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Gary Taubes

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  • Why We Get Fat: And What to Do About It | Gary Taubes

    Why We Get Fat: And What to Do About It

    • UNABRIDGED (7 hrs and 58 mins)
    • By Gary Taubes
    • Narrated By Mike Chamberlain
    Overall
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    Building upon this critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Taubes now revisits the urgent question of what's making us fat - and how we can change - in this exciting new book. Persuasive, straightforward, and practical, Why We Get Fat makes Taubes' crucial argument newly accessible to a wider audience.

    Marsha says: "Eye opening, life changing book!"
  • The Case Against Sugar | Gary Taubes

    The Case Against Sugar

    • UNABRIDGED (11 hrs and 33 mins)
    • By Gary Taubes
    • Narrated By Mike Chamberlain
    • Whispersync for Voice-ready
    Overall
    (1157)
    Performance
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    Story
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    Among Americans, diabetes is more prevalent today than ever. Obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical, society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup.

    ChumlyDad says: "A Revelation"
  • Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health | Gary Taubes

    Good Calories, Bad Calories: Fats, Carbs, and the Controversial Science of Diet and Health

    • UNABRIDGED (25 hrs and 41 mins)
    • By Gary Taubes
    • Narrated By Mike Chamberlain
    • Whispersync for Voice-ready
    Overall
    (1140)
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    Story
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    For decades we have been taught that fat is bad for us, carbohydrates better, and that the key to a healthy weight is eating less and exercising more. Yet despite this advice, we have seen unprecedented epidemics of obesity and diabetes. Taubes argues that the problem lies in refined carbohydrates, like white flour, easily digested starches, and sugars, and that the key to good health is the kind of calories we take in, not the number.

    John says: "Bold Explanation of Real Dietary Advice"
  • Are You a Carboholic? Why Cutting Carbs Is so Tough | Gary Taubes

    Are You a Carboholic? Why Cutting Carbs Is so Tough

    • UNABRIDGED (6 mins)
    • By Gary Taubes
    • Narrated By Kristi Burns
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    I’ve been eating a high-fat, carb-restricted diet for almost 20 years, since I started as an experiment when investigating nutrition research for the journal Science. I find it’s easy for me to maintain a healthy weight when I eat this way. But even after two decades, the sensation of being on the edge of a slippery slope is ever-present.

    "Are You a Carboholic? Why Cutting Carbs Is so Tough" is from the July 24, 2017 Science section of The New York Times. It was written by Gary Taubes and narrated by Kristi Burns.

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