Salt, Sugar, Fat

Wandering through Sam’s Club a while back, I stumbled on the most fascinating book called Salt, Sugar, Fat by Michael Moss. It’s an interesting read that details how food manufacturers create a product (not food) that’s irresistible.

I found a cool review courtesy of the New York Times. Here’s what they have to say:

And that is the nub of Mr. Moss’s case: By concentrating fat, salt and sugar in products formulated for maximum “bliss,” Big Food has spent almost a century distorting the American diet in favor of calorie-dense products whose consumption pattern has been mirrored by the calamitous rise in obesity rates. Entire food categories were invented to support this strategy (Mr. Moss is particularly fascinated by Kraft’s near-billion-dollar line of Lunchables snack trays), as processors bent the American appetite to Wall Street’s will.

Moss’ credentials are impressive. He’s a Pulitzer Prize winning reporter for the New York Times. He’s also the person who highlighted the nightmare called “pink slime.” (If you don’t know what this is, click the link… if you dare.)

What I enjoyed about his title is that it’s not only engaging, but it’s hype-free, heavy on science, yet easy to read. The guy’s a great story teller.

It’s not an optimistic book, but I found his conclusion interesting:

The only counsel Mr. Moss offers consumers dribbles in with the last two sentences: “After all, we decide what to buy. We decide how much to eat.”

Very true. You can thrive eating awesome plant based, healthy food. It’s really not expensive either. This is a great book. Highly recommended.

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