Why We Get Fat and What to Do About It by Gary Taubes

Why We Get Fat and What to Do About It is a follow-up to Gary Taubes’ previous book, Good Calories, Bad Calories. While the first book was aimed at presenting arguments and evidence that might persuade experts to consider new—and revive old—models of nutrition and health, his more recent book is aimed at laypeople who want a more basic understanding of how our bodies manage weight and fat and how we can manage it.

The primary driving force in the way our body uses or stores fat is insulin. Chemicals in our body, primarily insulin, tell our cells when to burn glucose instead of ketones (a product of fat that can fuel our cells) and when to store fat. Though there are various factors that contribute to insulin production, the big driver—one we can control—is carbohydrates. Insulin increases when we eat carbs, instructing our cells to consume sugar (to get our blood sugar levels down) and store fat in the meantime. If we eat too many carbs, we stay in the sugar-burning, fat-storing mode and spend very little time burning fat.

The antidote to getting fat, then, is to eat less carbs. There is a genetic component to this, so how much a person needs to cut carbs to manage weight is individual to them. The upside is that almost anyone can get leaner but cutting carbs; the down side is that your genes govern how lean you can get, which may not be as lean as you want to be.

A more positive upside is that people can lay aside the guilt that come with the association of overweight with overeating and laziness. Appetite and energy levels are driven by the same processes that govern fat storage. In addition to losing weight, a low-carb diet can help one have more energy and less hunger.

Though Why We Get Fat is less reference-intensive that its predecessor, it is still full of references to research. It also covers the history of how the counterproductive calories in-calories-out model came to be dominant in American nutrition and health circles. The emphasis on the book is why.

Though Taubes focuses on why, he does not neglect what, thought the what (cut carbs) is fairly straightforward. He recommends a low-carb diet and includes a model in an appendix, though he also recommends an even simpler list of does and don’ts that goes back to the 1940s, before the calorie counting model took over the medical view of weight management.

I’ve been cutting back on carbs for a few days. I’ve seen my weight drop, but it is too early to say if it will continue. However, Taubes’ book has given me reason to believe it will work if I stick with it.

If you’re interested in this book, you may also be interested in

Change Your Brain Change Your Body by Daniel G. Amen
8 Minutes in the Morning for Extra-Easy Weight Loss by Jorge Cruise

How Much Does Your Soul Weigh? by Dorie McCubbrey
I Can Make You Thin by Paul McKenna

Making the American Body by Jonathan Black

The 6 Day Body Makeover by Michael Thurmond

The Ultimate Weight Solution by Phil McGraw

Walk Away the Pounds by Leslie Sansone

Taubes, Gary. Why We Get Fat and What to Do About It. New York: Alfred A. Knopf, 2012.

The Healthiest Diet on the Planet by John McDougal

I previously reviewed a couple of books on low-carb diets. Perhaps it is time for a dissenting opinion. Physician John McDowell argues for a low-fat vegan diet in The Healthiest Diet on the Planet.

The crux of the argument is the inversion of that made by some made by low-carb advocates, especially those who promote nearly carnivorous paleo diets. McDougall proposes that the primary diet of our ancient ancestors was plant-based, and that especially included energy-providing starches; he even refers to his picture of the ideal diet as “starchitarian.” He points to those parts of the world where people still eat their traditional diets and have low occurrence of obesity and associated diseases. They eat a lot of whole grains or potatoes along with vegetables and fruit; they eat little meat. It makes sense to me that this would be a natural diet for humans. In much of the world, foods from plants would have been much more widely available most of the year with much less effort and danger. Meat was probably a great calorie supplement to an otherwise lean diet, but it would not have been a reliable source of food for every meal, nor is it amenable to storage or preservation.

Another appealing aspect of the McDougall plan is it simplicity. In The Healthiest Diet on the Planet, he offers a green-yellow-red light approach to what to eat, what to eat with caution and what to avoid. The diet consists mainly of starchy foods: whole grains, potatoes, sweet potatoes and beans. It also includes vegetables and some fruit. Some foods, such as nuts, avocadoes and fruit juices, can be eaten in small amounts; they are a concern because they include a lot of fat or sugar. Finally, avoid animal products (meat, eggs and dairy) and extracted vegetable oils. McDougall admits that it is unusual of natural human diets to be completely devoid of meat, so I suspect it would be okay for someone to eat meat once in a while.

I haven’t tried it any more than I have tried a low-carb diet. It certainly seems easier. It is also likely to be less expensive.

Like many diet books, this one includes recipes. Coauthor Mary McDougal contributed the recipes.

McDougal, John, and Mary McDougal. The Healthiest Diet on the Planet: Why the Foods You Love—Pizza, Pancakes, Potatoes, Pasta, and More—are the Solution to Preventing Disease and Looking and Feeling Your Best. New York: HarperOne, 2016.