- Paperback: 480 pages
- Publisher: WH Allen (2 Jan. 2014)
- Language: English
- ISBN-10: 0753541475
- ISBN-13: 978-0753541470
- Product Dimensions: 12.6 x 3 x 19.8 cm
- Average Customer Review: 4.7 out of 5 stars See all reviews (51 customer reviews)
- Amazon Bestsellers Rank: 69,223 in Books (See Top 100 in Books)
Salt, Sugar, Fat: How the Food Giants Hooked Us Paperback – 2 Jan 2014
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"Michael Moss has brilliantly exposed the systematic venality of Big Food. This book will confirm all your worst suspicions about the lengths big food companies go to to keep us hooked on junk." (Joanna Blythman, bestselling author of Shopped and Bad Food Britain)
"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)
"A mouth-watering, gut-wrenching look at the food we hate to love" (Publishers Weekly)
"A shocking, galvanising manifesto against the corporations manipulating nutrition to fatten their bottom line―one of the most important books of the year" (Kirkus Reviews, starred review)
"In this meticulously researched book, Michael Moss tells the chilling story of how the food giants have seduced everyone in this country. He understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt. We are fundamentally changing our lives―and the world around us." (Alice Waters)
Think horse meat is bad? You should try pink slime
An eye-opening and explosive journey into the secretive world of the processed food giants
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Top Customer Reviews
You open a bag of chips intending to eat only a few handfuls. You find the chips tasting quite good, and a few handfuls turns into a few more. Just one more... o.k., last one... definitely the last one. A few minutes later you find yourself staring down at an empty bag. Then your stomach starts to hurt--then your heart. The guilt isn't far behind. Who among us hasn't experienced this at one time or another? This is junk food in a nutshell: it tastes great (practically irresistible) and is very convenient, but if you indulge too much (which sometimes seems all too easy), it's not very good for you. All of this has an easy explanation, it's right there on the label: impressive portions of salt, sugar and fat, the junk food trifecta. Each has its own appeal, and each is very inexpensive (which explains why it's in our food), but over the years each has also been implicated in some of our most common and serious conditions and diseases, including obesity, heart disease and diabetes.
Unfortunately, the junk food trifecta is not only popping up in our junk food, it is increasingly being featured in virtually all of the processed foods that we eat--from chips and soda, to canned food and prepared meals, to cake and ice-cream. And as salt, sugar and fat have become more common in the foods that we eat, the conditions and illnesses associated with their abuse have reached epidemic proportions. In his new book Salt Sugar Fat: How the Food Giants Hooked Us journalist Michael Moss takes us behind the labels and explores the history and practices of the processed food industry-a story that features the rise of salt, sugar and fat, and the deterioration of our health.Read more ›
This book, written by a New York Times investigative reporter, details the rapid growth of the (American) processed foods industry and takes a look at the various methods being used to make us want to consumer more and more. It is no accident, it is design. Design of a big business worth over a trillion US dollars a year in just America alone.
Some of the statistics cited are alarming. The average American (note that word - average) will eat over 33 pounds (15 kg) of a fat-laden cheese each year, equivalent to the weight of a small child. Not alarmed yet? How about 70 pounds (31.7kg) of sugar? Or double the amount of salt that we should ingest... and all of this is only from processed food! Of course, a bit of everything can be good for you, but when this means that one in three adults is clinically obese and the problem is still growing you really need to sit up and pay attention.
The author takes a thoughtful look at the problem which is a worldwide issue and examines the role, or possibly collusion, that the processed food industry has been involved in. This is no conspiracy theory-style drama but a matter-of-fact, an articulated consideration of the problem. The role of product development and various food scientists, marketeers and ad men and even industry lobbying efforts are brought together to get us eating more, more, more.
The reader is free to draw their own conclusions and inferences.Read more ›
The convenience of processed foods fits with our hurried society. It exacerbates the death of family meals, and encourages eating anywhere, anytime, and basically all day long. That by itself is enough to damn the industry, if traditional family values mean anything. Far more damaging than gay marriage, or abortion, or sexting, processed foods are destroying us, literally, physically. For hundreds of millions of Americans (and soon the world), this is normal. It is the way of life. There are no viable alternatives. This too, however, goes unexplored.
Moss divides the book into the three sections of its title. It contains the usual litany of incredible statistics - like how much of these ingredients the average American ingests annually, and how many billions of pounds the processors produce, but also some interesting developments on the way to perdition:
-Food processors call their customers users, like the drug addicts they want them to become.
-The "bliss point" is used by all of them to scientifically maximize the sugar effect along a bell curve. It allows food engineers to calculate how much sugar a child blisses out on compared to an adult, for example.
-Cereal makers spend twice as much on advertising as on ingredients.Read more ›
Most Recent Customer Reviews
This book should be a lot better than it is. It is insightful in parts and clearly wants to engage with the topic at hand. Read morePublished 1 month ago by Tarun Vermani
Good topic but I struggled to read it. Every chapter felt the same and it didn't keep my interest in the same way other books in the same genre did.Published 2 months ago by Londoner
If you're trying to give up junk food, do yourself a favour and read this book, it will really make you sit up and change the way you think about food.Published 3 months ago by L Murphy
I've now bought copies of this for about 4 other people. I thought it was that good.Published 6 months ago by Amazon Customer
Mindblowing in the sense that the food giants act so precisly to make us crave their foods. No matter what your area of interest is yous hsould read it because you eat.Published 6 months ago by Amazon Customer
The majority of the world realise that three major ingredients in processed foods today (namely sugar, salt and fat) are not good for you. Read morePublished 9 months ago by Brad Revell
Very very good, the product in excellent condition. Arrived within time given, all goodPublished 10 months ago by Amazon Customer