Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health Audiobook (Free)

Within this groundbreaking book, the result of seven years of research in every technology linked to the impact of nutrition on health, award-winning research writer Gary Taubes displays us that almost anything we believe about the nature of a healthy diet is wrong. For decades we have been taught that fat is definitely harmful to us, carbohydrates better, and that the key to a wholesome weight is eating less and exercising more often. Yet not surprisingly advice, we have seen unparalleled epidemics of obesity and about Great Calories, Bad Calories from fat: Body fat, Carbs, and the Controversial Technology of Diet and Wellness diabetes. Taubes persuasively argues how the problem is based on enhanced sugars, like bleached flour, sugars, and conveniently digested starches, and sugar, and that the main element to good health is the sort of calories we ingest, not the number. There are good calories, and poor ones. Good calorie consumption are from foods without very easily digestible sugars and sugars. These foods, such as meats, fish, fowl, mozzarella cheese, eggs, butter, and non-starchy vegetables, can be eaten without restraint. Bad calories from fat are from foods that stimulate excessive insulin secretion, therefore making us unwanted fat and raising our threat of chronic disease-all sophisticated and easily digestible sugars and sugars. The key is not how many minerals and vitamins they contain but how quickly these are digested. Therefore, apple juice or even green vegetable juices are not necessarily any healthier than soda. These foods consist of bread and other baked items, potatoes, yams, grain, pasta, cereal grains, corn, sugar (sucrose and high fructose corn syrup), ice cream, candy, carbonated drinks, fruit drinks, bananas and additional tropical fruits, and ale. Taubes traces how the common assumption that sugars are fattening was deserted in the 1960s when fat and cholesterol had been blamed for cardiovascular disease and then-wrongly-seen as the sources of a bunch of other maladies, including tumor. He also documents the dietary trials of carbohydrate limitation, which consistently present that this fewer sugars we eat, the leaner we are. With precise referrals to the most important existing clinical research, Taubes convinces us that there surely is no compelling scientific proof demonstrating that saturated excess fat and cholesterol cause heart disease, that salt causes high blood circulation pressure, and that fiber is essential parts of a healthy diet. Based on the data that does can be found, he prospects us to conclude that the just healthy way to lose excess weight and remain lean is to eat fewer carbohydrates or to modification the type of the sugars we do eat, and, for a few of us, maybe to eat practically none at all. Good Calories, Poor Calories is certainly a tour de pressure of technological investigation-certain to redefine the ongoing issue about the foodstuffs we consume and their effects on our health.