#1 NEW YORK TIMES BESTSELLER
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 $1 trillion in annual sales. In Salt Sugar
Fat, Pulitzer Prize-winning investigative reporter Michael Moss
shows how we ended up here. Featuring examples from Kraft,
Coca-Cola, Lunchables, Frito-Lay, Nestle, 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, 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.
Praise for Salt Sugar Fat
Michael] Moss has written a Fast Food Nation for the processed
food industry. Burrowing deep inside the big food manufacturers, he
discovered how junk food is formulated to make us eat more of it
and, he argues persuasively, actually to addict us.--Michael Pollan
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
Vital reading for the discerning food consumer.--The Wall Street
Journal
The chilling story of how the food giants have seduced everyone in
this country . . . Michael Moss 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
Propulsively written and] persuasively argued . . . an exactingly
researched, deeply reported work of advocacy journalism.--The
Boston Globe
A remarkable accomplishment.--The New York Times Book Review
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