GOOD CALORIES BAD CALORIES EBOOK
Editorial Reviews. From Publishers Weekly. Starred Review. Taubes's eye- opening challenge to widely accepted ideas on nutrition and weight loss is as. Buy the Ebook: People Who Read Good Calories, Bad Calories Also Read. ‹ › One of the most bizarre aspects of the story in Good Calories, Bad Calories is. Good Calories, Bad Calories by Gary Taubes. Read online, or download in secure EPUB format.
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Good Calories, Bad Calories Gary Taubes Viny. byFitness. Publication date Topics Fitness. Collectionopensource. Language. Summary. Good Calories, Bad Calories has much useful information and is well worth reading. Gary Taubes's tenets related to obesity can be summarized in. Read "Good Calories, Bad Calories" by Gary Taubes available from Rakuten Kobo. Sign up today and get $5 off your first purchase. For decades we have been.
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Good Calories, Bad Calories Gary Taubes Viny
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Report as inappropriate. What a revelation. Very thorough and honest review of the "low-fat is best" diet hypothesis. What happened? I thank the author for waking in me the desire to change. Ever wonder how the food pyramid came to be?
The second- public policy and the status quo have a huge influence on the beliefs and outlooks of a research community. My personal epiphany was thinking about eating as cellular nutrition, and thinking about fat stores as important energy stores, not unwanted side effects of eating.
A lot of studies in the book show convincingly show hunger is cellular-need driven- both fuel and nutrients- and this opens up important new perspectives. A few other influences on the current mess outlined nicely in the book through copious reviews of studies: 1 When you remove fats, you add carbs. You need to eat something, right? Michael Pollan raises this point nicely as well in "In Defence of Food"- when you remove something, consider what replaces it. This was the switch all interpretations turn on, and without controlling for it, renders the low-fat diet conclusions reached by these studies as unsupportable and downright dangerous.
This was an important secondary influence on pushing low fat diets. Sadly, this was all known 50 years ago, and ignored due to cholesterol and fat and other red herrings. Once fat was the demon, carbs had to be the angel.
And what did we get? An obesity epidemic unlike any seen in history. This book is beautifully written, and a great, engaging read. I found one awkward chapter in the middle- Paradoxes- but it made sense when I read later chapters. The idea that cholesterol itself is bad is an idea that dates to the s.
Small, dense LDL is dangerous. Large fluffy LDL is not.
And what makes for small, dense LDL: eating a lot of carbohydrates. Fat seems to have no effect. Q: What do you, as a science journalist rather than a doctor, bring to the subject that will change our minds?
A: Perspective. I had no vested interest. As a journalist, I question everything. Once I started my research, I just followed the evidence, not just a study here and there that supports a given point of view but all of the science. All the disciplines, not just a given one. I had no investment in any particular point of view, though I had my hunches based on preliminary research. Some of these hunches turned out to be right; some were wrong. One advantage I had working in the 21st century was that I could do an immense amount of research in a relatively short period of time.
The internet allowed me to identify and locate virtually every source, every paper, every book of relevance. At one point I had five young researchers working for me, going to different libraries in different cities, getting me the books and articles I needed to make sense of this stuff.
Q: What makes us feel hungry? What keeps us feeling full? Is it leptin levels rising or falling? Is it fatty acids?
Things like that. So the question becomes: what is it that regulates the availability of fuel at a cellular level? That job once again is handled fundamentally by insulin. One of the things that insulin does is empty the blood stream of available fuel—of glucose and fatty acids. This would explain why true hunger often begins only after we start eating. This is why the first course of a meal is known as an appetizer.
It increases our appetite and it does so by prompting us to secrete insulin.
Good Calories, Bad Calories (2007)
The insulin empties our blood stream of fuels, and we get hungry and eat. Because carbohydrates make us over-secrete insulin, they not only make us hungrier than fats and proteins do, but they tend to keep us hungry longer. On the other hand, when we eat foods that are mostly fat and protein, we tend to feel sated. Q: How should the research into nutrition actually be conducted?
Why has so little research been conducted effectively? A: The only way to establish with any certainty which foods or diets are healthy in the long run is to do what are known as randomized controlled trials, and to run them for a long time.It was summarizing the research covered so far, and laying down the hypothesis for the remainder of the book.
Paul Kalanithi. Sep 25, Pages Buy. A: We first came to believe this fifty years ago primarily because a handful of medical researchers of very dubious quality came to believe it unconditionally. The Power of Habit.
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