Mar 132013

Salt Sugar Fat.
Michael Moss.
Google Books

Diet and Nutrition have intrigued me since I started my LCHF (low-carb/high-fat) diet/lifestyle a year ago. One of the easiest ways to avoid carbs is to avoid processed/packaged foods, meaning nothing out of a box.

As a society we want convenience. The companies know we also want it to taste good. So can we blame them when they make hyperpalatable foods? Foods which contain optimal mixes of salt, fat, and sugar?

Look forward to reading this book and seeing what the author has to say.

[Update: April 17, 2013]
Half way through the book. Hope to finish shortly.

Lets see, so far I have learned that food companies have added sugar to food so that we will eat it. Hmmm. Lets blame the food companies?

So far salt & fat have only been mentioned in passing. Real interesting that grains are given a pass, even though they are the main culprit that needs all the sugar to make it palatable.

Book Posts

Book Info

Salt Sugar Fat: How the Food Giants Hooked Us
by Michael Moss
Publisher: Random House
Published: 02/26/2013
ISBN-10: 1400069807
ISBN-13: 978-1400069804
Started: 03/13/2013
Finished: 04/17/2013
Source: NetGalley
Reason: NetGalley Review
Format: e-book

Publisher Synopsis

From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and fat to addict us and, more important, how we can fight back. In the spring of 1999 the heads of the world’s largest processed food companies—from Coca-Cola to Nabisco—gathered at Pillsbury headquarters in Minneapolis for a secret meeting. On the agenda: the emerging epidemic of obesity, and what to do about it. Increasingly, the salt-, sugar-, and fat-laden foods these companies produced were being linked to obesity, and a concerned Kraft executive took the stage to issue a warning: There would be a day of reckoning unless changes were made. This executive then launched into a damning PowerPoint presentation—114 slides in all—making the case that processed food companies could not afford to sit by, idle, as children grew sick and class-action lawyers lurked. To deny the problem, he said, is to court disaster. When he was done, the most powerful person in the room—the CEO of General Mills—stood up to speak, clearly annoyed. And by the time he sat down, the meeting was over. Since that day, with the industry in pursuit of its win-at-all-costs strategy, the situation has only grown more dire. Every year, the average American eats thirty-three pounds of cheese (triple what we ate in 1970) and seventy pounds of sugar (about twenty-two teaspoons a day). We ingest 8,500 milligrams of salt a day, double the recommended amount, and almost none of that comes from the shakers on our table. It comes from processed food. It’s no wonder, then, that one in three adults, and one in five kids, is clinically obese. It’s no wonder that twenty-six million Americans have diabetes, the processed food industry in the U.S. accounts for $1 trillion a year in sales, and the total economic cost of this health crisis is approaching $300 billion a year. In Salt Sugar Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how we got here. 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. Moss takes us inside the labs where food scientists use cutting-edge technology to calculate the “bliss point” of sugary beverages or enhance the “mouthfeel” of fat by manipulating its chemical structure. He unearths marketing campaigns designed—in a technique adapted from tobacco companies—to redirect concerns about the health risks of their products: Dial back on one ingredient, pump up the other two, and tout the new line as “fat-free” or “low-salt.” He talks to concerned executives who confess 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. Just as millions of “heavy users”—as the companies refer to their most ardent customers—are addicted to this seductive trio, so too are the companies that peddle them. You will never look at a nutrition label the same way again.

Author Info
Michael Moss was awarded the Pulitzer Prize for explanatory reporting in 2010, and was a finalist for the prize in 1999 and 2006. He is also the recipient of a Loeb Award and an Overseas Press Club citation. Before coming to The New York Times, he was a reporter for The Wall Street Journal, Newsday, and The Atlanta Journal-Constitution. He lives in Brooklyn with his wife and two sons.

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Jan 172013

The Glycemic Load Diet.
Rob Thompson MD.
Page: 58
One of the reasons low-carb diets are more effective than low-fat diets is that the culprits are so obvious. It’s much simpler to avoid starch than fat.

I think this has been what has made going low-carb so easy. It is so black and white that I am not having to make judgement calls. I either can eat it or ignore it, no maybe.

Jan 102013

The Glycemic Load Diet.
Rob Thompson MD.
Page: 43
The reason most diets fail is simply that people can’t stick with them. People crave the richness of fat and quickly either fall of the wagon or try to satisfy their hunger by eating too much starch and sugar. That’s why low-fat diets require you to count calories–essentially to go hungry. Low-carb diets are easier to follow because you can eat satisfying amounts of food. However, they often make the mistake of restricting too many foods. Currently popular low-carb diets limit fruits, vegetables, dairy products, and sweets and usually can’t resist throwing in some low-cholesterol advice. All these restrictions inevitably lead to food cravings and diet failure. However, most important, they divert attention from the real culprits: foods that raise your body’s demands for insulin.

I have been amazed how my appetite has dwindled. I no longer have an urge for a snack 2 hours after breakfast, lunch, or dinner. It used to be that just the sight of some confection would cause my mouth to water and my fingers to reach out. Now, I can just say they look nice but have no compunction to put them in my mouth.

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Jan 082013

The Glycemic Load Diet.
Rob Thompson MD.

The bottom line is that refined carbohydrades are unnatural foods that behave unnaturally in our bodies. It's not surprising that the more of these "bad carbs" wwe eat, the fatter and more diabetic we get.

The reason low-carb diets cause weight loss is not that they restrict carbohydrates in general. In fact, the more fruits and vegetables people consume, the less likely they are to be overweight. Low-carb diets work because they eliminate refined carbohydrates--flour products, potatoes, rice, and sugar.

Page: 39

I joke that I am more vegetarian than some vegetarians I know. Having removed meat from their diet, they now eat more carbs. Instead of being vegetarians, maybe they are carbotarians! On the other hand, rather than increasing the amount of protein that I eat, I have tried to replaced the refined carbs in my diet with more vegies.

Once I get down to my ‘goal weight,’ I don’t plan on reintroducing the ‘bad carbs’ into my diet. This is not a short-term weight-loss diet but a lifesyle diet. I now know that I am insulin resistant, that my body is allergic to refined carbs, and that to reintroduce them would mean that I would put back on every pound I have been able to shed.

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Jun 182012
Around the world, obesity levels are rising. More people are now overweight than undernourished. Two thirds of British adults are overweight and one in four of us is classified as obese. In the first of this three-part series, Jacques Peretti traces those responsible for revolutionising our eating habits, to find out how decisions made in America 40 years ago influence the way we eat now.

In 40 short years the people in Britain and the United States have been gaining weight at an astonishing rate. This show examines a number of the causes. It will be interesting to see what the next 2 episodes bring.

BBC Link: The Men Who Made Us Fat