By Wendell H. Griffith, PhD
Summary: A report from 1957 on the health effects of different dietary fats by Dr. Wendell Griffith, the chairman of the Department of Physiological Chemistry at the University of California Medical Center. Griffith describes the differences between natural fats and those created by hydrogenating vegetable and seed oils, explaining disturbingly that because of the many foreign chemicals created during hydrogenation, "it is virtually impossible to describe chemically some of the commercial hydrogenated plant oils." The fact that the trans fats created during hydrogenation have since been strongly linked to heart disease would hardly have surprised Dr. Griffith. From the Journal of the American Medical Association. Reprint 93, 1957.
View PDF: Fats in the Diet
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