Salt Sugar Fat How the Food Gi

Moss, Michael

ISBN 10: 0812982193 / ISBN 13: 9780812982190

Published by Random House Trade Paperbacks, 2014

Item in very good condition! Textbooks may not include supplemental items i.e. CDs, access codes etc. Seller Inventory # 00107727444

Synopsis:

"If you had any doubt as to the food industry's complicity in our obesity epidemic, it will evaporate when you read this book."--The Washington Post

#1 NEW YORK TIMES BESTSELLER - JAMES BEARD AWARD WINNER - In this "propulsively written [and] persuasively argued" (The Boston Globe) exposé, a Pulitzer Prize-winning investigative reporter uncovers an insidious truth: food companies are deliberately sacrificing our health to raise their own profits.

Thirty-eight million Americans have diabetes. One in three adults and one in five kids is clinically obese. Why?

Every year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. It comes from processed food, an industry that hauls in $2 trillion in annual sales.

In Salt Sugar Fat, Michael Moss shows how we ended up here. Featuring examples from Kraft, Coca-Cola, Lunchables, Frito-Lay, Nestlé, Oreos, Capri Sun, and many more, Moss's explosive, empowering narrative is grounded in meticulous, eye-opening research. He takes us into labs where scientists calculate the "bliss point" of sugary beverages or enhance the "mouthfeel" of fat by manipulating its chemical structure, unearths marketing techniques taken straight from tobacco company playbooks, and talks to concerned insiders who make startling confessions.

Just as millions of "heavy users" are addicted to salt, sugar, and fat, so too are the companies that peddle them. You will never look at a nutrition label the same way again.

A BEST BOOK OF THE YEAR: The Atlantic, HuffPost, Men's Journal, MSN, Kirkus Reviews, Publishers Weekly

About the Author: Michael Moss was awarded the Pulitzer Prize for explanatory reporting in 2010, and was a finalist for the prize in 1999 and 2006. He is also the recipient of a Loeb Award and an Overseas Press Club citation. Before coming to The New York Times, he was a reporter for The Wall Street Journal, Newsday, and The Atlanta Journal-Constitution. He lives in Brooklyn with his wife and two sons.

Bibliographic Details

Title: Salt Sugar Fat How the Food Gi
Publisher: Random House Trade Paperbacks
Publication Date: 2014
Binding: Soft cover
Condition: Very Good