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CHEETOS “is one of the most marvelously constructed foods on the planet, in terms of pure pleasure.” ... a dozen attributes of the Cheetos that make the brain say more ... the puff’s uncanny ability to melt in the mouth. “It’s called vanishing caloric density. If something melts down quickly, your brain thinks that there’s no calories in it . . . you can just keep eating it forever.” https://lnkd.in/dNjGR4g View in LinkedIn

I live by the Mediterranean, and have very often been perplexed by the persistence of patterns from boats and wave patterns on the sea surface. Pollack gives an explanation. And it is not as I had thought, namely some oil monolayer creating ephemeral stability to pattern. View in LinkedIn

NAPKIN HEALTH SNACK. "When I asked Geoffrey Bible, former C.E.O. of Philip Morris, about this shift toward more salt, sugar and fat in meals for kids, he smiled and noted that even in its earliest incarnation, Lunchables was held up for criticism. “One article said something like, ‘If you take Lunchables apart, the most healthy item in it is the napkin.’ ” https://lnkd.in/dNjGR4g View in LinkedIn

MORE QUESTIONS. "Why does hot water sometimes freeze more quickly than cool water (the Mpemba Effect)? Why does the steam rising from a cup of hot coffee come in discrete puffs? Why do boats leave a wake of relatively still water behind them sometimes 15 or 30 minutes after passing?" https://lnkd.in/dmZHjMr View in LinkedIn

JUNK YARD KINGS. "On the evening of April 8, 1999, a long line of Town Cars and taxis pulled up to the Minneapolis headquarters of Pillsbury and discharged 11 men who controlled America’s largest food companies ...(Nestlé, Kraft, Nabisco, General Mills, Procter & Gamble, Coca-Cola and Mars). Rivals any other day, the C.E.O.’s and company presidents had come together for a rare, private meeting. On the agenda was one item: the emerging obesity epidemic and how to deal with it." https://lnkd.in/dNjGR4g View in LinkedIn

POLLACK ASKS "why don’t gels, which can be over 99.9% water, leak water? Why do charged aerosol droplets of water coalesce into clouds instead of repelling each other and dispersing evenly throughout the sky?" https://lnkd.in/dmZHjMr View in LinkedIn

MAXED OUT. "The Lunchables team started by using Kool-Aid and cola and then Capri Sun after Philip Morris added that drink to its stable of brands. Eventually, a line of the trays, appropriately called Maxed Out, was released that had as many as nine grams of saturated fat, or nearly an entire day’s recommended maximum for kids, with up to two-thirds of the max for sodium and 13 teaspoons of sugar." https://lnkd.in/dNjGR4g View in LinkedIn

POLLACK "questions the conventional explanation of surface tension, which invokes the hydrogen bonding pressure on the water surface. Could the extraordinary surface tension of water really be explained by the energy in a layer less than one nanometer thick?" https://lnkd.in/dmZHjMr View in LinkedIn

BLISS POINT FOR MAXIMAL CRAVING. "Moskovitz "had no qualms about his own pioneering work on discovering what industry insiders now regularly refer to as “the bliss point” or any of the other systems that helped food companies create the greatest amount of crave. “There’s no moral issue for me." https://lnkd.in/dNjGR4g View in LinkedIn

"GERALD POLLACK ... discovered that water is NOT always H2O. When touching most surfaces, water transforms itself into so‐called Exclusion Zone (EZ) water, whose formula is H3O2. EZ water differs in all respects from H2O. And, there is a lot of it, everywhere. The Fourth Phase of Water: Beyond Solid, Liquid, and Vapor documents this fundamental discovery and uses it to explain common everyday phenomena, which you have inevitably seen but not really understood." http://www.ebnerandsons.com/products/the_fourth_phase_of_water View in LinkedIn