Salt Sugar Fat: How the Food Giants Hooked Us

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Watch : Salt Sugar Fat: How the Food Giants Hooked Us  

Salt Sugar Fat ! 

Salt Sugar Fat: How the Food Giants Hooked Us traces how these ingredients worked their way into our food in ever-larger amounts, not by accident but as part of a concerted effort by food companies to make their products as irresistible and addictive as possible. Moss profiles the food scientists whom corporations like Kellogg and Kraft pay to formulate exact combinations of ingredients that target consumers’ “bliss point”: where food is as tasty as possible without being so satisfying that we stop wanting more. Think junk food like Cheez-Its, movie-theater popcorn, and Oreos: You can kill a whole bag of the stuff without even noticing.


Moss reveals how fundamental these ingredients have become to the processed-food industry’s entire model: how sugar intensifies our cravings; how market oto fat and sugar work together to make products vastly more tasty than either ingredient could alone; how fat plays up a given food’s most desirable traits (mua ban oto) while masking others (like the acidity of sour cream), and how salt smothers the chemical tinge that would otherwise make most junk food inedible. Bất động sản Salt, sugar, and fat also make possible the long shelf life and easy preparation that inspired the term “convenience food” and sold it to a new generation of working moms.

We got a chance to chat with Moss when he stopped by the Grist office last week. Here are some highlights from our conversation.

Every year, the average American eats 33 pounds of cheese and 70 pounds of sugar. They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales.

In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. 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 gia xe oto many more-Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research.

He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.

                                                                                                                     Cre: www.nhadat.com.vn
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