“Salt Sugar Fat: How the Food Giants Hooked Us” by Michael Moss
I took this book off of A’s bookshelf after he was finished with it. VERY interesting. Of course, you all know my interest in nutrition and health, so it shouldn’t be a surprise that I found it very interesting.
This is not a diet book or a cooking book by any means. It’s about how foods are made to take you to the sugar bliss point and to make you crave more and more and more. It’s more of an investigative work within historical context. The author does not come across preachy. He is very matter-of-fact in his writing. He investigates food manufacturers such as Coke, Kraft, Kellog’s and others and reports his findings dividing his book into the three sections of its title.
I was amazed at the billions of dollars invested into something like the crunch of a potato chip. Just the crunch. That doesn’t include the money invested in the taste or packaging or anything. Crazy, right?
It talks about how food processors call their customers users, like drug addicts. Sugar is the methamphetamine of processed food ingredients; fat is the opiate. Perfectly legal drugs. Salt is a learned addiction. Newborns wince if you give them salt. But by six months they’ve accepted it, and for the rest of their lives they crave it.
The “bliss point” is used by all food manufacturers to scientifically maximize the sugar effect along a bell curve. It allows food engineers to calculate how much sugar a child blisses out on compared to an adult, for example.
Cheese used to simply be a food – an appetizer in the US, a dessert in Europe. Now it is an ingredient, and we put cheese in and on everything tripling consumption to 33lb since the 1970s. Ummm….yeah.
Cereal makers spend twice as much on advertising as on ingredients.
Those are just some of the topics discussed in this book. I highly recommend it.
Other things going on? I don’t think I ever posted the gorgeous flowers that A sent to my office last month! I love flowers, and these lasted sooo long! He is so extremely thoughtful.
And have I shown you how much Callie loves the sofa? Lots.
Oh and remember how I went to the doctor to get my iron levels checked awhile back and I told you how the nurse didn’t seem like she knew what she was doing? Yeah…here was my arm 4 days later.
Just a few things that have been going on around here.
Food for Thought: A slice of pumpkin pie contains 320 calories (not bad for dessert) and more than 200% of your daily need for Vitamin A. Studies show that pumpkin may help improve blood-sugar control.
Quote of the Day:
“Here’s to the nights we don’t remember and the friends we won’t forget.” -Lee Brice
I made these Cheese and Pesto Biscuits last week. They were pretty good but not phenomenal. A good one time recipe in my opinion. And as you can see I thawed some of that frozen Honey Mustard Pulled Pork!
Cheese and Pesto Biscuits
– 2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon baking soda
– 1/3 cup cold butter, cubed
– 1 cup shredded Italian cheese blend
– 1 1/4 cups buttermilk
– 1 tablespoon pesto
– 1 tablespoon butter, melted
– 1 garlic clove, minced
– Preheat oven to 450*.
– In a large bowl, whisk flour, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in cheese.
– In a small bowl, whisk buttermilk and pesto until blended; stir into flour mixture just until moistened.
– Drop dough by 1/4 cupfuls 2 inches apart onto an ungreased baking sheet. Bake 10-12 minutes or until golden brown.
– Mix melted butter and garlic; brush over biscuits.
Courtesy of Taste of Home