Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Taubes, Gary

Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health (Paperback) (ISBN-13: 9781400033461)

Vendor: Gary Taubes
Product type: Books
Format: Paperback
$19.00
$19.00
$19.00
Subtotal: $19.00
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Taubes, Gary

Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health

$19.00
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health by Taubes, Gary

Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health

$19.00
Format: Paperback
Description
Description
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This groundbreaking book by award-winning science writer and bestselling author of Why We Get Fat and The Case for Keto 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 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.

Author: Gary Taubes
ISBN-10: 1400033462
ISBN-13: 9781400033461
Publisher: Anchor Books
Language: English
Published: 09/23/2008
Pages: 640
Format: Paperback
Weight: 1.75lbs
Size: 9.10h x 6.10w x 1.30d

Review Citation(s):
New York Times Book Review 10/05/2008 pg. 28
By Gary Taubes
By Gary Taubes
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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.

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