A mainstay in the “old school” cannon of dietary knowledge is that cholesterol and fat cause any number of common health problems (heart disease, substantial weight gain, diabetes, etc.), but Gary Taubes, author of Good Calories, Bad Calories, begs to differ.
Taubes spent five years researching his 640 page book, consulting 600 doctors, researchers, and administrators in the process. This is what he came away with:
He’s concerned more about the quality of calories we take in than the quantity. Instead of worrying about cholesterol and fat, make a point of avoiding refined carbohydrates, like white flour, easily digested starches, and sugars. He asserts that the best diet is one that is loaded with protein and fat, but very low in carbohydrates.
Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health is out in paperback today, Tuesday September 23. If you didn’t have a chance to check out the hardcover version, it may be worth a look.
