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We were astounded, when we saw the reproduction of the winning design for a memorial to Franklin D. Roosevelt, to note its amazing resemblance to the "Satellite City Towers" designed by our artist, Sculptor Mathias Goeritz, and erected in Mexico in 1957.
MARGARET SHARKEY Carstairs Gallery New York City
Sir:
The same concept was used for the new "Concentration Camp Memorial" in Yugoslavia, located just across the Austrian frontier.
RUTH IVOR New York City
¶ See cuts.—ED.
Sir:
I say: "Put the statue back in style."
ROBERT DOLE Arlington, Va.
Saturation Points
Sir:
You can rest assured that the recent cover story on Physiologist Ancel ("Cholesterol") Keys was widely read. For the past week, my companions at the dinner table have discussed the cholesterol content of the current meal. Whether or not the salad oil is monounsaturated, my capacity for listening to such discussion has already become supersaturated.
GEORGE R. SNIDER JR. New Haven, Conn.
Sir:
The cholesterol values for the Japanese should read 160, 223 and 248 for the men in Japan, Hawaii and Los Angeles, respectively; not 120, 183 and 213, which are the values for beta lipoprotein cholesterol fraction only.
The U.S. Army K ration was jointly conceived with Colonel Rohland Isker, U.S.A. (ret.), supported by Colonel Paul Logan, U.S.A. (ret.). Ex-G.I.s may give (dubious) credit as they will.
Finally, our diet you label as "ideal" we consider as "basic," to which some additions are allowed except for hard cases.
ANCEL KEYS University of Minnesota Minneapolis
Sir:
I've wondered who the guy was who invented (?) those truly horrible K rations. A solid year and a half on those things. Ugh!
MARTIN CONREY Salt Lake City
Sir:
You state, "That same year [1950] the University of California's Dr. Laurance Kinsell, timing oxidation rates of blood fats, stumbled onto the discovery that many vegetable fats cause blood cholesterol levels to drop radically, while animal fats cause them to rise. Here Keys and others, such as Dr. A. E. Ahrens of the Rockefeller Institute, took over to demonstrate the chemical difference between vegetable and animal fats—and even between different varieties of each."
Most of the latter half of the above statement is incorrect. Our laboratory was the first to report that the lipide-lowering effect [produced by vegetable fat] was directly related to the degree of unsaturation of a natural fat and also the first to report that synthetic fats containing linoleic acid and subsequently pure ethyl linoleate (linoleic acid is the major polyunsaturated fatty acid of vegetable oil) would lower plasma lipides to a profound degree in the absence of any of the other components of vegetable fats.