丹尼尔·利伯曼 ★哈佛大学人类进化生物学教授，人类进化生物学系主任。畅销书《人体的故事》作者。 ★1993年获哈佛大学人类学博士学位。研究领域横跨古生物学、解剖学、生理学、实验生物力学等多个学科。在研究方法上，既注重实验室研究，也频繁到野外进行考察。 ★对跑鞋引起的损伤问题有深入研究，倡导和践行“赤足跑”，是跑圈内赫赫有名的“赤足教授”（Barefoot Professor）。 ★从进化的视角研究人类的健康与疾病，认为糖尿病等现代疾病的增加是缓慢进化的身体和文化进化的冲击共同所导致。 ★荣获2010—2015年“哈佛学院教授”称号，并于2020年当选美国艺术与科学院院士。

If exercise is healthy (so good for you!), why do many people dislike or avoid it? If we are born to walk and run, why do most of us take it easy whenever possible? And how do we make sense of the conflicting, anxiety-inducing information about rest, physical activity, and exercise with which we are bombarded? Is sitting really the new smoking? Can you lose weight by walking? ...(展开全部)

丹尼尔·利伯曼 ★哈佛大学人类进化生物学教授，人类进化生物学系主任。畅销书《人体的故事》作者。 ★1993年获哈佛大学人类学博士学位。研究领域横跨古生物学、解剖学、生理学、实验生物力学等多个学科。在研究方法上，既注重实验室研究，也频繁到野外进行考察。 ★对跑鞋引起的损伤问题有深入研究，倡导和践行“赤足跑”，是跑圈内赫赫有名的“赤足教授”（Barefoot Professor）。 ★从进化的视角研究人类的健康与疾病，认为糖尿病等现代疾病的增加是缓慢进化的身体和文化进化的冲击共同所导致。 ★荣获2010—2015年“哈佛学院教授”称号，并于2020年当选美国艺术与科学院院士。

If exercise is healthy (so good for you!), why do many people dislike or avoid it? If we are born to walk and run, why do most of us take it easy whenever possible? And how do we make sense of the conflicting, anxiety-inducing information about rest, physical activity, and exercise with which we are bombarded? Is sitting really the new smoking? Can you lose weight by walking? ...(展开全部)

An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes. In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates— not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough re...(展开全部)

Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Gary Taubes revisits the urgent question of what’s making us fat—and how we can change. He reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has...(展开全部)

Building upon his critical work in Good Calories, Bad Calories and presenting fresh evidence for his claim, Gary Taubes revisits the urgent question of what’s making us fat—and how we can change. He reveals the bad nutritional science of the last century—none more damaging or misguided than the “calories-in, calories-out” model of why we get fat—and the good science that has...(展开全部)

An eye-opening, myth-shattering examination of what makes us fat, from acclaimed science writer Gary Taubes. In his New York Times best seller, Good Calories, Bad Calories, Taubes argued that our diet’s overemphasis on certain kinds of carbohydrates— not fats and not simply excess calories—has led directly to the obesity epidemic we face today. The result of thorough re...(展开全部)