“Good Calories, Bad Calories” from Gary Taubes Published Soon

Members of the low-carb community are eagerly awaiting the Sept. 25 publication of the book, Good Calories, Bad Calories, from prolific, talented science journalist Gary Taubes.

Five years ago, Taubes, as you may remember, wrote the controversial, groundbreaking article in the New York Times Magazine, which caught the nutrition world by storm, because it insisted that the traditional dietary advice to eat less fat and more carbs could be to blame for the rampaging
obesity epidemic in America. (Incidentally, around the time of the July 7, 2002 article, I was coming to similar conclusions while doing research for my book SUGAR SHOCK!)

Anyhow, kudos to my blogging buddy Jimmy Moore of the Livin’ La Vida Low-Carb Blog for running this enlightening Q & A with Gary Taubes, which I think is must reading.

One more thing: I’m a bit baffled as to why butter was selected to represent good calories. I know that bread and butter go together, but wouldn’t an avocado, olives or olive oil — or, of course, some veggies — have been more representative? On the other hand, maybe butter won out as the graphic element to provoke thinking on the part of would-be readers of this book, because, think about it, wouldn’t the average person think that butter’s an absolute no-no? Just wondering. I hope to have a chance to ask Taubes this question myself.