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Gary Taubes

Good Calories, Bad Calories

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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 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. In this groundbreaking book, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.

*From the Trade Paperback edition.*
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1,054 printed pages

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  • Veronica Abascalhas quoted6 years ago
    150 years of anecdotal evidence and observation suggest that carbohydrates are uniquely fattening, it would be unjustifiable scientifical y to reject that hypothesis without compel ing evidence to the contrary. Such evidence does not exist. My purpose here is to examine the data that do exist and to demonstrate how we have reached the conclusions we have and whether or not they are justified.

    There is a more important issue here as wel , and it extends
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    • Veronica Abascalhas quoted6 years ago
      According to the USDA, we have been eating less red meat, fewer eggs, and more poultry and fish; our average fat intake has dropped from 45 percent of total calories to less than 35 percent, and National Institutes of Health surveys have documented a coincident fal in our cholesterol levels. Between 1976

      and 1996, there was a 40-percent decline in hypertension in America, and a 28-percent decline in the number of individuals with chronical y high cholesterol levels. But the evidence does not suggest that these decreases have improved our health.

      Heart-disease death rates
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