Salt, Sugar and Fat

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GUEST: MICHAEL MOSS

If you eat processed food, how much do you scrutinize the ingredients on the package? Our guest, Pulitzer Prize-winning investigative reporter, MICHAEL MOSS, has considered the quality of these ingredients, including identifying the 8,500 milligrams of salt Americans eat each day (double the recommended amount), and the fact that cheese has become an ingredient since the 80s, increasing one’s intake of unwanted milkfat calories. Let’s face it – fatty, salty, and sweet foods taste better to most people but child obesity is a national epidemic – according to the CDC, in the past 30 years childhood obesity has more than doubled in children. We’ll find out what many current and former food industry insiders – strategists, researchers and marketers –  told Moss about Big Food in his book,  “Salt Sugar Fat: How the Food Giants Hooked Us.”

Photo: Processing at TastyKake factory in Philadelphia, PA. Credit: Jessica Kourkounis

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