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

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Anchor Books, 2008 - 609 pagini
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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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LibraryThing Review

Comentariu Utilizator  - HenryKrinkle - www.librarything.com

Science jouranlaist Gary Taubes looked at the science behind the FDA food pyramid and found it, er, unscientific. A little dry in stretches because it's so thorough. Taubes presents pretty compelling ... Citiți recenzia completă

LibraryThing Review

Comentariu Utilizator  - LynleyS - www.librarything.com

This was a difficult read for someone without a science background, but I couldn't put this book down. I might've read it in one sitting had it been a novel. I can't possibly give it a rating, though, until I've done a little self-experimentation. Citiți recenzia completă

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Despre autor (2008)

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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