---
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title: "Salt Sugar Fat: How the Food Giants Hooked Us"
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---

# Salt Sugar Fat: How the Food Giants Hooked Us

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“If you had any doubt as to the food industry’s complicity in our obesity epidemic, it will evaporate when you read this book.”— The Washington Post #1 NEW YORK TIMES BESTSELLER • JAMES BEARD AWARD WINNER • In this “propulsively written [and] persuasively argued” ( The Boston Globe ) exposé, a Pulitzer Prize–winning investigative reporter uncovers an insidious truth: food companies are deliberately sacrificing our health to raise their own profits. Thirty-eight million Americans have diabetes. One in three adults and one in five kids is clinically obese. Why? Every year, the average American eats thirty-three pounds of cheese and seventy pounds of sugar. Every day, we ingest 8,500 milligrams of salt, double the recommended amount, almost none of which comes from the shakers on our table. It comes from processed food, an industry that hauls in $2 trillion in annual sales. In Salt Sugar Fat, Michael Moss shows how we ended up here. Featuring examples from Kraft, Coca-Cola, Lunchables, Frito-Lay, Nestlé, Oreos, Capri Sun, and many more, Moss’s explosive, empowering narrative is grounded in meticulous, eye-opening research. He takes us into labs where scientists calculate the “bliss point” of sugary beverages or enhance the “mouthfeel” of fat by manipulating its chemical structure, unearths marketing techniques taken straight from tobacco company playbooks, and talks to concerned insiders who make startling confessions. Just as millions of “heavy users” are addicted to salt, sugar, and fat, so too are the companies that peddle them. You will never look at a nutrition label the same way again. A BEST BOOK OF THE YEAR: The Atlantic, HuffPost, Men’s Journal, MSN, Kirkus Reviews, Publishers Weekly

Review: We were duped. I highly recommend this book. - This book is jam packed with real life conspiracies and facts about the biggest market manipulators in history. I have really enjoyed reading this book as the author is eloquent and keeps heaps of information light and quick to read. It doesn't bog you down while reading and it was a real page turner for me. I have become concerned with my health over the past 5 years, since I got married, and my overall diet went from lentils and brown rice day in, day out, to cardboard boxes, plastic packaging, fast food, restaurants, take out, microwaves, lunch meats, cheese galore, cookies, candy bars, etc. etc. After being in and out of over 7 different specialists' offices and surgical suites in the years since this S.A.D. under-haul with various severe ailments from gastrointestinal to gynecological, I have began taking back control of my health. This book has been somewhat of a nail in the coffin in those regards. Basically, I learned to stop feeding myself lies. After reading this book, I can see blatant lies and misleading claims all throughout the grocery store. Meaning advertising on signs and boxes - all bright and colorful to lure you and your children with willynilly health claims based on a minute shred of evidence from a biased Nabisco or General Mills 'investigation.' etc. "Contains real fruit juice" means nothing. "100% natural" is meaningless and any person can put that on ANY product whether it's true or not. Stop giving your kids Capri Sun and sweetened 'fruit juices.' You owe it to them to educate yourself so they have a shot at a long and healthy life without being shot in the foot by their parents during their formative years. Really. Take some responsibility. Don't even get me started on Lunchables! One of the downfalls of our modern day society. "It's like I'm sending my kid to school with a present so he knows I love him! Tee Hee!" Yeah, well enjoy your child having plaque in his arteries by age ten. I digress. Keep this in mind the next time you go shopping: Lead paint tastes sweet, but that doesn't mean you should eat it!! I bet a lot of people would be surprised to know that Betty Crocker is a figment of an ad execs imagination. Not real, not in the least. Don't fall for her lies about Crisco and making life easier by NOT cooking dinner and having more TV time in the evenings. This is how we went off the rails, and the U.S. government was a huge promoter of that. Nearly everyone knows the U.S. is in cahoots with the sugar industry, the beef industry, the dairy industry, and so on and so forth. Essentially, anything that is bad or unnecessary for us is shoved in our faces by the DOA (Eat more beef and cheese!), by the huge conglomerates themselves, and, as another surprising example, by Philip Morris; a tobacco company who actually owns several of the biggest "food" production companies around. Quick - what's the overall biggest contributor of saturated fat in the American diet? Cheese! And then Beef! Whoo hoo! Oh, er...wait....heart disease is our nation's #1 killer.... and the government wants us to eat more.. cheese? Oy. Anyway - Great book. I highly recommend to anyone without a clue. It might clear some things up. I apologize for being snarky. It's just that.. you know. Insurance rates. Crowded hospitals. Less room in your airplane seat when sitting next to someone due to size. Others' actions impact everyone else and no one considers their fellow-person anymore. Sigh.
Review: Alarming and, hopefully, motivating - I am the type of person who hates highlighting in books. Even in college, it pained me to take a highlighter and mark up a page, no matter how brilliant the passage. It was a sort of sacrilege, a desecration of the book. So for me to mark up passage after passage of this book (albeit the Kindle version, but still), that has to say something about how shocking I found much of what this book has to say. It always strikes me as sort of pretentious and presumptuous to call a book "important", but this is an important book. It's a stellar example of the true power of excellent investigative journalism, and is great evidence for the argument that we need to be willing to pay for journalism if we want quality and depth. I think it is fair to criticize this book a bit by saying there are some sections that feel a little hasty. There's a bit of sloppiness here and there, and the book is repetitive at times. Still, this didn't detract from the importance of its message. Divided into three sections: salt, sugar, and fat, Moss goes into great detail in analyzing why the processed food industry is so reliant on these three ingredients, even when it knows that these ingredients aren't good for us and may well be contributing to obesity and other diseases, such as diabetes. The bottom line is this book exposes the ugly side of capitalism: when you are so intent on selling a product and providing a high profit margin for the pleasure of Wall Street and your investors, you tend to lose sight of the fact that the product you're producing is meant to nourish people. I felt almost like I was looking at this book from opposite sides of the looking glass. On one hand, I could understand the industry drive to increase profits and lower costs, and to not only meet but beat the competition. From the other side, this is food we're talking about here, food that has become a huge part of the American diet and that may well be killing us. Are profits worth this? If ever there was a reason for government regulation, it is the food industry--this book proves exactly why that intervention is sometimes necessary. The market isn't self-regulating when all that matters is profit, not what the product is doing to the people who are using it. Parts of this book are downright revolting, such as when Moss has the opportunity to taste some products without the added salts, sugars, and fats on which they reply. He describes things like Cheez-Its and canned soup as tasting bitter and metallic, and this was enough to put me off those products for good. Moss argues that the food industry uses inferior ingredients not because those ingredients are acceptable, but because they generate more profit and cost the company less. The ingredients are the very definition of inferior precisely because they taste terrible. In order to mask the horrible taste, the industry, you guessed it, loads the products up with salt, sugar, and fat. Time after time, I couldn't help but wonder why we eat these things when they sound like the sort of nourishment we wouldn't give to our dogs. Ah, but there's an answer for that. It's not enough for food companies to sell us a product, they must hook us on it and instill a sense of brand loyalty. It should go without saying that we can only eat so much food, which means there are only so many food dollars to be won. In a perfect world, we'd eat just enough to sustain us and keep us healthy but, in that world, the food companies wouldn't make the obscene profits they make. So, what they do is scientifically formulate their foods to make them so addictive we eat more than we should--and they do this not only knowingly, but on purpose. Let that sink in for a while: food companies are actively trying to ensure that Americans overeat because the more we eat, the more money they make. They invest a lot of time, effort, and research into figuring out what makes us like the taste of something and using that information to create recipes that we literally find irresistible. It's mind boggling to imagine what we could create if that sort of devotion, time, and money was applied not to making us eat food that wrecks havoc on our health but, say, to something like figuring out a cheap way to provide clean water for all, or to find a cure for cancer. This is one of the most striking elements of the book, the way it exposes how science can be monstrously twisted into a discipline that's used not for good (developing medicines, explaining how the world works), but for bad (tricking us into eating unhealthy quantities of processed foods). It's important for savvy consumers to know that studies and experiments can be structured in such a way as to try to determine their outcome before they even begin, and food companies are notorious for doing just this--sometimes because they've taken a page from the tobacco industry, which has owned some of the largest food companies. Whenever there's an outcry over a particular public health concern, the food companies fund studies that either try to downplay the risks or that help them continue to pump us full of terrible food by swapping out one risk for another. One need look no further than the high sugar content of the foods that were churned out during the fat free craze. The food companies prayed on consumer fears by creating a product that helped us assuage our worries about fat by getting us hooked on sugar. Most pernicious of all, though, is how the food industry has turned to preying on the most vulnerable in our society--children, lower income families, and people in developing nations--in order to continue to pad their profits. Through clever marketing and a concerted effort to ensure that prime shelf space is given to nutrient-deficient, calorically dense foods, the food industry ensures that those most in need of good nutrition are the least likely to get it. What's perhaps even more disturbing is how they've convinced the public that any attempts to level the playing field and make healthier foods more readily available is a violation of our "choice"--as if any of us would choose to be slowly poisoned by what we eat. One need look no further than New York's attempts at banning supersize sugary beverages. Yes, perhaps people should have the choice to ingest as much sugary soda as they want, but at what cost? At what point do we understand that we're being deprived of our choice to live a health lifestyle and to protect our children from the predatory marketing in which companies engage to make sure they make our children customers for life? And what about the costs to public health, don't they count for something? This book was such a wake up call. I'd already begun to look at processed foods with a dubious eye and have worked hard to eliminate them from my home and to prepare fresh meals from scratch using more fruits and vegetables, but this book finally helped tip the scale--pun intended--and made me determined to avoid added sugars wherever possible. I was so disgusting and upset by what I read that I found myself frantically cleaning out both my fridge and my pantry, throwing away things like salad dressing and mayonnaise because they both had added sugars. Why do we need sugar in mayonnaise anyway? That, I think, is the sort of question all Americans need to ask themselves. Maybe then we can end up with some semblance of sanity in our food policies.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Best Sellers Rank | #31,168 in Books ( See Top 100 in Books ) #23 in Restaurant & Food Industry (Books) #58 in Company Business Profiles (Books) #165 in Nutrition (Books) |
| Customer Reviews | 4.6 out of 5 stars 3,508 Reviews |

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## Customer Reviews

### ⭐⭐⭐⭐⭐ We were duped. I highly recommend this book.
*by I***. on March 11, 2016*

This book is jam packed with real life conspiracies and facts about the biggest market manipulators in history. I have really enjoyed reading this book as the author is eloquent and keeps heaps of information light and quick to read. It doesn't bog you down while reading and it was a real page turner for me. I have become concerned with my health over the past 5 years, since I got married, and my overall diet went from lentils and brown rice day in, day out, to cardboard boxes, plastic packaging, fast food, restaurants, take out, microwaves, lunch meats, cheese galore, cookies, candy bars, etc. etc. After being in and out of over 7 different specialists' offices and surgical suites in the years since this S.A.D. under-haul with various severe ailments from gastrointestinal to gynecological, I have began taking back control of my health. This book has been somewhat of a nail in the coffin in those regards. Basically, I learned to stop feeding myself lies. After reading this book, I can see blatant lies and misleading claims all throughout the grocery store. Meaning advertising on signs and boxes - all bright and colorful to lure you and your children with willynilly health claims based on a minute shred of evidence from a biased Nabisco or General Mills 'investigation.' etc. "Contains real fruit juice" means nothing. "100% natural" is meaningless and any person can put that on ANY product whether it's true or not. Stop giving your kids Capri Sun and sweetened 'fruit juices.' You owe it to them to educate yourself so they have a shot at a long and healthy life without being shot in the foot by their parents during their formative years. Really. Take some responsibility. Don't even get me started on Lunchables! One of the downfalls of our modern day society. "It's like I'm sending my kid to school with a present so he knows I love him! Tee Hee!" Yeah, well enjoy your child having plaque in his arteries by age ten. I digress. Keep this in mind the next time you go shopping: Lead paint tastes sweet, but that doesn't mean you should eat it!! I bet a lot of people would be surprised to know that Betty Crocker is a figment of an ad execs imagination. Not real, not in the least. Don't fall for her lies about Crisco and making life easier by NOT cooking dinner and having more TV time in the evenings. This is how we went off the rails, and the U.S. government was a huge promoter of that. Nearly everyone knows the U.S. is in cahoots with the sugar industry, the beef industry, the dairy industry, and so on and so forth. Essentially, anything that is bad or unnecessary for us is shoved in our faces by the DOA (Eat more beef and cheese!), by the huge conglomerates themselves, and, as another surprising example, by Philip Morris; a tobacco company who actually owns several of the biggest "food" production companies around. Quick - what's the overall biggest contributor of saturated fat in the American diet? Cheese! And then Beef! Whoo hoo! Oh, er...wait....heart disease is our nation's #1 killer.... and the government wants us to eat more.. cheese? Oy. Anyway - Great book. I highly recommend to anyone without a clue. It might clear some things up. I apologize for being snarky. It's just that.. you know. Insurance rates. Crowded hospitals. Less room in your airplane seat when sitting next to someone due to size. Others' actions impact everyone else and no one considers their fellow-person anymore. Sigh.

### ⭐⭐⭐⭐⭐ Alarming and, hopefully, motivating
*by B***E on March 13, 2013*

I am the type of person who hates highlighting in books. Even in college, it pained me to take a highlighter and mark up a page, no matter how brilliant the passage. It was a sort of sacrilege, a desecration of the book. So for me to mark up passage after passage of this book (albeit the Kindle version, but still), that has to say something about how shocking I found much of what this book has to say. It always strikes me as sort of pretentious and presumptuous to call a book "important", but this is an important book. It's a stellar example of the true power of excellent investigative journalism, and is great evidence for the argument that we need to be willing to pay for journalism if we want quality and depth. I think it is fair to criticize this book a bit by saying there are some sections that feel a little hasty. There's a bit of sloppiness here and there, and the book is repetitive at times. Still, this didn't detract from the importance of its message. Divided into three sections: salt, sugar, and fat, Moss goes into great detail in analyzing why the processed food industry is so reliant on these three ingredients, even when it knows that these ingredients aren't good for us and may well be contributing to obesity and other diseases, such as diabetes. The bottom line is this book exposes the ugly side of capitalism: when you are so intent on selling a product and providing a high profit margin for the pleasure of Wall Street and your investors, you tend to lose sight of the fact that the product you're producing is meant to nourish people. I felt almost like I was looking at this book from opposite sides of the looking glass. On one hand, I could understand the industry drive to increase profits and lower costs, and to not only meet but beat the competition. From the other side, this is food we're talking about here, food that has become a huge part of the American diet and that may well be killing us. Are profits worth this? If ever there was a reason for government regulation, it is the food industry--this book proves exactly why that intervention is sometimes necessary. The market isn't self-regulating when all that matters is profit, not what the product is doing to the people who are using it. Parts of this book are downright revolting, such as when Moss has the opportunity to taste some products without the added salts, sugars, and fats on which they reply. He describes things like Cheez-Its and canned soup as tasting bitter and metallic, and this was enough to put me off those products for good. Moss argues that the food industry uses inferior ingredients not because those ingredients are acceptable, but because they generate more profit and cost the company less. The ingredients are the very definition of inferior precisely because they taste terrible. In order to mask the horrible taste, the industry, you guessed it, loads the products up with salt, sugar, and fat. Time after time, I couldn't help but wonder why we eat these things when they sound like the sort of nourishment we wouldn't give to our dogs. Ah, but there's an answer for that. It's not enough for food companies to sell us a product, they must hook us on it and instill a sense of brand loyalty. It should go without saying that we can only eat so much food, which means there are only so many food dollars to be won. In a perfect world, we'd eat just enough to sustain us and keep us healthy but, in that world, the food companies wouldn't make the obscene profits they make. So, what they do is scientifically formulate their foods to make them so addictive we eat more than we should--and they do this not only knowingly, but on purpose. Let that sink in for a while: food companies are actively trying to ensure that Americans overeat because the more we eat, the more money they make. They invest a lot of time, effort, and research into figuring out what makes us like the taste of something and using that information to create recipes that we literally find irresistible. It's mind boggling to imagine what we could create if that sort of devotion, time, and money was applied not to making us eat food that wrecks havoc on our health but, say, to something like figuring out a cheap way to provide clean water for all, or to find a cure for cancer. This is one of the most striking elements of the book, the way it exposes how science can be monstrously twisted into a discipline that's used not for good (developing medicines, explaining how the world works), but for bad (tricking us into eating unhealthy quantities of processed foods). It's important for savvy consumers to know that studies and experiments can be structured in such a way as to try to determine their outcome before they even begin, and food companies are notorious for doing just this--sometimes because they've taken a page from the tobacco industry, which has owned some of the largest food companies. Whenever there's an outcry over a particular public health concern, the food companies fund studies that either try to downplay the risks or that help them continue to pump us full of terrible food by swapping out one risk for another. One need look no further than the high sugar content of the foods that were churned out during the fat free craze. The food companies prayed on consumer fears by creating a product that helped us assuage our worries about fat by getting us hooked on sugar. Most pernicious of all, though, is how the food industry has turned to preying on the most vulnerable in our society--children, lower income families, and people in developing nations--in order to continue to pad their profits. Through clever marketing and a concerted effort to ensure that prime shelf space is given to nutrient-deficient, calorically dense foods, the food industry ensures that those most in need of good nutrition are the least likely to get it. What's perhaps even more disturbing is how they've convinced the public that any attempts to level the playing field and make healthier foods more readily available is a violation of our "choice"--as if any of us would choose to be slowly poisoned by what we eat. One need look no further than New York's attempts at banning supersize sugary beverages. Yes, perhaps people should have the choice to ingest as much sugary soda as they want, but at what cost? At what point do we understand that we're being deprived of our choice to live a health lifestyle and to protect our children from the predatory marketing in which companies engage to make sure they make our children customers for life? And what about the costs to public health, don't they count for something? This book was such a wake up call. I'd already begun to look at processed foods with a dubious eye and have worked hard to eliminate them from my home and to prepare fresh meals from scratch using more fruits and vegetables, but this book finally helped tip the scale--pun intended--and made me determined to avoid added sugars wherever possible. I was so disgusting and upset by what I read that I found myself frantically cleaning out both my fridge and my pantry, throwing away things like salad dressing and mayonnaise because they both had added sugars. Why do we need sugar in mayonnaise anyway? That, I think, is the sort of question all Americans need to ask themselves. Maybe then we can end up with some semblance of sanity in our food policies.

### ⭐⭐⭐⭐ Filling in the missing blanks in this otherwise superb book
*by K***D on March 25, 2013*

Salt Sugar Fat is a commendably captivating and detailed book that is a testament to its author's journalistic brilliance, but there are some glaring omissions I will discuss below along with disagreements on some of his fundamental conclusions. Let me get this straight: we cannot afford healthy, tasty convenience foods, yet we CAN afford cardiac bypass surgery, gastric bypass surgery, endless doctor visits and pricey prescription drugs for diabetes, hypertension, cancer, arthritis, and the many other diseases and conditions that often result from crummy diets. DOES. NOT. COMPUTE. I can't help but wonder if the food giants didn't pull the wool over the eyes of Michael Moss when they fed him versions of their products with less sugar, salt, or fat to illustrate their supposed need. He found them noxiously unpalatable, calling them "metallic" and "bitter," not just bland, so repulsive it caused him to gag (page 350). That's difficult to swallow because I've made countless healthy-but-yummy treats that weren't the slightest bit metallic, bitter, or devoid of flavor. Thus I wonder: did those food companies trick him using the method nutritionist Adelle Davis used to convince her kids that soft drinks taste terrible? She surreptitiously dumped out the factory soda and filled bottles with nasty-tasting ingredients. Did the food giants give Moss special versions not just lacking their usual levels of sugar, salt, and fat, but also with something yucky, too? I'm tempted to say no, thinking they couldn't possibly be that unethical, but they want us to believe they must use high levels of sugar, salt, and fat to make products that can compete with other junky foods. They must have realized that Moss was targeting sugar, salt, and fat, so they had an obvious motive to persuade him they need toxic amounts of those things to stay in business and make a profit, which is their #1 goal. Hmm, if the food giants were so ethical, consider this: Their executives typically shun their products, but they're good enough for you and your family? This is more than a class issue, as Moss suggests in the book; it is unconscionable and premeditated. Moss seems to too readily accept the fact that our craving for such junk legitimizes its sale. I agree to some extend on grounds of freedom, but an essential element of fairness is lacking: informed consent. Most people don't realize how they are decimating their health, appearance, and mood by consuming such products filled with ingredients not fully disclosed and often deliberately camouflaged by giving them deceptively innocuous or even healthy-sounding names. I've called manufacturers to specifically inquire about ingredients and found that even they don't always know what is in their products, and even if they did, they wouldn't reveal it, citing paranoid fears that I might be a potential competitor. Ridiculous. Any company rich enough to internationally manufacture and distribute food can afford to reverse engineer competitive products to duplicate or even surpass them. Years ago in one of my books (it is no longer available so I posted the relevant excerpt online), I detailed my conversation with Quaker Oats when I called to inquire if one of their flavored oatmeal products contained a spice that caused a life-threatening reaction in a patient. Their rep and her supervisor said they wouldn't tell me and couldn't tell me because even they didn't know every ingredient in their products! Their taste came from a secret concoction purchased from a food flavoring company -- that's one of the dirty little secrets of the food industry that Moss omitted: secretive food flavoring companies fill our bodies with unknown chemicals that likely haven't been tested and approved as safe by the FDA (as if their blessing is sufficient reassurance). Those chemicals help send our appetites into overdrive. I can make goodies loaded with sugar, salt, and fat and stop eating them, but some commercial products are so addictive that resistance is futile. Don't you have a right to know what you're putting in your body? And your children's bodies? The happy packaging of those products doesn't accurately represent the reality of what's often inside: quasi-food that can prematurely age you inside and out, sully your mood, and put you in the grave years or even decades too soon. And, of course, make it almost impossible to stop eating. Hence the mushrooming prevalence of obesity. Moss did not adequately dispute the conclusions of supposed experts who opine that junk food isn't addictive. We routinely ingest junk we'd never give our pets. When intelligent, informed, and concerned people (such as Dr. David Kessler, former FDA Commissioner) cannot resist food that damages their health, lives, and even our national economy, I'd call that an addiction. Moss painted a damning picture of the processed food industry, for which he deserves another Pulitzer Prize, but his indictment of our food would have been more complete by also targeting restaurant food that is frequently so brimming with salt, sugar, fat (including dangerously reheated oils) and chemicals galore that it makes most processed food seem downright healthy. The modus operandi of the restaurant industry is similar to that of processed food manufacturers: combining cheap and unhealthy ingredients to make stuff you can't resist. Collectively, their Big Lie is that viable alternatives are not available. Utter hogwash. Without any dressing, I can make a salad bursting with flavor and nutrition, with no added sugar, salt, fat, or chemicals. I've never seen anything like it in any restaurant. Restaurants and processed food companies are tinkering with our food but evidently care more about their profits than their customers because their soup of chemicals, along with loads of sugar, salt, and fat, are adversely affecting our bodies and minds. They get away with this because most people haven't connected their diet to how they feel, sleep, perform, and appear. I'm more attuned to this than many others, but it took me years to make the connection. Why? I was eating processed food every day, so I didn't see enough day-to-day variation to quickly realize how that stuff (little of which was obvious junk) was seriously disrupting my sleep and hence mood. Contrast my writings from that period (still posted online) to what I write today, and there's a world of difference, as if they came from different people -- and they did, because going without restful sleep for years on end is bound to negatively affect behavior. I later serendipitously discovered some natural, healthy ways to boost mood and creativity into the stratosphere, along with empathy. That's quite a change from my Mr. Scrooge years. Many folks are too tolerant, thinking of things as toxic only if they result in immediate and obvious harm or death. Processed food companies and restaurants have exploited this leniency to feed us junk that undoubtedly is toxic and even deadly. For example, the Center for Science in the Public Interest published "Salt: The Forgotten Killer ... and FDA's Failure to Protect the Public's Health" which said that "reducing sodium consumption by half would save an estimated 150,000 lives per year [and ...] reduce medical care and other costs by roughly $1.5 trillion over 20 years." Think about it: sodium is killing as many people per week as terrorists did on 9-11. The United States spent more than it can afford fighting terrorism (see Time magazine's "The $5 Trillion War on Terror"), yet we look the other way when processed food companies and restaurants rack up a death toll that makes terrorists seem like amateurs? However, there is a glimmer of hope. As Moss repeatedly mentioned, some Big Food executives eventually realized that what they did was wrong and tried to make their products less harmful, but consumers voting with their taste buds and wallets generally vetoed those changes. So with folks virtually addicted to yummy food, the billion-dollar question is: Can it be tasty, healthy, and affordable? The answer is yes, but how to achieve that isn't immediately obvious to the processed food companies. They are obsessed with market share and profits but are overlooking the best way to achieve their objectives while doing the right thing for their customers.

## Frequently Bought Together

- Salt Sugar Fat: How the Food Giants Hooked Us
- Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions
- Ultra-Processed People: Why We Can't Stop Eating Food That Isn't Food

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*Last updated: 2026-09-13*