Good Calories, Bad Calories by Gary Taubes

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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.

From the Trade Paperback edition.

About Gary Taubes

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Gary Taubes is a contributing correspondent for Science magazine, and his writing has also appeared in The Atlantic, The New York Times Magazine, and Esquire. His work has been included in The Best of the Best American Science Writing (2010), and has received three Science in Society Journalism Awards from the National Association of Science Writers, the only print journalist so recognized. He is currently a Robert Wood Johnson Foundation Investigator in Health Policy Research at the University of California, Berkeley School of Public Health. He lives in Berkeley.
Published September 25, 2007 by Anchor. 640 pages
Genres: Health, Fitness & Dieting, Professional & Technical, Science & Math, Cooking. Non-fiction

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The New York Times

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Gary Taubes says the best diet is high in protein and low in carbohydrates.

Oct 07 2007 | Read Full Review of Good Calories, Bad Calories

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Their finding: diets that restricted carbohydrates to under 60 grams a day produced an average of 37 pounds of weight loss, while diets with larger amounts of carbohydrates averaged just four pounds of weight loss (p.

May 15 2011 | Read Full Review of Good Calories, Bad Calories

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