you can purchase the book here.
Building upon this critical work in Good Calories, Bad Calories and 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 Fat makes 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 Fat is an invaluable key in our understanding of an international epidemic and a guide to what each of us can do about it.
Source: Amazon
About the Author
Gary Taubes is a contributing correspondent for Science magazine, and his writing has also appeared in The Atlantic, The New York Times Magazine, and Esquire. His work has been included in The Best of the Best American Science Writing (2010), and has received three Science in Society Journalism Awards from the National Association of Science Writers, the only print journalist so recognized. He is currently a Robert Wood Johnson Foundation Investigator in Health Policy Research at the University of California, Berkeley School of Public Health. He lives in Berkeley.
youtube interview with Taube.
Interview with Taube Part One:
Interview with Taube Part Two:
Interview Taube Part Three:
Don
Hi Don,
ReplyDeleteMy copy of "Why We Get Fat" arrived last week but I haven't had time to read it yet. Do you recall whether Taubes addressed omega-6 in relation to obesity and chronic disease? If not, I suggest you look into the matter yourself because unbalanced essential fatty acid intake can still do you in [1] unless you happen to be lucky or you're raising most of your own food. Why? Because foods such as peanut butter, mayonnaise, and salad dressings can contain excessive amounts of omega-6. In addition, since livestock gets fed excessive amounts of grain these days, one can still be consuming too much omega-6, even with the obvious sources eliminated.
To be on the safe side, I suggest you hear what Dr. Bill Lands has to say on the matter [2] and explore Evelyn Tribole's website. [3]
1. http://www.omega3sealoil.com/Chapter3_1.html
2. http://www.youtube.com/watch?v=dgU3cNppzO0
3. http://www.cbass.com/Omega6.htm
Thank you I appreciate the feedback and direction to more knowledge.
ReplyDeleteGary, however; doesn't focus on the omega 3's. The forcus of his book is specifically on insulin and carbohydrates and this is what is making us FAT. He states on Pg 120 "insulin is the primary regulator of fat metabolism" on pg 124 "insulin trumps all other hormones except cortisol. If insulin is high it will make us fatter if low it will make us leaner. On pg 134 "it's carbohydrates the ulitimately determine insulin levels and its insulin that drives the accumulation of body fat. So to lean out and lose or fat carbohydrates need to be modulated or eliminated.
Final note on Omega 3's. you need in the 4000mg range inorder to have an effect on the elevated tryglyceride levels (20-25% reduction) that are associated with the dysinulinemia (in effect Omega 3's are part of the cleanup).