Bob Greenes Total Body Makeover or Good Calories Bad Calories

Bob Greene's Total Body Makeover: An Accelerated Program of Exercise and Nutrition for Maximum Results in Minimum Time

Author: Bob Green

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

Author: Gary Taubes

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. In this groundbreaking book, award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong.

The New York Times - Gina Kolata

Gary Taubes is a brave and bold science journalist who does not accept conventional wisdom. In Good Calories, Bad Calories, he says what he wants is a fair hearing and rigorous testing for ideas that might seem shocking…much of what Taubes relates will be eye-opening to those who have not closely followed the science, or lack of science, in this area…[he] convincingly shows that much of what is believed about nutrition and health is based on the flimsiest science.

Publishers Weekly

Taubes's eye-opening challenge to widely accepted ideas on nutrition and weight loss is as provocative as was his 2001 NewYork Times Magazinearticle, "What if It's All a Big Fat Lie?" Taubes (Bad Science), a writer for Science magazine, begins by showing how public health data has been misinterpreted to mark dietary fat and cholesterol as the primary causes of coronary heart disease. Deeper examination, he says, shows that heart disease and other "diseases of civilization" appear to result from increased consumption of refined carbohydrates: sugar, white flour and white rice. When researcher John Yudkin announced these results in the 1950s, however, he was drowned out by the conventional wisdom. Taubes cites clinical evidence showing that elevated triglyceride levels, rather than high total cholesterol, are associated with increased risk of heart disease-but measuring triglycerides is more difficult than measuring cholesterol. Taubes says that the current U.S. obesity "epidemic" actually consists of a very small increase in the average body mass index. Taube's arguments are lucid and well supported by lengthy notes and bibliography. His call for dietary "advice that is based on rigorous science, not century-old preconceptions about the penalties of gluttony and sloth" is bound to be echoed loudly by many readers. Illus. (Oct. 2)

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Table of Contents:

Prologue: A Brief History of Banting ix Part 1 The Fat-Cholesterol Hypothesis
1 The Eisenhower Paradox 3
2 The Inadequacy of Lesser Evidence 22
3 Creation of Consensus 42
4 The Greater Good 60 Part 2 The Carbohydrate Hypothesis
5 Diseases of Civilization 89
6 Diabetes and the Carbohydrate Hypothesis 100
7 Fiber 122
8 The Science of the Carbohydrate Hypothesis 136
9 Triglycerides and the Complications of Cholesterol 153
10 The Role of Insulin 178
11 The Significance of Diabetes 186
12 Sugar 195
13 Dementia, Cancer, and Aging 204 Part 3 Obesity and the Regulation of Weight
14 The Mythology of Obesity 229
15 Hunger 252
16 Paradoxes 270
17 Conservation of Energy 292
18 Fattening Diets 305
19 Reducing Diets 313
20 Unconventional Diets 327
21 The Carbohydrate Hypothesis, I: Fat Metabolism 355
22 The Carbohydrate Hypothesis, II: Insulin 376
23 The Fattening Carbohydrate Disappears 404
24 The Carbohydrate Hypothesis, III: Hunger and Satiety 425 Epilogue 449 Afterword to the Anchor Edition 461 Notes 469 Bibliography 515 Acknowledgments 583 Index 585