The Bad Food Bible: How and Why to Eat Sinfully

Physician and popular New York Times Upshot 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, these oversimplifications are both wrong and dangerous: if we stop consuming some of our most demonized ingredients altogether, it may actually hurt us. In The Bad Food Bible, Carroll examines the scientific evidence, showing among other things that you can:    
·Eat red meat several times a week: The health effects are negligible for most people, and actually positive if you're 65 or older.  ·Have a drink or two a day: As long as it's in moderation, it will 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 should be more worried about getting too little sodium than having too much.   
Full of counterintuitive 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.

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.