This work is an examination of what makes us fat. In his book Good Calories, Bad Calories, the author, an acclaimed science writer argues that certain kinds of carbohydrates, not fats and not simply excess calories, have led to our current obesity epidemic. Now he brings that message to a wider, nonscientific audience. With fresh evidence for his claim, this book makes his critical argument newly accessible. He reveals the bad nutritional science...

Reveals the role of certain carbohydrates in today's obesity epidemic while denouncing calorie-based nutritional practices, and discusses genetics, the politics behind nutritional guidelines, and foods to eat and avoid.