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

Regular price RM40.56 MYR Now RM25.68 MYR Save 37%
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Exposé of processed food industry's addictive tactics.

"Salt, Sugar, Fat" isn't just informative; it's revolutionary. This book dives deep into the controversial yet critical aspects of what we eat everyday and why we can't seem to stop. Imagine being able to decode the allure of your favorite snacks and empower yourself with the knowledge to make better choices. It's a chilling, revelatory read that reshapes the way you view your grocery cart and your health. If you've ever wondered why junk food is so irresistible, this book will provide eye-opening insights.

  • James Beard Foundation Book Award for Writing and Literature (2014)
  • San Francisco Book Festival for General Nonfiction (2013)
  • Goodreads Choice Award Nominee for Food & Cookbooks (2013)
Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.
Sale

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

Regular price RM40.56 MYR Now RM25.68 MYR Save 37%
Unit price
per
ISBN: 9780812982190
Authors: Michael Moss
Date of Publication: 2014-02-18
Format: Paperback
Goodreads rating: 4.0
(rated by 31286 readers)

Description

Every year, the average American eats 33 pounds of cheese and 70 pounds of sugar. They ingest 8,500 milligrams of salt a day, double the recommended amount, almost none of which comes from salt shakers. It comes from processed food, an industry that hauls in $1 trillion in annual sales. In Salt Sugar Fat, Pulitzer Prize-winning investigative reporter Michael Moss shows how this happened. Featuring examples from some of the most recognizable (and profitable) companies and brands of the last half century--including Kraft, Coca-Cola, Lunchables, Kellogg, Nestlé, Oreos, Cargill, Capri Sun, and many more--Moss’s explosive, empowering narrative is grounded in meticulous, often eye-opening research. He goes inside the labs where food scientists use cutting-edge technology to calculate the "bliss point" of sugary beverages or enhance the "mouth feel" of fat by manipulating its chemical structure. He unearths marketing techniques taken straight from tobacco company playbooks to redirect concerns about the health risks of products. He talks to concerned executives who explain that they could never produce truly healthy alternatives to their products even if serious regulation became a reality. Simply put: the industry itself would cease to exist without salt, sugar, and fat.
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Similar Reads

Exposé of processed food industry's addictive tactics.

"Salt, Sugar, Fat" isn't just informative; it's revolutionary. This book dives deep into the controversial yet critical aspects of what we eat everyday and why we can't seem to stop. Imagine being able to decode the allure of your favorite snacks and empower yourself with the knowledge to make better choices. It's a chilling, revelatory read that reshapes the way you view your grocery cart and your health. If you've ever wondered why junk food is so irresistible, this book will provide eye-opening insights.

  • James Beard Foundation Book Award for Writing and Literature (2014)
  • San Francisco Book Festival for General Nonfiction (2013)
  • Goodreads Choice Award Nominee for Food & Cookbooks (2013)
Note: While we do our best to ensure the accuracy of cover images, ISBNs may at times be reused for different editions of the same title which may hence appear as a different cover.