Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health

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. 

• Why We Get Fat: And What to Do About It
• The Case Against Sugar
• The Big Fat Surprise: Why Butter, Meat and Cheese Belong in a Healthy Diet
• Eat Rich, Live Long: Mastering the Low-Carb & Keto Spectrum for Weight Loss and Longevity (1)
• The Art and Science of Low Carbohydrate Living: An Expert Guide to Making the Life-Saving Benefits of Carbohydrate Restriction Sustainable and Enjoyable
• The Obesity Code: Unlocking the Secrets of Weight Loss
• Lies My Doctor Told Me Second Edition: Medical Myths That Can Harm Your Health
• Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
• The Art and Science of Low Carbohydrate Performance
• Cholesterol Clarity: What The HDL Is Wrong With My Numbers?