From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick.
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. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society."synopsis" may belong to another edition of this title.
"Taubes's writing is both inflammatory and copiously researched. It is also well timed... Hard-charging (and I'll add game-changing)." --Dan Barber, The New York Times
"[A] blitz of a book... Mr. Taubes's argument is so persuasive that, after reading The Case Against Sugar, this functioning chocoholic cut out the Snacking Bark and stopped eating cakes and white bread... The Case Against Sugar should be a powerful weapon against future misinformation." --Eugenia Bone, The Wall Street Journal "Compelling... Perhaps at long last, sugar is getting its just desserts." --The Economist "Taubes builds his case through lawyerly layering of rich detail... Extraordinary and refreshing." --The Atlantic "Taubes sifts through centuries' worth of data... Practically everything one wants to know about sugar--its history, its geography, the addiction it causes--is here. In the end, each of us is confronted with a choice. Continue consuming sugar at our current level and suffer the ill effects. Or reduce, if not eliminate, it from our diet, thereby improving our odds of living a long, healthy life." --The Seattle TimesGARY TAUBES is the author of Why We Get Fat and Good Calories, Bad Calories. He is a former staff writer for Discover and a correspondent for the journal Science. His writing has appeared in The New York Times Magazine, The Atlantic, and Esquire, and has been included in numerous "Best of" anthologies, including The Best of the Best American Science Writing (2010). He has received three Science in Society Journalism Awards from the National Association of Science Writers. He is the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research and a co-founder of the Nutrition Science Initiative (NuSI). He lives in Oakland, California.
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