Jun 112013

Darya Pino Rose.

One thing I’ve discovered since switching to unprocessed, real food is that most of the things I considered decadent treats in the past really aren’t as good as I thought they were. When you start to appreciate that even vegetables can taste amazing, your standards for what is worth eating drastically rise. Also, your palate acclimates to real flavors, and it becomes easy to recognize the overly sweet, salty, and creamy (i.e., fatty) concoctions that pass for indulgence in the industrial food chain. Your mouth starts perceiving these imitations for what they really are: bad for you, without any real taste.

Page: 79

Many of the desserts on our recent cruise seemed bland. Makes me wonder if they were any different than past desserts or if, having cut out added sugar in my daily eating, I no longer have cravings for things sweet.

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Jun 092013

Darya Pino Rose.

One of the biggest problems of modern society is the obscenely common use of sugar in nondessert foods. Although it’s fairly obvious to most people that a glazed doughnut isn’t the healthiest choice (10 grams of sugar), a Thai chicken salad from California Pizza Kitchen contains over four times as much sugar (45 grams). Sure, there are additional benefits from eating salad vegetables, but would you have guessed you were eating the equivalent of four doughnuts worth of sweetness by ordering a salad?

Page: 66

Ever since the ‘low-fat’ craze has taken hold, food manufacturers (there is something wrong with that combination of words) have replaced the healthy, satiating fat that would come naturally in foods with sugar and other sweetners to make their creations palatable. Where I see this most often is in yogurt, labeled “low-fat” but with enough sugar (aka fruit) added that any health claims are moot.

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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 142013

The Glycemic Load Diet.
Rob Thompson MD.
Page: 57

Imagine a pile of sugar on your plate the size of a baked potato or a serving of rice. The effect on your blood insulin levels is the same. If you want to eliminate glucose shocks, you have to reduce your consumption of potatoes and rice.


The trick to reducing your potato and rice consumption is to have a few bites if you must, ut don’t use them to satisfy your appetite. Wait until you finish eating the other food on your plate, then go ahead and take a few bites. You will find you need only a little–probably less than a fourth of a typical serving. Keep in mind as you eat these starches that even though they’re largely tasteless, you might as well be eating sugar.

We would never consider eating a pile of plain sugar on our plate yet we don’t blink an eye when filling ourselves with rice or potato in its many forms. About the only time I have rice or potato on my plate is when we eat out. I have found it no problem to either skip them all together if I am already full after eating the rest of the meal or having just a bite or two if they look especially appetizing. This is so much different than my prior diet where I felt a compunction to treat the rice or potato as part of the main dish which I would never consider not finishing.

Jan 122013

The Glycemic Load Diet.
Rob Thompson MD.
Page: 50

How easy is it to lower the glycemic load of your everyday diet?

If you get rid of just four foods–flour products, potatoes, rice, and soft drinks–the glycemic load of your diet will be a fraction of what it was. You don’t even need a list of glycemic loads to tell you what to eat. Starch is never hidden or blended into other foods. You can see it from across the room. The culprits are even color-coded for you: They are usually white. The only other foods with glycemic loads as high as the starchy stuff are juices and soft drinks. So, if you cut out the starch and the sugar-containing beverages, you eliminate nearly all of the glucose shocks in your diet.

The glycemic load diet is much more lenient than the low-carb/high-fat diet I have been on but it probably more closely resembles the diet I will continue with for the foreseeable future. Once I am down to my goal weight, about another 10 pounds, the only thing I really plan on changing is that I might have some rice or potato with my meal but in much smaller quantities than in the past.

Here’s my advice: Forget about lists. Just don’t eat more than a third of a serving of flour products, potatoes, or rice at any meal, and abstain from sugar-containing soft drinks and fruit juices. Otherwise, eat anything you want. There’s probably not enough starch or sugar in the rest of your food to cause you trouble. A weight-loss program can’t get any simpler than that, which is why this will finally be the weight loss program that works for you.

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