Cover of: Good Calories, Bad Calories | Gary Taubes

About the Book

In this groundbreaking book, the result of seven years of research in every science connected with the impact of nutrition on health, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong. For 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 with more and more people acting on this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues persuasively that the problem lies in refined carbohydrates (white flour, sugar, easily digested starches) via their dramatic effect on insulin, the hormone that regulates fat accumulationand that the key to good health is the kind of calories we take in, not the number. There are good calories, and bad ones. Taubes traces how the common assumption that carbohydrates are fattening was abandoned in the 1960s when fat and cholesterol were blamed for heart disease and then wronglywere seen as the causes of a host of other maladies, including cancer. He shows us how these unproven hypotheses were emphatically embraced by authorities in nutrition, public health, and clinical medicine, in spite of how well-conceived clinical trials have consistently refuted them. He also documents the dietary trials of carbohydrate-restriction, which consistently show that the fewer carbohydrates we consume, the leaner we will be. With precise references to the most significant existing clinical studies, he convinces us that there is no compelling scientific evidence demonstrating that saturated fat andcholesterol cause heart disease, that salt causes high blood pressure, and that fiber is a necessary part of a healthy diet. Based on the evidence that does exist, he leads us to conclude that the only healthy way to lose weight and remain lean is to eat fewer carbohydrates or to change the type of the carbohydrates we do eat, and, for some of us, perhaps to eat virtually none at all. Good Calories, Bad Calories is a tour de force of scientific investigationcertain to redefine the ongoing debate about the foods we eat and their effects on our health. - Publisher.

Table of Contents

Prologue : A brief history of Banting
Part 1 : The fat-cholesterol hypothesis.
1. The Eisenhower paradox
2. The inadequacy of lesser evidence
3. Creation of consensus
4. The greater good
Part 2 : The carbohydrate hypothesis.
5. Diseases of civilization
6. Diabetes and the carbohydrate hypothesis
7. Fiber
8. The science of the carbohydrate hypothesis
9. Triglycerides and the complications of cholesterol
10. The role of insulin
11. The significance of diabetes
12. Sugar
13. Dementia, cancer, and aging
Part 3 : Obesity and the regulation of weight.
14. The mythology of obesity
15. Hunger
16. Paradoxes
17. Conservation of energy
18. Fattening diets
19. Reducing diets
20. Unconventional diets
21. The carbohydrate hypothesis, 1 : fat metabolism
22. The carbohydrate hypothesis, 2 : insulin
23. The fattening carbohydrate disappears
24. The carbohydrate hypothesis, 3 : hunger and satiety
Epilogue

The Physical Object

Format Hardcover
Pagination xxv, 601 p.
Number of pages 640
Dimensions 9.1 x 6.5 x 1.6 inches
Weight 2 pounds

ID Numbers

Open Library OL8362931M
ISBN 10 1400040787
ISBN 13 9781400040780
Library Thing 3698756
Goodreads 1820055

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History

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July 12, 2017 Edited by Bryan Tyson Edited without comment.
June 27, 2017 Edited by Bryan Tyson Edited without comment.
June 27, 2017 Edited by Bryan Tyson Edited without comment.
June 27, 2017 Edited by Bryan Tyson Added new cover
April 14, 2010 Edited by Open Library Bot Linked existing covers to the edition.