Salt, Sugar, Fat

That's the title of Michael Moss's new book which, a few weeks back, was on top of the New York Times best seller list.  

I debated Moss last week on the Michael Medved show and the discussion of his book and mine is set to air sometime next week (I will post a link when it is available).

In the meantime, you can read some of my thoughts about his book in my newest piece over at  Here are some excerpts:

Moss reveals a shocking secret: food manufacturers diligently and deliberately try to make foods we like to eat; foods that are alluring and tempting. If food companies aren’t doing that I’m not sure why they exist. Martha Stewart, Mark Bittman, and Paula Dean don’t explicitly refer to the science of bliss points in their kitchens but you can bet they intuitively know how much sugar is too little and how much is too much. Their published recipes almost certainly reflect hundreds of attempts to find the ingredient combinations that taste best.


Despite their supposed prowess in food science and advertising, Moss barely alludes to the fact that food companies normally fail. Yet, his own statistics, offered in passing, reveals that two-thirds of all new food products fail to survive on the market after the first few months. But, this isn’t a side-line fact. It is key evidence against his argument that food companies are foisting anything they want on gullible consumers.

in conclusion:

 There is, however, one sentiment of Moss’s that I can whole heartedly endorse, and it is his last: “They may have salt, sugar, and fat on their side, but we, ultimately, have the power to make choices. After all, we decide what to buy. We decide how much to eat.”
If you want the Food Giants to sell healthier food, then buy their salads, wraps, and low-fat alternatives. Pointing the finger at Food Giants may sell books but it doesn’t absolve us of the responsibility to choose wisely for ourselves.

Read the whole thing here.