1300 187 187
 
Salt, Sugar, Fat : How the Food Giants Hooked Us - Michael Moss

Salt, Sugar, Fat

How the Food Giants Hooked Us

eBook

Published: 28th February 2013
Format: ePUB
$18.75
    Good For
  • Booktopia Reader
  • PC / Mac
  • Tablets / iPad
  • Smartphones
  • Kobo / Sony / eReaders
    Not supported
  • Amazon Kindle
  • Aldi eBook Reader
  • Google Play
  • iBooks
    Features
  • Resizable Text
  • Flowing text

Think horse meat is bad? You should try pink slime

An eye-opening and explosive journey into the secretive world of the processed food giants


The No.1 New York Times Bestseller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world.

We are hooked on salt, sugar and fat. These three simple ingredients are used by the major food companies to achieve the greatest allure for the lowest possible cost. Here, Pulitzer Prize-winning investigative reporter Michael Moss exposes the practices of some of the most recognisable (and profitable) companies and brands of the last half century. He takes us inside the labs where food scientists use cutting-edge technology to calculate the ‘bliss point' of sugary drinks. He unearths marketing campaigns designed – in a technique adapted from the tobacco industry – to redirect concerns about the health risks of their products, and reveals how the makers of processed foods have chosen, time and again, to increase consumption and profits, while gambling with our health.

Are you ready for the truth about what's in your shopping basket?

About the Author

Michael Moss is a Pulitzer Prize-winning reporter with the investigations group of The New York Times.

ISBN: 9781448133871
ISBN-10: 1448133874
Format: ePUB
Language: English
Number Of Pages: 320
Published: 28th February 2013
Publisher: Random House
Edition Number: 1