Mary G. Enig, PhD was an international expert in lipid biochemistry. She headed a number of studies on the content and effects of trans fatty acids in America and Israel, and successfully challenged government assertions that dietary animal fat causes cancer and heart disease. Recent scientific and media attention on the possible adverse health effects of trans fatty acids brought increased attention to her work.
She was a licensed nutritionist, certified by the Certification Board for Nutrition Specialists, a qualified expert witness and nutrition consultant, contributing editor to a number of scientific publications, fellow of the American College of Nutrition and president of the Maryland Nutritionists Association. She was the author of over 60 technical papers and presentations. She served as vice-president and board member of the Weston A. Price Foundation (WAPF) and scientific editor of Wise Traditions, the Foundation’s quarterly journal. She is the author of Know Your Fats: The Complete Primer for Understanding the Nutrition of Fats, Oils, and Cholesterol and Eat Fat Lose Fat (with Sally Fallon Morell) and co-author of the bestselling cookbook Nourishing Traditions. Her three healthy children were brought up on whole foods including butter, cream, eggs and meat.