traveled the world researching the traditional diets of healthy cultures.
 * The Atlanta Journal: Some folks can stand up to a challenge. Sally Fallon is one who isn't afraid to tell it like she sees it. Fallon, along with Mary G. Enig, is the author of an interesting new nutrition guide and cookbook, "Nourishing Traditions" (New Trends Publishing, $25). It challenges politically correct and popular scientific nutrition and will leave you thinking deeply about your own food supply. (archive)
 * New York Times: Dr. Mary Enig, a former research associate in the department of chemistry and biochemistry at the University of Maryland and now a nutrition consultant in Silver Spring, Md., says the industry figure is low. Dr. Enig, who has studied trans fatty acids for decades, analyzed more than 600 foods to determine their trans fatty acid content. Americans eat 11 to 28 grams of trans fatty acids a day, she said, which is as much as 20 percent of the fat they eat daily.  Dr. Enig analyzed crackers, cookies, pastries, cakes, doughnuts, french fries, potato chips and puddings. She says that much more of the trans fatty acids in the American diet come from these processed foods than from margarine. Trans fatty acids are also found in imitation cheese, frozen fish sticks, ready-made frosting, candies and chicken nuggets.  Dr. Enig found eight grams of trans fatty acids in a large order of french fries cooked in partially hydrogenated vegetable oil, 10 grams in a typical serving of fast-food fried chicken or fried fish and eight grams in two ounces of imitation cheese.
 * Times News (N.C.): Mary Enig, former research associate in the department of chemistry and biochemistry at the University of Maryland and a nutrition consultant in Silver Spring, Md., who studies trans fatty acids, says the industry figure is low. She has analyzed more than 600 foods to determine their trans fatty acid content and came to a very different conclusion.  Americans eat 11 to 28 grams of trans fatty acids a day, she said, which is as much as 20 percent of the fat they eat daily.  Enig analyzed crackers, cookies, pastries, cakes, doughnuts, french fries, potato chips and puddings and says that much more of the trans fatty acids in the American diet come from these processed foods than from margarine... Enig found eight grams of trans fatty acids in a large order of french fries cooked in partially hydrogenated vegetable oil, 10 grams in a typical serving of fast-food fried chicken or fried fish and eight grams in two ounces of imitation cheese.
 * The Guardian: No. In fact, soya blocks calcium and causes a deficiency of vitamin D, both of which are needed for strong bones, say American nutritionists and soya debunkers Sally Fallon and Mary G Enig.
 * Portsmouth Daily times: And pioneering trans-fat researcher Mary G. Enig, Ph.D., formerly at the University of Marlyand, says: "Several decades of research show consumption of trans fatty acids promotes heart disease, cancer, diabetes, immune dysfunction, obesity and reproductive problems..."  Special villain: margarine.  It accounts for about 20% to 25% of all trans fats consumed, Enig says.
 * The Nation (Thailand): Congressman Ramon Bagatsing urged the health and the science and technology departments to pursue the findings of US-based biochemist Mary Enig that the fatty acid monolaurin in coconut oil could kill the human immunodeficiency virus (HIV), which causes aids. "We are duty-bound to support more research into Dr Enig's discovery, not only because of teh increasing number of of Filipinos threatened by HIV, but also because we are among the world's top producers of coconut oil," said Bagatsing, former chairman on science and technology in the House of Representatives.  In October, Enig told Southeast Asian coconut oil producers in Manila that studies had shown that lauric oils might be a suitable supplement in the diet regimens of HIV-infected individuals because of their high lauric acid concentration.
 * The Bryan Times (from Associated Press): "If nobody was requiring the labeling [of trans fat], they would just keep right on doing what they've been doing all along," said Dr. Mary Enig, a nutritionist who ideally would like trans fat to be banned.
 * Star-News (from N.Y. Times news service): Dr. Mary Enig, research associate in the department of chemistry and biochemistry of the University of Maryland, says she has been warning of the effects of trans fatty acids on cholesterol for years.  "This new study matches the results of other research done in the late '70s that showed a lowering of HDL with trans fatty acids," she said.  She also contends that trans fatty acids from sources other than margarine are pervasive in American food.  "This was referred to as a butter versus margarine study, but margarines make up only 15 percent of the total trans fatty acids in the diet," she added.  "Much more comes from commercial shortenings and frying oils."  Both Dr. Enig and Grundy believe that the evidence against trans fatty acids is strong enough to change the way fats are listed on food labels.  They believe trans fatty acids should be counted as saturated fats....Dr. Enig, however, takes exception to low estimates of intake in the United states and believes that many Americans consume excessive amounts of trans fats.  In an article to be published in the October issue of The Journal of the American College of Nutrition, she estimates that Americans consume 11 to 28 grams of trans fatty acids a day, or as much as 20 percent of the fat eaten.
 * Daily Mail UK: In a research paper looking at the ­relationship between health problems and butter, Professor Mary Enig, a ­biochemist from Maryland in the U.S., said: ‘Heart disease was rare in America at the turn of the century. Between 1920 and 1960, the incidence of heart disease rose to become America’s number one killer. During the same period butter consumption plummeted from 18lb per person per year to 4lb.’
 * Washington Post: In 1989, Fallon began to think about spreading the gospel of Price. She did not have any formal nutrition training, so she recruited Mary Enig, a Washington nutritionist whose controversial work promotes saturated fats, to co-write a cookbook. It had two goals: to explain Price's findings and to provide a range of recipes for traditional foods such as chicken liver pâté, sauerkraut and sourdough breads that deliver the requisite fat and nutrients for good health. (Some of the book's recommendations, such as the importance of bone broths, are inspired by the work of California doctor Francis Pottenger, a contemporary of Price's.) The result was "Nourishing Traditions: The Cookbook That Challenges Politically Correct Nutrition and the Diet Dictocrats."
 * Manilla Bulletin Publishing Corporation: “In this light, we are challenging all stakeholders, from producers, marketers, academicians to concerned institutions to support a clinical study on the neutral effect of VCO on cholesterol level, on the cardio-vascular system and on the body’s general health, which the PCA is initiating. He expressed confidence that the conduct of such clinical study will be facilitated by the wealth of researches on coconut oil and human health that were previously made by renowned academicians, researchers and medical practitioners such as Dr. Mary Enig of the University of Maryland...
 * The Harper Herald: Wood cites research by Mary Enig at the University of Maryland which examined 220 processed food items and found most contained significant quantitites of trans fatty acids (unnatural fats).
 * Food Product Design: "The latest thinking is that myristic acid, the 14-carbon saturated fatty acid is the only one that is really hypercholesterolemic," claims Mary Enig, Ph.D., director, nutritional sciences division, Enig Associates, Silver Spring, MD. "But if you look at some of the studies, what it appears to raise is HDL. However, even if myristic did cause a problem, when you add up all of the sources of fat in the diet, you really don't consume large amounts (of myristic acid)."
 * Newsday: Another new book, "Eat Fat, Lose Fat" by Mary Enig and Sally Fallon (Hudson Street Press, $24.95), advocates "good" fats, particularly those found in coconut, as well as those in butter, cream, nuts, meat, lard, goose fat and eggs...As for butter, the authors say that it contains lecithin, arachidonic acid (a very long chain polyunsaturated fat that supports brain function and is used in cell membranes), omega-6 and omega-3 essential fatty acids and short- and medium-chain fatty acids, which protect against infection. What's more, Eng and Fallon write that the polyunsaturated oils that most diets recommend are often extracted by chemicals at high temperatures, a process that destroys their nutrients and produces free radicals...Enig and Fallon argue that many people who follow low-fat diets feel listless and lacking in energy because they are "fat deficient." Their cravings are never satiated and they eat more junk food in an attempt to feel satisfied.
 * Phillipine Daily Inquirer: Scientists--biochemist Dr. Mary Enig (since 1986), Dutch researchers Mensink and Katan in 1990, epidemiologist Walter Willett at Harvard 1993 and 1999--have long confirmed the positive relationship of trans fatty acids produced by hydrogenated oils to coronary heart disease as well as breast, colon and prostate cancer.