Why We Get Fat: And What to Do About It

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Knopf Doubleday Publishing Group, Dec 28, 2010 - Health & Fitness - 272 pages
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NATIONAL BESTSELLER • “Taubes stands the received wisdom about diet and exercise on its head.” —The New York Times

What’s making us fat? And how can we change? Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, bestselling author Gary Taubes revisits these urgent questions. Featuring a new afterword with answers to frequently asked questions.

Taubes reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has been ignored. He also answers the most persistent questions: Why are some people thin and others fat? What roles do exercise and genetics play in our weight? What foods should we eat, and what foods should we avoid? Persuasive, straightforward, and practical, Why We Get Fat is an essential guide to nutrition and weight management.

Complete with an easy-to-follow diet.  Featuring a new afterword with answers to frequently asked questions. 


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User Review  - angiestahl - LibraryThing

If you are mindful of what you're eating and in what portions, exercising and still struggling with weight creep, this book might be for you. Very accessible argument for conscious decoupling from ... Read full review

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User Review  - VhartPowers - LibraryThing

In a nutshell: the author wants you to avoid all carbs and eat lots of meat and minimal fruits (because they'll make you fat like carbs) and minimal veggies. Sounds like a heart attack diet to me ... Read full review

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The Original
Why Were They Fat?
The Elusive Benefits of Undereating
The Elusive Benefits of Exercise
The Laws of Adiposity
1O A Historical Digression on Lipophilia
A Primer on the Regulation of Fat
What We Can
Injustice Collecting
A Historical Digression on the Fattening
Meat or Plants?
Following Through
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About the author (2010)

GARY TAUBES is cofounder and senior scientific advisor of the Nutrition Science Initiative (NuSI). He's an award-winning science and health journalist, the author of Why We Get Fat and Good Calories, Bad Calories, and a former staff writer for Discover and correspondent for the journal Science. His writing has also appeared in The New York Times Magazine, The Atlantic, and Esquire, and has been included in numerous Best of anthologies, including The Best of the Best American Science Writing (2010). He has received three Science in Society Journalism Awards from the National Association of Science Writers. He is also the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research. He lives in Oakland, California.

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