Good Calories, Bad Calories

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Knopf Doubleday Publishing Group, 25 sep. 2007 - 640 páginas

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. 


 

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LibraryThing Review

Reseña de usuario  - deldevries - LibraryThing

Dense and full of details. Excellent book to chew on a bit at a time. Attacks much of the purported common sense of nutrition. Points out where science has been either ignored or over generalized without considering alternative explanations. Leer reseña completa

LibraryThing Review

Reseña de usuario  - brikis98 - LibraryThing

This is probably one of the most important books to read regarding what we eat. It presents some incredibly compelling and convincing evidence for why the "conventional wisdom" on diet is flat out ... Leer reseña completa

Índice

Part
1
The Inadequacy of Lesser Evidence
22
Creation of Consensus
60
Part
87
THE CARBOHYDRATE HYPOTHESIS
100
Fiber
122
The Science of the Carbohydrate Hypothesis
136
Triglycerides and the Complications
153
Paradoxes
270
22
276
Conservation of Energy
292
I8 Fattening Diets
305
I9 Reducing Diets
313
Unconventional Diets
327
42
333
2I The Carbohydrate Hypothesis
355

The Role of Insulin
178
The Significance of Diabetes
186
Sugar
195
Dementia Cancer and Aging
204
Part Three
227
Hunger
252
Insulin
376
The Fattening Carbohydrate Disappears
417
14
490
15
498
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Sobre el autor (2007)

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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