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Salt Sugar Fat
- How the Food Giants Hooked Us
- Narrated by: Scott Brick
- Length: 14 hrs and 34 mins
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Are you looking for an attachement for the book?
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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Very interesting information
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Editorial reviews
Editors Select, February 2013 - I’m going to go ahead and predict that Salt Sugar Fat will be the biggest exposé to hit the food industry since Fast Food Nation. Intelligently and lucidly written (by a Pulitzer Prize-winning journalist, no less), this book is going to make serious waves. It’s already causing mini-waves in my own home as I frantically figure out what in the world to stock my cupboard with. In Salt Sugar Fat we meet the major players inside the processed food industry, as well as learning about all the things that they understand about human nature that the average person doesn’t. Quite simply, we are built to crave salt, sugar, and fat, and the big food companies make sure they deliver it cheaply and by the truckload. You’ll never view food - and your relationship with it - the same again. Emily, Audible Editor
Publisher's summary
NAMED ONE OF THE BEST BOOKS OF THE YEAR BY
The Atlantic • The Huffington Post • Men’s Journal • MSN (U.K.) • Kirkus Reviews • Publishers Weekly
NUMBER ONE NEW YORK TIMES BEST SELLER • WINNER OF THE JAMES BEARD FOUNDATION AWARD FOR WRITING AND LITERATURE
From a Pulitzer Prize-winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back.
In the spring of 1999, the heads of the world’s largest processed food companies gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it.
Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were made. When he was done, the most powerful person in the room - the CEO of General Mills - stood up to speak, clearly annoyed. And by the time he sat down, the meeting was over.
In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how we got here. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century - including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more - Moss’ explosive, empowering narrative is grounded in meticulous, often eye-opening research.
Includes a bonus PDF with endnotes from the book
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
Critic reviews
"What happens when one of the country’s great investigative reporters infiltrates the most disastrous cartel of modern times: a processed food industry that’s making a fortune by slowly poisoning an unwitting population? You get this terrific, powerfully written book, jammed with startling disclosures, jaw-dropping confessions and, importantly, the charting of a path to a better, healthier future. This book should be read by anyone who tears a shiny wrapper and opens wide. That’s all of us." (Ron Suskind, Pulitzer Prize-winning author of Confidence Men: Wall Street, Washington, and the Education of a President)
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In Slim by Design, leading behavioral economist, food psychologist, and bestselling author Brian Wansink introduces groundbreaking solutions for designing our most common spaces - schools, restaurants, grocery stores, and home kitchens, among others - in order to make positive changes in how we approach and manage our diets.
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Another Weird Diet Book
- By Michael on 01-05-15
By: Brian Wansink
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Hippie Food
- How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat
- By: Jonathan Kauffman
- Narrated by: George Newbern
- Length: 9 hrs and 13 mins
- Unabridged
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Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.
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If you grew up eating health food you'll love it
- By Susie Wyshak on 05-09-18
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Feeding You Lies
- How to Unravel the Food Industry's Playbook and Reclaim Your Health
- By: Vani Hari
- Narrated by: Vani Hari
- Length: 8 hrs and 5 mins
- Unabridged
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There's so much confusion about what to eat. Are you jumping from diet to diet and nothing seems to work? Are you sick of seeing contradictory health advice from experts? Just like the tobacco industry lied to us about the dangers of cigarettes, the same untruths, cover-ups, and deceptive practices are occurring in the food industry. Vani Hari, a.k.a. The Food Babe, blows the lid off the lies we've been fed about the food we eat - lies about its nutrient value, effects on our health, label information, and even the very science we base our food choices on.
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Why taken off?!
- By Hannah Gray on 08-01-19
By: Vani Hari
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The Way We Eat Now
- How the Food Revolution Has Transformed Our Lives, Our Bodies, and Our World
- By: Bee Wilson
- Narrated by: Bee Wilson
- Length: 12 hrs and 30 mins
- Unabridged
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Food is one of life's great joys. So why has eating become such a source of anxiety and confusion? Bee Wilson shows that in two generations the world has undergone a massive shift from traditional, limited diets to more globalized ways of eating, from bubble tea to quinoa, from Soylent to meal kits. Paradoxically, our diets are getting healthier and less healthy at the same time. For some, there has never been a happier food era than today: a time of unusual herbs, farmers' markets, and internet recipe swaps.
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Slow, doesn't get to the point-20% info, 80% fluff
- By DrSarah on 11-13-19
By: Bee Wilson
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Fast Food Nation
- The Dark Side of the All-American Meal
- By: Eric Schlosser
- Narrated by: Rick Adamson
- Length: 8 hrs and 56 mins
- Abridged
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Overall
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To a degree both engrossing and alarming, the story of fast food is the story of postwar America. Fast Food Nation is a groundbreaking work of investigation and cultural history that may change the way America thinks about the way it eats.
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Uncritical alarmist rant
- By Mark Freeman on 12-23-03
By: Eric Schlosser
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Caffeinated
- How Our Daily Habit Helps, Hurts, and Hooks Us
- By: Murray Carpenter
- Narrated by: Sean Pratt
- Length: 9 hrs and 15 mins
- Unabridged
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The most popular drug in America is a white powder. No, not that powder. This is caffeine in its most essential state. And Caffeinated reveals the little-known truth about this addictive, largely unregulated drug found in coffee, energy drinks, teas, colas, chocolate, and even pain relievers. Drawing on the latest research, Caffeinated brings us the inside perspective at the additive that Salt Sugar Fat overlooked.
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Caffeine in all its myriad presentations
- By Bonny on 04-12-14
By: Murray Carpenter
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60 Ways to Lower Your Blood Sugar
- Simple Steps to Reduce the Carbs, Shed the Weight, and Feel Great Now!
- By: Dennis Pollock
- Narrated by: Bob Souer
- Length: 5 hrs and 55 mins
- Unabridged
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It's projected that in 50 years, one American in three will be diabetic. Many today are well on their way to becoming a sad statistic in the war on obesity, high blood sugar, and the related diseases - including diabetes - that can result from a diet that's seriously out of whack. In his previous best-selling book, Overcoming Runaway Blood Sugar, Dennis Pollock shared his personal experience with this deadly epidemic - including his success at lowering his runaway blood sugar to acceptable levels. Now Dennis offers listeners the next step in the battle.
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Good book to read.
- By Ram Mohan on 02-25-24
By: Dennis Pollock
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Secrets from the Eating Lab
- The Science of Weight Loss, the Myth of Willpower, and Why You Should Never Diet Again
- By: Traci Mann PhD
- Narrated by: Donna Postel
- Length: 6 hrs and 14 mins
- Unabridged
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From her office in the University of Minnesota's Health and Eating Lab, professor Traci Mann researches self-control and dieting. And what she has discovered is groundbreaking. Not only do diets not work, they often result in weight gain. Americans are losing the battle of the bulge because our bodies and brains are not hardwired to resist food - the very idea of it works against our biological imperative to survive.
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Nothing New
- By KM Land on 11-22-15
By: Traci Mann PhD
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Meathooked
- The History and Science of Our 2.5-Million-Year Obsession with Meat
- By: Marta Zaraska
- Narrated by: Emily Durante
- Length: 8 hrs and 24 mins
- Unabridged
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One of the great science and health revelations of our time is the danger posed by meat-eating. Every day, it seems, we are warned about the harm producing and consuming meat can do to the environment and our bodies. Many of us have tried to limit how much meat we consume, and many of us have tried to give it up altogether. But it is not easy to resist the smoky, cured, barbecued, and fried delights that tempt us.
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A very interesting book on why we crave meat.
- By Amazon Customer on 05-23-16
By: Marta Zaraska
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The Bad Food Bible
- How and Why to Eat Sinfully
- By: Aaron Carroll MD, Nina Teicholz - foreword
- Narrated by: Jeff Cummings, Kate Rudd
- Length: 7 hrs and 9 mins
- Unabridged
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Advice about food can be confusing. There's usually only one thing experts can agree on: some ingredients - often the most enjoyable ones - are bad for you, full stop. But as Aaron Carroll explains, these oversimplifications are both wrong and dangerous: if we stop consuming some of our most demonized ingredients altogether, it may actually hurt us.
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I love the smell of evidence in the morning
- By Tara Daves on 04-22-19
By: Aaron Carroll MD, and others
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Think and Eat Yourself Smart
- A Neuroscientific Approach to a Sharper Mind and Healthier Life
- By: Dr. Caroline Leaf
- Narrated by: Teri Clark Linden
- Length: 7 hrs and 41 mins
- Unabridged
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Science is beginning to understand that our thinking has a deep and complicated relationship with our eating. Our thoughts before, during, and after eating profoundly impact our food choices, our digestive health, our brain health, and more. Yet most of us give very little thought to our food beyond taste and basic nutritional content.
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Great content but a little negative
- By Kevlar on 01-29-17
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A Square Meal
- A Culinary History of the Great Depression
- By: Jane Ziegelman, Andrew Coe
- Narrated by: Susan Ericksen
- Length: 10 hrs and 46 mins
- Unabridged
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The decade-long Great Depression, a period of shifts in the country's political and social landscape, forever changed the way America eats. Before 1929, America's relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished - shattering long-held assumptions about the limitlessness of the national larder.
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Not entirely accurate title
- By Robert on 06-07-17
By: Jane Ziegelman, and others
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Fast Food Maniac
- From Arby's to White Castle, One Man's Supersized Obsession with America's Favorite Food
- By: Jon Hein
- Narrated by: Jon Hein
- Length: 5 hrs and 47 mins
- Unabridged
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The charismatic radio personality from The Howard Stern Show celebrates what we love about American fast food, covering chains both national and regional and offering an opinionated view on restaurant history, secret menu items, and even drive-thru strategy.
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How is Jon Hein still alive?
- By Big Timmy Jim Tim on 03-12-17
By: Jon Hein
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Sugar
- The World Corrupted: From Slavery to Obesity
- By: James Walvin
- Narrated by: Roger Davis
- Length: 10 hrs and 45 mins
- Unabridged
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Performance
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Story
How did a simple commodity, once the prized monopoly of kings and princes, become an essential ingredient in the lives of millions, before mutating yet again into the cause of a global health epidemic? Prior to 1600, sugar was a costly luxury, the domain of the rich. But with the rise of the sugar colonies in the New World over the following century, sugar became cheap, ubiquitous, and an everyday necessity. Less than 50 years ago, few people suggested that sugar posed a global health problem.
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I should have listened to the other reviews
- By L. Bergman on 12-31-18
By: James Walvin
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- By Graham on 09-08-15
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The End of Overeating
- Taking Control of the Insatiable American Appetite
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The End of Overeatinguncovers the shocking facts about how we lost control over our eating habits - and how we can get it back. Dr. Kessler presents groundbreaking research, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters - from popular brand manufacturers to advertisers, chain restaurants, and fast-food franchises.
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The best 'NON-DIET" diet book out there...
- By Deidre on 05-05-09
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Intuitive Eating for Life
- How Mindfulness Can Deepen and Sustain Your Intuitive Eating Practice
- By: Jenna Hollenstein MD RD CDN
- Narrated by: Daniela Acitelli
- Length: 7 hrs and 18 mins
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Intuitive eating is a great way to get off the diet roller coaster, stay healthy, build confidence in your body, and take the guesswork out of mealtime. But if you're like many people, you may have trouble staying on track. Enter mindfulness! In this step-by-step guide, you'll learn to practice intuitive eating using the Four Foundations of Mindfulness, a classic Buddhist framework. You'll discover that you can easily stay on track with your intuitive eating path, and actually improve it for better health and overall well-being.
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In Defense of Food
- An Eater's Manifesto
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 6 hrs and 22 mins
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Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion—most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become.
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Life and Death
- By James on 06-03-10
By: Michael Pollan
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What We Don't Talk About When We Talk About Fat
- By: Aubrey Gordon
- Narrated by: Samara Naeymi
- Length: 7 hrs and 22 mins
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Anti-fatness is everywhere. In What We Don’t Talk About When We Talk About Fat, Aubrey Gordon unearths the cultural attitudes and social systems that have led to people being denied basic needs because they are fat and calls for social justice movements to be inclusive of plus-sized people’s experiences.
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Brilliant
- By H. Rich on 01-08-21
By: Aubrey Gordon
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Hooked
- Food, Free Will, and How the Food Giants Exploit Our Addictions
- By: Michael Moss
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- Length: 9 hrs
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Empowering Read
- By Lorena Kazmierski on 04-04-21
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The Dorito Effect
- The Surprising New Truth About Food and Flavor
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- Length: 8 hrs and 17 mins
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In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number-one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition.
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In the shadow of Salt, Sugar, Fat by Michael Moss
- By Graham on 09-08-15
By: Mark Schatzker
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The End of Overeating
- Taking Control of the Insatiable American Appetite
- By: David A. Kessler MD
- Narrated by: Blair Hardman
- Length: 7 hrs and 20 mins
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The End of Overeatinguncovers the shocking facts about how we lost control over our eating habits - and how we can get it back. Dr. Kessler presents groundbreaking research, along with what is sure to be a controversial view inside the industry that continues to feed a nation of overeaters - from popular brand manufacturers to advertisers, chain restaurants, and fast-food franchises.
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The best 'NON-DIET" diet book out there...
- By Deidre on 05-05-09
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Intuitive Eating for Life
- How Mindfulness Can Deepen and Sustain Your Intuitive Eating Practice
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- Narrated by: Daniela Acitelli
- Length: 7 hrs and 18 mins
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Intuitive eating is a great way to get off the diet roller coaster, stay healthy, build confidence in your body, and take the guesswork out of mealtime. But if you're like many people, you may have trouble staying on track. Enter mindfulness! In this step-by-step guide, you'll learn to practice intuitive eating using the Four Foundations of Mindfulness, a classic Buddhist framework. You'll discover that you can easily stay on track with your intuitive eating path, and actually improve it for better health and overall well-being.
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In Defense of Food
- An Eater's Manifesto
- By: Michael Pollan
- Narrated by: Scott Brick
- Length: 6 hrs and 22 mins
- Unabridged
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Overall
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Food. There's plenty of it around, and we all love to eat it. So why should anyone need to defend it? Because in the so-called Western diet, food has been replaced by nutrients, and common sense by confusion—most of what we’re consuming today is longer the product of nature but of food science. The result is what Michael Pollan calls the American Paradox: The more we worry about nutrition, the less healthy we see to become.
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Life and Death
- By James on 06-03-10
By: Michael Pollan
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What We Don't Talk About When We Talk About Fat
- By: Aubrey Gordon
- Narrated by: Samara Naeymi
- Length: 7 hrs and 22 mins
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Anti-fatness is everywhere. In What We Don’t Talk About When We Talk About Fat, Aubrey Gordon unearths the cultural attitudes and social systems that have led to people being denied basic needs because they are fat and calls for social justice movements to be inclusive of plus-sized people’s experiences.
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Brilliant
- By H. Rich on 01-08-21
By: Aubrey Gordon
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Fast Food Nation
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- Narrated by: Rick Adamson
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Uncritical alarmist rant
- By Mark Freeman on 12-23-03
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The Case Against Sugar
- By: Gary Taubes
- Narrated by: Mike Chamberlain
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Among Americans, diabetes is more prevalent today than ever. Obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical, society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup.
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A Revelation
- By ChumlyDad on 02-03-17
By: Gary Taubes
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Fat Chance
- Beating the Odds Against Sugar, Processed Food, Obesity, and Disease
- By: Robert H. Lustig
- Narrated by: Jonathan Todd Ross
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In the late 1970s when the government mandated we get the fat out of our food, the food industry responded by pouring more sugar in. The result has been a perfect storm, disastrously altering our biochemistry and driving our eating habits out of our control. To help us lose weight and recover our health, Robert Lustig presents personal strategies to readjust the key hormones that regulate hunger, reward, and stress; and societal strategies to improve the health of the next generation.
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Changed the Way I Eat
- By ash kasper on 03-04-13
By: Robert H. Lustig
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Metabolical
- The Lure and the Lies of Processed Food, Nutrition, and Modern Medicine
- By: Robert H. Lustig
- Narrated by: Charles Constant
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The New York Times best-selling author of Fat Chance explains the eight pathologies that underlie all chronic disease, documents how processed food has impacted them to ruin our health, economy, and environment over the past 50 years, and proposes an urgent manifesto and strategy to cure both us and the planet.
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painfully political
- By jonathan blake on 06-06-21
By: Robert H. Lustig
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Ultra-Processed People
- Why We Can't Stop Eating Food That Isn't Food
- By: Chris van Tulleken
- Narrated by: Chris van Tulleken, Dr. Xand van Tulleken
- Length: 11 hrs and 35 mins
- Unabridged
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Performance
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Story
How much of our daily caloric intake comes from ingesting substances that, technically speaking, do not meet traditional definitions of “food”? Chances are, if you’re eating something that came wrapped in plastic and contains a funky ingredient you don’t have in your kitchen, it's most likely—almost definitely—ultra-processed food, or UPF.
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ridiculously biased take on data
- By Brit_TV_fan on 11-25-23
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The Hunger Fix
- The Three-Stage Detox and Recovery Plan for Overeating and Food Addiction
- By: Pamela Peeke
- Narrated by: Pamela Peeke
- Length: 8 hrs and 20 mins
- Unabridged
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Overall
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Performance
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The Hunger Fix lays out a science-based three-stage plan that shows us how to break our addiction to False Fixes and replace them with healthier rewards. Fun fitness activities, customized meal plans, and delicious, satisfying recipes are designed to trigger the specific neurochemical cascade that stimulates your body’s reward system, reclaims your hijacked brain, and supports your lifelong recovery.
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Get to the point!
- By Cynthia Patton on 05-26-14
By: Pamela Peeke
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Pure, White, and Deadly
- How Sugar is Killing Us and What We Can Do to Stop It
- By: John Yudkin
- Narrated by: Chris MacDonnell
- Length: 9 hrs
- Unabridged
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Overall
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Performance
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Story
More than 40 years before Gary Taubes published The Case Against Sugar, John Yudkin published his now-classic exposé on the dangers of sugar - now with a new introduction by Robert H. Lustig, the best-selling author of Fat Chance. His classic exposé, Pure, White, and Deadly, clearly and engagingly describes how sugar is damaging our bodies, why we eat so much of it, and what we can do to stop.
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A Real Lifesaver and Factual
- By Sherrie on 07-21-18
By: John Yudkin
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Cooked
- A Natural History of Transformation
- By: Michael Pollan
- Narrated by: Michael Pollan
- Length: 13 hrs and 25 mins
- Unabridged
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Performance
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In Cooked, Pollan discovers the enduring power of the four classical elements - fire, water, air, and earth - to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements.
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A bit bland
- By Mark on 12-12-14
By: Michael Pollan
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The Pleasure Trap
- Mastering the Hidden Force That Undermines Health & Happiness
- By: Douglas J. Lisle, Alan Goldhamer
- Narrated by: Chef AJ
- Length: 9 hrs
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The authors offer unique insights into the factors that make us susceptible to dietary and lifestyle excesses and present ways to restore the biological processes designed by nature to keep us running at maximum efficiency and vitality.
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Very interesting information
- By Marathon on 07-30-18
By: Douglas J. Lisle, and others
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The Hungry Brain
- Outsmarting the Instincts That Make Us Overeat
- By: Stephan J. Guyenet Ph.D.
- Narrated by: Aaron Abano
- Length: 9 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
No one wants to overeat. And certainly no one wants to overeat for years, become overweight, and end up with a high risk of diabetes or heart disease--yet two thirds of Americans do precisely that. Even though we know better, we often eat too much. Why does our behavior betray our own intentions to be lean and healthy? The problem, argues obesity and neuroscience researcher Stephan J. Guyenet, is not necessarily a lack of willpower or an incorrect understanding of what to eat.
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Absolute Terrible
- By Innate on 06-11-17
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Intuitive Eating, 4th Edition
- A Revolutionary Anti-Diet Approach
- By: Evelyn Tribole MS RDN CEDRD-S, Elyse Resch MS RDN CEDRD-S FAND
- Narrated by: Hillary Huber, Evelyn Tribole MS RDN CEDRD-S
- Length: 13 hrs and 42 mins
- Unabridged
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Performance
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Story
When it was first published, Intuitive Eating was revolutionary in its anti-dieting approach. The authors, both prominent health professionals in the field of nutrition and eating disorders, urge listeners to embrace the goal of developing body positivity and reconnecting with one’s internal wisdom about eating—to unlearn everything they were taught about calorie-counting and other aspects of diet culture and to learn about the harm of weight stigma. Today, their message is more relevant and pressing than ever.
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less politics more health please
- By raul on 08-14-21
By: Evelyn Tribole MS RDN CEDRD-S, and others
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Death by Food Pyramid
- How Shoddy Science, Sketchy Politics and Shady Special Interests Have Ruined Our Health
- By: Denise Minger
- Narrated by: David Minger
- Length: 8 hrs and 5 mins
- Unabridged
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Story
In Death by Food Pyramid, Denise Minger exposes the forces that overrode common sense and solid science to launch a pyramid phenomenon that bled far beyond US borders to taint the eating habits of the entire developed world. Minger explores how generations of flawed pyramids and plates endure as part of the national consciousness, and how the "one size fits all" diet mentality these icons convey pushes us deeper into the throes of obesity and disease.
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Terrific material made taxing by poor narration
- By Kcroyal2010 on 05-02-15
By: Denise Minger
What listeners say about Salt Sugar Fat
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- Michael
- 03-03-13
This is all too real, and YOU are the victim.
There are times when you listen to horror audiobooks for sheer listening enjoyment.
In this case, it's all too real, and you are the victim.
Moss is, essentially, an industry whistleblower. A food industry whistleblower, to be precise. And what he reveals is something many of us suspected, but is no less dramatically disturbing.
Basically the food industry is creating and adding extremely addictive chemicals to processed foods of all types, with the single intent to get you to buy more, eat more, and repeat ad nauseum. Salt, sugar and fat additives are manipulated at the molecular level to cause the pleasure centers of the consumer's brain (the very same pleasure centers affected by heroin addicts) to dramatically respond to and become addicted to the taste of the grocery store foods you eat, causing you to again, buy more, eat more, thus fattening yourself as well the food industry's (and the health insurance industry's) sizable wallets.
These additives are now causing a generation of pre-teen illnesses once only seen in the very elderly, and causing the soon to retire baby boomers to face illnesses that don't have to be endured.
We have placed our trust in the food industry, quickly swallowing, literally, what we're told. It's time to wake up, to realize that trust has been nightmarishly broken, and our very health and lives are in danger. And the food industry couldn't care less.
These reveals aren't speculation, but facts backed up by insider company documentation, with more discovered on a daily basis. The sheer amount of proven conclusions are stunning, and the result is a national disaster. Moss was recently on the Oz show, among others, and is spreading the word. It's sobering, and it's scary, to state it plainly.
I can speak solidly on this audiobook's conclusions, having once weighed 390 pounds and endured a horrible physical lifestyle. I began to do the research, and discovered much speculation regarding what Moss has now proven to be fact. It disturbed me so much, that it changed my life, and I went on a strict program of healthier foods, additional water intake, and walking daily. As the processed foods remains washed out of my body, I began to lose a dramatic amount of weight, my health returned, and I felt better than I had in a very long time. I've kept the weight off, and enjoy my life immensely. I'm living proof that these processed foods can damage you, and that it's not too late to change.
Dear Audible listener, note the star rating I've given this book. VERY FEW of my reviews garnish such a positive recommendation. I cannot help by make this my most highly recommended listen thus far for 2013. And when you listen, I'm confident that you'll agree.
I appreciate that you've taken the time to read this review. Now, take the time to learn the truth about what you eat, and what it's doing to you.
Stop being the victim.
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227 people found this helpful
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- Margaret
- 02-27-13
Shocking Must Read!
The point that is made over and over - that the obesity epidemic was scientifically engineered to get the exact results it has produced, i.e. sell a lot of processed food with no concern for health - is devastating to whatever crumb of credibility the food industry has left. The research that Michael Moss presents I found to be comprehensive and convincing. I hope parents take the time to listen to this and think of how to change the behaviors that "convenience" foods have instilled in the tastes of our kids. It is worth the time and the credit. Otherwise, we are out gunned in the fight.
On a purely personal note, I find the narration slightly overly conspiratorial and breathless. But I got used to it after awhile.
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- Douglas C. Bates
- 03-19-13
The Smoking Gun on the Obesity Epidemic
If you want to know what caused the obesity epidemic, here it is!
Sugar, Salt, Fat is about how the processed food industry figured out how to use sugar, salt, and fat to make processed foods taste more than just good, but to make them something close to addictive. With this technology, they could make cheap, unnutritious foods taste good, and use the resulting high margins to fund advertising to drive demand. The food industry also made these foods more convenient than cooking. They even played a role in killing off home economics in the schools to ensure the next generation would not know how to cook.
Oh, one little side-effect that the industry needs to sweep under the rug: because these processed foods are so unlike foods found in nature, the body body can't properly gauge when these foods make the body full -- causing people to consume far more calories than they need.
Some interesting angles to the story are the involvement of the tobacco industry, such as Phillip Morris’s acquisition of food companies; and the healthy lifestyles pursued by the food industry executives, who eat their own products far more sparingly than the general public does.
This is not rocket science, but it’s great investigative journalism. It may be the best investigative journalism about the food industry since Upton Sinclair's work a century ago about food impurities. Yes, that good; that important.
One minor annoyance is that the narrator, Scott Brick, over dramatizes. Brick mostly narrates fiction, which he should probably stick to. He was perhaps chosen because he did an excellent narration of The Omnivore’s Dilemma (another great book for folks concerned about modern food), but that book was more of a memoir, making it a better fit with his narration style. Sugar, Salt, Fat is pure investigative journalism. The emotional level of Brick’s reading doesn’t fit with this genre.
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- Grant
- 05-29-13
Tasty, and nutritious.
I really liked this book. One of the most compelling and telling facts that I took away from it is that the people who create processed foods, in general, actively shy away from consuming them in their own diet. The history of processed foods is well told here. The moral of the story: try not to eat foods that require chemists, engineers and lawyers to produce. You'll be happier and live longer.
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- Mark C
- 03-10-13
Excellent but narrator over the top
What made the experience of listening to Salt Sugar Fat the most enjoyable?
Facinating
Would you be willing to try another one of Scott Brick’s performances?
One of the best narrators forgets that over dramatizing makes the book hard to listen to. Let the words speak for themselves.
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- Don M
- 03-09-13
I thought I knew this stuff.
Moss interviews food scientists and corporate leaders to detail exactly how our American diet has been manipulated by the processed food creators. Human response to food additives has been so well studied and understood that I became convinced we are all being duped. Without full knowledge of how each product is made, we are defenseless against the subtle emotional and physiological responses that the food companies use to sell their products.
I am not a fan of Scott Brick's narration. The diction is perfect, but his tone of bleak resignation and condescension detracts from a great listen. He is easy to follow but I think the book sounds more even-handed than his tone implies.
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- Syd Young
- 03-09-14
Shocked to be so shocked
It's hard to shock a veteran lawyer, but this book did it. Wish I had known this years ago. This book is not another fad diet book, rather, it is a food industry exposé. Even if you take it with a proverbial grain if salt, you'll be disturbed. I grew up on a farm where we ate mostly the food we raised. Now I'm even more motivated to return to the ways of my youth.
I do agree that the narrator is a bit too dramatic; it is distracting. But don't let it discourage you from this important work.
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- Joe
- 11-14-13
The Kind of Writing I Wish For
Salt Sugar Fat is almost unthinkable. Not just in its content, in the unimaginable marketing strategies, innumerable addatives with powerful addicting properties, deceptive tactics, and blatant disregard for consumer health described in this book; not just in the sheer timeline and product scope of the reporting; not just in the reasoned approached the author takes to the shocking evidence uncovered; but also in Michael Moss's skill at investigative reporting and his ability to uncover the full strategies and willful ignorance that defines the mega food corporations.
Divided into three sections (Sugar, Fat, and then Salt) he takes us through the history of products that rely on these ingredients to hook, keep, and addict us. It is a stunning work of reporting in detail and scale. More impressive, is Moss's ability to remain dispassionate and intellectual as the book picks up steam. It is non-fiction, but I tore through this book with the same speed as I do a skillful thriller. This book is as addictive as the products it discusses. You will learn the unending reliance the food conglomerates have on sugar, salt, and fat and what this reliance has done to our collective health. Bringing all this wonderful writing to you is Scott Brick, possibly the best reader in the Audible catalogue.
This book makes my list of the best books I've read this year. It'll make yours too.
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- Lisa
- 03-05-13
Overacted by narrator
What did you like best about Salt Sugar Fat? What did you like least?
This is a well thought out book ruined by overacting by the narrator. Just read the book. Note to Brick: This is not fiction, you don’t have to put emotion into every line. I have another book narrated by Scott Brick and it is nearly unlistenable. Less is more. Do yourself a favor, just get the printed version
What didn’t you like about Scott Brick’s performance?
Overacted. This is a nonfiction book. He does not need to emote with every line. It was distracting and took away from the interesting topic of the book
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- Nate
- 07-17-13
Food = Drugs
Equal parts Fast Food Nation, The Informant!, and The Omnivore's Dilemma. It does a great job of showing the closed door meetings, food industry rivalries, Wall Street, the government, as well as our own demands that have gotten us into the cluster we are in today. It was highly informative in not only mentioning the key players behind the food giants (like Cargill that provides the salt/sugar/fat and Monell that does the taste research), but also in the gradual developments and insider terms/tricks (stomach share, bliss point, checkoff money, line extension, single serving, vanishing caloric density) that have come together for the perfect storm of our obesity problem. Food = Drugs. I'm not going to lie... it made me want cookies, cheese, and chips pretty bad, though!
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