Paramètres
- 257pages
- 9 heures de lecture
En savoir plus sur le livre
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 of the last century, none more damaging than the "calories-in, calories-out" model of why we get fat, the good science that has been ignored, especially regarding insulin's regulation of our fat tissue. He also answers key questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat or avoid? Concluding with an easy-to-follow diet, this book is one key to understanding an international epidemic and a guide to improving our own health.
Achat du livre
Why We Get Fat, Gary Taubes
- Langue
- Année de publication
- 2011
- product-detail.submit-box.info.binding
- (rigide)
Modes de paiement
Il manque plus que ton avis ici.
- Titre
- Why We Get Fat
- Sous-titre
- And what to do about it
- Langue
- Anglais
- Auteurs
- Gary Taubes
- Éditeur
- Knopf
- Publié
- 2011
- Format
- rigide
- Pages
- 257
- ISBN10
- 0307272702
- ISBN13
- 9780307272706
- Séries
- Mots clés
- Nonfiction, Santé & Médecine, Motivation & Bien-être, Médecine, Arts culinaires & Gastronomie, Science, Développement personnel, Santé, Nourriture, Santé & Bien-être, Alimentation & Régimes
- Évaluation
- 4,2 sur 5
- Description
- 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 of the last century, none more damaging than the "calories-in, calories-out" model of why we get fat, the good science that has been ignored, especially regarding insulin's regulation of our fat tissue. He also answers key questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat or avoid? Concluding with an easy-to-follow diet, this book is one key to understanding an international epidemic and a guide to improving our own health.