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Good Calories, Bad Calories

Fats, Carbs, and the Controversial Science of Diet and Health
640 pages
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Cover TextFor decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. Called "a very important book," by Andrew Weil and …" destined to change the way we think about food," by Michael Pollan, this groundbreaking book by award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.
Additional textA vitally important book, destined to change the way we think about food. Michael Pollan, author of In Defense of FoodGary Taubes is a brave and bold science journalist who does not accept conventional wisdom. The New York TimesA very important book. Dr. Andrew Weil Brilliant and enlightening. . . . Taubes is a relentless researcher. The Washington PostEasily the most important book on diet and health to be published in the past one hundred years. It is clear, fast-paced and exciting to read, rigorous, authoritative, and a beacon of hope for all those who struggle with problems of weight regulation and general health. Richard RhodesA watershed. . . . Lucid and lively. . . . It could literally change the way you eat, the way you look and how long you live. Minneapolis Star TribuneTaubes tackles the subject with the seriousness and scientific insight it deserves, building a devastating case against the low-fat, high-carb way of life endorsed by so many nutrition experts in recent years. Barbara Ehrenreich
Product TypeBook
Publishing year2008
Publishing date01/07/2008
Pages640 pages
SizeWidth 157 mm, Height 234 mm, Thickness 38 mm
Weight806 g
Article no.5105413


Sample TextPrologue: A Brief History of BantingFarinaceous and vegetable foods are fattening, and saccharine matters are especially so.In sugar-growing countries the negroes and cattle employed on the plantations grow remarkably stout while the cane is being gathered and the sugar extracted. During this harvest the saccharine juices are freely consumed; but when the season is over, the superabundant adipose tissue is gradually lost....more


GARY TAUBES is cofounder and senior scientific advisor of the Nutrition Science Initiative (NuSI). He's an award-winning science and health journalist, the author of Why We Get Fat and Good Calories, Bad Calories, and a former staff writer for Discover and correspondent for the journal Science. His writing has also appeared in The New York Times Magazine, The Atlantic, and Esquire, and has been included in numerous Best of anthologies, including The Best of the Best American Science Writing (2010). He has received three Science in Society Journalism Awards from the National Association of Science Writers. He is also the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research. He lives in Oakland, California.