Audio Book The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything You Thought You Couldn't with FREE PDF EDITION Download Now!

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PDF The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything You Thought You Couldn't with FREE MOBI EDITION Download Now!

Physician and popular New York Times contributor Aaron Carroll mines the latest evidence to show that many “bad” ingredients actually aren’t unhealthy, and in some cases are essential to our well-being.Advice about food can be confusing. There’s usually only one thing experts can agree on: some ingredients—often the most enjoyable ones—are bad for you, full stop. But as Aaron Carroll explains, if we stop consuming some of our most demonized foods, it may actually hurt us. Examining troves of studies on dietary health, Carroll separates hard truths from hype, showing that you can  Eat red meat several times a week. Its effects are negligible for most people, and actually positive if you’re 65 or older.Have a drink or two a day. In moderation, alcohol may protect you against cardiovascular disease without much risk.Enjoy a gluten-loaded bagel from time to time. It has less fat and sugar, fewer calories, and more fiber than a gluten-free one.Eat more salt. If your blood pressure is normal, you may be getting too little sodium, not too much.  Full of counterintuitive, deeply researched lessons about food we hate to love, The Bad Food Bible is for anyone who wants to forge eating habits that are sensible, sustainable, and occasionally indulgent.  

At this time of writing, The Ebook The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything You Thought You Couldn't has garnered 8 customer reviews with rating of 5 out of 5 stars. Not a bad score at all as if you round it off, it’s actually a perfect TEN already. From the looks of that rating, we can say the Ebook is Good TO READ!

PDF The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything You Thought You Couldn't with FREE MOBI EDITION!

I am writing this review because my cousin wanted me to read this book and, having done so, I figured I might as well make my comments public. I am a clinical endocrinologist in Hawaii in practice for 30 years, with a slightly academic bent.I would give this 4.5 stars, if possible---my overall recommendation is that many people should read this book! I am sympathetic to the author's main points as they apply to people who do not have a metabolic disease: Many of the recommendations for dietary restriction that are made by health care professionals for people in general are lacking in a solid scientific foundation. When there is evidence for potential harm, the actual risk for an individual is often exaggerated. And when we think about the potential harm to a person's health from consuming a particular food or drink, that should take place within the context of a person's life, the pleasurable aspects of eating or drinking that particular item as well as the social context.Now for some criticisms, which are probably more meaningful to someone who has already read the book:1. The author tries to convey to the reader the importance of looking at the type of evidence that is reported, whether a study is retrospective or prospective. The strongest evidence comes from (prospective) randomized double-blind placebo-controlled studies. When looking at outcomes such as a coronary event or death it is difficult or impossible to design such a study for alcohol, coffee, meat, eggs, etc. Doing any prospective study comparing consumption vs non-consumption is a challenge. Consequently he relies very heavily on what are called meta-analyses of retrospective studies in which an author selects studies from the medical literature that meet certain criteria and then pools the results in some way. While doing so is better than cherry picking studies to support a preconceived viewpoint, the decision about what criteria to use may introduce bias. Also, putting together data from a lot of weak studies does not make a strong study.2. The author says that his recommendations are for healthy people without metabolic problems, but if one looks at the American adult population, that excludes a very large number of people. Many people do not even know that they have metabolic issues. Also, many of the studies that inform us regarding the effects of various foods and drinks are based on data that include people with metabolic disorders.3. The author seems to lack a larger perspective on the issue of cholesterol metabolism and misrepresents a few issues, I believe. He says that serum triglyceride levels are associated with heart disease, but he does not mention that they are also inversely correlated with HDL-cholesterol levels, which are together a part of what is called "the metabolic syndrome." It is this (genetic) disorder of metabolism rather than the triglyceride levels themselves that is bad for heart health. Second, he lumps monounsaturated fats into the same category as polyunsaturated fats, which is incorrect because monounsaturated fats have a positive effect on cholesterol metabolism, not the same for polys. Moreover, he fails to discuss the strong support (including prospective, randomized, placebo-controlled studies) for the cholesterol hypothesis that higher LDL-cholesterol levels cause coronary disease and that lowering these levels reduces risk.4. In the Introduction he claims that the obesity epidemic of the late 20th century was caused by the shift from intake of fats to carbohydrates. In his chapter on Butter he states: "There is one thing we do know about fats, however. Fat consumption does not cause weight gain. To the contrary, it might actually help us shed a few pounds." I believe the obesity epidemic is more accurately related to an increased total calorie intake available through fast foods, etc. To state that fats do not cause weight gain is on the face of it ridiculous, but what I believe he means to say is that substituting equal calories of carbohydrate for fat will not achieve the desired goal. The problem with a quick lunch of hamburger, french fries, and a soda is neither the fat alone nor the carbohydrate alone, but the total calorie intake as it affects weight.I learned a lot from reading this book and plan to look up some of the studies that he references. This is a very worthwhile read.

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