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Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health Paperback – September 23, 2008

4.5 out of 5 stars 1,160 ratings

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Editorial Reviews

Review

“A vitally important book, destined to change the way we think about food.” —Michael Pollan, author of In Defense of Food“Gary Taubes is a brave and bold science journalist who does not accept conventional wisdom.” —The New York Times“A very important book.” —Dr. Andrew Weil “Brilliant and enlightening. . . . Taubes is a relentless researcher.” —The Washington Post“Easily the most important book on diet and health to be published in the past one hundred years. It is clear, fast-paced and exciting to read, rigorous, authoritative, and a beacon of hope for all those who struggle with problems of weight regulation and general health.” —Richard Rhodes“A watershed. . . . Lucid and lively. . . . It could literally change the way you eat, the way you look and how long you live.” —Minneapolis Star Tribune“Taubes tackles the subject with the seriousness and scientific insight it deserves, building a devastating case against the low-fat, high-carb way of life endorsed by so many nutrition experts in recent years.” —Barbara Ehrenreich

About the Author

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.

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4.5 out of 5 stars
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1,160 customer ratings
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Top international reviews

the contributor
5.0 out of 5 stars This book is an amazing tour de force which really spells out how such ...
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1.0 out of 5 stars Does not do what it says on the tin.
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5.0 out of 5 stars What a good book this is
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5.0 out of 5 stars Extremely interested
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5.0 out of 5 stars Astounding
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Costas Tsakirides
5.0 out of 5 stars Most amazing book ever!
Reviewed in the United Kingdom on November 11, 2014
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T. M. Jensen
5.0 out of 5 stars science-based, well written.
Reviewed in the United Kingdom on November 27, 2015
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Mrs. V. H. Tavener
4.0 out of 5 stars Excellent information
Reviewed in the United Kingdom on August 22, 2014
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5.0 out of 5 stars Ground breaking
Reviewed in the United Kingdom on April 6, 2019
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Gareth
5.0 out of 5 stars Best book I've read on food
Reviewed in the United Kingdom on March 3, 2015
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Philip Dixon
5.0 out of 5 stars The best account of how dieticians have gone wrong
Reviewed in the United Kingdom on February 3, 2015
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max2012
5.0 out of 5 stars excellent and challenging read
Reviewed in the United Kingdom on May 31, 2015
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4.0 out of 5 stars Enlightening
Reviewed in Canada on September 13, 2018
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Camilla - Italy
5.0 out of 5 stars Alimentazione, scienza e storia (in inglese)
Reviewed in Italy on August 1, 2018
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Rupinder Sayal
5.0 out of 5 stars A fascinating book destined to change your relationship with food forever
Reviewed in India on April 2, 2017
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