Salt Sugar Fat: How The Food Giants Hooked Us

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Salt Sugar Fat: How The Food Giants Hooked Us

by Michael Moss

McClelland & Stewart | February 26, 2013 | Hardcover

Salt Sugar Fat: How The Food Giants Hooked Us is rated 5 out of 5 by 2.
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. 

Salt
Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry''s own say, "Enough already."

Format: Hardcover

Dimensions: 480 pages, 9.5 × 6.57 × 1.18 in

Published: February 26, 2013

Publisher: McClelland & Stewart

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771057083

ISBN - 13: 9780771057083

Found in: Business Reference

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Reviews

Rated 5 out of 5 by from A book that will open your eyes about the food industry I have read a lot of books about nutrition and supplements. This book presents so much data, that after reading it; you cannot put your head in the sand and keep on eating the same products. The book makes a statement that you cannot ignore. I eat a lot of natural products; but because of my job, I have to eat in restaurants. I try to pick healthy choices and it is becoming easier. But those products are not as healthy as they are advertised. Salt is the worst offender for me. When you have learned to eat without salt, salty products do not taste good anymore. Likewise, with products that have a high sugar and fat content. You develop the taste for less of those. It takes time however to change your taste. Money can be an issue too. Poor people will fill themselves with cheap foods, sometimes the only products available depending where they live. Perhaps they can only access convenience stores if they have no car. This is the perfect place for those unhealthy products. Even in regular supermarkets, at least 2/3 of the products is useless and has no real value. I am always surprised when I go to a regular supermarket that I can skip most of the aisles because there is nothing there worthy. People are made into food junkies by the food industry. This is the message of the book. We can make a comparison with cigarettes. It is the same marketing approach that is followed. It is legal; but is-it ethical?
Date published: 2013-08-18
Rated 5 out of 5 by from If you eat, you should read this I consider myself to be educated about what I put into my body and try to eat quite healthy but occasionally I pick up pre-packed, processed foods. This book has explained to me why they are so hard to resist and how we are in fact addicted to them. Food companies use science and emotion to get us to buy and consume more and more unhealthy foods and Salt, Sugar and Fat are the main reasons how AND why we fall for it. This is not a muckraking book, it is well researched and has interviews with the food industries top executives who are quite honest (and rarely eat their own products). Even if a company WANTS to make healthier options, the public at large will not usually BUY it! Unbelievable but true. I cannot stop talking about this book but there is too much information to just TELL!! You definitely need to read it for yourself.
Date published: 2013-03-22

– More About This Product –

Salt Sugar Fat: How The Food Giants Hooked Us

by Michael Moss

Format: Hardcover

Dimensions: 480 pages, 9.5 × 6.57 × 1.18 in

Published: February 26, 2013

Publisher: McClelland & Stewart

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0771057083

ISBN - 13: 9780771057083

From the Publisher

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. 

Salt
Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry''s own say, "Enough already."

About the Author

MICHAEL MOSS was awarded the Pulitzer Prize for exploratory reporting in 2010, and was a finalist for the prize in 2006 and 1999. He is also the recipient of a Loeb Award and an Overseas Press Club citation. Before coming to the Times, he was a reporter for The Wall Street Journal, New York Newsday, and The Atlanta Journal-Constitution. He has been an adjunct professor at the Columbia School of Journalism and currently lives in Brooklyn with his wife and two sons.

Editorial Reviews

#1 New York Times Bestseller   “Moss [is] a dogged investigative reporter who neither scolds nor proselytizes. . . .  Salt Sugar Fat continues Moss’s hot streak of ace reportage. . . .  Salt Sugar Fat is a remarkable accomplishment.” — New York Times   “An exactingly researched, deeply reported work of advocacy journalism.” — Boston Globe   “You will never look at a bag of Cheetos in quite the same way. . . . Moss [is] a graceful writer and a bulldog of a reporter. . .” — Seattle Times   “Moss makes the digestion of hard facts easier with a keen sense of the telling anecdote and detail. . . . The book is leavened with colour and humour. . . . The science and history can be fun; the message is anything but. . . .  Salt Sugar Fat is a vital document for anyone whose ignorance in the area is proportionate to his waistline.” — Newsday   “Vital reading for the discerning food consumer.” — Wall Street Journal   “[An] eye-popping exposé. . . . [and] an absorbing insiders’ view of the food industry. . . . Moss’s vivid reportage remains alive to the pleasures of junk – ‘the heated fat swims over the tongue to send signals of joy to the brain’ – while
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