While the government and nutritional agencies still spout the failed mantra of calorie reduction, doctors treating diabetes and obesity are experiencing extraordinary results among patients cutting out carbs; a diet which has the essential benefit of allowing you to lose weight without leaving you feeling hungry, one of the biggest reasons diets fail. With forensic journalistic rigour and in compelling prose, Taubes analyses the bad science behind our nutritional dogma that has brought us to a diabetic and obesity crisis. He shows that weight gain is driven by genetic, hormonal factors - and not 'gluttony' as is so commonly the underlying suggestion - citing compelling evidence that people with the propensity to fatten more easily than the lean among us can be helped by a low carbohydrate diet, diets discredited in the 70s and 80s as 'fads'. This groundbreaking read offers hope to anyone wishing to prevent or reserve diabetes or obesity - as well as anyone wanting to eat more healthily - and will fundamentally change our habits around food forever.

Not another diet book: After seven years of research in every science connected with the impact of nutrition on health, science writer Taubes shows that almost everything we believe about a healthy diet is wrong. We are taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more--yet we see unprecedented epidemics of obesity and diabetes. Taubes argues persuasively that the problem lies in refined carbohydrates, via their dramatic effect on insulin, and that the key to good health is the kind of calories we take in, not the number. He also argues that there is no compelling scientific evidence that saturated fat and cholesterol cause heart disease. Based on the evidence, he concludes that the only healthy way to remain lean is to eat fewer carbohydrates or to change the type of carbohydrates we eat.--From publisher description.

This work is an examination of what makes us fat. In his book Good Calories, Bad Calories, the author, an acclaimed science writer 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. With fresh evidence for his claim, this book makes his critical argument newly accessible. He reveals the bad nutritional science of the last century, none more damaging than the "calories-in, calories-out" model of why we get fat, 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, this book is one key to understanding an international epidemic and a guide to improving our own health.

An in-depth, scientific, ground breaking examination of what actually happens in our bodies as a result of what we eat. It reveals the real reasons why we get fat and sick and how to prevent them. A devastating case against the low-fat, high carb way of life endorsed by so many nutrition experts in recent years. This book sets out to answer the questions what constitutes a healthy diet and what should we eat if we want to live a long and healthy life?

"Norene's healthy kitchen bursts with over 600 fast and fabulous recipes that are heart-healthy as well as weight-loss, diabetes, smart-carb, and glycemic-index friendly. Excellent for anyone on almost any diet! These delicious recipes are also suitable for the kosher kitchen, with lots of dairy-free and vegetarian options that the whole family will enjoy."--Page 4 of cover.