Category: Uncategorized

ELEPHANT IN THE ROOM. "No one really understands water. It’s embarrassing to admit it, but the stuff that covers two-thirds of our planet is still a mystery. Worse, the more we look, the more the problems accumulate: new techniques probing deeper into the molecular architecture of liquid water are throwing up more puzzles.” https://lnkd.in/dKWdrys View in LinkedIn

FRAGMENT IN NATURE: a pause in an our ongoing theme covers structural water, the fourth phase of water, following on from liquid crystals, a fourth phase in biological systems. The recent realization that water in biological systems is almost always in a crystalline state has been controversial, but study after study has affirmed its validity. In many ways, it has been a paradigm shift. View in LinkedIn

LITIGATION BY STATES. "There's certainly nothing stopping the states from going after processed food collectively, because the estimates are that obesity is causing as much as $300 billion in extra medical expenses and lost productivity every year. So it’s probably a [bigger] issue financially for the health system than even tobacco." https://lnkd.in/dEsX2JF View in LinkedIn

JUNK FOOD CROWD IMMUNITY. "The processed-food industry is entirely confident it can withstand tobacco-type litigation. I think their confidence comes from the difference between tobacco and food, inherently, and the difficulty that a lawyer would have blaming any one company or any one product for the obesity crisis or diabetes." https://lnkd.in/dEsX2JF View in LinkedIn

MICHAEL MOSS: Salt Sugar Fat: How the Food Giants Hooked Us. “In this meticulously researched book, Michael Moss tells the chilling story of how the food giants have seduced everyone in this country. He understands a vital and terrifying truth: that we are not just eating fast food when we succumb to the siren song of sugar, fat, and salt.” (Alice Waters). https://lnkd.in/dEsX2JF View in LinkedIn

"SALT SUGAR FAT: "How the Food Giants Hooked Us" traces how these ingredients worked their way into our food in ever-larger amounts, not by accident but as part of a concerted effort by food companies to make their products as irresistible and addictive as possible." https://lnkd.in/dEsX2JF View in LinkedIn

BLISS POINT. "Moss goes inside the laboratories where the “bliss point” of sugary drinks and the “mouth feel” of fat are calculated. How do you reach the bliss point? When the flavor piques the taste buds enough to be alluring, but doesn’t have an overriding single flavor that tells the brain to stop eating or drinking. And mouth feel?" https://lnkd.in/dQ_FFAN View in LinkedIn

SELLING TASTE. “Don’t talk to me about nutrition,” said the head of General Mills, whose Yoplait yogurt has twice as much sugar as its marshmallow cereal Lucky Charms. “Talk to me about taste, and if this stuff tastes better, don’t run around trying to sell stuff that doesn’t taste good.” https://lnkd.in/dQ_FFAN View in LinkedIn

SCIENCE BEHIND JUNK FOOD is every bit as sophisticated as the research behind tobacco. The issue is no longer about nutrition. The issue is about market share driven by an irresistible taste that overrides the body's normal satiety triggers. View in LinkedIn

SLOW PROGRESS. "The growing attention Americans are paying to what they put into their mouths has touched off a new scramble by the processed-food companies to address health concerns. Pressed by the Obama administration and consumers, Kraft, Nestlé, Pepsi, Campbell and General Mills, among others, have begun to trim the loads of salt, sugar and fat in many products." https://lnkd.in/dNjGR4g View in LinkedIn