Gary Taubes is an award-winning science writer and the bestselling author of the groundbreaking and controversial books Good Calories, Bad Calories and Why We Get Fat. Gary has been a contributing correspondent for the journal Science since 1993, and has contributed articles to The Atlantic Monthly, The New York Times Magazine, Esquire, and Slate.
Gary studied applied physics at Harvard University, aerospace engineering at Stanford, and journalism at Columbia University. But fortunately for all of us, he’s dedicated himself to tearing down conventional nutritional theory with his research, books, as well as the co-Founder of the Nutrition Science Initiative (NuSi).
My first response to Gary’s work in Good Calories, Bad Calories, was giddy delight. Why? Because I believe that the underlying cause of the obesity epidemic isn’t in eating too much and exercising too little. People are fat because they are malnourished and their bodies malfunction. This is a thesis I hadn’t seen articulated sufficiently before discovering Gary’s work.
A few other reasons why Gary’s books are must-reads:
- They’re are dripping in solid science. When someone demands, “I want proof that carbs are fattening, restricting calories isn’t healthy, whole wheat is dangerous, and eggs won’t kill me,” throw this book at them. Watch their eyes roll back in their head when the happen upon the formidable references section.
- Gary provides historical insight into how conventional wisdom about a “healthy diet” was confounded by bad science and commandeered by special interests.
- Although the books can be heady, they’re certainly readable. Generally, slogging through science is tedious, but these books are surprisingly accessible and entertaining.
Another very cool side-effect of getting Gary on the show was an unexpected insight. It was difficult to find a time to get us both on the horn because Gary tends to write until 1 pm on most days with limited distractions – no shows / interviews / unnecessary technology, etc.
Doesn’t that sound nice? Actually reserving time for yourself in the mornings to crank out work? I’ve started reserving my mornings for work, as well, and it’s been amazing. No phone, no e-mail, no Facebook, no junk. Just clear-headed, creative work. Loving it.
Alright, onto the show. This one’s content-packed, so grab your notebooks and get stoked. We cover:
- Why before the 1960’s, everyone knew what actually makes us fat
- What makes us fat and why
- Why eating eggs won’t give you a heart attack
- Whether or not there’s such thing as a safe starch
- As well as the one thing that Gary cut out of his diet to lose 15 pounds effortlessly
Here’s the show.
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