What Makes You Fat: Too Many Calories, or the Wrong Carbohydrates. Select the department you want to search in.

What foods should we eat, and what foods should we avoid? Gary Taubes is an investigative science and health journalist and co-founder of the non-profit Nutrition Science Initiative (NuSI.org).

Sans engagement. Likewise, exercise, however beneficial it may be to fitness, only increases appetite and so often hinders weight loss. Publié dans le magazine Books, décembre 2015, Par un frais mardi du printemps 1976, deux responsables de la Sugar Association s’avancent vers l’estrade d’une salle de bal de Chicago pour recevoir l’Oscar du monde des relations publiques, cette Silver Anvil (« enclume d’argent ») qui récompense l’excellence en matière….

Pourquoi ? Gary Taubes est un journaliste américain.

On nous serine que les graisses font grossir, qu'il faut des féculents à chaque repas et que sans activité physique régulière, on ne oeut pas perdre de poids. Il est le premier à avoir décortiqué le mythe des graisses saturées, dans un article retentissant paru dans la revue Science en 2001. Taubes is the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research, and has won numerous other awards for his journalism. .

degree in engineering from Stanford University (1978) and in journalism from Columbia University (1981).

Il est le premier à avoir décortiqué le mythe des graisses saturées, dans un article retentissant paru dans la revue Science en 2001. He is the author of The Case Against Sugar (2016), Why We Get Fat and What to Do About It (2011) and Good Calories, Bad ... To receive updates to Gary's blog, enter your email address: An eye-opening, paradigm-shattering examination of what makes us fat. ), ( L'auteur Gary Taubes est le plus célèbre journaliste scientifique américain. And how can we change? 1,284



), The Case for Keto: Rethinking Weight Control and the Science and Practice of Low-Carb/High-Fat Eating, ( 3,299 Si vous continuez à utiliser ce dernier, nous considérerons que vous acceptez l'utilisation des cookies. Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Gary Taubes, whose seminal book Good Calories, Bad Calories and cover stories for The New York Times Magazine changed the way we look at nutrition and health, sets the record straight, clarifying a century of misunderstanding about the differences between diet, weight control, and health.

Called “a very important book,” by Andrew Weil and …” destined to change the way we think about food,” by Michael Pollan,  this groundbreaking book by award-winning science writer Gary Taubes shows us that almost everything we believe about the nature of a healthy diet is wrong. degree in applied physics, and received an M.S. Faux ! Il enseigne à l'Ecole de santé publique de l'université de Californie (Berkeley). L’incroyable puissance de l’industrie du sucre, Bart Van Loo : « Les Plats-Pays, une invention bourguignonne ».

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Taubes remonte dans le temps et remet à plat 200 ans de recherche sur l'obésité. . Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number.

Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Nos problèmes de poids proviennent avant tout des glucides (pain, féculents, sucres.) 66 (He is the first print journalist to win this award three times.) qui, en générant de l'insuline, génèrent de la graisse. And sugar is at the root of these, and other, critical society-wide, health-related problems.

. 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. 751 ), The Elusive Benefits of Undereating and Exercise: from Why We Get Fat (A Vintage Short), ( Ses articles et ses livres ont été récompensés par de nombreux prix, dont trois de l'Association des écrivains scientifiques.

He also answers the most persistent questions: Why are some people thin and others fat? It should come as no surprise that low calorie and low fat diets rarely accomplish what they are expected to do—improve health and slim waistlines. Il est notamment l’auteur de Why We Get Fat: And What To Do About It, Knopf, 2011.

With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar … [Read more], Gary Taubes is available for media contacts and speaking engagements.

Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management. Now he brings that message to a wider, nonscientific audience in this … [Read more], [released as The Diet Delusion in the U.K.] In Good Calories, Bad Calories, Taubes tries to bury the idea that a low-fat diet promotes weight loss and better health. Gary Taubes is an investigative science and health journalist and co-founder of the non-profit Nutrition Science Initiative (NuSI.org). Featuring a new afterword with answers to frequently asked questions.

Il répond aussi aux questions restées sans réponse : pourquoi certains sont-ils gros et d'autres pas ? Pourquoi on grossit est bestseller aux États-Unis.

Sans idées préconçues, ne prenant en compte que les preuves tangibles, Taubes révèle une incontournable réalité : toutes les calories ne sont pas équivalentes. What’s making us fat?

). Il vous manque un numéro de Books ?


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