The book Anne Lindsay called "a must for anyone who wants to know about dietary fat and healthy eating."

Lambert-Lagace and Laflamme explore all aspects of the fat and cholesterol saga from analyzing food labels to charting good fat and bad fat menus, including what to eat when you're dining out. Comprehensive charts summarize the various oils, butters and margarines on the market today, with tips for culinary use and proper storage.

Written in an engaging easy-to read style, this handbook makes a complicated subject accessible to all.

Louise Lambert-Lagac� graduated from the University of Montreal in 1961 with a degree in Nutrition. Louise Manages her own private Nutrition Clinic and helps individuals facing health problems with nutritional interventions adapted to their needs, while maintaining an active interest in hot issues. She makes use of innovative approaches to deal with cholesterol problems. Several years of work in the field of Nutrition have convinced her of the healing power of healthy foods.

Louise Lambert-Lagace's profile page

. . . terrific . . . covers a complicated subject in a way that is easy to follow and understand.
- Anne Lindsay, author of The Lighthearted Cookbook

. . . addresses important questions and provides up-to-date information on a number of topics related to nutrition and health.
- Dr. Kenneth K. Carroll, University of Western Ontario

. . . a very meaningful contribution to the literature on dietary fat.
- Dr. Bruce E. McDonald, University of Manitoba

. . . packed with useful information.
- Dr. Stan Kubow, McGill University