Book Review: Why People Get Fat by Gary Taubes

ImageA warning should come with this book…

I finished perusing this book last night. I have to tell you, my anxiety level was pretty high. Why, because he wants everyone to cut out carbohydrates (grains & starchy veggies and white root tubers. He seems to be agreeing with the Paleo Diet (caveman diet). I didn’t want to agree with what i read.

I went to Amazon to scan the reviews for this book. Dang, if 585 reviewers give this book 4-5 stars.

So, now what are we supposed to do with this situation. Taubes’ diet has to be expensive, FRESH VEGGIES & MEAT of ALL kinds. High fat stuff! He’s not too keen on fruit because of their sugar content. He gives good arguments and supports his hypothesis with seemingly legitimate trials.

Taubes says (you gotta read very closely for this one), when you start the diet of cutting out all carbs, you will feel LOUSY. He said its because your body is looking for the glucose element of carbs for burning fuel. Once again, I can understand why he says this. Our bodies are fueled by the carbs that turn into glucose (even the high fiber carbs). Carbs = fuel= energy. Taubes believes our bodies get fat because our bodies are fueled by carbs. He wants our bodies fueled by ketones which are not generated until the glucose is out of the body and the liver can take over with the help of eating meat to produce ketones which are supposed to be a better source of energy. Just think about it for a minute….

Cavemen didn’t have sandwiches, twinkies, fresh hot Krispy Kremes Taco Bell, Pizza Hut, Subway. They had whatever meat they could find. If they didn’t have meat, hopefully they had berries or something else to eat. Cavemen were apparently not fat. They had to have enough energy to find/kill their food. So, logically, their bodies’ energy was being supplied by ketones.

Even in the book, Wheat Belly by Dr. William Davis, he doesn’t want us replacing wheat with the gluten-free products because they contain starches which contain almost as much glucose as wheat.


Oh, thank you Lord, my research has saved me and a bunch more people. The following is eye-opening. Here’s what I found at  High-protein, low-carbohydrate diets are the hottest thing since sliced flank steak, and every food marketer in the known universe appears to want a piece of the protein pie.


Here’s a web blog I found KICKIN’ CARB CLUTTER who understands ketones and carbs for energy:

Exerpt from Kickin’s web blog:
The average length of time it takes for the brain to adapt to using ketones is three weeks. But it can take as long as six or more. (This is probably the time period Taubes was talking about that you’ll feel lousy.) Therefore, ketones are only an alternative energy source when there isn’t enough glucose available. Once the body adapts to being in Ketosis, the brain is the major body organ that uses ketones. All other body organs and cells, including those that prefer to use ketones, use glucose or fatty acids for fuel. Unless there are extra ketones floating around that the brain doesn’t need.

Another website, weighs in on Ketones and diet:
Glucose is the body’s primary fuel source, and when glucose intake is severely restricted, the body will begin burning fat for fuel. Ketones are produced in the liver as a byproduct of the fat-burning process, and the condition of producing ketones is called ketosis. Dietary glucose is primarily contained in carbohydrate foods, consequently, the widespread use of low-carbohydrate diets has increased public awareness of ketosis. Diets that induce ketosis are called ketogenic diets and carry potential risks. You should consult with your health care provider prior to starting one of these diets.

And now for more information than you ever wanted to read… weighs in… 
The ketogenic diet may cause side effects in some people. These are not usually serious but may include:
High cholesterol level.
Kidney stones.
Behavior changes.
Slower growth rates in children.
People on the ketogenic diet may develop vitamin and mineral deficiencies unless they take vitamin and mineral supplements. The diet does not supply adequate amounts of the vitamins and minerals the body needs.
Everyone on the diet needs close supervision by a doctor and a dietitian.

and…Low-carbohydrate diets, which always mean high protein, usually draw a red flag from conventional nutritionists and medical experts. But since they do jump-start weight loss that you can see quickly, some say they have their place. “Fad diets are OK for a quick start,” notes Bonnie Brehm, PhD, assistant professor of nutrition at the University of Cincinnati’s College of Allied Health Sciences in Cincinnati, Ohio. “Some people need to see that five-pound weight loss rather than just a single pound after a week of dieting.” Brehm is conducting a study comparing a high protein diet with the low-fat diet recommended by the American Heart Association.

more from webmd…   “These diets are not safe, they are not healthy, and they are not a good way to try to get healthy,” says Leslie Bonci, RD, nutritionist with the University of Pittsburgh Medical Center Sports Complex and a spokesperson for the ADA. “They provide short-term, rapid weight loss by causing the body to shed water weight and muscle. But that is no way to keep weight off for very long, and it’s dangerous to your body chemistry.” …  Many people who have jumped on the high-protein/low-carb bandwagon think that they can pack away as much protein as they like. But nutrition experts urge caution. The reasons why have to do with how high-protein/low-carb diets are thought to lead to weight loss. When people eat lots of protein but few carbohydrates, their metabolisms change into a state called ketosis. Ketosis means the body converts from burning carbs for fuel to burning its own fat. When fat is broken down, small bits of carbon called ketones are released into the bloodstream as energy sources. Ketosis, which also occurs in diabetes, tends to suppress appetite, causing people to eat less, and it also increases the body’s elimination of fluids through urine, resulting in a loss of water weight.

I’m so glad I did this research. I just went back to Amazon to find out about Gary Taubes. I thought originally he was a doctor. NOT–he’s a scientific JOURNALIST.

‘nuf said.


New list of IBS-friendly snacks from HELPFORIBS.COM


– Rice thins, Rice crackers
– Graham crackers
– Arrowroot crackers (make sure they’re dairy free)
– Animal crackers (make sure they’re dairy free)
– Fat free saltines

– Heather’s Honey Chex Mix
– Barbara’s Bakery Puffins Cereal
– Honeycomb
– Rice Chex
– Corn Chex
– Crispix
– Cheerios
– Kix
– Barbara’s Bakery Shredded Spoonfuls

– Nature’s Choice Multi Grain Cereal Bars (cherry flavour)
– Zone brand Apple Cinnamon Bar, Chocolate Raspberry Bar
– Luna bars

Chips etc.
– Baked Lay’s
– Baked Tostitos
– Pretzels
– Rice cakes
– Quakes
– Sakata Salt and Vinegar Baked Crisps
– Kellogg’s Apple Jacks
– Bachman’s Pretzel Twists
– Quaker brand Mini Rice Cakes
– Baked Ruffles

– Fortune cookies
– Peek Freans brand “Nice” cookies
– Newman’s Own organic cookies
– Second generation alphabet cookies, ginger sandwich cookies
– Carr’s brand Biscuits for Tea
– Trader Joe’s Meringue cookies
– Uncle Eddie’s Vegan Chocolate Chip Cookies
– Nilla wafers

– Genisoy Apple Cinnamon Soy Crisps
– Soy chips
– Provamel Soya Desserts (vanilla)Bars
– Dairy Free Cliff Bars
– Dr. Soy brand Soynuts
– Glenny brand Soy Crisps
– Belsoy brand soy pudding cups (vanilla, chocolate)

Safe Bread/Rolls
– Peanut Butter Roll-Ups (soft tortilla with 1 tsp peanut butter, rolled up)

Fruits and Vegetables
– Betty Crocker brand Fruit Roll-Ups (strawberry sensation)
– Veggie Stix
– Dried Papaya
– Mott’s Health Harvest Applesauce
– Mott’s Fruitsations individual size applesauce cups

heather IBS logoThis list was taken from Help for IBS by Heather Van Vorous
I just realized that Heather’s site supports help for Crohn’s Diseas & Colitis also.
I totally trust her site and books….

Vitamin C to help with IBS constipation?!


I just realized something today–Vit C has been relieving my IBS-constipation symptoms! Now I just have to figure out how much to not have the droopy-poopies!

I’ve been taking Vitamin C for the last 2 weeks (probably 3,000 a day) to make sure I don’t get sick. Everyone around me is dropping like flies. I’ve been wondering what I’ve been doing to make toilet-time better…it’s the Vit C!

I decided to Google: Vitamin C and constipation and a LOT of links came up. I had no idea. Anyone else discovered this? What else is out there that I’m missing? You all can please tell me or eventually I’ll uncover it myself. I’m tenacious. I’m a dog with a very tasty bone!

Is it my imagination…


…or is just about every disease/illness have some element of food intolerance?

I started reading my husband’s book on Type 2 Diabetes. I’ll probably be posting more as I learn more, but here’s what I learned last night:

Common Foods to help with Diabetes…
* Barley
* Oat Bran
* Flax Seed
* Cinnamon
* Garlic
* Mushrooms
* Vinegary foods (bring on the pickles and the pickled eggs and the pickled pigs feet!!!!!!)

Gluten Free Baking–GREAT BOOK!


This cookbook is not just baked goods like cake and cookies. I don’t buy many cookbooks. I prefer to get them at the Library and photocopy recipes I like; but this book begs to be bought!

In “Gluten-Free Baking,” Rebecca shares more than 125 recipes for sweet and savory baked goods, from crispy cookies and meltingly tender muffins to elegant tartlets and quiches and stunning layer cakes.

Amazon Customer Review
The best book out there, May 10, 2002
By ramblin
This review is from: Gluten-Free Baking: More Than 125 Recipes for Delectable Sweet and Savory Baked Goods, Including Cakes, Pies, Quick Breads, Muffins, Cookies, and Other Delights (Hardcover)
I’m not a celiac, but I am allergic to wheat, so for many years, I have sought out gluten-free recipes for the breads and pastries I’ve been deprived of. After trying countless recipes turning out crumbly cookies, hard, dry bread, and odd-tasting pastries, I found Gluten-Free Baking by Rebecca Reilly, the best book out there. The results of these recipes taste as good as (no kidding) the ones served at a high-end pastry shop.
No wonder, since the author was trained not only at Le Cordon Bleu, but also at Le Notre Patissier, the leading pastry school. She has the experience of running her own restaurant, cafe, and catering businesses as well as teaching others how to cook. She’d been exploring gluten-free baking for her clientele even before her son and daughter were diagnosed as celiacs! All these credentials add up to a well-tested, easy-to-understand, and enlightening collection of recipes. But the highest recommendation comes from my wheat-eating friends, who really DON’T realize that anything is missing or “weird” about these treats, something they’ve never been able to say about my past efforts, despite claims by the authors of those recipes that they’d never tell the difference.

Reilly’s training allows her to explain how certain classic baking techniques can provide air and lightness to gluten-free recipes, which can otherwise suffer from the density of particular alternative ingredients. She reveals which ingredients can create elasticity and provide structure in lieu of gluten, so that readers can feel empowered knowing not only how to make these recipes, but also why they work. I gained so much confidence in baking that I even made the scrumptious Black Forest Cake, a labor I probably wouldn’t have even attempted in my wheat-eating days. (By the way, it’s totally worth the effort.) Amazingly, the recipes range from the simplest brownies to baklava, so there’s something for all palates and skill levels.

With all due respect to Bette Hagman, author of The Gluten-Free Gourmet books and an undisputed pioneer in the gluten-free quest, I would love to see Reilly’s take on yeast breads as well as on gluten-free cooking. I think there’s enough of the gluten-free pie to go around, and all of us in the wheat-free community (and our friends) would benefit.

Stir frying…trying to make IBS friendly…to be continued


This is a great book. I looked at it through the library and then made one of the recipes. OH, it’s heaven in my mouth. The problem…gas like I haven’t had in years and the smell drove ME out of the house!

I know I was taking a chance, but I’ve GOT to do something to make these wonderful recipes IBS friendly. I don’t know if it was all the garlic that went into the recipe or just the fact that I ate veggies that weren’t mush…broccoli, pea pods…! I know, I know; what did I expect. At least my mouth was happy!

So, the bottom line is, this is a great book for wheat-free cooking. I WILL keep you updated as to how IBSers can eat these recipes.

UPDATE: This seems too simple, but i just cook my veggies in the microwave before adding them to the wok. Man, I’m so smart!!!!

Tortilla Wraps!!!


Look what I found! They’re sold at Wal-Mart, Publix and Whole Foods. Many more, these are just the stores around me.

I don’t know how IBS-friendly they are since they have Millet flour in them, but it’s not in the first 5 ingredients!

Wheat/Gluten free and ADHD, Bi-Polar…

wheat pic

I believe there is evidence relating to gluten and reducing psychological symptoms. Even Dr. Davis in Wheat Belly talked about schizophrenics getting better when taken off of gluten…

When my ADHD son was diagnosed, no one talked about changing his diet. I’d hear mothers talking about staying away from red dyes like in Kool Aid. I have no personal experience with psychological disorders and eating wheat-free.

My goal is to post articles I’ve found that link gluten and the mind. In my own case, I know that I am thinking more clearly and my depression seems to be in check without meds and my anxiety seems to have gone to almost nothing.

I would love to have people comment and give their experiences regarding gluten-free eating and the mind. 🙂

Webmd – on pg. 2 are dietary interventions…

I hope I haven’t overwhelmed anyone. There’s seems to be a lot of good information here.

Wheat Belly Cookbook — NOT IBS FRIENDLY

wheat belly cookbook

Okay, I’ve gone through this book. I wish I loved it, but this book is NOT IBS FRIENDLY. Dr. Davis’ core grains include golden flax seed meal and bean flours. Not only that, but he likes cabbage as a replacement for mashed potatoes and he really likes using cheese. I don’t blame him. If I could eat dairy and beans, I’d probably love these recipes. I did find a couple I want to make–so I cannot attest to how his recipes taste–like his LEMON–POPPY SEED PANCAKES, TERIYAKI MEATBALLS & CARROT MUFFINS.

I’d love to know how others feel about his recipes.

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