Cutting the fat in your diet may reduce the risk of heart disease, gout, high blood pressure, gall bladder ailments, high
cholesterol, diabetes, and atherosclerosis, osteoarthritis, strokes, some kinds of cancer (including breast, colon, and prostate) and, of course, obesity or overweight. While this is a statistical truth and individual physiologies vary, yet it is good to know exactly what you are consuming in your diet, so that you can regulate it according to your own individual needs (this book is also handy for those on a high fat diet, or who wish to gain weight--just use it differently). It should be mentioned as a caution here that fat should NEVER be restricted for children under 2 (two) years of age.
This book has an introduction that lists some of the ways to cut down on fats (especially saturated fats) in the diet, and why it's a good idea to do so. It gives such handy information such as portion equivalencies. It explains discrepencies (due to rounding off, mostly) in fat grams and calories per serving between this book and packages of foods. There are explanations of the relationship between various fats and the body's good and bad
cholesterol levels. This is followed by a listing from A to Z of various foods, both natural and processed foods, including the brand names. Following this, there is a listing of various fast food restaurants and their foods with amount, fat grams, total calories and per cent of fat calories per listed serving.
Although there is some question scientifically about low-fat and low-calorie diets, this book is a valuable reference, useful from end to end. It does lack a final bibliography of references, although several scientists are quoted, and there is a detailed explanation of the author's methodology.