In 'Salt, Sugar, Fat', investigative journalist Michael Moss exposes the insidious tactics employed by the food industry to manipulate our cravings and keep us hooked on unhealthy products. Through riveting anecdotes and compelling research, he reveals how these three key ingredients are strategically blended to create irresistible foods. The book not only highlights the health implications of our dietary choices but also delves into the corporate strategies that prioritize profit over public health. As Moss uncovers the dark side of processed food, readers are left questioning what they consume every day. Prepare to rethink your pantry in this eye-opening exploration of modern eating.
By Michael Moss
Published: 2013
"Food companies have engineered their products to hit the sweet spot of our taste buds, leading us not just to crave these foods, but to become addicted to them in ways that shape our health and lives."
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.
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“Food companies have engineered their products to hit the sweet spot of our taste buds, leading us not just to crave these foods, but to become addicted to them in ways that shape our health and lives.”
Salt, Sugar, Fat
By Michael Moss
Discover a world of knowledge through our extensive collection of book summaries.
Michael Moss is an accomplished author and investigative journalist known for his critically acclaimed works that delve into the complexities of food, health, and nutrition. He is the author of several notable books, including the Pulitzer Prize-winning 'Salt Sugar Fat: How the Food Giants Hooked Us' and 'Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions.' Moss's writing style combines rigorous research with compelling storytelling, making complex subjects accessible and engaging for a wide audience. Through his investigative approach, he sheds light on the impact of the food industry on public health, sparking important conversations about diet and consumer choices.
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In "How Not to Die," Dr. Michael Greger uncovers the astonishing role that diet plays in preventing and reversing chronic diseases. Through compelling research and heartwarming anecdotes, he reveals the power of plant-based foods to combat ailments ranging from heart disease to diabetes. Each chapter highlights specific diseases, sharing actionable lifestyle changes that can dramatically improve health and longevity. With a scientific yet approachable style, Greger not only educates but also inspires readers to rethink their relationship with food. Dive into this transformative guide and discover how your plate may hold the key to a longer, healthier life!
In *In Defense of Food*, renowned journalist Michael Pollan takes readers on a journey to reclaim the true essence of eating. With a simple mantra—"Eat food, not much, mostly plants"—he challenges the pervasive myths surrounding modern diets and processed foods. Pollan delves into the cultural and nutritional implications of our food choices, urging us to reconnect with the natural world. Through vivid anecdotes and surprising insights, he reveals how our relationship with food has been corrupted. Will you dare to reconsider what’s on your plate and embrace a more authentic way of eating?
In 'Oh She Glows Every Day', Angela Liddon offers a vibrant collection of plant-based recipes that celebrate the art of healthy living. Each dish is infused with her signature glow, blending nourishing ingredients with irresistible flavors. Liddon shares personal anecdotes and insights, making healthy cooking approachable and enjoyable. With stunning photography and a focus on seasonal produce, this book inspires readers to embrace a vibrant lifestyle. Discover how to transform your everyday meals into delightful culinary experiences that light up your plate and your spirit!
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In 'Good Calories, Bad Calories,' Gary Taubes challenges conventional dietary wisdom, asserting that not all calories are created equal. He delves into the history of nutrition science, revealing how misplaced beliefs about fat and carbohydrates have misled society for decades. Through meticulous research, Taubes exposes the flaws in popular diet regimes and argues for a reevaluation of our approach to food. This compelling read raises questions about the true causes of obesity and chronic diseases. Prepare to rethink everything you thought you knew about nutrition!
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