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

by Michael Moss

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7546212,315 (3.99)78
Recently added bymindy74, charlenemartel, lkarr, Edvithe, tashlyn88, Baily1964, deldevries, LoriAnnK, private library
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» See also 78 mentions

Showing 1-5 of 63 (next | show all)
Never look at the food industry as your friend. Processed food is your enemy.
  lkarr | Feb 6, 2016 |
This book is a guided trip through grocery story and down memory lane of advertising and marketing. It is presented as a straightforward story of how the processed food companies have sold us the goods over the years by designing "food" that we wanted and needed on a psychological level. I read this two years after starting to eat less processed food and sugar ... so this book fits my mindset very well. Just eat real food and forget the processed xxxx that is being marketed to you. Interesting comparison to big tobacco techniques through Kraft, it seems obvious that tobacco isn't good for you. But food should be good for you, right? ( )
  deldevries | Jan 31, 2016 |
This book was very Eye opening to the amount of processed food I did not really pay attention to. Whether the scientist discover the Bliss point to completely hook us or we find out that salt is so cheap they put it in everything. This was a very comprehensive study in the the why and how the Giants have hooked us. ( )
  JWarrenBenton | Jan 4, 2016 |
This book was very Eye opening to the amount of processed food I did not really pay attention to. Whether the scientist discover the Bliss point to completely hook us or we find out that salt is so cheap they put it in everything. This was a very comprehensive study in the the why and how the Giants have hooked us. ( )
  JWarrenBenton | Jan 4, 2016 |
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 |
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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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(Click to show. Warning: May contain spoilers.)
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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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