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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

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