Good Calories, Bad Calories: Fats, Carbs and the Controversial Science of Diet and Health
This is one of the best books that I have read for a long time. This book really lays to rest which diet approach is the best. He talks about how our modern diets are directly affecting our health.
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.
While Taubes says that 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.”
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.
Backed by 65 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.