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Salt Sugar Fat: NY Times Reporter Michael Moss on How the Food Giants Hooked America on Junk Food
Food companies have known for decades that salt, sugar and fat are not good for us in the quantities Americans consume them. But every year, people are swayed to ingest about twice the recommended amount of salt and fat — and an estimated 70 pounds of sugar. We speak with New York Times reporter Michael Moss about how in his new book, "Salt Sugar Fat: How the Food Giants Hooked Us." In a multi-year investigation, Moss explores deep inside the laboratories where food scientists calculate the "bliss point" of sugary drinks or the "mouth feel" of fat, and use advanced technology to make it irresistible and addictive. As a result of this $1 trillion-a-year industry, one-in-three adults, and one-in-five children, are now clinically obese.
- Pandora’s Lunchbox: Pulling Back the Curtain on How Processed Food Took Over the American MeWe look deep inside the $1-trillion-a-year "processed-food-industrial complex" to examine how decades of food science have resulted in the cheapest, most addictive and most nutritionally inferior food in the world. The vitamins added back to this packaged and fast food — which amounts to 70 percent of calories consumed in the United States — come from nylon, sheep grease and petroleum. We are joined by longtime food reporter Melanie Warner, author of "Pandora’s Lunchbox: How Processed Food Took Over the American Meal."