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.
"This is all too real, and YOU are the victim."
The food industry pulls a lot of shady tactics in order to get their processed nonsense into your organic foods. This report will help you decode the tactics of big business in the grocery store!
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 number one New York Times best seller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world. We are hooked on salt, sugar and fat.
"informative read about food company"
Salt Sugar Fat by Michael Moss is a compelling nonfiction investigation into how corporate food manufacturers have come to rely on salt, sugar, and fat as the mainstays of processed and prepackaged food.
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.
PepsiCo will significantly reduce the amount of sugar, sodium and fat in many of its products by 2025, the company announced Monday.
"Foods Loaded with Sugar, Salt and Fat? Bring It" is from the April 22, 2016 Business section of The New York Times. It was written by Stephanie Strom and narrated by Corey M. Snow.
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.