Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease
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Published:
Knopf Doubleday Publishing Group 2007
Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
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Checked Out
Description

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. Called "a very important book," by Andrew Weil and ..." destined to change the way we think about food," by Michael Pollan, this groundbreaking book by 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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Street Date:
09/25/2007
Language:
English
ISBN:
9780307267948
ASIN:
B000UZNSC2
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Citations
APA Citation (style guide)

Gary Taubes. (2007). Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease. Knopf Doubleday Publishing Group.

Chicago / Turabian - Author Date Citation (style guide)

Gary Taubes. 2007. Good Calories, Bad Calories: Challenging the Conventional Wisdom On Diet, Weight Control, and Disease. Knopf Doubleday Publishing Group.

Chicago / Turabian - Humanities Citation (style guide)

Gary Taubes, Good Calories, Bad Calories: Challenging the Conventional Wisdom On Diet, Weight Control, and Disease. Knopf Doubleday Publishing Group, 2007.

MLA Citation (style guide)

Gary Taubes. Good Calories, Bad Calories: Challenging the Conventional Wisdom On Diet, Weight Control, and Disease. Knopf Doubleday Publishing Group, 2007. Web.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Date Added:
Sep 18, 2013 10:47:55
Date Updated:
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      • bioText: 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
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Good Calories, Bad Calories
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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. Called "a very important book," by Andrew Weil and ..." destined to change the way we think about food," by Michael Pollan, this groundbreaking book by 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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