Salt, Sugar, Fat
how the food giants hooked us
"Exploiting the biology of the child"
"How do you get people to crave?"
"Convenience with a Capital 'C'"
"Is it cereal or candy?"
"I want to see a lot of body bags"
"A burst of fruity aroma"
"That gooey, sticky mouthfeel"
"Lunchtime is all yours"
"The message the government conveys"
"No sugar, no fat, no sales"
"People love salt"
"The same great salty taste your customers crave"
"I feel so sorry for the public"
Epilogue: "We're hooked on inexpensive food."
Food industry and trade
From Library Staff
We know how to eat healthy but why is so hard? Maybe because billions of dollars are spent in research every year to get us the eat foods that manufacturers want to sell.
Do we really make our own choices from the grocery store shelf or the restaurant menu? We think we do, but Michael Moss believes otherwise. "The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet. Traces the rise of the pr... Read More »
Moss traces the rise of the processed food industry and how addictive salt, sugar, and fat have enabled its dominance in the past half century, revealing deliberate corporate practices behind current trends in obesity, diabetes, and other health challenges.
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Michael Moss’ *Salt Sugar Fat* is a complex, impressive exposé of the ways the processed food industry manipulates the public and government. It is sharp, comprehensive, entertaining, and incredibly thorough.
To make his case about the bewitching power of processed food, Moss breaks the book down into the three titular categories. Each of the three sections contains some shocking new information about the ingredient in question, how we experience it, and how it is used in processed food to produce the coveted “mouthfeel” (industry term) and flavour that will keep “heavy users” (industry term) coming back for more.
Moss is meticulous in backing up his claims with studies and knowledgeable named sources. It’s surprising how many of the industry insiders are willing to be named, and express reservations on the record about their participation in a system that’s led to poor public health and an obesity epidemic.
What makes this book truly remarkable is that Moss has no special bone to pick with processed food, in and of itself. He makes it plain on several occasions that he loves many of the convenient food options on offer, and he sympathises with food industry scientists when they mourn the metallic, chemical taste of their salt-reduced food offerings. Moss’s goal isn’t to take down the industry or ban all these items.
Rather, this book issues a plea for processed food giants to be more transparent about what their foods actually contain and don’t contain. No more inflated health claims for cereals fortified with more sugar than vitamins. No more bullying the USDA into changing their food guides. No more exploiting the addictive properties of their products without regard for the health of their heavy users. *Salt Sugar Fat* is a call to attention for all foodies, and essential reading for fans of Michael Pollan and Marion Nestle.
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