The Bad Food Bible: Why You Can (and Maybe Should) Eat Everything You Thought You Couldn't

Front Cover
HarperCollins, Nov 7, 2017 - Health & Fitness - 272 pages
3 Reviews
Reviews aren't verified, but Google checks for and removes fake content when it's identified
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.
 
 

What people are saying - Write a review

Reviews aren't verified, but Google checks for and removes fake content when it's identified

LibraryThing Review

User Review  - dh-writer - LibraryThing

No real surprises here. The best diet is unprocessed food. Processed food is fine in moderation. Most studies about nutrition are actually inconclusive. Read full review

LibraryThing Review

User Review  - TomDonaghey - LibraryThing

THE BAD FOOD BIBLE: HOW AND WHY TO EAT SINFULLY by Aaron Carroll, M.D. is a careful, measured and well reasoned look at many of the foods we have been told are bad for us. Dr. Carroll is a professor ... Read full review

Contents

On fats
1
On protein
19
On cholesterol
39
On sodium
51
On grains
65
On genetically modified organisms
79
On booze
95
On caffeine
113
On carbohydrates and artificial sweeteners
129
On monosodium glutamate
155
On conventionally grown fruits vegetables and meat
171
Simple Rules for Healthy Eating
187
Back Matter
199
Back Cover
235
Spine
236
Copyright

Other editions - View all

Common terms and phrases

About the author (2017)

Dr. Aaron Carroll is a Professor of Pediatrics and Associate Dean for Research Mentoring at Indiana University’s School of Medicine, and Director of the Center for Pediatric and Adolescent Comparative Effectiveness Research. His research focuses on the study of information technology to improve pediatric care, health care policy, and health care reform.
 
In addition to his scholarly activities, he has written about health, research, and policy for CNN, Bloomberg News, the JAMA Forum, and the Wall Street Journal. He has co-authored three popular books debunking medical myths, has a popular YouTube show called Healthcare Triage, and is a regular contributor to the New York Times’ The Upshot.

Bibliographic information