Salt Sugar Fat: How the Food Giants Hooked Us
By Michael Moss
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Bet you can’t read just one page of Salt Sugar Fat: How the Food Giants Hooked Us, the unapologetically unsugarcoated exposé of the processed food industry’s tricks to spur addiction. Although you may not immediately recognize the name of author Michael Moss, you’re probably familiar with his investigative report on pink slime, the controversial ammonia-treated beef trimmings that meat producers are legally allowed to add as cheap filler to lean ground beef. Moss won the Pulitzer Prize for his New York Times series on beef contamination and safety, and his scoop on pink slime started a chain reaction of public concern and outrage that led to a reduction or discontinuation of its use by several companies.
But that story is only part of the larger one that Moss has to tell us about the corporate competition for our taste buds and our resulting ever-expanding tummies. His narrative in Salt Sugar Fat is as gripping as it is unappetizing, describing how the food industry has meticulously researched and orchestrated our cravings for food. In essence, the more sugar, salt, and fat you eat, the more the hedonist part of your brain insists you want. This cycle has contributed…