Good Calories, Bad Calories

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

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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.

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Product details

  • Paperback | 609 pages
  • 160.02 x 236.22 x 33.02mm | 317.51g
  • Three Rivers Press
  • New York, United States
  • English
  • Reprint
  • 1400033462
  • 9781400033461
  • 3,277

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"A vitally important book, destined to change the way we think about food." --Michael Pollan, author of "In Defense of Food""Gary Taubes is a brave and bold science journalist who does not accept conventional wisdom." --"The New York Times""A very important book." --Dr. Andrew Weil "Brilliant and enlightening. . . . Taubes is a relentless researcher." --"The Washington Post""Easily the most important book on diet and health to be published in the past one hundred years. It is clear, fast-paced and exciting to read, rigorous, authoritative, and a beacon of hope for all those who struggle with problems of weight regulation and general health." --Richard Rhodes"A watershed. . . . Lucid and lively. . . . It could literally change the way you eat, the way you look and how long you live." --"Minneapolis Star Tribune""Taubes tackles the subject with the seriousness and scientific insight it deserves, building a devastating case against the low-fat, high-carb way of life endorsed by so many nutrition experts in recent years." --Barbara Ehrenreich

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About Gary Taubes

Gary Taubes is a contributing correspondent for "Science "magazine and a contributing editor at "Technology Review." He has written about science, medicine, and health for "Science, Discover, The Atlantic Monthly, The New York Times Magazine, Esquire, Fortune, Forbes, "and "GQ." His articles have appeared in "The Best American Science Writing "three times. He has won three Science-in-Society Journalism Awards given by the National Association of Science Writers--the only print journalist so recognized--as well as awards from the American Institute of Physics and the American Physical Society. His book "Bad Science: The Short Life and Weird Times of Cold Fusion "was a finalist for the "Los Angeles Times "Book Award. He was educated at Harvard, Stanford, and Columbia.

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