![]() ![]() WLIW Wednesday 5/22 7:30 pm Thirteen Thursday 5/23. For example, by emphasizing the use of highly refined ingredients in our processed foods and beverages, have we robbed them of their full and natural hedonic properties? Could the use of raw sugars and sea salt, for instance, help achieve bliss points at lower concentrations of these ingredients? Is there a bliss point equivalent for mixtures of fruits, vegetable, whole grains, fresh or processed? Are some bliss point-formulated foods more detrimental for one subpopulations than another? If so, can processed foods be re-formulated to achieve satiety and food reward based on racial/ethnic and socio-cultural factors instead of taking a “one size fits all” approach. Salt Sugar Fat: Author Michael Moss on America's Processed F. In Salt Sugar Fat, Pulitzer Prizewinning investigative reporter Michael Moss shows how we ended up here. ![]() It comes from processed food, an industry that hauls in 1 trillion in annual sales. We believe that the full force of food science and technology is yet to be applied to this challenging problem. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. Is government regulation, taxation, and the demonization of salt, sugar, and fat the only way to curb the overconsumption and dependency on craveable foods? We, think not. Salt Sugar Fat is a book by Micheal Moss that looks at how the food industry has used three simple ingredients to manipulate the way we eat. ![]()
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