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Interview With Gary Taubes the Author of Good Calories Bad Calories – Part 2 of 2

(As taken from www.garytaubes.com/biography) Gary Taubes is an award-winning science and health journalist, and co-founder of thePrimal Power Method Gary Taubes non-profit Nutrition Science Initiative (NuSI.org). He is the author of Why We Get Fat and What to Do About It (Knopf, 2011) and Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control and Disease (Knopf, 2007). Taubes is the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research, and has won numerous other awards for his journalism. These include the International Health Reporting Award from the Pan American Health Organization and the National Association of Science Writers Science in Society Journalism Award, which he won in 1996, 1999 and 2001. (He is the only print journalist to win this award three times.) Taubes graduated from Harvard College in 1977 with an S.B. degree in applied physics, and received an M.S. degree in engineering from Stanford University (1978) and in journalism from Columbia University (1981).

PRIMAL GUY: Did you make any changes to your diet as you were researching Good Calories, Bad Calories?

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The Simple Life Low Carb Chocolate Recipe

Here is my healthy low carb chocolate recipe, it is far more nutritious and has very little sugar, when compared to store bought chocolate. Of course it is Primal and Paleo approved, as it contains no dairy products and is grain/gluten free.

  • Pre-heat a pan on very low heat, the smaller the pan the easier it is to control and make. I usually use an eight inch frying pan.Primal Power Method Low Carb Chocolate
  • Melt equal amounts of coconut oil and cacao butter (do not boil, the slower the melting the better) in the pan. Cacao butter can be found in health food stores and is a yellowish solid looking fat. Cacao butter and powder is the less refined version of cocoa products.
  • Once the above is completely melted turn off heat and mix in real cacao powder. Now it will take a couple of batches for you to get the right flavor you like, there is no magic formula, but it should look dark and somewhat creamy. (Special note: melted homemade real chocolate is runnier than store-bought chocolate.)
  • (Optional) mix in some coconut milk or almond milk (3 to 4 tablespoons), this will give it more of a milk chocolate flavor.
  • Mix in a teaspoon of vanilla extract.
  • (Optional) a teaspoon of cinnamon – I do recommend this as it gives it a little more sweetness.
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Interview With Gary Taubes the Author of Good Calories Bad Calories – Part 1 of 2

(As taken from www.garytaubes.com/biography) Gary Taubes is an award-winning science and health journalist, and co-founder of thePrimal Power Method Gary Taubes non-profit Nutrition Science Initiative (NuSI.org). He is the author of Why We Get Fat and What to Do About It (Knopf, 2011) and Good Calories, Bad Calories: Challenging the Conventional Wisdom on Diet, Weight Control and Disease (Knopf, 2007). Taubes is the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research, and has won numerous other awards for his journalism. These include the International Health Reporting Award from the Pan American Health Organization and the National Association of Science Writers Science in Society Journalism Award, which he won in 1996, 1999 and 2001. (He is the only print journalist to win this award three times.) Taubes graduated from Harvard College in 1977 with an S.B. degree in applied physics, and received an M.S. degree in engineering from Stanford University (1978) and in journalism from Columbia University (1981).

PRIMAL GUY: Having a background as a scientific writer, what initiated the concept for the New York Times bestseller Good Calories, Bad Calories?

GARY TAUBES: I had pitched an article to the New York Times magazine back in 2001 on what caused the obesity epidemic, which was new enough in the public consciousness at the time that I thought you could do an article about what the likely causes were. I had a couple of hypotheses that had come out of an article I had recently done for Science—“The soft science of dietary fat”.

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