Good calories, bad calories : challenging the conventional wisdom on diet, weight control, and disease
Record details
- ISBN: 1400040787
- ISBN: 9781400040780
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Physical Description:
xxv, 601 p. ; 24 cm.
print - Edition: 1st ed.
- Publisher: New York : Knopf, 2007.
Content descriptions
General Note: | "This is a Borzoi book." |
Bibliography, etc. Note: | Includes bibliographical references and index. |
Formatted Contents Note: | Prologue : A brief history of Banting -- pt. 1. The fat-cholesterol hypothesis -- 1. The Eisenhower paradox -- 2. The inadequacy of lesser evidence -- 3. Creation of consensus -- 4. The greater good -- pt. 2. The carbohydrate hypothesis -- 5. Diseases of civilization -- 6. Diabetes and the carbohydrate hypothesis -- 7. Fiber -- 8. The science of the carbohydrate hypothesis -- 9. Triglycerides and the complications of cholesterol -- 10. The role of insulin -- 11. The significance of diabetes -- 12. Sugar -- 13. Dementia, cancer, and aging -- pt. 3. Obesity and the regulation of weight -- 14. The mythology of obesity -- 15. Hunger -- 16. Paradoxes -- 17. Conservation of energy -- 18. Fattening diets -- 19. Reducing diets -- 20. Unconventional diets -- 21. The carbohydrate hypothesis, 1 : fat metabolism -- 22. The carbohydrate hypothesis, 2 : insulin -- 23. The fattening carbohydrate disappears -- 24. The carbohydrate hypothesis, 3 : hunger and satiety -- Epilogue. |
Search for related items by subject
Subject: | Low-carbohydrate diet Reducing diets Weight loss Carbohydrates, Refined -- Physiological effect Insulin resistance Nutritionally induced diseases |
Available copies
- 4 of 4 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Hazelton Public Library.
Holds
- 0 current holds with 4 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
---|---|---|---|---|---|---|
Hazelton Public Library | 613.263 Tau (Text) | T 36997 | Adult Non-Fiction - Main Floor | Volume hold | Available | - |