The Low-Carb Fraud

· Blackstone Audio Inc. · Narrated by Don Hagen
1,4
194 reviews
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2 hr 9 min
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About this audiobook

By now, the low-carb diet’s refrain is a familiar one: “Bread is bad for you. Fat doesn’t matter. Carbs are the real reason you can’t lose weight.”

The low-carb universe Dr. Atkins brought into being continues to expand. Low-carb diets, from South Beach to The Zone and beyond, are still the go-to method for weight loss for millions. These diets’ marketing may differ, but they all share two crucial components: the condemnation of “carbs” and an emphasis on meat and fat for calories. Even the latest diet trend, the Paleo diet, is—despite its increased focus on some whole foods—just another variation on the same carbohydrate fears.

In The Low-Carb Fraud, longtime leader in the nutritional science field T. Colin Campbell outlines where and how the low-carb proponents get it wrong: where the belief came from that carbohydrates are bad and why it persists despite all the evidence to the contrary. The foods we misleadingly refer to as “carbs” aren’t all created equal, and treating them that way has major consequences for our nutritional well-being.

If you’re considering a low-carb diet, read this book first. It will change the way you think about what you eat—and how you should be eating to lose weight and optimize your health, now and for the long term.

Ratings and reviews

1,4
194 reviews
Kym
21 March 2020
I've been on low carb for a while. Less gas, no intestinal issues. No heartburn! I used to get heartburn DAILY. I eat any meat, veggies, fruits...make "chaffles" for bread. Best diet I've ever been on and EXTREMELY effective for weight loss. There's NO fraud. Other diets made me sick. You still need to be somewhat active in life and not just sit around eating better thinking you'll lose weight in a healthy way. This has been the healthiest choice for me.
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Amy West
22 March 2021
When I switched to a low carb, low-ish protein, high healthy fat, high non-starchy vegetables diet to lose weight (YouTube Dr. Sten Ekberg & Dr. Eric Berg), I did start losing weight, but what was TOTALLY unexpected was 3 weeks in I had not lost much weight but my 15 year feet pain Plantar Fasciitis that started with an injury when I was in my thin 30s just stopped entirely and 2 years later never came back. Carbs over our tolerance level (quite low for all people) are inflammatory in many organs of the body, terrible for the brain, heart, kidneys, skin, joints, feet...I was a medical disaster at 48, worried I would die soon I had so much pain all over. My heart hurt a lot and often did weird palpitations. I would warn the kids to tell the doctor it was my heart, if I passed out. I had daily kidney pain, caused trouble sleeping. Urinary & fecal incontinence, severe upper arm skin pain, skin blemishes, lethargy, severe arthritis in my hands, I was on crutches bcz of the foot pain, and I had type 2 diabetes. In 3 weeks LCHF, my foot pain stopped!!! I had no idea carbs were that inflammatory!! I'm so mad at my podiatrist for not talking about possible food as inflammatory things. Over these 2 years, all the other health problems resolved 90 or 100%!!! I also lost 60 lbs but got severely stressed from some things lately and regained 15 lbs, but I know now how to get that back off quickly. Vegan cannot be done low-carb. It's not evil or medically bad to eat healthy meat from humanely raised/harvested animals. If it's not evil for bears or lions or fish to eat meat, it's ok for people too. A high protein diet is not healthy either... which is good bcz quality humane meat is expensive. Even the Bible warns against a high protein diet, and promotes bread eating. Quality matters, as well as amount. Some bread is lower carb than others. I'm investigating the lowest carb real bread/pasta etc options. I bought a grain grinder & organic grain to sprout & dry & make fresh flour. I might have to source ancient wheat & other grains. Modern hybrids are probably higher carb.
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Tracey Teehan Tolson
11 March 2018
Once again, so called intelligent people, confirming how un-intelligent they really are, I have been following a low carb, no sugar way of eating...it's not a diet, and lost 60#, and I will NOT go back. The communities of Doctors, pharmaceutical companies and everyone else who benefits from keeping you sick, would love to have everyone believe that carbs and sugar aren't bad for you. I along with tons of others, because we have seen for ourselves, will never go back to eating carbs, sugar or tons of processed foods! Maybe you can use your book as a door stop!
34 people found this review helpful
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About the author

Dr. T. Colin Campbell, an American biochemist who has been at the forefront of nutrition research for more than forty years, is the New York Times bestselling author of four books, including the blockbuster, million-selling The China Study, described by the New York Times as “the Grand Prix of epidemiology.” He is the Jacob Gould Schurman Professor Emeritus of Nutritional Biochemistry at Cornell University. He has been featured in several documentary films, including Forks over Knives and Vegucated. He is the founder of the T. Colin Campbell Center for Nutrition Studies.

Howard Jacobson, PhD, is an online marketing consultant, health educator, and ecological gardener from Durham, North Carolina. He earned Masters of Public Health and Doctor of Health Studies degrees from Temple University, and a Bachelor of Arts degree in history from Princeton. Howard cofounded VitruvianWay.com, an online marketing agency, and is a coauthor of Google AdWords for Dummies. When Howard is not chasing groundhogs away from blueberry bushes or wrestling with Google, he relaxes by playing Ultimate Frisbee and campfire songs from the 1960s. His current life goal is to turn the world into a giant food forest.

Don Hagen has been behind the microphone since fifth grade. He is a nine-time winner of the Peer Award for narration/voice-over and twice winner of an AudioFile Earphones Award. He has also been heard in radio and television commercials and documentaries. In addition to his freelance voice work, he is a member of the audiobook narration team at the Library of Congress.

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