Opening Speaker: This talk is part of the Authors@Google of the Health@Google series. We’ll have a lot of time at the end for questions and there’s a mic here.
So, I’m very pleased to welcome today, Gary Taubes, who is a contributing correspondent for Science Magazine. His work has appeared in the New York Times, the Atlantic, the Esquire. His work has also been included in The Best of The Best American Science Writing and also has received three Science in the Society Journalism awards from the National Association of Science Writers.
He’s the author also of Good Calories, Bad Calories that I’m sure many of you know about. And currently, he is the Robert Wood Johnson Foundation investigator in health policy research at the University of Berkeley.
So, with this, we’ll have Gary Taubes talk about his latest book.
Gary Taubes
Thank you very much. This book is basically — Good Calories, Bad Calories took me about five years to write and was 500 pages long.
This is the screen I used to use for this talk and I had written that book hoping to get both the lay readers and to the public health authorities around the country and the medical research community. Because the goal of these books are to convince people that–I mean, it’s almost a cliché–but that our fundamental understanding of why we get fat, of obesity, is completely incorrect and that a new paradigm is in order.
And that Google should change the foods that they’re serving at their wonderful, healthy, low-fat cafes. So, after Good Calories, Bad Calories came out, I wrote Why We Get Fat, in effect, to make it the kind of airplane-reading version of Good Calories, Bad Calories for people who don’t have the time.
I got a lot of emails from people, from doctors, who asked me if I could write a book that their patients could read, from patients who asked me if I could write a book that their doctors would read. So, in this lecture, Why We Get Fat is actually based on the lecture. So, once you’ve seen this, you don’t actually have to read the book. Let me see if this works a little. That’s better.
Obesity epidemic in the works
This is just background. You know there’s an obesity epidemic in the works. I’m not going to go over it because, as usual, I’m probably going to run a little long on this talk. The obesity epidemic goes along with the diabetes epidemic. Diabetes diagnoses have tripled in the past 30 years in the United States.
And let’s see if this — Diabetes, obesity are associated with a host of chronic diseases that are known as metabolic diseases, which include fatty liver disease, atherosclerosis, hypertension, stroke, cancer, asthma, sleep apnea, osteoarthritis, neural degeneration.
Actually, Alzheimer’s disease is a disease that’s now associated with what’s called insulin resistance in obesity. And one of the subtexts of the talk I’m going to give today is that the conventional wisdom is that as we get fatter, that increases the risk of all these diseases and the fundamental problem is us getting fatter.
And I’m going to suggest that the same foods, the same thing that makes us fat, also causes these diseases. So, it’s a fundamentally different causality.
So the question we want is why do we get fat? Obvious question. And the official answers are, “Obesity occurs when a person consumes more calories from food than he or she burns.”
“Overweight is the result of a caloric imbalance and is mediated by genetics and health.” That’s what the old Surgeon General and the NIH tells us.
So how many people in this room actually believe this and think it’s meaningful? That’s not bad.
You know, I gave this talk at Tufts a couple weeks ago to the nutrition department. And the Tufts people have been behind every dietary guidelines for the past 20 years. And I asked how many people believe this and nobody–literally, nobody–raised their hand. And then I said, “Are you kidding? Because if you don’t, I can leave.” And then everybody raised their hand.