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Salt Sugar FatFat ChanceIt wasn’t merely a catchy slogan when the Lay’s potato chip commercial challenged you to eat just one. Like the rest of the food industry, Lay’s was banking on the fact that the ingredients in their products would make it difficult for consumers to stop crunching. Pulitzer Prize-winning journalist Michael Moss’s new book Salt Sugar Fat: How the Food Giants Hooked Us will make you think twice before you pick up another cookie or sip another soda.

 

Moss explores how the processed food industry uses key ingredients to make their products more addictive, and the negative impact that those foods have had on our health. The processed foods that we find at our supermarkets are carefully formulated and tested to hit the consumer’s “bliss point,” the precise amount of sugar that will make the product most appealing to the greatest number of people. Through both the ingredients and the companies’ carefully targeted marketing, consumers are manipulated to buy and eat more and more of these products. Moss goes beyond the nutrition of junk food. He also explores the science of food and creates a business history of the food industry. Salt Sugar Fat is an intriguing and sometimes terrifying, look at this one trillion dollar per year industry.

 

Pediatric endocrinologist Dr. Robert Lustig also takes on the food industry in Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease. After the US government recommended a low fat diet in the 1970s, the food industry responded by adding sugar to low fat products to make them taste better, which Lustig says has had disastrous results. Lustig, whose 90-minute lecture “Sugar: The Bitter Truth” has been viewed over 3 million times on YouTube, documents the connection between the added sugar in our food and the obesity epidemic.

Beth

 
 


Last revised: March 22, 2013