Good Calories Bad Calories PDF Download Free

Good Calories Bad Calories PDF

Attributes of Good Calories Bad Calories PDF

This groundbreaking book by award-winning science writer and bestselling author of Why We Get Fat and The Case for Keto shows us that almost everything we believe about the nature of a healthy diet is wrong.Good Calories Bad Calories PDF

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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Illustrations of Good Calories Bad Calories PDF

The most featured and reviewed on book Good Calories Bad Calories PDF is available for grabs now here on our website for free. It has been boasted and proven with thousands of user reviews that it has all the information to make you one of the highly qualified professionals in the world of medicine and its branches. Without a doubt a masterpiece for those who aspire to be doctors or heal those they find in ailment. It is a must read again and again for everyone that can get their hands on this limited edition book.

The Writers

GARY TAUBES is cofounder and senior scientific advisor of the Nutrition Science Initiative (NuSI). He’s 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, The 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. He lives in Oakland, California.

Proportions of Good Calories Bad Calories PDF

  • Publisher ‏ : ‎ Anchor; Reprint edition (September 23, 2008)
  • Language ‏ : ‎ English
  • Paperback ‏ : ‎ 640 pages
  • International Standard Book Number-10 ‏ : ‎ 1400033462
  • International Standard Book Number-13 ‏ : ‎ 978-1400033461
  • Item Weight ‏ : ‎ 1.75 pounds
  • Dimensions ‏ : ‎ 6.11 x 1.3 x 9.23 inches

Reviews From Customers

Mike Allen
Simply the most profound book on diet & health ever written!
April 28, 2016

This is an incredible book that, for me, completely redefined what constituted a healthy diet.

I completely believed the calories in/calories out model of dieting: that is, if you consume more calories than you expend, you will put on weight, and that you lose weight by expending more calories than you consume. That model was simple and made a lot of sense. But, Taubes convincingly argues, that is too simplistic and misleading.

If you just cut your calorific intake, your metabolism slows down; if you exercise more, you get hungrier. Hence the problem with traditional dieting & exercise advice. (I know a lot of people who seem to think that they simply cannot lose weight. Alas, they’ve been given the wrong advice.) Calories in/calories out is still true, but we need to dig deeper to understand how the body regulates fat storage in order to discover how to lose weight.

What matters isn’t so much the quantity of calories consumed, but their quality. Rice, potatoes, flour (including cakes, bread, pasta, etc.), sugar, and other refined, easily digestible carbohydrates are converted to simple sugars in our digestive systems. In turn, this sugar enters our blood streams and raises our blood sugar levels. Since high blood sugar is dangerous and fatal if not addressed, our bodies respond by producing insulin which causes that blood sugar to be converted into fat and stored in our fat cells. This is all basic high-school biology, and completely uncontroversial. When our blood sugar levels drop, another dangerous condition, insulin production drops and our stored fat is converted back into sugar.

Taubes, however, builds upon these basic facts and cites study after study that implicate the recommended “healthy” low-fat, high-carb diets as a primary cause of obesity, coronary heart disease, type 2 diabetes, hypertension, certain cancers and a whole range of other health problems. He explains the mechanisms that lead to these diseases, and punches holes in the accepted wisdom behind recommended “healthy” dietary guidelines.

I was on a long, domestic flight when I read an in-flight magazine article by Taubes about this book back in early 2008. I was very skeptical, because what he had written flew in the face of what I had come to believe about health and diet, but I was intrigued because of the claims he made about the links between diet and hypertension. I had recently been diagnosed with hypertension (high blood pressure) and my doctor had put me on a course of medication to bring it under control. He had also told me to cut out as much sodium from my diet as possible. When I asked my doctor what I needed to do to come off the medication completely, he told me there was nothing I could do and that I probably needed it for the rest of my life. I was in my early 40’s and didn’t like the sound of that at all! So I bought a copy of this book and read it from cover to cover.

It was a revelation!

He cited studies that indicated hypertension was caused by eating a diet rich in easily digestible carbohydrates. The resulting raised insulin levels had other effects on the body, one of which was to cause the kidneys to reabsorb more water back into the blood stream. In other words, insulin acted as an anti-diuretic. The resulting excess water increased blood pressure. (One of the drugs in my blood pressure medication was a diuretic, so it clearly worked by reducing the amount of water in my body.) At the same time, Taubes pointed out that blood sodium levels, which conventional wisdom claimed was the cause of that excess water (again, without a great deal of evidence to support it), was quite easily regulated by the kidneys and passed out of the body in urine.Good Calories Bad Calories PDF

This made a lot of sense to me, and so I started a diet that the book indicated would be healthier: one without starchy foods, but with fish, meat, dairy products and green vegetables. Within days, I started getting muscle cramps and dizzy spells, and saw my doctor about the problem. It seemed that the combination of the diet and my hypertension medication was giving me low blood pressure and dehydration symptoms. He halved my medication dosage, instructed me to buy a blood pressure monitor, and to come off the medication altogether if my symptoms continued – but to check my blood pressure regularly. In the end, I stopped taking the medication, and my blood pressure has been routinely around 118/75 or lower ever since. So much for having to take the medication for the rest of my life. I also enjoy having salt on my food, and have not reduced my sodium intake.

But other effects were happening to me while I was on this diet. I started losing weight (I was, I’ll admit, slightly obese when I started), yet I never felt hungry, and could seemingly eat as much as I liked, without ever feeling bloated or full. This was supposedly one of the primary benefits of the diet and one of the main points of the book, but I was still surprised with the results. I’m now normal weight for my height, and I always feel nimble and energetic compared to how I used to feel before reading this book.

Taubes’ research also predicted that such a diet would do the following to my blood lipids: it would lower triglyceride levels, raise HDL (“good” cholesterol) levels and possibly raise LDL (“bad” cholesterol). Over the course of a year, the blood work performed by my doctor backed this up: I significantly lowered my triglyceride levels, significantly raised my HDL levels – both unequivocally good things – while slightly increasing my LDL levels. Taubes’ analyses had indicated that HDL levels had a strong inverse correlation with coronary heart disease incidence (that is, the higher the HDL levels, the lower the risk of coronary heart disease), while LDL had a weak, positive correlation, so I wasn’t too concerned about the increase in LDL.

So, it worked for me.

However, this is not a book primarily about diet. It might be more accurate to say that it’s a book about the science of diet, nutrition and health, and Taubes is happy to acknowledge that we still need to do a lot more research on the subject, but without any preconceptions. Indeed, throughout the book, Taubes points out the lies, errors, misinterpretations and failed critical thinking that led to the current dietary recommendations of a predominantly low-fat, high-carb diet. If those recommendations are right, he asks, why are we seeing such an explosion in obesity, hypertension and type 2 diabetes diagnoses Good Calories Bad Calories PDF

He certainly doesn’t claim to have all the answers, but he does put a lot of pseudo-scientific diet & health claims to the sword – and he explains why. He convincingly argues that Ancel Keys’ “lipid hypothesis” (that diets which are high in fat – and high in saturated fat in particular – cause coronary heart disease) not only has no evidence to support it, but is contradicted by the evidence that is available. Taubes also demonstrates that in all likelihood saturated fat, far from being unhealthy, is actually an essential component of our diets.

I highly recommend this book!
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360 people found this helpful

Jill Enustun
I am a layman. Your average person. Just an interested reader.
March 22, 2017

I am a layman. Your everyday average person. Not a dieter, nutritionalist, bodybuilder, in the medical field, overweight, underweight. Just the average person trying to figure out what I should eat and why.

Doing some Google “research” I came across this book. I was intrigued because it appeared to be an honest book and not promoting “this” or “that.” A book about the science and history of our nutrition. So I gave it a chance.

Wow. BLOWN AWAY! My jaw was dropped most of the book. I found myself rereading aloud passage after passage in a furious breath to my husband. I was shocked at how we as citizens have been lied to when it comes to our dietary needs by those we have trusted.

I wish I could get everyone I know and love to read this book. I want to share all my newfound knowledge with anyone that will listen. It’s such a hard topic to discuss with people though. Unless you read this book what I would be saying would sound crazy. People won’t believe what I say. They have to read it themselves.

There are many parts I skimmed because it was over my head. It’s a book that I will revisit often. Life changing. Now I feel very sad that I know the truth and I see the constant lies bombarding us everywhere. I feel helpless when I see my fellow man making what they think are “healthy choices” for themselves and their families and I know the truth.

I just hope more doctors, scientist, journalist, people in power positions become brave enough to go against the grain of the mainstream and enlighten the rest of the people that will never read this book.
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Otis Sito
It’s Counterintuitive But So Was The Theory of Relativity When Einstein First Proposed It
September 18, 2016

The book makes the case that perhaps everything we have been told about diet and nutrition is wrong. The ideas certainly explain many things in my own personal history better than any competing hypothesis. Now over 60, I have been active most of my adult life, having taken up daily exercise after quitting smoking 35 years ago. But I have almost always also been overweight – at one time, I had 220 lbs on a 5’7″ frame. I ate that which was officially certified as “healthy”, esp. a lot of pasta as I liked it and it was easy for me to prepare. About 20 yrs ago, my life situation changed somewhat and I ended up joining an outdoor activities group, adding even more exercise to the daily workouts I already did. Oddly enough, I dropped 20 lbs in that time, going from slightly over 200 to around 180. For years I thought that extra exercise was enough to do the trick. I wanted to lose some more but seemed to plateau at that weight, and attempts at “dieting” inevitably failed. But after reading this book, it suddenly occurred to me: did something ELSE change when I started doing those outdoor activities? The answer was YES. Instead of eating a pasta meals on weekends, as I had been prone to do, I would go out to eat with the group and inevitably eat something else – steak, burgers, whatever. Without realizing it, I had cut a truckload of carbs out of my diet. This one observation can be dismissed as an anomaly, but I can recall other incidents where my weight, hunger, even my cholesterol measurements, fluctuated and now I realize that what was eating was the only thing that changed. For example, in two successive years, my cholesterol was well under 200 after a period of eating relatively few sweets but subsequently shot up to 220 after I had binged on leftover Halloween candy.

I will not come out and say everyone should go this route; everyone is different and it may not be right for you. I am going to proceed with it, eliminating sugars and lowering carbs in general and seeing what happens. I have known a number of people who HAVE lost weight on a low carb approach and kept it off. I WILL say the logic is sound – humans were hunter-gatherers for hundreds of thousands of years and we evolved living on mostly proteins and fats. There were few carbs to be found except in fruits and other plant foods. So it seems reasonable that the body evolved to thrive on such a diet. Only recently in our history was agriculture invented and the concomitant arrival of breads, sugars, etc. Would our bodies change in so short a time to adapt to candy bars and white bread as our prime fuels? Unlikely.Good Calories Bad Calories PDF

My suggestion is read this book with an open mind and be prepared to be surprised at how little science and how much ego and self-dealing goes into what we are told by experts. Conventional wisdom may indeed be conventional, but it isn’t necessarily wisdom.

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