Good Calories, Bad Calories Taubes, Gary Anchor; Reprint edition (September 23, 2008)
It makes lots of sense about arguably the major public health issue of our time: diet and health. And it transformed my relationship with food. I feel “normal” again, free of cravings, free of feeling overstuffed, and 20 pounds lighter. The book focuses on the effect of carbohydrates, especially refined carbohydrates (starches and sugars) on not only our weight, but all the elements of metabolic syndrome, that combination of maladies that accompany each other as people increase the refined carbohydrates in their diets: obesity, insulin resistance/diabetes, elevated blood pressure, decreased HDL (“good” cholesterol), elevated triglycerides. As a physician I feel compelled to encourage as many people as possible to read this and other books that address this epidemic. By the way, contrary to the fear-mongers who predicted devastating negative effects on a low-carb diet, it improves all aspects of metabolic syndrome, including lipids. My recent lipid panel after over 2 years eating low carb was my best in many years, with all values in the ideal range.