The French secret of fat
Jan 30, 2010 English 1st Paragraph
We French eat four times as much butter and 60% more cheese than the average American, but we stay thin. How do we do it?
Never have I learnt so much about food’s nutrient content and chemical formulas as in my years spent in Britain and North America. Revealingly, food in those two places is reduced to unappealing scientific denominations such as "saturated fats", "fatty acids", "trans fats", "monounsaturates" and "TFAs", to name just a few mentioned in today’s Guardian article about how more than a thin spread of butter a day is bad for you…
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