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 Home » Books » Salt Sugar Fat: How the Food Giants Hooked Us

Salt Sugar Fat: How the Food Giants Hooked Us

  • List Price: $31.50
  • Buy New: $26.95
  • as of 8/21/2014 23:42 EDT details
  • You Save: $4.55 (14%)
In Stock
  • Seller:Audible, Inc. (US)
  • Sales Rank:1,864
  • Format:Unabridged
  • Language:English (Unknown)
  • Media:Audible Audio Edition
  • Running Time:52440 Minutes
  • Publication Date:February 26, 2013
  • ASIN:B00B4G0MMK
Availability:Usually ships in 1-2 business days


Editorial Reviews:
Synopsis

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. 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). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. It's no wonder, then, that one in three adults, and one in five kids, is clinically obese. It's no wonder that 26 million Americans have diabetes, the processed food industry in the U.S. accounts for $1 trillion a year in sales, and the total economic cost of this health crisis is approaching $300 billion a year.

In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century - including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more - Moss's explosive, empowering narrative is grounded in meticulous, often eye-opening research.

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" of fat by manipulating its chemical structure. He unearths marketing campaigns designed - in a technique adapted from tobacco companies - to redirect concerns about the health risks of their products: Dial back on one ingredient, pump up the other two, and tout the new line as "fat-free" or "low-salt". He talks to concerned executives who confess that they could never produce truly healthy alternatives to their products even if serious regulati...


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