The Case Against Sugar

Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans’ history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.


Praise for The Case Against Sugar

“Required reading not only for every Parent, but for every American.”

Katie Couric

“A riveting history of ideas, a clear analysis of evidence, and an utterly persuasive argument that sugar is the new tobacco. Taubes methodically explains why sugar- not sloth, not fat- accounts for our unprecedented levels of obesity, cancer, diabetes and heart disease.”

Gretchen Rubin

About the Author

Photo (c) Kristen Lara Getchell

Gary Taubes is the author of Why We Get Fat and Good Calories, Bad Calories. He is a former staff writer for Discover and a correspondent for the journal Science. His writing has appeared in The New York Times Magazine, The Atlantic, and Esquire, and has been included in numerous “Best of” anthologies, including The Best of the Best American Science Writing (2010). He has received three Science in Society Journalism Awards from the National Association of Science Writers. He is the recipient of a Robert Wood Johnson Foundation Investigator Award in Health Policy Research and a co-founder of the Nutrition Science Initiative (NuSI). He lives in Oakland, California. Follow Gary on Twitter: @GaryTaubes.


Real Food Reads Recipes

Our resident recipe guru Jessica Jones weighs in with some tasty treats that’ll take your book club to the next level. Check out Jessica’s blog and podcast, Food Heaven Made Easy, an online resource for delicious and nutritious plant-based living.

Black Pepper Eggplant Tofu

From Food Heaven Made Easy

Serves 4 


1 block firm tofu

1 tablespoon corn starch

1 tablespoon coconut oil

3 cups eggplant, chopped

2 baby red bell peppers, sliced

1 jalapeño pepper, sliced and de-seeded

3 scallions, sliced

Salt, to taste

For the black pepper sauce

1 tablespoon soy sauce

1 tablespoon white rice vinegar

1 tablespoon sesame seed oil

1 tablespoon sugar

1 tablespoon ground black pepper

1 teaspoon garlic powder


  1. Using paper towels, press out excess water from the tofu
  2. Then cut the tofu into 1″ cubes
  3. In a large bowl, add the tofu cubes and dust them with the corn starch. Toss the tofu in the bowl so that they’re all evenly coated with the starch
  4. In a large pan, heat the coconut oil, and add the tofu pieces
  5. Cook for 5 minutes on each side over medium heat
  6. While that’s happening, combine all the ingredients for the black pepper sauce in a bowl. Mix well.
  7. Once the tofu has cooked, add the eggplant and peppers to the pan, and drizzle the sauce onto all ingredients
  8. Cook for 10 minutes on low-medium heat, with the lid on
  9. Finish off with fresh scallions and salt, to taste