The Good Calorie Diet: Good Calorie Diet, The (Harperspotlight) [Mass Market Paperback] Review

As a physician and also having earned a degree in nutrition in college, I would say this is a promising book.The diet is effective, as me and acquaintances I've refered to this book can attest.The science is very sound, and I suspect it will take about ten years before the nutritional concepts are understood and embraced by the medical profession, although as the author points out, there are many forces working against a successful diet, possibly explaining the little interest from the press in this guide.
The reviewer from Singapore in many ways reflects the confusion over dieting, specifically in defining the value of a 'calorie', which is really a concept derived from physical chemistry, not biophysiology.The author attempts to explain that a 'calorie' in physics (defined by how much heat a food creates upon burning) is quite different from a 'calorie' in nutrition (i.e. how likely it is to store fat).Understandably, this is complex biochemistry not readily accessilbe to laypeople, such as the other reviewer.
What I find intriguing is the similarity in biophysiology to the Atkins diet.Both are effective via the same means:normalization of blood glucose levels and regulation of glucose swings.Both diets attain this process through vastly different means, and both are effective if followed closely (the number one mistake of dieters who fail).That said, this diet is more likely to endure a person's lifelong dietary habits, as eating an Atkins diet becomes very monotanous and restrictive (and constipating).
My weight certainly has a tendency to swing, and this diet is as hard as any in the sense that once you neglect its basic principles you'll gain weight again.Its foundation, however, is really not that difficult to adhere to.

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Product Description:
A fat-inhibiting diet for readers experiencing yo-yo weight problems separates more than three thousand specific foods, including name brands and fast foods, into Good Calories or Bad Calories, based on their fat-forming potential. Reprint.

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