Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control, and Disease
Gary Taubes
Top 10 Best Quotes
“The laboratory evidence that carbohydrate-rich diets can cause the body to reain water and so raise blood pressure, just as salt consumption is supposed to do, dates back well over a century”
“The first principle is that you must not fool yourself—and you are the easiest person to fool.”
“[T]he salient question is whether the increasing awareness of [heart] disease beginning in the 1920s coincided with the budding of an epidemic or simply better technology for diagnosis.”
“The evidence suggests that nicotine induces weight loss by working on fat cells to increase their insulin resistance, while also decreasing the lipoprotein-lipase activity on these cells, both of which serve to inhibit the accumulation of fat and promote its mobilization over storage, as we discussed earlier”
“even low levels of insulin, far below those considered the clinical symptom of hyperinsulinemia (chronically high levels of insulin), will shut down the flow of fatty acids from the fat cells. Elevating insulin even slightly will increase the accumulation of fat in the cells. The longer insulin remains elevated, the longer the fat cells will accumulate fat, and the longer they’ll go without releasing it.”
“Yudkin blamed heart disease exclusively on sugar, and he was equally adamant that neither saturated fat nor cholesterol played a role. He explained how carbohydrates and specifically sugar in the diet could induce both diabetes and heart disease, through their effect on insulin secretion and the blood fats known as triglycerides.”
“Yudkin also fed high-sugar diets to college students and reported that it raised their cholesterol and particularly their triglycerides; their insulin levels rose, and their blood cells became stickier, which he believed could explain the blood clots that seemed to precipitate heart attacks.”
“This research supports the hypothesis that elevations of insulin and IGF will increase the risk of disease and shorten life, and so any diet or lifestyle that elevates insulin and makes IGF more available to the cells and tissues is likely to be detrimental.”
“The “remarkable sodium and water retaining effect of concentrated carbohydrate food,” as the University of Wisconsin endocrinologist Edward Gordon called it, was then explained physiologically in the mid-1960s by Walter Bloom, who was studying fasting as an obesity treatment at Atlanta’s Piedmont Hospital, where he was director of research. As Bloom reported in the Archives of Internal Medicine and The American Journal of Clinical Nutrition, the water lost on carbohydrate-restricted diets is caused by a reversal of the sodium retention that takes place routinely when we eat carbohydrates. Eating carbohydrates prompts the kidneys to hold on to salt, rather than excrete it. The body then retains extra water to keep the sodium concentration of the blood constant. So, rather than having water retention caused by taking in more sodium, which is what theoretically happens when we eat more salt, carbohydrates cause us to retain water by inhibiting the excretion of the sodium that is already there. Removing carbohydrates from the diet works, in effect, just like the antihypertensive drugs known as diuretics, which cause the kidneys to excrete sodium, and water along with it. This”
“The scientific obligation is first to establish the cause of the disease beyond reasonable doubt.”
Except where otherwise noted, all rights reserved to the author(s) of this book (mentioned above). The content of this page serves solely as promotional material for the aforementioned book. If you enjoyed these quotes, you can support the author(s) by acquiring the full book from Amazon.
Book Keywords:
hypertension, diet, food, sodium, heart-disease, lowcarb, health, salt, science
