Good Calories, Bad Calories by Gary Taubes audiobook

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

By Gary Taubes
Read by Mike Chamberlain

Blackstone Publishing
25.58 Hours Unabridged
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In this groundbreaking book, the result of seven years of research in every science connected with the impact of nutrition on health, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong. 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 persuasively argues that the problem lies in refined carbohydrates, like white flour, sugar, and easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. There are good calories, and bad ones. Good calories are from foods without easily digestible carbohydrates and sugars. These foods, such as meat, fish, fowl, cheese, eggs, butter, and non-starchy vegetables, can be eaten without restraint. Bad calories are from foods that stimulate excessive insulin secretion, thereby making us fat and increasing our risk of chronic disease—all refined and easily digestible carbohydrates and sugars. The key is not how many vitamins and minerals they contain but how quickly they are digested. Therefore, apple juice or even green vegetable juices are not necessarily any healthier than soda. These foods include bread and other baked goods, potatoes, yams, rice, pasta, cereal grains, corn, sugar (sucrose and high fructose corn syrup), ice cream, candy, soft drinks, fruit juices, bananas and other tropical fruits, and beer. Taubes traces how the common assumption that carbohydrates are fattening was abandoned in the 1960s when fat and cholesterol were blamed for heart disease and then—wrongly—seen as the causes of a host of other maladies, including cancer. He also documents the dietary trials of carbohydrate restriction, which consistently show that the fewer carbohydrates we consume, the leaner we will be. With precise references to the most significant existing clinical studies, Taubes convinces us that there is no compelling scientific evidence demonstrating that saturated fat and cholesterol cause heart disease, that salt causes high blood pressure, and that fiber is a necessary part of a healthy diet. Based on the evidence that does exist, he leads us to conclude that the only healthy way to lose weight and remain lean is to eat fewer carbohydrates or to change the type of the carbohydrates we do eat, and, for some of us, perhaps to eat virtually none at all. Good Calories, Bad Calories is a tour de force of scientific investigation—certain to redefine the ongoing debate about the foods we eat and their effects on our health.

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Summary

Summary

In this groundbreaking book, the result of seven years of research in every science connected with the impact of nutrition on health, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.

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 persuasively argues that the problem lies in refined carbohydrates, like white flour, sugar, and easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number. There are good calories, and bad ones.

Good calories are from foods without easily digestible carbohydrates and sugars. These foods, such as meat, fish, fowl, cheese, eggs, butter, and non-starchy vegetables, can be eaten without restraint.

Bad calories are from foods that stimulate excessive insulin secretion, thereby making us fat and increasing our risk of chronic disease—all refined and easily digestible carbohydrates and sugars. The key is not how many vitamins and minerals they contain but how quickly they are digested. Therefore, apple juice or even green vegetable juices are not necessarily any healthier than soda. These foods include bread and other baked goods, potatoes, yams, rice, pasta, cereal grains, corn, sugar (sucrose and high fructose corn syrup), ice cream, candy, soft drinks, fruit juices, bananas and other tropical fruits, and beer.

Taubes traces how the common assumption that carbohydrates are fattening was abandoned in the 1960s when fat and cholesterol were blamed for heart disease and then—wrongly—seen as the causes of a host of other maladies, including cancer. He also documents the dietary trials of carbohydrate restriction, which consistently show that the fewer carbohydrates we consume, the leaner we will be.

With precise references to the most significant existing clinical studies, Taubes convinces us that there is no compelling scientific evidence demonstrating that saturated fat and cholesterol cause heart disease, that salt causes high blood pressure, and that fiber is a necessary part of a healthy diet. Based on the evidence that does exist, he leads us to conclude that the only healthy way to lose weight and remain lean is to eat fewer carbohydrates or to change the type of the carbohydrates we do eat, and, for some of us, perhaps to eat virtually none at all.

Good Calories, Bad Calories is a tour de force of scientific investigation—certain to redefine the ongoing debate about the foods we eat and their effects on our health.

Editorial Reviews

Editorial Reviews

“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, Pulitzer Prize–winning author
“[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, New York Times bestselling author
“A vitally important book, destined to change the way we think about food.” Michael Pollan, New York Times bestselling author
“A very important book.” Dr. Andrew Weil, New York Times bestselling author
“Gary Taubes is a brave and bold science journalist who does not accept conventional wisdom.” New York Times
“Taubes is a relentless researcher…Brilliant and enlightening.” Washington Post
“A watershed…It could also literally change the way you eat, the way you look, and how long you live…Lucid and lively.” Minneapolis Star Tribune
“Provocative…Taubes’ arguments are lucid and well supported…His call for dietary ‘advice that is based on rigorous science, not century-old preconceptions about the penalties of gluttony and sloth,’ is bound to be echoed loudly by many readers.” Publishers Weekly (starred review)
“Given America’s current obsession with these issues, Taubes’ challenge to current nutritional conventional wisdom will generate heated controversy and create popular demand for this deeply researched and equally deeply engaging treatise.” Booklist

Reviews

Reviews

by Rogue Writer 9/13/2017
Overall Performance
Narration
Story

A Nutrition Book to Get Behind

More than anything else, this book dispels the myth of "calories in should equal calories out." It's just not that simple, as the body does not treat all sources of calories the same. Taubes does an excellent job applying the scientific method to this piece of science journalistic nonfiction. He exposes the "facts" we've been fed by authorities such as the AMA, AHA, and USDA, et al, regarding proper nutrition as based on loose or incorrect science. The actual science points to dietary fats as the framed innocents. <br><br>Carbohydrates, often considered harmless and beneficial, turn out to be the primary culprit in rising obesity rates and other diseases in civilized societies (eg. diabetes and cancer). Consumption of carbs activates insulin secretion. Insulin is the primary chemical responsible for fat accumulation in the body. Unless you are going to burn those carbs immediately, they are doing you more harm than good.
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This book is a tome and the style of writing is deadly dry, but it is the most in depth audiobook on nutrition I have heard to date. Taubes leaves no stone unturned and applies the scientific method that is so often ignored by authors of nutrition books. His examination of the science behind the research is so thorough that the book is tedious at times. However, that its strength and lends it the credibility most books in this genre don't possess, aside from an "MD" attached to the authors' names of other books on the market. Also, Taubes doesn't shill any products. That lends immense credibility for me.

Author

Author Bio: Gary Taubes

Author Bio: Gary Taubes

Gary Taubes, cofounder of the Nutrition Science Initiative, is an award-winning science and health journalist, the author of Why We Get Fat and Good Calories, Bad Calories, and a former staff writer for Discover and correspondent for the journal Science. His writing has also appeared in the New York Times Magazine, Atlantic, and Esquire and has been included in numerous “best of” anthologies, including The Best of the Best American Science Writing (2010). He has received three Science in Society Journalism Awards from the National Association of Science Writers. He is also the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research.

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Details

Details

Available Formats : Digital Download, Digital Rental, CD, MP3 CD
Category: Nonfiction
Runtime: 25.58
Audience: Adult
Language: English