Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health
Backed by sixty-five pages of scientific references, Good Calories, Bad Calories methodically debunks the notion that dietary fat is at the root of our problems with obesity, heart disease “or any other chronic disease of civilization.” Instead, acclaimed science journalist Gary Taubes shows these problems are almost certainly a result of the consumption of refined sugar and complex carbohydrates—the true dietary villains of modernity.
What if you found out that cutting calories has almost no effect on weight loss? Or that saturated fat not only fails to cause heart disease, it may actually help prevent it? And what if you discovered these conclusions are based not on some fringe theory but on the best evidence science has to offer?
That’s just what happened to acclaimed science journalist, Gary Taubes, who spent five years examining the major scientific research in virtually every field related to nutrition and health—from obesity to heart disease to metabolism to diabetes—and then reported his findings in his landmark book, Good Calories, Bad Calories.
Taubes says that while he had no preconceived notions when he began his work, what he discovered left him dumbfounded. “I had no idea I would find the quality of research on nutrition, obesity, and chronic disease to be so inadequate,” he writes, “[and] that so much of the conventional wisdom would be founded on so little evidence.”
Backed by sixty-five pages of scientific references, Good Calories, Bad Calories methodically debunks the notion that dietary fat is at the root of our problems with obesity, heart disease “or any other chronic disease of civilization.” Instead, Taubes shows these problems are almost certainly a result of the consumption of refined sugar and complex carbohydrates—the true dietary villains of modernity.
While Taubes certainly did not originate the notion that refined carbohydrates are the major dietary cause of ill health, never has evidence for the idea been presented so meticulously or so convincingly. With the weight of a century of science behind it, Good Calories, Bad Calories may be the most important book on nutrition of our time.
From Amazon Customer Reviews:
“This is absolutely a great book. Very well researched and hopefully the catalyst for a turning point in the Western diet.” —myra h spence
“Gary Taubes is one of the most respected journalists in food and nutritional science. This book is a wonderful resource for anyone hoping to understand how we got to the place we’re currently in with our defective nutrition, and how we can go about correcting those deficiences. It’s not a diet book, per se, but it describes the background and future of healthful eating, and how we can reclaim the benefits of real food to our great advantage.” —exotec
“This is a spectacular achievement by one of the greatest science writers. Taubes writes lucidly, entertainingly, and with careful scholarship to explain how and why the conventional dietary standards were adopted without scientific proof and demonstrates that we need to disregard the failed and flawed nutrition standards. He is masterful in explaining complex concepts with humor and simplicity. This is one of the best science books you’ll encounter — and it will also help you lose weight as well.” —Buddy Bonder
“Well written book that really has me thinking about my diet and exercise program. It’s hard to believe a lot of researchers ignore what is right in front of their face.” —Alvery Stevens
“My doctor recommended this book. It was certainly eye-opening. Rather than the pundit of the moment’s opinion, this is a careful analysis of the available research.” —Judy M