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Salt Sugar Fat

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  • Salt Sugar Fat: How the Food Giants Hooked Us | Michael Moss

    Salt Sugar Fat: How the Food Giants Hooked Us

    • UNABRIDGED (14 hrs and 34 mins)
    • By Michael Moss
    • Narrated By Scott Brick
    • Whispersync for Voice-ready
    Overall
    (989)
    Performance
    (869)
    Story
    (865)

    Every year, the average American eats 33 pounds of cheese (triple what we ate in 1970) and 70 pounds of sugar (about 22 teaspoons a day). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. It’s no wonder, then, that one in three adults, and one in five kids, is clinically obese.

    Michael says: "This is all too real, and YOU are the victim."
  • The Splendid Table, Salt Sugar Fat, Michael Moss, and Ted Allen, May 2, 2014 | Lynne Rossetto Kasper

    The Splendid Table, Salt Sugar Fat, Michael Moss, and Ted Allen, May 2, 2014

    • ORIGINAL (51 mins)
    • By Lynne Rossetto Kasper
    • Narrated By Lynne Rossetto Kasper
    Overall
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    Performance
    (0)
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    This week we talk to award-winning journalist ,about the food giants that decide what we eat. He is the author of Salt Sugar Fat: How the Food Giants Hooked Us. Chopped's Ted Allen has advice on how to get out of our food ruts and we look at the stirrings of a movement in the wine world, natural wine.

  • The Splendid Table, Salt Sugar Fat, Michael Moss and Ted Allen, May 10, 2013 | Lynne Rossetto Kasper

    The Splendid Table, Salt Sugar Fat, Michael Moss and Ted Allen, May 10, 2013

    • ORIGINAL (51 mins)
    • By Lynne Rossetto Kasper
    • Narrated By Lynne Rossetto Kasper
    Overall
    (0)
    Performance
    (0)
    Story
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    This week we talk to award-winning journalist Michael Moss about the food giants that decide what we eat. He is the author of Salt Sugar Fat: How the Food Giants Hooked Us. Chopped's Ted Allen has advice on how to get out of our food ruts and we look at the stirrings of a movement in the wine world, natural wine.

  • The Bob Edwards Show, Michael Moss, April 22, 2013 | Bob Edwards

    The Bob Edwards Show, Michael Moss, April 22, 2013

    • ORIGINAL (57 mins)
    • By Bob Edwards
    • Narrated By Bob Edwards
    Overall
    (1)
    Performance
    (1)
    Story
    (1)

    New York Times reporter Michael Moss won the Pulitzer Prize for his 2010 investigation into the dangers of contaminated meat. Now in a new audiobook, Moss examines how food companies use food science and technology to hook consumers on the foods that are worst for us. He writes about the food laboratories where scientists calculate the “bliss point” of sugary drinks and the “mouthfeel” of fat. The audiobook is titled, Salt Sugar Fat: How the Food Giants Hooked Us.

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