Format: Trade Paperback
Dimensions: 288 pages, 7.99 × 5.18 × 0.88 in
Published: December 27, 2011
Publisher: Knopf Doubleday Publishing Group
The following ISBNs are associated with this title:
ISBN - 10: 0307474259
ISBN - 13: 9780307474254
About the Book
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 people fat--and how they can change--in this exciting new book.
Read from the Book
INTRODUCTION The Original Sin In 1934, a young German pediatrician named Hilde Bruch moved to America, settled in New York City, and was “startled,” as she later wrote, by the number of fat children she saw—“ really fat ones, not only in clinics, but on the streets and subways, and in schools.” Indeed, fat children in New York were so conspicuous that other European immigrants would ask Bruch about it, assuming that she would have an answer. What is the matter with American children? they would ask. Why are they so bloated and blown up? Many would say they’d never seen so many children in such a state. Today we hear such questions all the time, or we ask them ourselves, with the continual reminders that we are in the midst of an epidemic of obesity (as is the entire developed world). Similar questions are asked about fat adults. Why are they so bloated and blown up? Or you might ask yourself: Why am I? But this was New York City in the mid- 1930s. This was two decades before the first Kentucky Fried Chicken and McDonald’s franchises, when fast food as we know it today was born. This was half a century before supersizing and high- fructose corn syrup. More to the point, 1934 was the depths of the Great Depression, an era of soup kitchens, bread lines, and unprecedented unemployment. One in every four workers in the United States was unemployed. Six out of every ten Americans were living in poverty. In New York City, where Bruch and her
From the Publisher
Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Gary Taubes revisits the urgent question of what’s making us fat—and how we can change.
He 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. 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? Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management.
About the Author
Gary Taubes is a contributing correspondent for Science magazine. His writing has appeared in The Atlantic, The New York Times Magazine, Esquire, and 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, 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 Oakland.
“Taubes stands the received wisdom about diet and exercise on its head.” — The New York Times “Well-researched and thoughtful. . . . Taubes has done us a great service by bringing these issues to the table.” — The Boston Globe “Compelling and convincing. . . . Taubes breaks it down for us from historical and, more importantly, scientific perspectives.” — Philadelphia Daily News “Taubes’s critique is so pointed and vociferous that reading him will change the way you look at calories, the food pyramid, and your daily diet.” — Men’s Journal “Taubes is a science journalist’s science journalist, who researches topics to the point of obsession—actually, well beyond that point—and never dumbs things down for readers.” — Scientific American “Important. . . . This excellent book, built on sound research and common sense, contains essential information.” — Tucson Citizen “This brave, paradigm-shifting man uses logic and the primary literature to unhinge the nutritional mantra of the last eighty years.” — Choice “Less dense and easier to read [than Good Calories, Bad Calories ] but no less revelatory.” — The Oregonian “An exhaustive investigation.” — The Daily Beast “Backed by a persuasive amount of detail. . . . As an award-winning scientific journal