Many products are laden with these ingredients in ways that would surprise the consumer: A single cookie, for example, might require several servings' worth of undetectable salt to retain its irresistible crunch, while it also contains up to five teaspoons of sugar. Pulling no punches, the author points out that the recent trend of "healthy" items is no loss for these food manufacturers, who capitalize on creating new lines of spinoff products labeled "low-salt" or "sugar-free," when in fact those products require a significant increase in one of the other triad of flavors to remain palatable.
In response, food giants provide an enormous slate of processed food options, almost all of which require immense amounts of salt, fat and/or sugar to cover the taste of poor-quality ingredients. As the average American works longer hours and spends more time outside of the home, the demand for easy-to-cook and tasty meals has skyrocketed. In an era where morbid numbers of people are living with diabetes, obesity and high blood pressure, New York Times Pulitzer Prize–winning reporter Moss ( Palace Coup, 1989) discovers through ardent research-much of it interviews with current and former executives of Kraft, PepsiCo and other massive conglomerates-that there is shockingly little regulation of the processes behind the design and sale of foods purposely laden with dangerous levels of salt, sugar and fat. You will never look at a nutrition label the same way again.A revelatory look at America's increasing consumption of unhealthy products and at how the biggest food manufacturers ignore health risks, and employ savvy advertising campaigns, to keep us hooked on the ingredients that ensure big profit. Just as millions of “heavy users” are addicted to salt, sugar, and fat, so too are the companies that peddle them. He takes us into labs where scientists calculate the “bliss point” of sugary beverages, unearths marketing techniques taken straight from tobacco company playbooks, and talks to concerned insiders who make startling confessions. Featuring examples from Kraft, Coca-Cola, Lunchables, Frito-Lay, Nestlé, Oreos, Capri Sun, and many more, Moss’s explosive, empowering narrative is grounded in meticulous, eye-opening research. In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we ended up here.
It comes from processed food, an industry that hauls in $1 trillion in annual sales. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. Books Real Food Reads Book Club Salt Sugar Fat: How the Food Giants Hooked UsĮvery year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar.
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