Salt Sugar Fat: How the Food Giants Hooked Us
| Author | : | |
| Rating | : | 4.13 (671 Votes) |
| Asin | : | B00B4G0MMK |
| Format Type | : | |
| Number of Pages | : | 328 Pages |
| Publish Date | : | 2013-10-09 |
| Language | : | English |
DESCRIPTION:
"We were duped. I highly recommend this book." according to I'm Erika -- Trust Me.. This book is jam packed with real life conspiracies and facts about the biggest market manipulators in history. I have really enjoyed reading this book as the author is eloquent and keeps heaps of information light and quick to read. It doesn't bog you down while reading and it was a real page turner for me.I have become concerned with my health over the past 5 years, since. Profits before good weal - that's the "free" market way! I haven't' finished reading this book, but so far I can tell you that it takes a respectful look at corporate food industries and their quarterly profit objectives. Food scientists spend their days finding just the right balance of ingredients that will make products irresistible to the consumer. You can bet that you can't eat just one! The title tells you which 3 main ingr. Fascinating read I heard about this on America's Test Kitchen. I found it fascinating. There are things I already knew about the trickiness of the food industry but this went further. For example, I knew if you buy something "low fat" then there's probably more sugar. I found he used a lot of details but not long dragged out scientific talk. There are a lot of notes and the bibliography is
Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.Every year, the average American eats 33 pounds of cheese (triple what we ate in 1970) and 70 pounds of sugar (about 22 teaspoons a day). Simply put: The industry itself would cease to exist without salt, sugar, and fat. From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. He talks to concerned executives who confess that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. accounts for $1 trillion a year in sales, and the total economic cost of this health crisis is approaching $300 billion a year. Moss takes us inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouthfeel" o