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Salt Sugar Fat: How the Food Giants Hooked…

Salt Sugar Fat: How the Food Giants Hooked Us (2013)

by Michael Moss

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7185813,105 (3.99)78

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Showing 1-5 of 59 (next | show all)
Unlike Michael Pollan's books, this one didn't leave me with any new insights. I can believe the food industry has tricked us into buying unhealthy stuff, but I already knew that their concoctions were unhealthy, so I didn't gain any actionable insights from reading this. ( )
  Audacity88 | Nov 7, 2015 |
Some interesting parts, but somewhat boring and repetitive. ( )
  klburnside | Aug 11, 2015 |
It seems the majority of the packaged foods we eat are no longer foods, but foodstuff that tastes like food. If you haven't already started thinking about what you eat or what is involved with the mass production of packaged foods, this is a good place to start. Each section, Salt, Sugar and Fat, can be read independently of each other. As such, there are a few points that are repeated, but not to the point of distraction. ( )
  Sovranty | Aug 7, 2015 |
I stopped reading this after finishing the first section, the section about fat. There are interesting stories here about food design, such as the "bliss point", and the statistics about food obesity, and the corporate life in the food industry, but I decided to skip ahead to the last chapter and declare that I'm done. The arc of the book is obvious. The way the food industry designs their products does not have the public health as its first object. Profit is. I may return to read the stories involved in fat and salt but not right now. ( )
  joeydag | Jul 23, 2015 |
This is a deeply interesting book about how, in order to maximise profits our food has been tailored to be as close to addictive as makes little or no difference and this has caused huge problems with health and other issues. There are also huge problems with research on nutrition and food being mostly conducted or supported by big food conglomerates, making it difficult to get research that is for the well-being of people and not the well-being of a corporation.

It made me think a lot about the foods I eat and how I should help myself. It asks more questions than it answers and one of the most interesting things he does is talk about the diets of some of the executives and senior scientists. ( )
  wyvernfriend | May 27, 2015 |
Showing 1-5 of 59 (next | show all)
There is a certain enlightened segment of America that relishes a good gastro-scolding, whether delivered gently by a Michael Pollan (“Eat food. Not too much. Mostly plants”) or more vituperatively by a Mark Bittman (“In the time it takes to go into a McDonald’s, stand in line, order, wait, pay and leave, you could make oatmeal for four while taking your vitamins, brushing your teeth and half-unloading the dishwasher”). But there is a much larger segment of America whose members heedlessly eat processed foods that make them overweight and unwell. Michael Moss, a dogged investigative reporter who neither scolds nor proselytizes, is here for them.
added by lorax | editNew York Times, David Kamp (Mar 15, 2013)

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Author nameRoleType of authorWork?Status
Michael Mossprimary authorall editionsconfirmed
Brick, ScottNarratorsecondary authorsome editionsconfirmed
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The first thing to know about sugar is this: Our bodies are hard-wired for sweets.
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The author explores his theory that the food industry's used three essential ingredients to control much of the world's diet.

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