Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease by Gary Taubes

Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease, by Gary Taubes, examines the scientific evidence behind dietary trends and challenges the conventional wisdom that has been shaped by the food industry. Taubes questions the long-held belief that calories are the main cause of obesity and ill health, and instead looks to the role of carbohydrates in metabolic and hormonal processes.

Good Calories, Bad Calories, is an in-depth exploration of the science behind the dietary claims made by the food industry, health advocates, and Government organizations. It seeks to answer questions about why some diets work for some people and not for others, why diabetes has become so common in recent decades, and why some diets are more effective for weight loss and health improvement than others.

In the first section of the book, “Context and Background,” Taubes looks at the historical development of the conventional wisdom on diet and nutrition, and shows how marketing and research have shaped our understanding of the relationship between diet, weight control, and disease. He then examines the current research on diet and obesity and metabolic diseases, and shows how it can be interpreted differently from the conventional wisdom. Taubes argues that the dietary advice we receive from health organizations and the food industry is the result of flawed research and misguided assumptions about the role of calories.

The second section of the book, “The Evidence,” explores the impact of macronutrients (fats, proteins, and carbohydrates) on metabolism and health. Taubes systematically reviews the data from animal studies and human studies in order to challenge the false notion that calories are the most important factor in weight control and health. He contends that carbohydrates, not calories, are the primary culprit in the development of diabetes, hypertension, metabolic syndrome and heart disease.

In the third section of the book, “Implications and Conclusions,” Taubes summarizes the evidence and shapes it into dietary guidelines that are tailored to promote health and optimize weight control. He also suggests interventions to reduce the risk of chronic disease and promote well-being.

Good Calories, Bad Calories provides a comprehensive look at the science behind diet and nutrition, challenging traditional assumptions about the role of calories and carbohydrates in health and weight control. It presents a rigorous evaluation of the evidence and its implications for health, weight control, and prevention of chronic diseases. For those seeking to optimize their health and understand the mechanics of nutrition, Good Calories, Bad Calories is an invaluable resource.