Salt Sugar Fat by Michael Moss

Salt Sugar Fat

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 ...

Details Salt Sugar Fat

TitleSalt Sugar Fat
Release DateFeb 26th, 2013
PublisherRandom House
GenreNonfiction, Food and Drink, Food, Health, Science, Nutrition

Reviews Salt Sugar Fat

  • Stephanie *Very Stable Genius*
    I can honestly say I am one of the first people on the planet to have eaten a Chicken Mc Nugget. This is my dad a few years backHe is a mechanical engineer and a total genius. Before I was born my dad had to find a job to support his family (they already had my older sister). My parents wanted to stay near family, so dad started looking around in the Sandusky Ohio area……He got two job offers, one with NASA (yes….NASA) and one with Stein Ass...
  • Karen
    Probably like most of you, I thought Michael Moss's Salt, Sugar, Fat would be about how these ingredients are not good for us, how to eliminate them from our diets, and perhaps a few recipes to get us started. I was wrong. This book is far more fascinating than that. It's a well written, in depth look at the food industry, and how the products we all know came into being and developed over the years. It names companies like Kellogg's, Kraft, Camp...
  • Jon Swartz
    I've read a number of books on food and the food industry (What to Eat, In Defense of Food: An Eater's Manifesto); this is one of my favorites. Rather than vilifying the food industry en-masse, the author takes the time to understand the point of view of industry insiders, especially the scientists that craft our processed food. These people do not come across as evil or uncaring, but just highly motivated to do their jobs well -- for reasons of ...
  • Hadrian
    Although technically a business history, you may think of this book as a dietary guide very quickly.This is a very accessible and detailed history of food conglomerates over the past fifty years, and what they have done to increase their production and sales. This also details the rise of processed food and 'convenience' meals. What sorts of things have they created?Lunchables, sold on convenience and giving kids 'independence'. Caprisun. Tang, w...
  • Literary Ames {Against GR Censorship}
    Cynical people: it's worse than you can even imagine. Privacy infringements, systematic exploitation of children and African Americans, government corruption, and a willful disregard of consumers' health. Moss's three and a half years of investigative reporting for Salt Sugar Fat were well worth the effort, though his writing isn't concise, and boring when it came to describing the careers of food scientists he clearly admires, the points he make...
  • Matthew
    This book has me torn. It does have a lot of in depth research and it makes a lot of interesting points. But, it demonizes some businesses and foods that I don't necessarily feel deserve it. I love food and I know some of it is bad for me (just like when I used to smoke - I knew it was bad for me the whole time). But, it was my choice and I was not kidding myself that I was doing my body justice. I like fast food and junk food, but I try and eat ...
  • Nick
    Once you read this book a trip to the grocery store will never be the same. You will watch your fellow shoppers walk around the store an pick up items like mindless creatures; like your the only one who knows whats really going on, kind of like in the film "They Live."The section on fat is mostly about Phillip Morris's acquisition and then spin off Kraft Foods. As the author talks about the various executives, marketers, and product developers I ...
  • Jill
    Several years ago I developed a candida infection; my doctor urged me to give up all sugar products for at least three months.Easier said than done. It didn’t take me long to realize that nearly everything in the grocery aisles contained sugar. And now I know why.Michael Moss, a Pulitzer Prize winning investigative reporter, has written a brilliant book that doesn’t scold, lecture, or patronize. Rather, it reveals the reasons why one out of f...
  • Otis Chandler
    A fascinating in-depth and well researched look at the processed food industry. I recommend this for anyone who buys food at a grocery or convenience store (aka everyone). I read this book hoping to learn more about processed foods and how to avoid them, and I definitely got what I was looking for. Before reading this I was trying to avoid processed foods, and this book has helped increase that resolve, as well as educated me more on how to do it...
  • Jane
    Where I got the book: my local library.Food is weird. At least, it is nowadays. Humans like variety; variety in food makes them eat more. Put science and industry at the service of variety, and you get:Be still my British heart.There are tens of thousands of different products in the average grocery store. One thing I learned from this fascinating book is that a successful strategy to increase sales is by line extensions, where, for example, you ...
  • 7jane
    There is now more obesity around the world than ever, and it all can be best blamed on these three things: salt, sugar and fat. Each of them is tackled separately in this book. The book is US-centric, yet it's quite easy to apply to other countries, some through brands that are international (Coca-Cola and such), and some through country-centric versions. Plus there are of course all those fast food chains. This book talks about the food companie...
  • Caroline
    ***NO SPOILERS***By now it’s pretty much common knowledge that processed food is horrible for one’s health. Salt, Sugar, Fat goes into that, but what author Michael Moss was really concerned with were the inner workings of the processed food industry and how it’s lured and fooled consumers. Salt, Sugar, Fat is part business history and part science. It’s also a warning and gigantic wake-up call. The industry is smarter than the consumer. ...
  • carol.
    “We rarely get in the situation where our body and brain are depleted of nutrients and are actually in need of replenishment. Rather, he discovered, we are driven to eat by other forces in our lives. Some of these are emotional needs, while others reflect the pillars of processed food: first and foremost taste, followed by aroma, appearance, and texture.“If you eat food, you should read this book. Sugar Salt Fat: How the Food Giants Hooked Us...
  • Aaron Arnold
    This is one of those Rorschach books, with parts that will resonate differently with you depending on your prior views of the processed food industry. Looking around at reviews of this book, I found basically two different reactions to Moss' research and analysis, both pro- and anti-industry. I'll go over both of them, because, to paraphrase Trotsky, you may not be interested in the food industry, but it is very interested in you, and an accurate...
  • Thomas
    In a nutshell: the food industry cares more about money than human health and well-being.Not in a nutshell: in his detailed and well-written book Salt Sugar Fat, Pulitzer Prize-winning reporter Michael Moss shows how the food industry has hooked Americans on salt, sugar, and fat. He exposes how scientists calculate the "bliss point" of sugar to seduce consumers into craving more, how companies reconfigure the chemical structure of fat to enhance ...
  • Carol
    The Hook - Salt, Sugar, Fat: How the Food Giants Hook Us has been on my radar since its publication. Since my retirement my eating habits have slipped. Fortunately I haven’t gained any weight and my blood pressure and cholesterol levels remain stable. I felt it was time to take my daily diet back. No better place to start than here. The Line – Like potato chips that you can’t resist, it’s hard to choose one line that stands out when there...
  • Casey
    Go into a typical American grocery store, and you won't find that they stock much food. The real food lines the edges: produce, meat and seafood, dairy. If you want real food that was produced locally and sustainably, with care paid to proper animal-husbandry practices, you're probably out of luck entirely. The interior of the store is filled with food products: mostly nutrient-poor corn and soy based "foods" engineered to make you keep reaching ...
  • Elizabeth Moeller
    I received this book as a Goodreads giveaway. I thought this book was amazing! I consider myself to be a fairly healthy eater. I like fruits and vegetables and try to stay away from too much processed food. However, after reading this book I have even more of a commitment from staying away from any food that was developed in a laboratory. The author is not preachy. He is not advocating for a certain diet. I have been turned off by other authors s...
  • Vanessa
    Wow, wow, wow. I cannot say enough wonderful things about this book. I feel I have been forcing this book into conversations I've had with people all week. I literally cannot shut up about it. It is one of the most interesting, engaging non-fiction books I've read in years. Ever wonder how Coke and Pepsi came to be enemies? How a grocery store is strategically designed to pray on innocent shoppers? How General Foods literally put their own people...
  • Jim
    I read the first third of the book, "Sugar," and I just could not continue to put myself through this torture. It takes a special writer to craft a piece of nonfiction that is not only informative, but engaging. Michael Moss is not that author, at least not in this book. It is evident that he did his research and spent a lot of time gathering his facts over the years, and that may be part of the problem. He seemed so invested in the time he spent...
  • Yulia
    This book does not vilify food manufacturers, nor does it make excuses for them: what it does is make one realize what one is up against every time one enters a grocery or convenience store or looks at a vending machine. In sections devoted to the role of salt (and sodium), sugar and fat in processed foods, Moss lays out the series of techniques that food scientists, advertisers, package designers, financial officers and sellers use to discover, ...
  • Amy
    The first thing I want to say about Salt Sugar Fat is that it felt like it was rushed to market, and that a little more time spent editing it would have made it a better book. At least my Kindle edition is riddled with grammatical errors and typos (at least one of which is pretty significant--a reference to "congenital" heart failure rather than "congestive" heart failure, which is clearly what the author meant). The narrative is frustratingly re...
  • Teresa Lukey
    Salt, Sugar, Fat (the book-that is) is a healthy read about the unhealthy industry of processed foods. Although a little long-winded at times (the only reason for the 4-star rating, otherwise it would have received a 5-star rating)this book will be a healthy addition to your diet.In my home I work really hard to make as much as possible from scratch, but I also work full-time and feel like I am literally going out of my mind trying to keep up at ...
  • KJ Grow
    I fully admit to finishing this book with a bag of potato chips in my hands. But! I checked the ingredient list and limited myself to one serving. Thank you, Michael Moss, for a riveting, illuminating, horrifying, scandalous read. It's been a long time since I looked at a Hot Pocket, but I'll certainly never look at one the same way again (over 100 ingredients listed in the, what?). A fascinating look at genius marketing tactics, the...
  • Amanda
    Now that I'm finished with the Sugar section I'm going to take a breather to process ( no pun intended) what I've read. I'd recommend this book to EVERYONE. It's not a diet book. Not a how to eat healthy book. It's more about the history of the processed food marketing business. Obviously most people know that much of the processed food we eat is not the healthiest choice, but for convenience and taste we use it. What is very eye opening to me is...
  • Susanna - Censored by GoodReads
    Disgusting ethics on display, but a fascinating (and sometimes very funny) read.For a further review: .
  • Anna
    This was an absolutely fascinating read. There are many books on the state of our food supply, and many of them are equally interesting, but what differentiates this one from the rest of the pack is that it uses this Pulitzer prizewinning investigative reporter's skills to present a history of processed food in America. Michael Moss has gone *deep*, digging up sources from the big food processors, making freedom of information requests from the g...
  • Miriam Downey
    You can find my full review here: http://mimi-cyberlibrarian.blogspot.c... My granddaughter aged 20 months, sits in her highchair. Her lunch is some strawberries, some carrots, and a hotdog with cheese in the middle. She pokes a few strawberries in her mouth and drops all the carrots on the floor. Then she eats one slice of the hotdog with cheese. With a smile on her face, she looks at me and says, "Umm, delicious!" In an instant, the hotdog slic...
  • Sera
    Moss does a nice job describing in laymen's terms how the food companies in the US use science to learn how they can manipulate the human brain to crave or become addicted to eating many different types of processed foods. Although the food companies appear to have the upper hand when it comes such manipulation, they have also backed themselves into a corner, because they cannot make processed foods healthier without sacrificing taste, texture, c...
  • Mark Rayner
    Engineering an obesity epidemic How would you react if I told you it wasn’t your fault you’re fat?Not entirely, anyway. Not the way that the medical profession or society at large would have you believe.At least part of your spare tire — and the cause of the obesity epidemic generally — is because the processed food industry has engineered it for their own needs. That is the central theme of Salt, Sugar, Fat: How the Food Giants Hooked Us...