Summary

I take that title personally. Science writer Taubes argues that the old "calories in-calories out" model is fallacious and that we must instead consider how insulin regulates fat tissue and how certain types of carbohydrates thus make the biggest contribution to our collective weight gain. With a 12-city tour.


An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes.

In hisNew York Timesbest seller,Good Calories, Bad Calories,Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates—notfats andnotsimply excess calories—has led directly to the obesity epidemic we face today. The result of thorough research, keen insight, and unassailable common sense,Good Calories, Bad Caloriesimmediately stirred controversy and acclaim among academics, journalists, and writers alike. Michael Pollan heralded it as “a vitally important book, destined to change the way we think about food.”

Building upon this critical work inGood Calories, Bad Caloriesand presenting fresh evidence for his claim, Taubes now revisits the urgent question of what’s making us fat—and how we can change—in this exciting new book. Persuasive, straightforward, and practical,Why We Get Fatmakes Taubes’s crucial argument newly accessible to a wider audience.

Taubes reveals the bad nutritional science of the last century, none more damaging or misguided than the “calories-in, calories-out” model of why we get fat, and the good science that has been ignored, especially regarding insulin’s regulation of our fat tissue. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid?

Packed with essential information and concluding with an easy-to-follow diet,Why We Get Fatis an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.


From the Hardcover edition.