Why We Get Fat
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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.
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This book is changing my life. I read it slowly, a few pages at a time, at breakfast every morning for several weeks in an attempt to absorb the message. The book includes a lot about human biology and especially metabolic balance and the endocrine system. Fortunately, however, the basic message is quite simple. Humans are not well adapted to the high carbohydrate load of the modern diet. Continued heavy consumption of refined carbohydrates and sugars causes us to get fat. It can also lead to a condition called metabolic syndrome which is associated with a cluster of diseases including diabetes and heart disease.
The solution, restrict consumption of refined carbohydrates and sugars. That means avoid foods such as bread, pasta, potatoes, and sweets (especially sweet drinks).
