Pg. 252 "A rapid switch to seed oils occurred in the 1980s--and our diet became replete in omega-6 fatty acids through industrial processing of corn and soybean oils. This was only made worse by industrial corn feeding of cows, chicken, and fish, increasing the omega-6 content of their diet, and therefore ours. Overall, our consumption of omega-6s tripled in the twentieth century."

Pg. 253 "Trans-fats are very low in Real Food, but you can make them right on your stove from any unsaturated fat. In fact, you can turn one of the healthiest fats in your kitchen (olive oil) into the deadliest (trans-fat) with just extra heat. The reason? Unsaturated fats have cis-double bounds. If you heat an unsaturated fat past its smoking point, that cis-double bond can isomerize (flip) into a trans-double bond--aka a trans fat. The exception to this smoking point rule: saturated fat--because there are no double bonds and therefore nothing to isomerize. Even though lard got a bad name as saturated fat, it's way better to fry in than any other oil."

Pg. 256 "Ostensibly, eating raw food is better for nutrition, since heating can destroy as much as 50 percent of vitamins B and C. But of course, this has to be balanced against the inactivation of any viruses or bacteria during cooking. Perhaps fermentation (e.g., kimchi, sauerkraut, miso, tempeh, kombucha) is the best of both worlds."