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Why We Get Fat: And What to Do about It

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Why We Get Fat: And What to Do about It Cover

ISBN13: 9780307595515
ISBN10: 030759551x
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Synopses & Reviews

Publisher Comments:

An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.

In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet's overemphasis on certain kinds of carbohydrates-not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense, Good Calories, Bad Calories immediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as a vitally important book, destined to change the way we think about food.

Building upon this critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what's making us fat-and how we can change—in this exciting new book. Persuasive, straightforward, and practical, Why We Get Fat makes Taubes's crucial argument newly accessible to a wider audience.

Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the calories-in, calories-out model of why we get fat, and the good science that has been ignored, especially regarding insulin's regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid?

Packed with essential information and concluding with an easy-to-follow diet, Why We Get Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.

From the Hardcover edition.

Synopsis:

An award-winning science journalist reveals the role of certain carbohydrates in today's obesity epidemic while denouncing calorie-based nutritional practices, in a report that includes coverage of such topics as genetics, the politics behind nutritional guidelines and foods to eat and avoid.

Synopsis:

An eye-opening, paradigm-shattering examination of what makes us fat.

In the New York Times best seller Good Calories, Bad Calories, acclaimed science writer Gary Taubes argues that certain kinds of carbohydrates--not fats and not simply excess calories--have led to our current obesity epidemic. Now he brings that message to a wider, nonscientific audience in this exciting new book. Persuasively argued, straightforward, practical, and with fresh evidence for Taubes's claim, Why We Get Fat makes his critical argument newly accessible.

Taubes reveals the bad nutritional science of the last century--none more damaging than the calories-in, calories-out model of why we get fat--and the good science that has been ignored, especially regarding insulin's regulation of our fat tissue. He also answers key questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat or avoid?

Concluding with an easy-to-follow diet, Why We Get Fat is an invaluable key to understanding an international epidemic and a guide to improving our own health.

From the Hardcover edition.

About the Author

\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.

Table of Contents

The original sin — Biology, not Physics — Why were they fat? — The elusive benefits of undereating — The elusive benefits of exercise — The significance of twenty calories a day — Why me? Why there? Why then? — Thermodynamics for dummies, part 1 — Thermodynamics for dummies, part 2 — Head cases — Adiposity 101 — The laws of adiposity — A historical digression on "lipophilia" — A primer on the regulation of fat — Why I get fat and you don't (or vice versa) — What we can do — Injustice collecting — Why diets succeed and fail — A historical digression on the fattening carbohydrate — Meat or plants? — The nature of a healthy diet — Following through.

What Our Readers Are Saying

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Bookley, February 10, 2011 (view all comments by Bookley)
This is not a diet book, tho it concludes with the Duke University food program. It is a popularization of Taubes' masterpiece, "Good Calories Bad Calories." It is a book about nutrition and the science (mostly bad science) of nutrition in this country during the last 40 or 50 years, the evidence of which--the morbidly obese-- you see around you everywhere.

Taubes is a student of science who writes professionally about science. He is not a diet guru and he isn't selling you his diet. He is explaining what the science does and does not tell us about food, obesity, and related diseases, how very bad public policy is, how it came to be so bad, and what we need to find out. I have now read the book twice, have recommended it to just about everyone I know, would make it required reading for every doctor in the country if I could. Primarily he asks you to look critically at the evidence, which continues to mount up as comparative studies of different diets (for example, that done by Gardner at Standford Medical School) show that the low carb approach is not only better for weight loss, but better for blood work markers for coronary disease.

To understand why we persist in policies that continue to fail us based on shoddy science which ignores the results it does not like, see Kuhn's classic, "The Structure of Scientific Revolution." We are in a failed paradigm.

Everyone seems to have a food axe to grind in this country. Read Taubes with an open mind--which is all he asks--and if you want more of the detail of the argument, go on to the much more demanding but quite extraordinary "Good Calories Bad Calories."

Having read the book, I decided to put it to the test. I followed his advice. On that basis, I say: if you despair of ever loosing weight, read this book.
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Product Details

ISBN:
9780307595515
Subtitle:
And What to Do about It
Publisher:
Knopf Doubleday Publishing Group
Author:
Taubes, Gary
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20101228
Binding:
ELECTRONIC
Language:
English
Illustrations:
Y
Pages:
272

Related Subjects

Cooking and Food » Diet and Nutrition » General
Cooking and Food » Diet and Nutrition » Nutrition
Health and Self-Help » Health and Medicine » Bariatrics
Health and Self-Help » Health and Medicine » Consumer Guides
Health and Self-Help » Health and Medicine » Diet and Nutrition
Health and Self-Help » Health and Medicine » Medical Specialties

Why We Get Fat: And What to Do about It
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Product details 272 pages Knopf Doubleday Publishing Group - English 9780307595515 Reviews:
"Synopsis" by , An award-winning science journalist reveals the role of certain carbohydrates in today's obesity epidemic while denouncing calorie-based nutritional practices, in a report that includes coverage of such topics as genetics, the politics behind nutritional guidelines and foods to eat and avoid.
"Synopsis" by , An eye-opening, paradigm-shattering examination of what makes us fat.

In the New York Times best seller Good Calories, Bad Calories, acclaimed science writer Gary Taubes argues that certain kinds of carbohydrates--not fats and not simply excess calories--have led to our current obesity epidemic. Now he brings that message to a wider, nonscientific audience in this exciting new book. Persuasively argued, straightforward, practical, and with fresh evidence for Taubes's claim, Why We Get Fat makes his critical argument newly accessible.

Taubes reveals the bad nutritional science of the last century--none more damaging than the calories-in, calories-out model of why we get fat--and the good science that has been ignored, especially regarding insulin's regulation of our fat tissue. He also answers key questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat or avoid?

Concluding with an easy-to-follow diet, Why We Get Fat is an invaluable key to understanding an international epidemic and a guide to improving our own health.

From the Hardcover edition.

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