The Science of Skinny: Start Understanding Your Body's Chemistry -- and Stop Dieting Forever

by Dee Mccaffrey

With scientific research, her own chemistry background, and the traditional diets of our not-so-distant ancestors as her guide, Dee McCaffrey casts new light on an age-old Eating foods in their closest-to-natural form is the true path to sustained weight loss and, in fact, the remedy for almost any health problem. We are so far removed from foods in their natural state that we now call them "health foods", a sad admission that we’ve compromised our health for the sake of convenience. The Science of Skinny aims to create a space for change -- to educate and enlighten readers on the value of proper nutrition so that they can find a healthier and more life-affirming relationship with their bodies and the food they eat. Offering serial dieters a healthy and lifelong way to shed pounds -- and keep them off -- The Science of Skinny kick-start plans; guidelines for family- and kid-friendly meals; quick and delicious menus and more than 50 recipes; shopping lists and eating-on-the-go tips; easy fitness routines; and more.

Genres: Health, Nonfiction, Nutrition, Self Help, Cookbooks, Food, Diets

448 pages, Paperback

First published April 3, 2012

Reviews

[Mrs C · Rating 5 out of 5]

This was a scary good book. I consider myself knowledgeable in all stuff healthy - I already adopt the idea that FAT is not evil. I eat my French cheese, my whole milk and all things natural; but I still found myself gasping at some entries here. I kept thinking, how come I didn't know that? Many critics would find this book crazy, but I appreciate the fact that the author backs it up with chemistry. I probably can't follow all her advice (no teflon pans? avoid tofu? avoid pork? avoid coffee?), but I can sure minimize it. This book had me looking at CSAs (Community Supported Agriculture), throwing out all my food stuff in my pantry, and exercising every day (yeah, right). Realistically though, it brought me back on track in keeping my family healthy. We became relaxed a bit when my daughter turned three--we allowed her to eat more candy, more cake, more sugar! But now that I've been warned of the dangers of sugars, trans fat and food additives, I have no reason to be lenient. I like the author's technique in asking yourself "Will your grandmother eat that?" -- My grandma is 93 years old and I want to live that long, so that question is quite relevant.

[Hal · Rating 3 out of 5]

An interesting book on nutrition and losing weight. So many books, so many calories, so many pounds to lose. Who is right, who is not, who knows. But one thing I can say is I learned some worthwhile things along the way in reading this.

I am not overweight like most Americans but tipping my ridiculous government BMI number at 25, could stand to lose a few pounds. I exercise 5 to 6 times a week opposed to most which log 0. So I learned that might be behind my slight weight problem. After reading this book you will find aside from the subtle poisons the food companies have injected into most if not all foods they have engineered a very scientific and profit driven way to get food to stick to your ribs in pounds and fatten their own bottom line.

One can get get carried away with some of the ideas presented here as it borders on paranoia but there is no denying it is a serious health problem and no one else is going to do something so it is up to you. The book should help. If you make the changes. But I don't like the odds because most people have ingrained it into their lifestyle and are too prone to not give that up. And then there is fast food nation vying for your hard earned dollars. And they are succeeding in their way of at least decreasing the surplus population

[Tracy Hipp · Rating 5 out of 5]

If you are interested in learning more about processed foods and how they negatively impact your body this is a great read. So much of our "food" is no longer food but chemicals and added artificial ingredients. What we eat impacts every part of our bodies, it is our fuel, and if we are taking in poisoned fuel you can count on some seriously negative side effects. This book left me feeling good about some choices I currently make yet terrified, pissed off, and motivated to do something. A must read for anyone who cares about their health and the health of their loved ones.
My only complaint would be the title, as the book isn't about being skinny but about being healthy.

[Aimee Schewe · Rating 5 out of 5]

This book is all the "whys" that make me understand, and therefore finally be able to DO the "hows" of eating better.
Science, yo.
She will tell you exactly why what you're eating is a chemistry project, not food.
She won't make you feel bad about it.
(Maybe angry at the food industry, but not mad at yourself.)
And she makes it easy to want to eat real, whole, actual, recognizable food.
Hippy shit, right?
Nope.
Just science.

[Devadeep Gupta · Rating 5 out of 5]

Definitely worth a read for anyone researching food. What I would have liked is a simpler summary of the takeaways, but I still recommend for anyone who wants to move to a healthier lifestyle. A lot of the information was eye-opening, and made me think about why we ponder so little about what we put into our bodies.

[Frankie · Rating 5 out of 5]

In nutrition, who knows what is really true? There seem to be so many conflicting viewpoints.
I found this book to be believable, because the author is a trained chemist who asked questions about how chemicals affect our bodies and who has the personal interest (she was obese) and training to research that topic. She isn’t trying to sell anything other than the book, which is crucial for objectivity.
She begins her book with the shocking discovery in the early 1980s that sodium laurel sulfate was included in the cake box mix she was making. As a chemist who used the chemical in lab tests, she knew it wasn’t the sort of thing that humans should ingest, and this discovery launched her interest in chemicals in our food, and how they affect us. She explains the science behind — for example — why fat free foods are not ultimately healthy, a view not supported by my medical aid. Which view is correct? I really don’t know, but I’m going with her assertion that by and large it really is better to eat natural foods than man made ones.
On the basis of this book I have largely eliminated processed food from my diet as part of an eating plan that enables me to remain a normal weight, unlike too many people today.

[Callie · Rating 4 out of 5]

Lots of good information that will be worthy of rereading

I had originally borrowed this from the digital library, about halfway through i decided i need to buy it instead as there is a lot of good information to refer to on an as needed basis in the future as well as keeping all the recipes at hand and ready to use.

There's so much surprising information and maybe shocking is a better word! Seriously HOW do they get away with putting some of that stuff in FOOD???!!! That's crazy horrible!

There's a lot of technical stuff that McCaffrey makes easier to understand and really clarifies the why of the problems with processed foods. Many things I already knew from over the years, but I was surprised by all that I didn't know. I've always thought there's more that I don't know than what I do, but wow, and gross that the FDA actually allows even more horrible stuff than I thought. Sad that the FDA doesn't protect people better and that the USA does such a terrible job compared to other countries.

Some things I probably can't commit to at this particular point, like eliminating tea (I don't do iced tea only hot, and mainly herbal, but she said reduce to one cup... Not yet for me).

Overall, so much good (or bad) information in this book.

[Erin · Rating 4 out of 5]

I have absolutely enjoyed the scientific background shared in this book as well as the recipes. While purging my home of the less healthy items and avoiding diet sodas and processed food, I’ve lost 5 pounds in less than 2 weeks! And I haven’t even completed my transition.

Why not 5 stars? As a woman who was bullied and fat shamed for most of my life.... the word “skinny” seems a poor choice for the title. It brings to mind the beauty goals of the 1970s or the “supremacy” of folks whose genetics delivered petite body types. I was 5’10” at age 14, a normal weight of 165 but I was bigger than other girls my age. I thought I was hopelessly obese....

So, I have concerns that the excellent information in this book will be missed by those who would most benefit.

[Lynn · Rating 5 out of 5]

This book is not only a science book as it suggests. It's also a common sense approach to a healthy and tasty lifestyle. The author explains the science and nutritional basics for the reasons to eat this way. It's easy to understand and the recipes are not overwhelming. The author, Dee McCaffrey, explains in detail how the food industry has used chemistry (science) to dupe the public into thinking they were eating better, enriched food while reaping huge profits. We have been lied to for decades and bombarded with slick, misleading ads since the 1950's. This book makes a lot of sense and explains the real meanings of the misleading labels on food and how to decipher what they actually say. I highly recommend this book, if you are interested in a healthier eating lifestyle.

[Nancy · Rating 2 out of 5]

It took me a long time to read this book, with a couple of false starts. Although the author tries to make the science accessible, to me it was still difficult and too technical. I learned a lot, with many highlighted sections and dog-earred pages, including some recipes. However, I doubt that I will strictly follow Dee's plans. I will, however, be more diligent about reading labels and will strive to continue to improve my eating habits (which I don't think are THAT bad!). The Science of Skinny is a good reference, as well.

[Katie · Rating 4 out of 5]

Lots of good info.
Honestly the world of health and nutrition is both motivating (to implement some changes) but mostly so confusing with info.
You can read two health books back to back. One will say always do this. And here’s why. The other says. Never do this and here’s why. Both seem convincing.
I felt like I was thinking that a fair amount during this book - but otherwise I liked it.
I appreciate anyone who does their research on nutrition and ways the body works for us!

[Joanna · Rating 5 out of 5]

My naturopathic physician recommended this book. I am not overweight, however, I am extremely concerned with the problems with our food sources in the USA. When I eat processed food, I feel like crap. As a mental health professional, I have noticed a direct correlation between food and mood. This book is a comprehensive guide in how to eat for health and wellness.

[Autumn Banning · Rating 5 out of 5]

This book is sadly mis-titled! It is a "HEALTH" and wealth of information that would scare you into REALLY thinking about what you put into your mouth, as well as why. Sadly explains how the system misleads/tricks the public in an easy to understand and logical way.

[Ashley · Rating 5 out of 5]

This book contains a wealth of scientific knowledge and resources about food. I have been on my own health journey for about 15 years and consider myself to be quite knowledgeable about diet and nutrition. Yet, I learned so much reading this!

[Lori · Rating 2 out of 5]

I thought the information about avoiding processed food was very good. However. I follow Dr. Greger and nutritionfscts.org. While this book professes to be based on science, it contains outdated information about coconut oil, soy, supplements, food combining, dairy, eggs and meat.

[Nancy Boegler · Rating 5 out of 5]

I bought the audio version and was surprised how much information was in the book. My whole world changed on how and what I ate after her informative book. This book is EYE OPENING to what we are really eating and I believe everyone should read it.

-Nancy B-

[Tracy Challis · Rating 5 out of 5]

Excellent book about the chemistry of food.

[Doreen]

Facinating science behind food and our metabolism. I changed some of my habits immediately as a result of reading this book, I've recommended it, and I gave away my "marked" copy to a dear friend!

[Christy · Rating 5 out of 5]

Great information that I didn't know we knew in 2012. While "Skinny" doesn't resonate with me, most of the book content did.

[Sarah Ryburn · Rating 2 out of 5]

This one was a bit... out there at moments. Not quite sure what to think, although several sections will be useful for reference.

[Audrey · Rating 3 out of 5]

3.5 star

[Nancy Dardarian]

I hate the title but it was a good book about kicking processed foods and sugar and why.

[Christy Conn · Rating 3 out of 5]

While a lot of this information is now outdated there were still some good nuggets of info.

[Kate Garnett · Rating 5 out of 5]

The title of this book is misleading. Though it does offer diet suggestions, the infinitely more interesting and vital information on refined sugar as a carcinogen was more profound and life-changing than the term "diet" denotes. This book reveals the truth about sugar's deadly health risks that are swept under the rug by American health associations. Its existence stands up to, and conquers, a health system corroded by corporations. Everyone should read this book.

[Rodan · Rating 4 out of 5]

As an engineer I can't simply follow someone's advice and trust in a promised result. The doctor said avoid salt and coffee to lower your blood pressure, but when I ask how or why that will help, they don't have time or patience, or knowledge to explain. While eating pizza rolls and drinking beer, one night, I decided I needed to get a better understanding of how the body processes the food if I was ever going to eat better. I needed the "how" to make the connection. This book was purchased on Kindle under the influence, and I had no idea how useful it would turn out.

I started reading it before lent and decided to give up sugar and enriched bread and shove more vegetables through the pie hole. I also decided to try a few other suggestions along the way, like nasty raw apple cycle vinegar. I was surprised to find that after one week my years of acid reflux were gone, tendinitis in my neck had nearly vanished, I had more energy and woke up refreshed, lost 5 pounds, and strangely my eyes felt "wetter" if that makes any sense. What are these magical vegetables the author suggests and what other special powers will I obtain over the next 40 days and nights?

I do not choose to follow "the plan" laid out by the book because how can "processed free living" have a formula? She also gets a little preachy toward the end like any self help type book. I did not start crying when I realized every salad dressing has horrible oils in it. I also didn't throw away my entire pantry but did realize I couldn't eat any of my favorite snacks!

I didn't really plan on becoming one of "those" people but the suggestions in this book have really invaded my consciousness and have me trying things, some of which I had never heard. Will I stick with it? Maybe and maybe not, but I can't argue with results.

[Amanda · Rating 2 out of 5]

The Science of Skinny has a good blend of anecdotal stories and scientific explanation of the author's, Dee McCaffrey's, unprocessed "diet," and why it is important to eat this way. Therefore, I think it will appeal to those to are looking for a diet book, and those who are more interested in the nitty-gritty of nutrition. Diagrams of molecules are included to understand the transformation that food goes through at the molecular level, proving that when foods are highly processed they are not in their original state, and much of the time closer molecularly to something we would never eat, and therefore the body treats it like a toxin.

This is the second publication of this book, now revised and with a new name. Although the subject matter is nutrition and chemistry heavy, if I had to guess this newer version is much more geared toward the consumer and is marketed to the weight-loss audience more than the holistic audience. I am sure this has helped to sell more books, however, I am not pleased with the constant "skinny" reference; although McCaffrey emphasizes being a healthy weight and feeling good as the goal, the term "skinny" implies an ideal that society has set, and goes against the spirit of the book.

Overall, I really love the honest explanation of why processed foods are harmful and addictive, and personal confessions to gently make the reader realize that we have all been fooled by the food industry. If you eat processed food (pretty much everyone), I recommend reading this book.

[Melissa · Rating 1 out of 5]

This book should not have "science" in the title.

I read this because I thought it would be a science-based explanation of which additives we should eat and which we should avoid. This book contains some basic explanations about fats and sugars that are correct, but it also contains so many irrational conclusions and misstatements that it lost credibility with me. It didn't help that many of the claims were not backed with references to science studies in peer-reviewed journals.

The kicker for me was when the author wrote that lemon water or water mixed with vinegar was "alkalizing". Both lemon juice and vinegar are strong acids, the opposite of alkaline substances. That is middle school chemistry. Why would she recommend that we drink those to alkalize our bodies?

I don't buy into the idea that we need to alkalize our bodies, anyway. My doctor recommended that I take cranberry supplements (an acid) to avoid some infections I had been getting regularly. That advice fixed the problem after having exhausted many other alternatives.

I'm all for eating whole foods and avoiding additives, but I thought this book went too far.

This is really just a diet book, so if you read it take the "science" part with a grain of salt.

[Sardonyx · Rating 4 out of 5]

I found the title of the book a bit awkward. Every time I was sitting on the bus reading this book, I expected someone heavier than me to give me dirty looks about reading a book about getting "skinny". The book is actually about trying to get healthy: to reduce the amount of processed foods in your diet and to eat things that your body actually knows how to process.

I really enjoyed the chapters that explained the processing behind some of the seemingly basic staples in our diets: sugar, oils and flour. I'm looking forward to giving stevia and coconut oil a try! Heck, I actually gave bok choy a second chance the other day at lunch because of this book. Haha.

Miss Mccaffrey has a chemistry background and describes a lot of the scientific bits that go with her postulations and suggestions. It seems that the body is a very complex system with so many interactions going on between what you put inside it, and what your environment subjects you to (ie. air pollution in the cities, etc) While she sounds quite knowledgeable, I am taking what she says with a grain of salt (unprocessed salt of course).

[Scholastic Squid · Rating 5 out of 5]

The Science of Skinny -
Better named: The Science of Eating.

I believe this book should be a staple in every household, and taught to our children. I knew the basics of eating healthy but I didn't know the science behind the process. I did learn quite a bit and I know understand why my natural/home remedies book makes so much sense. Food is literally what makes or breaks us - unfortunately Westernized culture broke the world. Rule number one avoid processed sugars: white sugar = horrid. Rule number two avoid processed flours: white flours = terrible. There are many other reasons behind almost all of our modern illnesses and this book definitely shows you why, and how we have fallen so far. Sugar and White flour is very addictive and is very bad for our health.

The book is great, it lays it out in easy to digest chapters and gives you much help in the process of switching over to a healthy lifestyle. It is NOT a book designed to restrict your eating, in fact it will awaken your senses and give you what you need to succeed. It will also throw out calorie counting, the fear of fats (some are actually really good for you!) and much more!

[Jan Schaeffler · Rating 5 out of 5]

Wow! This book has really opened my eyes. The title throws you off a bit. It's not a book about getting skinny. It's really a book that tells you that your body does not recognize processed food. Therefore, when you eat it you crave more. Your body only recognizes whole foods. I thought I was pretty good at reading labels. When I had to ask the Science faculty where I work what some of the ingredients were in the food I was eating, I didn't like their answers. I am baffled to find our foods that are packaged as healthy foods are really just large amounts of sugar and chemicals. Now I eat real food only: vegetables, fruit, whole grains, nuts and seeds. I am working on getting the right combinations of amino acids in my plant based proteins. Any packaged food is just an imposter! My body thanks me and rewards me with no aches or pains. Yes, you will lose weight when you refuse to load your body with toxins, but that is just a pleasant side effect. Feeling great and getting healthy is what you accomplish. Thank you Dee!!