Good Calories, Bad Calories

Author(s): Gary Taubes


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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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 atHarvard, Stanford, and Columbia.

General Fields

  • : 9781400033461
  • : Three Rivers Press
  • : Three Rivers Press
  • : August 2008
  • : 231mm X 155mm X 33mm
  • : United States
  • : books

Special Fields

  • : Gary Taubes
  • : Paperback
  • : 613.263
  • : 609