Michael Moss’s Salt Sugar Fat: How the Food Giants Hooked Us explores the three big ingredients that give us cravings, make us fat, and dictate how we think food should taste—even though a lot of processed foods can hardly be called food (in my opinion).
This book has been on my to-read list since Moss came to Pittsburgh a few years ago. I wasn’t able to attend his lecture, but it put his book on my radar.
(Authors take note: The publicity from your book tour has the potential to lead readers to your book even if they don’t come to your reading.)
Salt Sugar Fat is broken into three sections, one for each of the ingredients. I’m still in the first third of the book, but already Moss has covered corporate mergers, competition between brands and corporations, the “bliss point”—which is the optimum sugar level for an individual—how companies “optimize” drinks like Dr. Pepper, and more.
Moss’s reporting is sharp and on point. This is no conspiracy theory type book about how the food industry is trying to make everyone fat. It’s another terrifying addition to the growing body of literature documenting corporate neglect of our planet and our health in the interest of driving profits and the negative effects of eating processed food (see also anything by Michael Pollan and the awesome documentary Food, Inc. Also Forks Over Knives, King Corn, Genetic Chile… there are so many good ones).
This is my favorite kind of food book, because it’s accessible and interesting. Moss interviews many food scientists and former food corporation employees and tells their stories without demonizing them or casting them in an unfair light. He shows us that really, what food scientists have done is pretty amazing from the scientific point of view, if not the nutritional point of view.
I’m listening to the audio book version, which is read by Scott Brick. Sometimes he gets into a pattern of reading every sentence with the same inflection, which goes right up to the edge of being annoying without quite crossing over. But the material he’s reading is fascinating, so I hardly notice.