For reporters

Hello reporters,

Because there’s so much misinformation out there about me/my book, I thought I’d just put together a quick fact sheet:

  • The Big Fat Surprise is not a diet book. It contains no recipes and does not recommend any particular diet. It is a serious,  book of non-fiction, on the science, politics, and history of nutrition policy. (It was also highly acclaimed: named a Best Book of 2014 by The Economist, the Wall Street Journal, Forbes, Mother Jones, Library Journal, and Kirkus Review, it also got very strong reviews in The American Journal of Clinical Nutrition and The BMJ.)
  • The Big Fat Surprise is not a “pro-meat” book. It is about saturated fats. Saturated fats are found mainly in meat, dairy, eggs, and tropical oils, although it’s important to note that most foods are a mixture of different types of fats. For example, most beef is high in oleic acid, which is the same type of fat found in olive oil.
  • The Big Fat Surprise is not even a pro-saturated fats book (as in, it doesn’t argue that you should eat a lot of them). The book’s argument is basically: let them out of jail. The Big Fat Surprise is the first publication to make a comprehensive, systematic critique of the longstanding hypothesis that saturated fats cause heart disease, and it concludes that these fats were unfairly maligned and are almost certainly not the primary cause of heart disease. This is not as crazy as it sounds: there are now nearly a dozen meta-analyses and systematic reviews that have found either no association between these fats and heart disease (observational evidence) or no effect of these fats on cardiovascular mortality (RCTs), although in some cases the latter is mitigated by which macronutrient to which sat fats are compared. In any case, sat fats always look healthier than carbohydrates in these comparisons, which is a problem for official dietary recommendations, since they remain restricted in sat fats and high in carbs (over 50%).
  •  The Big Fat Surprise does not argue that a high-fat, low-carb diet is the right diet for everyone. It reviews the science showing that this diet is highly effective for people with metabolic diseases–obesity, diabetes, heart disease.
  • For a general population, The Big Fat Surprise concludes that a healthy diet is one that is higher in fat than the longstanding low-fat diet. The “low-fat” diet refers to the one described widely in the scientific literature and recommended by the government: generally 30% of calories as fat, although this number has ranged from 25-35%.  To give some perspective: In 1965, Americans ate <40% carbs, >40% fat, and <20% protein.  Since 1980, the government has recommended diets that are >50% carbs and 30-35% fat. I think that a reasonable general recommendation is to return to the ratios of fat/carbs/protein that we ate before embarking on this low-fat, high-carb experiment.
  • My work and research has never been supported by any industry nor do I work with any industry. Since the publication of my book, I have been paid modest honoraria to present my research findings to various organizations, such as medical education programs, public affairs groups, foundations, professional societies, and industry trade associations–including, yes, meat producers (whom I’d never met before writing my book but turn out not, in fact, to have horns under their cowboy hats, as a Berkeley-bred former near vegetarian like me is inclined to imagine!).
  • Yes, I was a low-fat eating “near vegetarian” for about 20 years: I ate no red meat, no eggs, no butter, no full-fat dairy, little cheese, mostly plants with small amounts of chicken and fish and virtually no junk food (Also known as the USDA-recommended diet). On this diet, throughout my young adulthood, I was about 15 lbs heavier than I am today, as a middle-aged woman. Also, I exercised nearly every day for about an hour vs. nearly zero exercise now (because I have no time, not because I don’t like it!).
  • Selling books is not my principal motivation for bringing new ideas to the debate on the science and politics of nutrition. I’ve made no money from my book, actually, and it’s ludicrous to think that I would have spent nearly a decade researching a non-fiction, noncommercial book of science and politics as a means to riches. During all my years of research, I was compelled, instead, by a desire for truth, which I believe is a kind of justice. The public deserves to know that the science on diet and disease is uncertain–and that their long-held beliefs may not be true, and indeed, may be making them sick. After writing my book, I came into contact with all the people who are suffering, grievously, from obesity, heart disease, diabetes and more–all while following the “official” dietary advice; people told me how they had recovered after reading my book, and all these stories and emails gave me another motivation to keep working. For more on my motivations and the impossibility of ever earning a living from a non-fiction book like mine, see: Response to Critics
  • My work is not “full of errors,” as my critics are attempting to allege. Because my work is controversial, it has been subject to unusually intense scrutiny (A prominent critic, CSPI, for instance, sent dozens of emails to the New York Times when it published my op-ed), yet in the end, there  have been only minor corrections to my work; none of them, in my book or elsewhere, are significant enough to cause any change in any argument.
  • I am an advocate for truth and policy based on rigorous science. I’m not an advocate for any particular diet. I do this advocacy via The Nutrition Coalition, on whose governing board I serve.
  • For more information, see FAQs, my Response to Critics, or Overview of BMJ controversy.
  • Please do not hesitate to contact me:   The great majority of errors about my work occur when reporters do not get in touch to verify their information.
  • A press facts sheet on The Big Fat Surprise  is here.

Comments 14

  1. OK, if a reporter does not know that your book is not a diet book, then they haven’t read any of it at all.

    Minor quibble: all naturally occurring substances with fat have combinations of saturated, monounsaturated, and polyunsaturated fats. Olive oil is about 13-15 percent saturated fat and around 73% monounsaturated fat. Canola oil has about 7% saturated fat. Meat, depending on type, is around 50% saturated fat but generally contains a lot of monounsaturated fat (mainly of the exact same type found in olive oil). Heck, beef tallow has about 42 percent monounsaturated fat (and about 50% saturated fat). Coconut oil has a high amount of saturated fat, but still has other fats in it.

    So, that “evil” saturated fat lurks everywhere. It’s omnipresent.

    1. Nina Teicholz Post

      Good point. Of course you and I know that, but I’m trying to keep it simple for reporters. Still, I added a line on this in my post–because it’s important, you’re right. In fact, when I asked Zoe Harcombe if she had any criticisms of my book, this was her comment-that I had not emphasized enough how all foods are, in fact, combinations of different types of fatty acids.

    1. Nina Teicholz Post
  2. Hi Nina,

    My name is Lise Watts and I work in the field of diabetes. I have a small journal club of 17 endocrinologists and internal medicine who would love to have you speak to them. I am located in Edmonton, Alberta, Canada. I have contacted your publisher and have not heard anything. I was wondering if you and I could connect regarding this possible initiative?

  3. Dear Ms. Teicholz:
    I loved your book. I thought it was extremely well researched and well written. I mentioned you and your book in an article I wrote for Mountain Bike Action Magazine a few months ago (the article was titled “The New Thinking on the Foods That Make You Fat”). It appeared in the magazine’s May 2016 issue and the article can now be found online, if you’re interested. While your book dealt more with cholesterol and heart disease, my article dealt more with the benefits of adding fat to the diet in regards to obesity, athletic performance, and neurological health. I suspect I did you a disservice by not making the main focus of your book clear in my article.

    Your book came to my mind this past weekend because I recommended it to a young woman who is studying nutrition in college. She was very interested in reading your book and wrote down the name of it so she could read it herself.

    I finally read Gary Taubes’ book, “Good Calories, Bad Calories,” this summer. I actually wrote to “60 Minutes” a couple of months ago and suggested that they feature you, Taubes and Dr. Stephanie Seneff in their television show.

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  7. Ms Teicholz
    My Santa Fe NM doctor Chris Fletcher recommended your book after I asked him about someone who really took on Big Sugar. You did not do that directly but made a compelling case against the sugar/carb view of diet that I left as a Type 2 diabetic. To eliminate diabetes Fletcher put me on an Adkins like but older no carb, high protein diet from Deconness Hospital in Boston. After losing 30 lbs on a 5.8″ frame with a gut but not obese I realized how hard it is to get Type 2 out of your system and how easy it is to contact with cookies, raw sugar and breads. By looking a labels on jars in supermarkets I was astounded at how much sugar is simply layered into everything we eat. Now we have 1/3 of the nation including many kids suffering from obesity and we will pay for their treatments at a rate of over $300 billion a year.

    As a journalist I now view sugar as the new tobacco but like the anti smoking crusade, it will take a revolution to turn the tide against sugared everything. You finger Ancel Keys correctly but the recent disclosures of Harvard nutritionists in the 1950’s who skewed Americans against fat as the cause of heart disease and exempted sugar after taking sugar industry money is another black mark on our health establishment.

    Maybe you’ll dig in for another investigative book. It’s needed to support a revolt against the payoffs Big Sugar makes to cook the research and keep politicians on it’s side.

    Cheers Bob Dowling Stuart Fl.

  8. Personally I would love to get a really HUGE class action law suit going against the people who have used their own personal agendas to force feed this nation into obesity! I’ve read sime of their lies about carbs, it’s no wonder I’m on disability! Won’t be for long haven’t touched a carb since the beginning of the year! I really truly hate government agencies that intensional lie just to promote their own agendas! I have not read your book, yet that is. I’m reading “The Art and Science of Low Carbohydrate Living” Jeff S. Volek PhD, RD and Stephen D. Phinney, MD, PhD

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