Salt, Sugar, Fat: How the Food Giants Hooked Us

by Michael Moss

Random House, 2014

Michael Moss, a Pulitzer Prize-winning New York Times reporter, has been investigating the inner-workings of some of the world’s largest food companies for half a decade. While brilliantly detailing how these companies have scientifically designed products that encourage cravings and over-consumption despite knowledge of proven and poten-tial health risks, some of the books shortcomings include: failing to distinguish between processed and natural sources, and having a very limited appreciation of the role that consumer choices play in shaping the food landscape.

OUR TAKE

While Moss’ summary of salt, sugar and fat content in mass-market consumer products is highly valuable, particularly when discussing some harmful effects, one must not overlook the book’s most gullible character: the fascinating science of taste.

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