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

From Booklist
Noted science journalist Taubes probes the state of what is currently known and what is simply conjectured about the relationship among nutrition, weight loss, health, and disease. What Taubes discovers is that much of what passes for irrefutable scientific knowledge is in fact supposition and that many reputable scientists doubt the validity of nutritional advice currently promoted by the government and public health industry. Beginning with the history of Ancel Keys' research into the relationship between elevated blood-cholesterol levels and coronary heart disease, Taubes demonstrates that a close reading of studies has shown that a low-cholesterol diet scarcely changes blood-cholesterol levels. Low-fat diets, moreover, apparently do little to lengthen life span. He does find encouragement in research tracking the positive effects of eliminating excessive refined carbohydrates and thus addressing pernicious diseases such as diabetes. Taubes' transparent prose brings drama, excitement, and tension to even the most abstruse and clinically reserved accounts of scientific research. He is careful to distinguish the oft-confused goals of weight loss and good health. Given America's current obsession with these issues, Taubes' challenge to current nutritional conventional wisdom will generate heated controversy and create popular demand for this deeply researched and equally deeply engaging treatise.