Junk Food: Specifically Designed to Be Addictive: The New York Times Magazine’s feature piece coming to doorsteps this weekend (and the internet yesterday) is an adaption of reporter Michael Moss’ forthcoming book, Salt Sugar Fat: How the Food Giants Hooked Us. The piece details the techniques that the huge corporations behind the junk food industry of America employ to keep people eating their products. A striking line early on in the article pretty much says it all: “What I found, over four years of research and reporting, was a conscious effort —taking place in labs and marketing meetings and grocery-store aisles— to get people hooked on foods that are convenient and inexpensive.” Moss interviewed people at all levels of the industry, from a food engineer who works with companies to find the “bliss point” (the formula that will produce the most cravings in consumers) of product recipes, to top scientists and CEOs. He leaves hardly a salty, fatty chip unturned.

  1. a-lovely-place-for-you reblogged this from americastestkitchen and added:
    Don’t you love being manipulated?
  2. lbdgp reblogged this from americastestkitchen and added:
    Damn junk food why you sooo good
  3. emer reblogged this from americastestkitchen and added:
    …more reason to eat paleo!
  4. withenoughbutter reblogged this from americastestkitchen
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  6. dangerlang reblogged this from americastestkitchen and added:
    This is awful, but unsurprising.
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  11. schoolfit reblogged this from americastestkitchen and added:
    America’s Test Kitchen originally brought me to the NYTimes article. It is outstanding, I must tell you. The sheer...
  12. alexwhineandcheese reblogged this from americastestkitchen and added:
    Read it if you want to be reassured that clean eating is the right thing to do. (Yoplait has twice as much sugar as...
  13. molliehaswords reblogged this from americastestkitchen
  14. helnwheels reblogged this from americastestkitchen and added:
    Shocking but not surprising.
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