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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.
About the Author
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.
Nina Teicholz is an investigative journalist and author of the International (and New York Times) bestseller The Big Fat Surprise. The Economist named it a top science book of 2014, and it was also named a 2014 “Best Book” by the Wall Street Journal, Forbes, Mother Jones, and Library Journal. Before taking a deep dive into researching nutrition science, Teicholz was a reporter for National Public Radio and also contributed to many publications, including the Wall Street Journal,the New York Times, the Washington Post, The New Yorker, and the Economist. She attended Yale and Stanford where she studied biology and majored in American Studies. She has a master’s degree from Oxford University and served as associate director of the Center for Globalization and Sustainable Development at Columbia University. She lives in New York City.
“Eat, drink and relax, already. As Aaron Carroll shows in The Bad Food Bible, when it comes to nutritional health, much of what we’ve been told to worry about is either hyped or hogwash.”
—Michael Moss, best-selling author of Salt Sugar Fat
“Aaron Carroll’s brilliant advice has changed my health and my life. Forget about all the fads: here’s the real truth about food and the role it plays in our lives.”
—John Green, best-selling author of The Fault in Our Stars
“A satisfying book that challenges the very notion of food morality and frees us up for some seriously delicious, sinful eating.”
—Nina Teicholz, best-selling author of The Big Fat Surprise
“The Bad Food Bible is a breath of fresh air in a media environment saturated with eating dos and don’ts. For anyone confused by single-study headlines or looking to make sense of how to eat healthy with a world of so many options, Aaron Carroll’s advice will certainly deliver.”
—Sarah Kliff, senior policy correspondent, Vox.com
“In The Bad Food Bible, Aaron Carroll turns down the food-fear sirens to zero, and responsibly explains what science actually says about the food we eat. Instead of demonizing prosciutto or wine, Carroll reminds us that the odd indulgence isn’t going to kill anyone, but a lifetime of poor nutrition might—sane and welcome advice in a time of great nutrition confusion.”
—Julia Belluz, senior health correspondent, Vox.com