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

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Houghton Mifflin Harcourt, Nov 7, 2017 - Health & Fitness - 224 pages
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.

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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


On fats
On protein
On cholesterol
On sodium
On grains
On genetically modified organisms
On booze
On caffeine
On carbohydrates and artificial sweeteners
On monosodium glutamate
On conventionally grown fruits vegetables and meat
Simple Rules for Healthy Eating
Back Matter
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About the author (2017)

DR. AARON CARROLL is a professor of pediatrics and the director of the Center for Health Policy and Professionalism Research at Indiana University School of Medicine. Coauthor of three previous books, he hosts YouTube’s popular “Healthcare Triage” channel and contributes to the New York Times at the Upshot blog. 

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