Podcasts about food giants hooked us

Nos choix alimentaires sont le reflet de notre culture, de notre éducation et de nos valeurs. « Je mange comme je suis » illustre parfaitement comment nos émotions et notre culture influencent nos habitudes alimentaires. Notre corps, par extension, est une véritable expression de notre identité : il se construit littéralement à partir de ce que nous mangeons.Cependant, notre modèle alimentaire n'est jamais figé. Il évolue constamment au fil de nos expériences, des changements dans notre vie, de nos influences, de notre santé ou encore de nos objectifs. Alors, pourquoi ne pas créer son propre modèle alimentaire ? Une approche personnalisée peut être la clé pour adopter une alimentation saine et durable.L'idée ? Trouver un équilibre entre vos préférences, votre mode de vie et vos besoins spécifiques.Pour explorer ce sujet plus en profondeur, écoutez ce balado! Merci à David Chassé pour la musique originale, composée spécialement pour ce balado  Merci à @chrisp.photog  http://www.christianperreault.com Merci aux productions Arborescence Montréal www.productionsarborescence.com  (pour leur super studio, l'enregistrement et le montage)Merci à mes partenaires A.Vogel  https://www.avogel.ca/fr/  etDoMatcha https://domatcha.ca/    Les  références pour ce balados : Christy Harrison, Anti-diet intuitive eating, Yellow kite, 326p.Michael Grgeger, How not to diet, Bluebird books for life, 2019, 596p.Micheal Moss, Salt Sugar Fat: How the Food Giants Hooked Us, Éditions Random House, 2013John M. Poothullil, Eat, chew, live : p. XV les diètes ne fonctionnent pas sur le long terme…«Anti-inflammatory diets - do they work?» et a été publiée dans le Health and Nutrition Letter en janvier 2018. Elle a été menée par A.M. Minihane et ses collaborateurs. https://www.ficsum.com/dire-archives/hiver-2024/entrevue-q-r-les-coulisses-de-notre-alimentation/https://www.mdpi.com/2072-6643/13/2/396 Hébergé par Ausha. Visitez ausha.co/politique-de-confidentialite pour plus d'informations.

Chapter 1 What's Salt Sugar Fat Book by Michael Moss"Salt Sugar Fat" is a book written by Michael Moss, an investigative journalist. In the book, Moss explores the processed food industry and uncovers the tactics used by major food companies to make their products addictive. He delves into the science behind the use of salt, sugar, and fat in processed foods and how these ingredients are strategically engineered to create cravings in consumers. Moss also examines the detrimental effects of the excessive consumption of these ingredients on public health. Overall, "Salt Sugar Fat" provides a critical analysis of the processed food industry and its impact on society.Chapter 2 Is Salt Sugar Fat Book A Good BookYes, "Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss is widely regarded as a good book. It delves into the tactics employed by food companies to make their products addictive and explores the impact of the processed food industry on public health. The book received positive reviews for its well-researched content and compelling storytelling.Chapter 3 Salt Sugar Fat Book by Michael Moss Summary"Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss is an investigative book that explores how the food industry has manipulated and hooked consumers on unhealthy processed foods. The book reveals how food companies have intentionally designed their products to be addictive and irresistible by strategically combining salt, sugar, and fat. Moss explores the history and inner workings of major food corporations such as Nestle, Kraft, Coca-Cola, and Kellogg's. He uncovers the tactics they use to create and market foods that are difficult to resist, leading to overeating and issues with obesity and other health problems.Moss also delves into the science behind why salt, sugar, and fat are so addictive. He examines the impact of these ingredients on the brain and how the food industry has capitalized on this knowledge to create products that are nearly impossible to put down.Furthermore, the book explores the ethical concerns surrounding the actions of these food companies. Moss reveals how they prioritize profits over public health, knowingly marketing unhealthy products to children and low-income communities. He also sheds light on the political influence these corporations have, making it difficult for government agencies to regulate their practices and protect the public's health.In addition to unveiling the dark side of the food industry, Moss also offers hope for change. He highlights efforts by individuals and organizations to promote healthier eating habits and push for stricter regulations on food companies. Moss encourages readers to become more informed consumers and make healthier choices for themselves and their families.Overall, "Salt Sugar Fat" provides a comprehensive and eye-opening look into the tactics used by the food industry to keep consumers hooked on unhealthy processed foods. It serves as a powerful call to action for individuals, policymakers, and food companies to prioritize public health and make positive changes in the way food is produced and marketed. Chapter 4 Salt Sugar Fat Book AuthorMichael Moss is an investigative journalist and author known for his book "Salt Sugar Fat: How the Food Giants Hooked Us." The book was published in February 2013. Apart from "Salt Sugar Fat," Moss has not written any other books to date. However, he has contributed to several publications including The New York Times, The Wall Street Journal, and The Washington Post, among others. In...

Dr. Dawn Fariello, a lecturer at Fordham University who helped develop their popular course The Ecology and Economics of Food Systems, joins the show today to walk us through cravings and how our body's response to sugar is being weaponized by, you guessed it, capitalism. Sources: Moss, Michael. Salt Sugar Fat: How the Food Giants Hooked Us. Random House trade Paperbacks. 2014. https://mossbooks.us/ Lenoir M, Serre F, Cantin L, Ahmed SH (2007) Intense Sweetness Surpasses Cocaine Reward. PLOS ONE 2(8): e698. https://doi.org/10.1371/journal.pone.0000698 Bijoch, Ł., Klos, J., Pawłowska, M. et al. Whole-brain tracking of cocaine and sugar rewards processing. Transl Psychiatry 13, 20 (2023). https://doi.org/10.1038/s41398-023-02318-4 Samaha, AN. Sugar now or cocaine later?. Neuropsychopharmacol. 46, 271–272 (2021). https://doi.org/10.1038/s41386-020-00836-z   Are you an expert in something and want to be on the show? Apply here! Please please pretty please support the show on patreon! You get ad free episodes, early episodes, and other bonus content!

In the next two episodes of Your Undivided Attention, we take a close look at two respective industries: big food and social media, which represent dangerous “races to the bottom” and have big parallels with AI.  And we are asking: what can our past mistakes and missed opportunities teach us about how we should approach AI harms? In this first episode, Tristan talks to Pulitzer Prize-winning journalist and author Michael Moss. His book Salt, Sugar, Fat: How the Food Giants Hooked Us rocked the fast food industry when it came out in 2014. Tristan and Michael discuss how we can leverage the lessons learned from Big Food's coordination failures, and whether it's the responsibility of the consumer, the government, or the companies to regulate. RECOMMENDED MEDIA Salt Sugar Fat: How the Food Giants Hooked UsMichael's New York Times bestseller. You'll never look at a nutrition label the same way againHooked: Food, Free Will, and How the Food Giants Exploit Our AddictionsMichael's Pulitzer Prize-winning exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public healthControl Your Tech UseCenter for Humane Technology's recently updated Take Control ToolkitRECOMMENDED YUA EPISODESAI Myths and MisconceptionsThe AI DilemmaHow Might a long-term stock market transform tech? (ZigZag episode) Your Undivided Attention is produced by the Center for Humane Technology. Follow us on Twitter: @HumaneTech_

Let's take a closer look at what's happening to our food before it gets to us - how it's designed to be addictive, marketed to get us hooked & how that's changing pretty much everything in and around us. Pulitzer Prize winning investigative reporter & New York Times Best Selling Author Michael Moss is the author of Salt, Sugar, Fat - How the Food Giants Hooked Us & Hooked, How we Became Addicted to Processed Food. This is the first in this special Insiders series that will roll out over the month. Each week we'll hear from an expert who's either dug deep into or previously worked in the industries who's business is our minds & bodies. We'll explore the tricks employed by each of these industries that are cashing in on manipulating our physical & mental health to level up our knowledge and polish up our BS detectors to protect ourselves, our families & our wallets. This episode is supported by Sleeping Duck CONNECT WITH USConnect with That's Helpful & Ed Stott on Instagram. Find Michael via his website on Instagram, Facebook & Twitter Got an episode suggestion or feedback for me? Email me - ed@edwinastott.com

Glenn Livingston is the creator of the Never Binge Again method to permanently end binge eating. He is also a veteran psychologist and was the long time CEO of a multi-million dollar consulting firm whose clients included several Fortune 500 food giants. Disillusioned by what traditional psychology had to offer overweight and/or food obsessed individuals, Dr. Livingston spent several decades researching the nature of bingeing and overeating via work with his own patients AND a self-funded research program with more than 40,000 participants. But it was his own personal journey out of obesity and food prison to a normal, healthy weight and a much more lighthearted relationship with food. “Being from the family that I was from, (everyone is a psychologist) I went the psychological route. I assumed, which I later figured out was wrong, that I must have a hole in my heart. And if I could fill that hole in my heart, then I could stop trying to fill the hole in my stomach.”Glenn tried therapy, Overeaters Anonymous, made amends, had a spiritual journey—all to heal this binge problem. What do you think happened?“Everything I would try, I would get a little thinner and a lot fatter, a little thinner, and a lot fatter.I don't regret the journey because I learned a lot and it was very soulful and it made me part of who I am today. But it didn't really help me with the overeating. This was over the course of decades, and my top weight was probably around close to 300.”We talked about the perfect storm of reptilian brain meets Big Food. We are hardwired to eat when food is around, and the food industry does everything it can to get us to eat more. At one point I mentioned David Kessler, former head of the FDA. I erroneously thought he wrote a book that about behind the scenes at Big Food. The author was Michael Moss and the book—which I highly recommend—is “Salt, Sugar, Fat, How the Food Giants Hooked Us.”Glenn's recovery began when he decided he had to know when his reptilian brain was active and driving his urge to eat.So he began to make rules for his eating. He also decided to name the voice in his head that made the excuses his inner pig. “and I don't let farm animals tell me what to do.”“I came up with rules that I could and would do, and I tried to follow the rules rather than to lose weight. I'd gotten to this point that I felt hopeless and despairing and like, I just didn't understand, why am I always eating so much more than my own judgment?”And I thought there was something desperately wrong with me.Not only did he journal all of what the pig had to say for eight years but he turned it into what is now a best-selling book, Never Binge Again. That's also the name of his website.Glenn has a ton of great free stuff on his site. If you grab his ebook here, you'll receive truly useful bonuses like “12 sneaky pig squeals and how to defeat them”, “Craving Defeater Set”, and 8 more cheat sheets to help you never binge again.He has programs and coaches to work with anyone interested. And his success rate is off the chart. “We get a 90% reduction in binge eating on average for people that engage with us, which means they actually talk to their coach and do the assignments we give them.”His program works with any kind of dietary preference—it's plan agnostic. You just have to be willing to flood your system...

Michael speaks with Pulitzer Prize winner Michael Moss upon the release of the paperback version of "Salt Sugar Fat: How the Food Giants Hooked Us." Original air date 13 February 2014. The paperback version was released on 18 February 2014, the book was originally published on 26 February 2013.

It's no secret that the nature of our food has been changed quite dramatically by big food companies in the last 50 years. This is just one of the things that has contributed to a nation of overeaters. Michael Moss is the author of “Salt Sugar Fat: How the Food Giants Hooked Us,” and “Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions.” He is also a Pulitzer Prize-winning investigative journalist formerly with the Wall Street Journal and the New York Times.So what has changed in those 50 years? Listen as Michael and Greg talk about the evolution of processed foods, the biological science behind addiction, how food memories develop, Lunchables, and the business of cigarettes and smoking.Episode Quotes:Memory as a tool in food industry25:26: What the food companies have realized is that the more we experience something, the deeper those memory channels are. And so the easier it is for them to use what psychologists call cues to get us excited. I mean, two people driving down the road, right, see the golden arches. And they could have completely different reactions to seeing those arches depending on what their memory bank is, what their experience is from eating. t a person's been eating there a lot and has deep memory channels for McDonald's is going to get all excited and pull off the highway as soon as they can to, to go there where the other person's going to, they're not even like seeing the golden arches if they're not somebody who eats there, doesn't have that memory for it. So, besides speed, memory is hugely powerful for the food industry to us to kind of keep coming back to its products.Speed is the hallmark of addiction8:42: Speed is a hallmark of addiction, so the faster a substance can hit the brain, the more apt we are to lose control, react, and act compulsively to that substance. Educating the young about eating habits12:21: I would love to see going back to prioritizing children, focusing on them to help them develop good eating habits before they can develop bad ones. Teaching them how to cook and schools would be a fabulous sort of thing to do, and you could do it, and you could do it in a way that's not preachy too.Show Links:Recommended Resources:Dana SmallEdward Slingerland episodeGuest Profile:Professional Profile at New York TimesProfessional Profile at Pulitzer PrizeProfessional Profile at Food Future CoSpeaker's Profile at Harry Walker AgencyMichael Moss WebsiteMichael Moss on LinkedInMichael Moss on TwitterMichael Moss on InstagramHis Work:Hooked: Food, Free Will, and How the Food Giants Exploit Our AddictionsSalt Sugar Fat: How the Food Giants Hooked Us

This episode is brought to you by Rupa Health, Thrive Market, and Essentia.Food marketing and misguided dietary guidelines play a large role in the food choices we make. These foods are frequently devoid of nutritional value and, even worse, they are addictive and keep you going back for more. Our bodies are built and maintained by what we put in our mouths; we literally are what we eat. Unfortunately, that means the majority of people in our country are made of ultra-processed food-like substances that create disease. In today's episode, I talk with Nina Teicholz, Michael Moss, and Vani Hari on the influence of food marketing and why the US government's dietary guidelines may not be so healthy after all.Nina Teicholz is a science journalist and author of the New York Times bestseller The Big Fat Surprise: Why Butter, Meat, and Cheese Belong in a Healthy Diet, which upended the conventional wisdom on dietary fat—especially saturated fat—and spurred a new conversation about whether these fats in fact cause heart disease. Michael Moss, a New York Times investigative reporter turned food-focused journalist, Pulitzer Prize winner for Explanatory Reporting, and author of the #1 New York Times bestseller Salt Sugar Fat: How the Food Giants Hooked Us, as well as the book Hooked: Food and Free Will, focused around food and addiction. Vani Hari is the revolutionary food activist behind foodbabe.com, cofounder of organic food brand Truvani, New York Times best selling author of The Food Babe Way and Feeding You Lies. She has led campaigns against food giants like Kraft, Starbucks, Chick-fil-A, Subway, and General Mills that attracted more than 500,000 signatures and led to the removal of several controversial ingredients used by these companies. This episode is brought to you by Rupa Health, Thrive Market, and Essentia.Rupa Health is a place where Functional Medicine practitioners can access more than 2,000 specialty lab tests from over 20 labs like DUTCH, Vibrant America, Genova, and Great Plains. You can check out a free, live demo with a Q&A or create an account at RupaHealth.com.Thrive Market is an online membership-based grocery store that makes eating well convenient and more affordable. Join today at thrivemarket.com/hyman and you will receive $80 worth of groceries for free.Right now you can get an extra $100 off your mattress purchase, on top of Essentia's Black Friday sale, the biggest sale of the year, which will also take 25% off, plus you'll get 2 FREE organic pillows (a $330 value) with your mattress purchase. Go to myessentia.com/drmarkhyman to learn more.Full-length episodes of these interviews can be found here:Nina TeicholzMichael MossVani Hari Hosted on Acast. See acast.com/privacy for more information.

Today on Health & Longevity, Dr. John Westerdahl’s special guest is Pulitzer Prize winner and former New York Times investigative reporter, Michael Moss. Mr. Moss is author of his latest book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. His previous book, Salt Sugar Fat: How the Food Giants Hooked Us, […]

Today on Health & Longevity, Dr. John Westerdahl’s special guest is Pulitzer Prize winner and former New York Times investigative reporter, Michael Moss. Mr. Moss is author of his latest book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. His previous book, Salt Sugar Fat: How the Food Giants Hooked Us, […]

January 31st 2022.In this episode, Saifedean talks to author and health coach P.D. Mangan about how to improve wellbeing and slow ageing through some simple diet and fitness practices. They discuss why humans have adapted to thrive on a meat-based and paleo diets, the flawed science used to support widely accepted government dietary guidelines, and why so many people fail in their attempts to lose weight, combat fatigue and improve their wellbeing. In the Q&A, P.D. answers questions on fasting, whether type II diabetes can be reversed and the environmental impact of monocrops.ResourcesP.D.'s websiteP.D. on TwitterP.D.'s book Dumping IronP.D.'s book Stop the ClockCritique of Ray Kurzweil's views on diet on Quora.Salt Sugar Fat: How the Food Giants Hooked Us by Michael MossNina Teicholz's book The Big Fat SurpriseThe Bitcoin Standard Podcast episode Government Funding of Science with Terence KealeyAnnals of Internal Medicine Study: Unprocessed Red Meat and Processed Meat ConsumptionOverview of rapamycin on Encyclopaedia BritannicaArch Intern Med Nurses study: Physical Activity at Mid-Life in Relation to Successful Survival in Women at Age 70 Years and OlderP.D. article in the journal Ageing: Iron: an underrated factor in agingSaifedean's first book, The Bitcoin StandardSaifedean's second book, The Fiat Standard

加工食品快捷又方便，然而，便利的背後卻有著三個（不）能說的秘密！到底食品公司是怎麼讓人不停的購買加工食品？ 我是資料區： 《Salt, Sugar, Fat How the Food Giants Hooked Us》by Michale Moss 《糖、脂肪、鹽: 食品工業誘人上癮的三詭計》邁可 摩斯

The amazing Megan Ramos was on the show with me in Episode 116, and I am delighted to have her join me again today! Megan is a Canadian clinical educator and expert on therapeutic fasting and low carbohydrate diets, having guided more than 14,000 people worldwide. She is the co-author of the New York Times Bestseller Life in the Fasting Lane and co-founded The Fasting Method with her colleague, Dr. Jason Fung. Modern agriculture and the processed food industry have led to the mass production of hyper-palatable, highly salted, and sugared foods designed to be addictive. That has resulted in millions of people becoming obese and developing inflammatory and metabolic disorders. Fasting is an effective method for overcoming those problems. Megan and I both feel that it is vital for women to know that and to understand that fasting is a sustainable lifelong strategy for maintaining optimum health. In this episode, we debunk the myths and misconceptions around women and intermittent fasting. We talk about the evolution of the agricultural processed food industry and the impact it has had on people's health. We also discuss leptin resistance, how stress impacts hormones, different types of body fat, fasting in women who are still cycling versus those in menopause, PCOS, the impact of fasting on thyroid health, weight loss plateaus, and troubleshooting while fasting. Stay tuned for more! IN THIS EPISODE YOU WILL LEARN: Megan unpacks and busts the myths and misconceptions around women and intermittent fasting and explains how fasting enhanced every aspect of her health and the health of thousands of other women. How modern processed food was designed to be addictive. Why do we need to cut out snacking and start eating less? What   leptin resistance is, and how to overcome it with fasting. Megan explains why the fear-mongering around fasting is unfounded. The body is a whole system. So if there is one hormonal imbalance, that will probably trigger others. Megan talks about the success she has seen in women with PCOS who fast. The body composition of a tophi individual and the difference between visceral fat and subcutaneous fat. Why should healthy women fast? Megan explains why postmenopausal women find fasting easier than other women do. What are the benefits of using the DUTCH dried urine hormone test? What can women do to deal with weight-loss plateaus? Megan shares some tips for avoiding having diarrhea when breaking your fast. Connect with Cynthia Thurlow Follow on Twitter, Instagram & LinkedIn Check out Cynthia's website  Connect with Megan Ramos The Fasting Method website The Fasting Method Podcast@ the fasting method on all social media Books mentioned: Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss

Today on Health & Longevity, Dr. John Westerdahl’s special guest is Pulitzer Prize winner and former New York Times investigative reporter, Michael Moss. Mr. Moss is author of his latest book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. His previous book, Salt Sugar Fat: How the Food Giants Hooked Us, […]

Today on Health & Longevity, Dr. John Westerdahl’s special guest is Pulitzer Prize winner and former New York Times investigative reporter, Michael Moss. Mr. Moss is author of his latest book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. His previous book, Salt Sugar Fat: How the Food Giants Hooked Us, […]

Tommie Goggans III, husband, father of eight, president of The Goggans Group, Financial Advisor, active community volunteer, and dedicated physical fitness devotee, delves into the ever-challenging topic of "Balance & Planning in Leadership and Life." On a day-to-day basis, Tommie helps his clients with planning. With a large family of his own, his own company, and multiple leadership roles in the community, he actively practices balance in his own life. So, what are the strategies and pathways to success in finding balance, keeping balance, and effectively planning out our days, weeks, months, years, and decades ahead?  EPISODE RESOURCES:Connect with Tommie Goggans on LinkedIn Read Tommie Goggans's BioVisit the Goggans Group websiteTommie's In-Episode Book Recommendations:Salt Sugar Fat: How the Food Giants Hooked Us, by Michael Moss15 Secrets Successful People Know About Time Management, by Kevin Kruse

Sugar does more than just us cavities. Check out this episode. Make sure to listen to this mind blowing podcast from The Food Junkies https://www.foodjunkiespodcast.com/episodes/episode-38-dr-michael-goran-and-dr-nicole-avena-encore If you want a good read check out Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss

When we started the transition from a western carnivorous diet to a WFPB diet, we struggled with giving up certain processed foods like chips, cookies, chocolate, and crackers. Why couldn't we just stop with just eating one cookie or a few chips? Why did we want to eat the whole bag? We bought a book entitled, Salt Sugar Fat: How the Food Giants Hooked Us, by Michael Moss and learned from it that our addiction to processed foods was not all our fault. The food industry has a big part in this processed food addiction. An addiction is an inability to stop using a substance or engaging in a behavior even though it is causing psychological or physical harm. The term addiction does not only refer to dependence on substances such as heroin or cocaine. Some addictions also involve an inability to stop partaking in activities such a gambling, eating, or working. Addiction to food is included in this definition. The food industry has invented foods and flavors in an attempt to sell more of their products and get us hooked on them in order to increase sales. To help with this they have turned to the Monell Chemical Senses Center in Philadelphia to study the science of why we are so attracted to sugar. The Monell Center tested 356 children, ages 5-10 to determine their bliss point for sugar. The bliss point is the precise amount of sweetness, that makes food most enjoyable. The bliss point is a powerful phenomenon and dictates what we eat and drink more than we realize. There are five primary tastes: sweet, salty, bitter, sour, and umami. Fat isn't one of these. And yet, fat has remarkable powers that the processed food industry relies heavily upon. It can transform a food from dry and listless into a silky smooth, texture-rich, savory delight. It improves tenderness, color and mouth-feel. In addition, it increases the shelf-life of a multitude of products from days to months. And it increases profit margins on cheaper cuts of meat because there is less meat and more fat. Scientist Adam Drewnowski determined that unlike sugar, fat has no bliss point. The more fat there was, the better. The highest levels of fat that were tested, in this case heavy cream, tasted even better with added sugar. He learned that adding both fat and sugar increased the allure of food that neither sugar nor fat alone could reach. Studies have shown that babies love sugar the instant they're born, but not salt. The scientists at Monell have been studying our desire for salt and they believe that salt is being pressed upon American kids. It turns out that the manufacturers of processed foods have been creating a desire for salt where none existed before. Why does the food industry do this? One reason is that the salty taste drives people to keep eating until the bag is empty. In addition, salt improves the taste. Cornflakes taste metallic without salt. Crackers without salt are bitter and soggy and stick to the roof of your mouth. Ham is rubbery. In baking bread, salt keeps the fast-spinning machinery from gumming up. Even more important is the problem of what the industry calls, “warmed-over-flavor” WOF (like a dog's bark) for short. When the fats in meat oxidize, the meat tastes like cardboard. Some in the industry compare this to damp dog hair when it is reheated and added to soups or boxed meals. It's the WOF that the industry is desperate to avoid, which is where salt comes in. Salt is one of the most effective counteractive measures against WOF from the meat's deterioration. Food addiction is heavily influenced by the food industry as products are chemically and scientifically engineered to create craving and a never ending desire for more. That's what you can expect when you eat processed foods. To us, this plays a major role in modern day food addiction.

How much control do we actually have over our food choices? According to Michael Moss, it's not nearly as much as we think. Decades of research and reformulation have given the ultra-processed food industry ("Big Food") the upper hand, but we don't have to be victims of manipulation. We can regain control—and Michael Moss provides the ammunition we need in his detailed food system exposés. In this episode, we explore: How the concept of the "bliss point" has caused sugar to invade nearly every type of product in the grocery store How the processed food industry's formulations and marketing tactics to hijack human biology and create addictive eating patterns Three main qualities that attract consumers to ultra-processed food How the processed food industry insinuated itself into the diet food industry How product reformulations can trick consumers into thinking ultra-processed foods are becoming healthier Using the processed food industry's own tactics to steer consumers toward healthier food choices How it's possible to shift our food preferences simply by building new habits Why changing the food system requires a multifaceted approach The power of changing the way people value food to consider factors beyond instant gratification Hungry for plant-based nerdity and industry insights? Subscribe to The Modern Health Nerd for updates: https://www.modernhealthnerd.com/news/ (I'm not actually sending much out right now, but whatever shows up, you'll get!) About Michael Moss Michael Moss is the author of “Salt Sugar Fat: How the Food Giants Hooked Us,” an expose of processed food and #1 New York Times Bestseller published in 2013 by Random House, and “Hooked: Food, Free Will and How the Food Giants Exploit Our Addictions,” a New York Times Bestseller published in 2021. He is a former investigative reporter with The Wall Street Journal and The New York Times, and won the Pulitzer Prize for Explanatory Reporting in 2010 for his work on contaminated meat. He lives in Brooklyn with his wife and their two boys. Connect with Michael & Read His Books https://mossbooks.us For further reading and listening Nikhil Arora, Back to the Roots, episode #25 Hank Adams, Rise Gardens, episode #12 Michael Moss on Chef AJ: https://www.youtube.com/watch?v=NfUGhvKsEUk --- Support this podcast: https://anchor.fm/the-modern-health-nerd/support

Michael Moss is a Pulitzer Prize winning reporter and author of the books Salt Sugar Fat: How the Food Giants Hooked Us and Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. He explains that food addiction is not our fault but we can break out of it.  Here are some links to additional reading Moss recommends: The Story of the Human Body: Evolution, Health, and Disease by Daniel Lieberman Neurogastronomy: How the Brain Creates Flavor and Why It Matters by Gordon Shepherd Learn more about your ad-choices at https://www.iheartpodcastnetwork.com

In this episode, I have a conversation with Michael Moss, Pulitzer Prize-winning investigative reporter, to discuss his newly released book Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. We talk about how food is designed to unknowingly keep us hooked and addicted and how free will (and maybe even intuitive eating!) isn't as useful as we think. We also get into exactly how the multi-billion diet industry seriously has us *HOOKED* and some awesome and simple solutions that can help us rewire our brain and create a new relationship with food.    Michael Moss is the author of the #1 New York Times bestseller Salt Sugar Fat: How the Food Giants Hooked Us, a Pulitzer Prize-winning investigative reporter formerly with The New York Times, a keynote speaker, and an occasional guest on shows like CBS This Morning, Dr. Oz, CNN's The Lead, All Things Considered, and The Daily Show.   You can find out more by following Michael on Instagram and by visiting his website here. I'm also obsessed with knowing all about you, so please follow (and DM!)  me on Instagram, Facebook and my website. We're in this together and the journey is going to be so awesome. Produced by Dear Media

This week we're tackling our cravings for processed food with help from journalist Michael Moss. Michael is the Pulitzer Prize-winning author of Salt Sugar Fat: How the Food Giants Hooked Us, and his latest book is called Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. Listen to hear Michael explain the science and psychology behind what gets us addicted to junk food, and how we can use this information to conquer our bad habits.Like the show? Have an idea for a future episode? Call us at 347-687-8109 and leave a voicemail, or write to us at upgrade@lifehacker.com. We want to hear from you!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Gloria Davis Browning is a Registered Dietitian Nutritionist, culinary school graduate, educator and advocate of Health at EVERY Size. We talk about how basic nutrition is pretty basic, how the latest food fads of Keto, Paleo and Intermittent Fasting aren't needed to keep ourselves healthy (the key to that is whole, natural foods prepared in a healthy, tasty way), that we shouldn't vilify vegetables (like potatoes, carrots, etc.), especially while eating heavily processed meats. Healthy is about how you feel, getting back to intuitive eating, avoiding the obsessive aspects of many of these diets, which doom one to failure (the one time you eat something off the diet, boom!). Good foods and bad foods don't exist for Gloria. She believes in gradual change for more lasting results, learning nutritional cooking so that you can have healthy meals at any budget, and learning how to make the best choices for you, whether you are at the grocery store, a fast food drive through or at a gas station on a road trip. Pro-tip: Turn that package around and read the labels, and understand a true portion size (check out the book THE PORTION TELLER for help with that), so you aren't taking in more calories (or fat or sodium) than you intended. Do you research regarding eating plans or food fads, and make sure that is linked to evidence from more than one source. Consider the environmental impact of ordering food in (the packaging, the plastics that really don't get recycled, and all that waste!). Understand how food is manufactured to make it more addictive (check out the book SALT, SUGAR, FAT: How the Food Giants Hooked Us for more in that). We also talk Parks and Rec, "toddler sized" sodas, research being bought, being skeptical by nature, lab rats, the French Paradox, giving your body and palate time to adjust to new (healthy) foods, the importance of moving your body, and getting back to instinctual eating.AN EXTENDED VERSION OF THIS EPISODE IS AVAILABLE TO PATREON AND APPLE PODCAST SUBSCRIBERS. For more information, visit the podcast's Community page.You can find Gloria at: https://www.savorandsoothe.com/ https://www.facebook.com/savorandsoothehttps://www.instagram.com/savorandsoothe/Episode recorded on 04/03/21Episode released on 05/12/21For more information on the podcast or its host, please visit sassylittlepodcast.com. There, you will find links to social media and an opportunity to become a member of the podcast community. We are on Twitter and Instagram @SassyLittlePod and Facebook @SassyLittlePodcast.Thanks for listening! If you like this sassy little podcast, please subscribe to it, rate it and review it, and tell your friends about it. For early access, ad-free episodes and exclusive content, become a patron on Patreon or a subscriber with Apple Podcasts (coming soon!). Cheers!

Michael Moss is the author of Salt Sugar Fat: How the Food Giants Hooked Us, a Pulitzer Prize-winning investigative journalist formerly with the Wall Street Journal and the New York Times, a keynote speaker, and a guest on shows like CBS This Morning, CNN The Lead, ATC and the Daily Show. His work has ranged widely from exposing the corporate interests in nursing homes to the Pentagon's failures in providing soldiers with armor and now focuses on the food industry in the context of health, safety, nutrition, politics, marketing, and the power of individuals to gain control of what and how they eat. More on Michael here. His next book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions, is being published by Random House on March 2, 2021. To connect with Michael: Website: https://www.mossbooks.us/ Facebook: Michael Moss Twitter: @MichaelMossC

Today on Health & Longevity, Dr. John Westerdahl’s special guest is Pulitzer Prize winner and former New York Times investigative reporter, Michael Moss. Mr. Moss is author of his latest book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. His previous book, Salt Sugar Fat: How the Food Giants Hooked Us, […]

Today on Health & Longevity, Dr. John Westerdahl’s special guest is Pulitzer Prize winner and former New York Times investigative reporter, Michael Moss. Mr. Moss is author of his latest book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. His previous book, Salt Sugar Fat: How the Food Giants Hooked Us, […]

Michael Moss is a Pulitzer Prize-winning investigative journalist and bestselling author of Salt Sugar Fat: How the Food Giants Hooked Us. His new book is Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. Moss explains how the processed food industry has weaponized our hunger. He also highlights how the processed food industry is constantly developing new ways to use excess amounts of salt, sugar, fat, protein -- and now genetic engineering – to create food products that human beings will find irresistible. Moss also shares what the processed food industry learned from the tobacco companies about developing food products that will keep them from being sued for manipulating the public. And Moss highlights how the history and present of the processed food industry is a lens into race, class, gender, and social inequality. Chauncey DeVega reflects on the trial of wannabe terminator super cop Derek Chauvin for the killing of George Floyd and the many ways that the evils of Jim and Jane Crow still poison American law, politics, and society. And Chauncey shares a story of how the CHUDS have been enraged at his truth-telling about the evils of the Trump regime and its cult. SELECTED LINKS OF INTEREST FOR THIS EPISODE OF THE CHAUNCEY DEVEGA SHOW US Republicans: Putin's Party? Leaked video reveals a GOP plan to intimidate Black and brown voters in Houston 'Our calls have probably doubled.' Therapists describe twin toll of Daunte Wright and George Floyd Why should a cop's blue fear matter more than my Black life? Opinion: Now is the time for a Third Reconstruction — abolishing Jim Crow once and for all Some Alaska Costco shoppers say ravens steal their groceries WHERE CAN YOU FIND ME? On Twitter: https://twitter.com/chaunceydevega On Facebook: https://www.facebook.com/chauncey.devega My email: chaunceydevega@gmail.com HOW CAN YOU SUPPORT THE CHAUNCEY DEVEGA SHOW? Via Paypal at ChaunceyDeVega.com Patreon: https://www.patreon.com/thechaunceydevegashow Music at the end of this week's episode of The Chauncey DeVega Show is by JC Brooks & the Uptown Sound. You can listen to some of their great music on Spotify.

In this episode of Veggie Doctor Radio, I have a honest conversation with Chuck Carroll about his experience with food addiction and personal transformation.    About featured guest: At just 5'6" Chuck Carroll weighed a staggering 420 pounds. His 66-inch waist was expanding rapidly courtesy of a 10,000 calorie daily diet and out of control food addiction. At one point he did not think he was going to live to see 30 years old. But Chuck was able to lose an incredible 280 pounds and has kept the weight off for more than 10 years. Today he weighs 140 pounds and proudly wears pants with a 32-inch waist. An NFL player even nicknamed him "The Weight Loss Champion!"   He is host of the popular The Exam Room podcast for PCRM and is sharing his story in hopes of inspiring others who feel they are destined to remain trapped in an unhealthy body. If he has learned anything it is that change is possible! Everyone can have the brighter and healthier future they've always wanted!   CHUCK CARROLL https://instagram.com/chuckcarrollwlc https://www.facebook.com/watch/PCRM.org/ https://podcasts.apple.com/us/podcast/the-exam-room-by-the-physicians-committee/id1312957138         Disclaimer: The information on this blog, website and podcast is for informational purposes only. It is not meant to replace careful evaluation and treatment. If you have concerns about your or your child’s eating, nutrition or growth, consult a doctor.     I have an affiliate partnership with Splendid Spoon where you can get $25 off your first order if you want to give it a try! Splendid spoon offers pre-made smoothies, juice shots and delicious bowls that require no preparation besides heating up!  https://splendidspoon.z724.net/c/2360827/774963/9621    Shop my favorite things doctoryami.com/shop   Please support my work, become a Patreon https://patreon.com/thedoctoryami   Mentions: Exam Room Live: https://www.facebook.com/watch/PCRM.org/   Listen to Dr. Yami’s podcast interviews with the Exam Room Podcast: Health At Any Size?: Watch the video https://www.facebook.com/PCRM.org/videos/268076084925945 or listen on Apple Podcasts https://podcasts.apple.com/us/podcast/overweight-healthy-examining-healthy-at-every-size/id1312957138?i=1000512207221   Vegan Diets and Kids: Watch the video https://www.facebook.com/PCRM.org/videos/732831270842755 or listen on Apple Podcasts https://podcasts.apple.com/us/podcast/can-kids-be-vegan-listen-to-the-science/id1312957138?i=1000487761511   Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions by Michael Moss   Salt Sugar Fat: How the Food Giants Hooked Us by Micahel Moss   A Parent’s Guide to Intuitive Eating: How to Raise Kids Who Love to Eat Healthy by Dr. Yami   Leave an 'Amazon Review'   MORE LISTENING OPTIONS Apple Podcasts: http://bit.ly/vdritunes Spotify: http://bit.ly/vdrspotify   NEWSLETTER SIGN UP https://doctoryami.com/signup OR Text 'FIBER' to 668-66     FIND ME AT Doctoryami.com Instagram.com/thedoctoryami Facebook.com/thedoctoryami Veggiefitkids.com         * * * * MORE FROM ME Read - http://veggiefitkids.com/blog Listen: http://bit.ly/vdrpodcast Watch - http://bit.ly/vfkvideos TEDx Talk - http://bit.ly/DOCTORYAMITEDX   * * * *   Questions? Email me: Yami@doctoryami.com

Michael Moss is a Pulitzer Prize-winning investigative journalist. He is the author of the #1 New York Times bestseller SALT SUGAR FAT: How the Food Giants Hooked Us. His new book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions, an exposé of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. Michael and I discussed: His new book How big corporations have used our biology and psychology against us Why body fat acts as an organ What constitutes addiction Will big corporations adjust to a market that demands healthier options? Vegan processed foods The "diet" industry And much More... Michael Moss My Take: The big companies that sell us cheap processed foods have been getting better at addicting us to their foods. They want to sell us the most and make the most profit. It is up to us to be more "food literate." We need to be more knowledgeable on what we consume, how often we consume it, and the ingredients we ingest. As a result, the more we know about our food, the better our choices in the supermarket aisles will be. Support the Podcast

For decades, experts have warned that the average American diet is potentially harmful. Americans tend to eat food that is laden with too much sodium, fat, and added sugars, and it's making people sick.What’s insidious about this is that a lot of Americans don’t even know that the food they’re eating is unhealthy. A lot of foods are deceptively sweeter, saliter, and fattier than one would assume. And those added ingredients make processed foods addictive.UnTextbooked producer and host, Gabe Hostin, wanted to understand how the American food industry got this way. He found the work of journalist Michael Moss, who’s the author of Salt, Sugar, Fat: How the Food Giants Hooked Us. In it, Michael Moss writes about “food giants”, enormous companies that produce the vast majority of processed food products in America. He contends that these companies became so powerful because they figured out how to make their products irresistible, and that these innovations coincided with other societal shifts that were changing American eating habits.Book: Salt, Sugar, Fat: How the Food Giants Hooked UsGuest: Michael MossProducer: Gabe HostinMusic: Silas Bohen and Coleman HamiltonEditors: Bethany Denton and Jeff Emtman

This episode we’re discussing Business Non-Fiction! We talk about personality quizzes, questioning capitalism, fighting against productivity/the productivity trap, the rigourousness of professional degrees, (somehow on-topic) tangents, and how books can manage to disappoint us in new and bizarre ways. It’s got both silliness and existential dread in one episode! You can download the podcast directly, find it on Libsyn, or get it through Apple Podcasts, Stitcher, Google Play, Spotify, or your favourite podcast delivery system. In this episode Anna Ferri | Meghan Whyte | Matthew Murray | RJ Edwards Things We Read This Month Salt Sugar Fat: How the Food Giants Hooked Us  by Michael Moss Liar's Poker by Michael Lewis Uncanny Valley  by Anna Wiener No Hard Feelings: The Secret Power of Embracing Emotions at Work by Liz Fosslien and Mollie West Duffy Joy at Work: Organizing Your Professional Life  by Marie Kondō and Scott Sonenshein Soulbbatical: A Corporate Rebel's Guide to Finding Your Best Life by Shelley Paxton Think. Do. Say.: How to Seize Attention and Build Trust in a Busy, Busy World  by Ron Tite The Steal: A Cultural History of Shoplifting by Rachel Shteir Different . . . Not Less: Inspiring Stories of Achievement and Successful Employment from Adults with Autism, Asperger's, and ADHD by Temple Grandin The Art of Doing Business Across Cultures: 10 Countries, 50 Mistakes, and 5 Steps to Cultural Competence by Craig Storti 100 Side Hustles: Ideas for Making Extra Money  by Chris Guillebeau Other  Media We Mentioned The Art of War by Sun Tzu (Wikipedia) What Color Is Your Parachute? A Practical Manual for Job-Hunters and Career-Changers by Richard Nelson Bolles Who Moved My Cheese? by Spencer Johnson Uncommon Grounds: The History of Coffee and How It Transformed Our World by Mark Pendergrast The Kelloggs: The Battling Brothers of Battle Creek by Howard Markel Rich Dad, Poor Dad by Robert T. Kiyosaki and Sharon Lechter Episode 015 - Self Help The 7 Habits of Highly Effective People: Powerful Lessons in Personal Change by Stephen R. Covey The Paradox of Choice: Why More Is Less by Barry Schwartz The Great Beanie Baby Bubble: Mass Delusion and the Dark Side of Cute by Zac Bissonnette Eat That Frog!: 21 Great Ways to Stop Procrastinating and Get More Done in Less Time by Brian Tracy Leaders Eat Last by Simon Sinek The Poison Squad: One Chemist's Single-Minded Crusade for Food Safety at the        Turn of the Twentieth Century by Deborah Blum The Poison Squads: The Stupid, Risky First Food Safety Tests (SciShow) Grocery: The Buying and Selling of Food in America by Michael Ruhlman Do Nothing: How to Break Away from Overworking, Overdoing, and Underliving by Celeste Headlee  The Good University: What Universities Actually Do and Why It's Time for Radical Change by Raewyn Connell The Pleasures and Sorrows of Work by Alain de Botton More Than Enough: Claiming Space for Who You Are (No Matter What They Say) by Elaine Welteroth The $100 Startup: Reinvent the Way You Make a Living, Do What You Love, and Create a New Future by Chris Guillebeau Links, Articles, and Things Ask a Manager Quantified self (Wikipedia) Herpetology (Wikipedia) “the branch of zoology concerned with the study of amphibians (including frogs, toads, salamanders, newts, and caecilians (gymnophiona)) and reptiles (including snakes, lizards, amphisbaenids, turtles, terrapins, tortoises, crocodilians, and the tuataras)” 15 Business Non-Fiction Books by BIPOC (Black, Indigenous, & People of Colour) Authors Every month Book Club for Masochists: A Readers’ Advisory Podcasts chooses a genre at random and we read and discuss books from that genre. We also put together book lists for each episode/genre that feature works by BIPOC (Black, Indigenous, & People of Colour) authors. All of the lists can be found here. The Color of Money: Black Banks and the Racial Wealth Gap by Mehrsa Baradaran Eat a Peach by David Chang Fight or Submit: Standing Tall in Two Worlds by Ronald Derrickson Drop the Ball: Achieving More by Doing Less by Tiffany Dufu The Token: Common Sense Ideas for Increasing Diversity in Your Organization by Crystal Byrd Farmer It's About Damn Time: How to Turn Being Underestimated Into Your Greatest Advantage by Arlan Hamilton Black Wall Street: From Riot to Renaissance in Tulsa's Historic Greenwood District by Hannibal B. Johnson Indigenous Relations: Insights, Tips & Suggestions to Make Reconciliation A Reality by Robert Joseph The Work: My Search for a Life That Matters by Wes Moore Reset: My Fight for Inclusion and Lasting Change by Ellen Pao The Art of Gathering: How We Meet and Why It Matters by Priya Parker Great American Outpost: Dreamers, Mavericks, and the Making of an Oil Frontier by Maya Rao How to be a Bawse by Lilly Singh Race for Profit: How Banks and the Real Estate Industry Undermined Black Homeownership by Keeanga-Yamahtta Taylor Making of a Manager: What to Do When Everyone Looks to You by Julie Zhuo     Suggest new genres or titles! Fill out the form to suggest a genre or title! Check out our Tumblr, follow us on Twitter or Instagram, join our Facebook Group, or send us an email! Join us again on Tuesday, November 17th we’ll be doing Readers’ Advisory and trying to come up with holiday gifts for each other! Then on Tuesday, December 1st we’ll be discussing the genre that you chose for us: New Weird Fiction!

What's the difference between "plant-based" and eating plants? Deb Czech knows! As a knowledgeable student of all things whole food plant based, she shares valuable insights on why going beyond the "plant-based" label to eat closer to the source is important for health and sustainability. Hungry for more plant-based info and industry insights? Subscribe to the Modern Health Nerd for weekly updates: https://www.modernhealthnerd.com/news/ About Deb Czech, Owner/Founder of Planted Platter, LLC Inspired by the movies Forks Over Knives and Food, Inc., in 2012 Deb Czech switched up her meals to harness the nourishing power of plants. She studied plant-based nutrition through the T. Colin Campbell Foundation and eCornell. Upon finishing the six-week intensive program, she pushed animal foods off her plate for good. Later, Deb sliced and diced her way through the Forks Over Knives plant-based cooking course at the Rouxbe Online Culinary School. After establishing Planted Platter in 2018, Deb earned a spot in the selective Food for Life instructor training through the Physicians Committee for Responsible Medicine, becoming licensed in 2019 to teach a wide range of the group's research-supported, plant-based nutrition programs. Prior to Planted Platter, Deb's marketing and public relations career has included experience with consumer brands, agriculture, recreation, hospitality, and wellness clients. Before pursuing recent education in the plant-based nutrition field, she completed her undergraduate degree in political science at Yale University and received an MBA from Simmons College in Boston. Deb credits her parents for planting an early seed in her mind about healthy eating: they cultivated a large backyard garden behind her childhood home, providing abundant vegetables and berries, and cooked almost all family meals from scratch. Nowadays, when Deb isn't teaching plant-based nutrition or trying out a new recipe, she puts her plant-powered energy to use leading an active life outdoors and spending time with family and friends. * Planted Platter website: https://plantedplatter.com/ * Upcoming classes: https://plantedplatter.com/classes/ * Facebook: https://www.facebook.com/PlantedPlatter * Instagram: https://www.instagram.com/plantedplatter/ For Further Reading/Watching * Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss * Forks over Knives * The Game Changers * Code Blue --- Support this podcast: https://anchor.fm/the-modern-health-nerd/support

Why Food Companies Make Unhealthy Products, And What We Can Do About It | This episode is brought to you by Four SigmaticHere’s the simple truth: Food companies are in business to make money. If people eat or drink less of their products, they lose. This is the primary reason for why Big Food seeks to hook consumers and keep us coming back for more. The food industry approaches food as “engineering projects,” with the end goal of creating “heavy users”—a disturbing internal term used by food manufacturers that helps them make as much money as possible at the expense of public health. But as more and more consumers demand healthier foods, many companies are working hard to meet that demand. So how can we support this innovation and reward companies who are trying to do the right thing?Dr. Hyman explores these topics in his past interviews with Michael Moss and Dr. Dariush Mozaffarian.Michael Moss is a New York Times investigative reporter turned food-focused journalist, Pulitzer Prize winner for Explanatory Reporting, and author of the #1 New York Times bestseller, “Salt Sugar Fat: How the Food Giants Hooked Us”. He also has another book coming out soon called, “Hooked: Food and Free Will,” focused around food and addiction.Dr. Dariush Mozaffarian is a cardiologist, Dean and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine at Tufts Medical School. As one of the top nutrition institutions in the world, the Friedman School’s mission is to produce trusted science, future leaders, and real-world impact. Dr. Mozaffarian has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles including for the US and Canadian governments and, in 2016, Thomson Reuters named him as one of the World’s Most Influential Scientific Minds.This episode is brought to you by Four Sigmatic. Right now Four Sigmatic is offering up to 40% off on their best selling Lion’s Mane Coffee bundles exclusively for listeners of The Doctor’s Farmacy. To get this deal, just go to foursigmatic.com/hyman. This is a really incredible deal so it’s the perfect time to branch out from your regular morning cup of coffee and try Four Sigmatic’s mushroom blends to enhance your brain-power, energy, and immunity throughout the day. Find Dr. Hyman’s full-length conversation with Michael Moss here: https://DrMarkHyman.lnk.to/MichaelMossFind Dr. Hyman’s full-length conversation with Dr. Mozaffarian here: https://DrMarkHyman.lnk.to/DariushMozaffarian See acast.com/privacy for privacy and opt-out information.

The human brain is wired to overvalue the opinions of our peers....it served us back when we were roaming the African savanna, but it doesn't serve us as much now. That feeling you get when your friends talk mess about you, when your parents disapprove, or when you miss a shot in a game...That feeling paralyzes many and prevents them from taking risks or doing what is necessary. You cannot be a victim to this disease, you have to learn how to overcome the fear of others opinions...but how? How can you practically and systematically build immunity to what stops so many others? In this episode, I show you how I approach this problem.     Time Stamps:  (1:31) Training on how to care less what others think (2:58) Name one high performer who wasn’t motivated... (4:00) Michael Moss: Salt Sugar Fat: How the Food Giants Hooked Us (4:12) Ray Dalio: Principles (4:33) Higher versus lower self (7:36) We all have the same needs and fears (8:23) Step 1: Learn how to breathe (10:18) Mark Divine: Unbeatable Mind and Way of the SEAL (11:26) Step 2: Analyze your goals and your vision (14:25) I answer to King Zeus (15:02) Make yourself a disciple of your vision (16:20) Step 3: Put yourself in more situations where you can be judged (18:16) Remind yourself about how much people really don’t care about you   (22:03) Opinions that we are afraid of are literally nothing  

INGREDIENTS OF THE DAY:  none How do we defend ourselves against the unhealthy, ultra-processed foods filling the shelves of grocery stores, convenience stores, and big box stores, and populating the meals in fast food restaurants?  Education, education, and education!  We need to become informed.  The FLR podcast certainly helps, but there are other great resources out there.  In today’s episode, I review some of my favorite books that helped to educate me about the dangers of highly processed foods and the standard American diet. Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com Facebook Page:  https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks  The podcast can be subscribed to at the iTunes store or using most of the podcast apps available for smart phones or tablets.  Just search under Food Labels Revealed. References:  Amazon Book: “A Consumer’s Dictionary of Food Additives” by Ruth Winter https://tinyurl.com/y5y3anwb Amazon Book: “Salt Sugar Fat: How the Food Giants Hooked Us” by Michael Moss https://tinyurl.com/y4o5o7yk Amazon Book: “The Dorito Effect: The Surprising New Truth About Food and Flavor” by Mark Schatzker https://tinyurl.com/y2z8zwu9 Amazon Book: “The End of Overeating: Taking Control of the Insatiable American Appetite” by David A. Kessler https://tinyurl.com/y6q5qdoh Amazon Book: “Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease” by Dr. Robert Lustig https://tinyurl.com/y429vug9 Music: Intro music is the "Peter Gunn Theme" by Henri Mancini Outro music is "Fluffing the Duck" courtesy of Kevin MacLeod

Have you noticed, like I have, that many people who have money struggles also struggle to maintain a healthy weight? When you get to the heart of the matter, we really shouldn’t be surprised. Both food and money struggles are likely the result of a scarcity mindset. “I can’t purchase what I really want because there might not be enough in the bank tomorrow.” “I’m already full, but I was taught to eat everything on my plate.” The processed food industry isn’t helping the problem of overeating. Because they want to sell us more and more of their wares, they add chemicals that make their junk taste great, downright addictive. Our brains respond by telling us to get another handful...and another and another. It might seem like a hopeless situation, but it’s not. The first step is to realize it’s not your fault. It’s not that you’re undisciplined or lazy or destined to be overweight. Somewhere along the way, you embraced the scarcity mindset -- perhaps from your parents, environmental factors, or difficult circumstances -- and you were fed cheap, empty, addictive “food” that kept you hungry and wanting more.   So, it’s not your fault. There’s no need to feel guilt or shame.   But -- and here’s the key -- you don’t have to be powerless, either. You can find and address the root cause, learn, get to work, and drop the weight.   How? You could get coaching to speed up the process, but coaching is not necessary to find and weed out the root cause. I dropped 150 pounds on my own -- without the aid of a coach, NLP, or Time Line Therapy®. Certainly those tools would have been helpful and sped up the process, but there’s more than one way to cook an egg. You can do this on you own. If I can do it, so can you. You already have everything you need to address and overcome your struggle. It’s all inside of you. I’ve got some great -- and free! -- resources to help get you started. Thanks for listening!   To share your thoughts: Leave a note in the comment section below Use the “I have a question” button Share this show on Twitter, Facebook, and LinkedIn Links from today’s episode: Episode 16 -- We learned about at effect versus at cause Episode 11 -- Overcoming Unconscious Consumption Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss Episode 15 -- find the Let it Go worksheet Do-it-yourself coaching with our free worksheets   To help out the show:   Leave an positive review on iTunes. Your ratings and reviews help, and I read each and every one. Subscribe on iTunes or Stitcher or Libsyn

INGREDIENTS OF THE DAY:    soluble corn fiber  The program for today explores an old subject:  breakfast cereals.  I reminisce a little about the start of the podcast and will play you a never-heard-before clip.  Then I tackle the sugary realm of breakfast cereals trying to answer the question:  Is there a difference between eating cereal for breakfast and just downing cookies?  In this investigation, I take a close look at 12 cereals that you’ll likely see in your local grocery store and categorize them as good or bad. Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com Facebook Page:  https://www.facebook.com/prophetofprocessedfood/?ref=bookmarks The podcast can be subscribed to at the iTunes store or using most of the podcast apps available for smart phones or tablets.  Just search under Food Labels Revealed. References: Ready-to-Eat Cold Cereal Facts: https://tinyurl.com/y3yylc4n Environmental Working Group Report on Cereals https://tinyurl.com/y6pqnbgm Cereal Facts from Credit Donkey https://tinyurl.com/yyc6nlcm Dietary Reference Intakes (DRIs) for Children, 2002 to 2005 https://tinyurl.com/j7b2kfd Soluble Corn Fiber https://tinyurl.com/y5d84szl Salt Sugar Fat:  How the Food Giants Hooked Us by Michael Moss https://tinyurl.com/y66glfmb Music: Intro music is the "Peter Gunn Theme" by Henri Mancini Outro music is "Scheming" courtesy of Kevin MacLeod

It's an honor and pleasure to have Pulitzer Prize winning journalist and New York Times best selling author Michael Moss as my first guest. His book, Salt Sugar Fat: How the Food Giants Hooked Us, changed my trajectory of my own work. It woke me up to the shady practices of the food industry. In this episode, we talk about the dangers of the meat industry, how food corporations design food to be more addictive, and so much more.Don't forget to leave a review and subscribe so you never miss an episode.For more great content, find me everywhere:facebook.com/drmarkhymanyoutube.com/drhymaninstagram.com/markhymanmd See acast.com/privacy for privacy and opt-out information.

~The Simple Sophisticate, episode #208 ~Subscribe to The Simple Sophisticate: iTunes | Stitcher | iHeartRadio | YouTube "Health is the outcome of the small choices you make on a daily basis." —Dr. Frank Lipman, author of How to Be Well: The 6 Keys to a Happy and Healthy Life The pillars of a healthy life have been enumerated by many an expert, but it was in Frank Lipman's book How to Be Well that delineated and described them in such a way that found me nodding my head in agreement throughout the entire book. The concept of living simply luxuriously adheres beautifully with Lipman's six pillars: what we Eat, the Sleep we get, the Movement we engage in, how we Protect and prevent, finding regular time to Unwind and quality opportunities to Connect all contribute to build a life of good health beyond our physical, but as well including our mental and social lives as well. At the core it is about knowledge and understanding, and just as importantly, it is about understanding the propaganda that swirls around us claiming to offer health hacks, but in reality prevent us from truly living a life of true wellness. What ideas, products and beliefs should we let go of to live well? 1. Counting calories ~Love Food, Love Your Body - 10 Simple Tips, episode #8 ~Why Not . . . Learn How to Cook? ~Why Not . . . Treat Your Body Like a Temple? 2. Sugar ~From altering your hormones so that your body is not registering hunger correctly which then makes you eat more as well as increasing your cravings for sugar, sugar as Lipman calls it is "public enemy number one". With 80,000 processed foods on the market, 58% of them contain added sugar and that includes items you would never have thought to contain such an ingredient (granola, pickles, baked beans, protein bars, etc.). 3. Processed Foods Compared to malware on our computer that jumbles the information in order to confuse, Lipman recognizes that most of us know that processed foods are bad, but we can be bamboozled into eating them never-the-less. When I read Michael Moss' book Salt, Sugar, Fat: How the Food Giants Hooked Us, I was mortified by their antics, but then felt empowered to eat smarter and not fall prey. 4. Prioritizing exercise over sleep "Sleep is not a luxury; it is an absolutely esential act of daily mainteance, and it is your ally in keeping your brain sharp and youthful." 5. Remove toxic cleaning products Forget most labels, such as "green", "natural" or "with essential oils" as they often do not adhere to U.S. federal law when it comes to hazardous compounds. As well antibacterial products for hands and household use can contribute to drug-resistant bacteria. In lieu of fabric softeners and dryer sheets, Lipman recommends using a little vinegar in the rinse cycle instead. 6. Grooming products with toxic chemicals Check out the "Never List" at beautycounter.com to determine which products to look for and to never purchase products which contain them (they also have a downloadable pdf which is pocket-size for easy reference). 7. Multi-tasking ~4 reasons to stop multi-tasking 8. Chasing bliss Instead pursue a purpose. While it will take time to figure out what gives your life purpose as you come to better understand yourself, your gifts, the world, etc., choosing to pursue a perpetual state of happiness is a fool's pursuit. ~From Seeking Happiness to Cultivating Contentment: A Shift in Pursuit, episode #162 What ideas should we embrace? 1. Fat (healthy fat) Fat does the opposite of added sugar; it is something we need in our diet and it gives us stable, longer-lasting energy, controls hunger and helps to regulate our metabolism. Lipman's rule of thumb when it comes to fats: If it comes from nature, it's probably healthy, and if it's made in a factory, be it feedlot or process plant, it's probably not.  2. Become a savvy food shopper  Just as in life it is important to be a critical thinker about the information we receive, this also encompasses the food we purchase. First and foremost, eat whole foods when possible. When fresh produce, local meats and dairy are available, support your local farmers and ranchers that way you know how your food came to be on your table. Lipman shares, "We have an industrial food supply that has favored profit over health for so long that it's made disease-causing foods mainstream and health-giving foods fringe." Food for thought - pun intended. 3. Enjoy broth Lipman shares that the collagen in broth is gentle yet nourishing, healing and supportive for overworked and damaged digestive systems as well broth delivers healthy fats, fat-soluble vitamins and minerals to our bodies, counters inflammation and supports the joints and skin, as well it boosts the immune system. A recipe is included in his book for bone broth as well as pairing ideas. 4. Salt (just not highly processed table salt) ~As an essential micronutrient, it plays an important role in our body helping it to regulate muscle, heart, nervous system and brain function, as well as blood flow and fluid balance. Lipman reassures that so long as you are "eating a clean, whole-food diet and our seasoning your food with salt to taste, your body makes the adjustments to maintain equilibrium". Just make sure to eat unrefined salt, rather than regular table salt (highly processed salt). ~Listen to my conversation with American expat living in France and cookbook author and cooking class instructor Susan Hermann Loomis in episode #192 as she gives some insight into cooking and eating salt. 5. Simplify cooking ~Why Not . . . Keep It Simple in the Kitchen? ~Discover a Capsule Menu: What it is and how to create your own ~Watch the pilot episode of The Simply Luxurious Kitchen, TSLL's new vodcast. Let go of recipes, use a slow cooker, let the quality of the food bring the flavor. 6. Eat the stalks From broccoli to cauliflower, even the woody asparagus stalks, these hard-to-digest carbohydrates give good bacteria a feast (the is a good thing). Lipman shares that the prebiotic benefits include ensuring a thriving microbiome. Munch on these chewy options raw or cook them along with the rest of the vegetable. 7. Go to bed when you are tired Our sleep cycles are smart (which is why jet lag is brutal). When we listen to them, we are listening to a wise sleep sage. 8. Investigate when your sleep goes awry Often when we are unable to sleep, it is a sign that something in our lives needs to be addressed, adjusted or effectively dealt with so we can move forward. 9. Follow a strength training program Since most of us do not work at jobs that require physical exertion, it is important we welcome this healthy stress to onto our physical bodies regularly. Offering protection from disease as well as enabling our bodies to "meet the demands of and carry the loads of life (joints, tends, ligaments, muscles, etc.), strength training can also reduce the risk factors for diabetes, heart disease and cancer. ~Have a look at what I learned when I scheduled time with a personal trainer earlier this year to set up my own strength training routine, episode #201. 10. Move Any opportunity you have to move, seize it. From the exercise routine you follow, to walking to the market, taking the stairs or getting outside on your lunch break to take a stroll, do so. ~To Get and Stay Fit: Keep It Simple, episode #190 11. Use a foam roller Lipman recommends using a foam roller five to ten minutes a day to massage the tired muscles and tendons we have kept quite sedentary throughout the day. Also, using a roller helps with circulation and kneading sore muscles which also increases the oxygen flow to the brain. ~Shop foam rollers here. 12. Shop at farmers markets when you can ~How to make the most of the farmers market no matter where you live ~David Lebovitz Talks About Making Paris His Home, episode #182 13. Dry brush your entire body Similar to using a roller, dry brushing your body from head to toe improves circulation. Making strokes with your brush that all run to your heart, making this a habit will also improve your body's glow as dead skin cells are also being removed. ~Shop dry body brushes here and here 14. Become mindful Being mindful is the opposite of choosing to multitask. When we choose to be mindful, we are choosing to be present, to be self-aware, to respond rather than react. While being mindful is not something we can do once and make it a default that we do without thinking, it is something that requires of us to be entirely present thus improving the quality of everything we do throughout our days. ~11 Ways to Live More Mindfully 15. Say no to overcommitting One of the benefits of being mindful is that we are aware of what we are capable of and respond in kind rather than by default. Saying no could be literally saying "no thank you" to invitations or creating "no work zones" in your home. ~Discover how to let go of the busy mentality 16. Rest ~An Everyday Necessity: Deliberate Rest, episode #139 17. Commit random acts of kindness Kindness in our behavior, in our words, in our expression of sincere appreciation. When we choose to commit random acts of kindness, we experience what Lipman calls the "helper's high". Physically our bodies do change as serotonin levels rise and cortisol (released when we are stressed) goes down, as well as our blood pressure. 18. Learn something new each week Not only is it exciting and confidence boosting when we learn something we weren't aware of previously, we are actually helping our brain out as well. By learning new tasks and information, we are creating new neural pathways which "can prevent degenerative diseases like dementia". ~3 part series - The Benefits of Reading 19. Celebrate small victories Perfection can be the barrier that stands in our way of celebrating along our journey. Lipman states "This anxious pursuit of perfection can be a hindrance to getting and staying healthy because it denies the reality of nature: Health is a dynamic state, constantly changing and in flux, and it is different for each person. There is no 'perfect point' of guaranteed balance, and striving for it can drive you crazy." I wanted to end on this point because even though the book offers how to live well, we are always on the journey toward refining our lives. We will never reach a point of perfect health and be able to stay there. We must be diligent and regularly apply the knowledge we knew which was reaffirmed today, apply the new information we discovered and continue to learn more about our unique bodies, lives and selves. The first step is understanding and once we know how, we can then go about living well so that we can enjoy our lives to the fullest. ~Perfectionist vs. High Achiever: The Difference Petit Plaisir: Avocado Toast recipe ~Discover the many benefits of enjoying an avocado Download the Episode

INGREDIENT OF THE DAY:  none In this episode, I hit the news stands and comment on articles dealing with the obesity crisis in the world and the connection between obesity and the consumption of processed foods.  Along the way, I’ll be answering questions about (1) What the heck is BMI?; (2) Which countries have the highest obesity percentages?  That’s a shocker!; (3)  What are the stats for obesity in the USA?; (4) How is the USA contributing to Mexico’s rising obesity rate?; and (5) Is this a runaway epidemic or can something be done about it? Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com The podcast can be subscribed to at the iTunes store.  Search under Food Labels Revealed. References: World Obesity organization https://www.worldobesity.org/ Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss (book) http://tinyurl.com/yay26g9r Fortune Magazine online:  “Obesity in America Keeps Getting Worse” http://tinyurl.com/ya67rt2m Wikipedia article on BMI http://tinyurl.com/mumox5r Guardian Newspaper online:  “The US is Exporting Obesity” http://tinyurl.com/ydb2dr32 Public Radio Inc online:  “Fat and Fatter: The World’s 10 Fattest Countries 2010” http://tinyurl.com/yd7nwkdr World Diabetes Foundation:  Article on Diabetes in the Marshall Islands http://tinyurl.com/y8lf6jmc New York Times online:  “A Nasty NAFTA-Related Surprise: Mexico’s Soaring Obesity” http://tinyurl.com/y76uxym5 Harvard Health Publishing: “More Than Half of Today’s Children Will Be Obese Adults” http://tinyurl.com/ydc6hnwx Newsweek online:  “New Study Finds World Obesity Dramatically Increase by 10-Fold in 40 Years http://tinyurl.com/y7kaaxg8 The Daily Campus: “Childhood Obesity Is a Problem” http://tinyurl.com/y7dggfaq   Music: Intro music is "Peter Gunn Theme" by Henri Mancini Outro music is "Comfortable Mystery 3" courtesy of Kevin MacLeod

The human brain is wired to overvalue the opinions of our peers....it served us back when were roaming the African savanna, but it doesn't serve us as much now. That feeling you get when your friends talk mess about you, when your parents disapprove, or when you miss a shot in a game...That feeling paralyzes many and prevents them from taking risks or doing what is necessary. You cannot be a victim to this disease, you have to learn how to overcome the fear of others opinions...but how? How can you practically and systematically build immunity to what stops so many others? In this episode, I show you how I approach this problem.     210 Time Stamps:     (1:21) Welcome to the Sports Motivation Podcast (1:31) Training on how to care less what others think (2:58) Name one high performer who wasn’t motivated (4:00) Michael Moss: Salt Sugar Fat: How the Food Giants Hooked Us (4:12) Ray Dalio: Principles (4:33) Higher versus lower self (7:36) We all have the same needs and fears (8:23) Step 1- Learn how to breathe (10:18) Mark Divine: Unbeatable Mind and Way of the SEAL (11:26) Step 2- Analyze your goals and your vision (14:25) I answer to King Zeus (15:02) Make yourself a disciple of your vision (16:20) Step 3- Put yourself in more situations where you can be judged (18:16) Remind yourself about how much people really don’t care about you   (22:03) Opinions that we are afraid of are literally nothing    

Amy Barnette is a holistic health and fitness coach. She helps women transform into the most vibrant version of themselves.   Find out how busy woman find time to work out and be the best version of themselves.And also learn tips on how to triumph over food and weight struggle. Listen to the end for ways to on how you can take care and love yourself more. To learn more about Amy and the resources mentioned in this episode, visit https://drzoeshaw.com/4    Links: makingpeacewiththepantry.com amy@makingpeacewiththepantry.com   Discussed: Salt,Sugar,Fat: How Food Giant Hooks Us -book by Michael Moss Sugar the Bitter Truth- video showing  damage caused by sugary foods Kissmeorganics.com (10% off Promo code: DRZOE)    Quotes: “No one knows you, Better than you  ” - Amy Barnette “Embrace the idea that our struggle is here to teach us and help us  to grow .” - Amy Barnette “ Every time you sit down  and eat ask yourself, what can I add to my plate that can support my health and nourish my body?”- Amy Barnette   Time Stamps: 07:13- Tips on how busy woman can find time to workout. 08:27 - How to figure out what fitness trend fits for you? 09:25 - Explain the  Add In Approach and Airplane Theory 12:23 - Remind yourself of  your “Whys.” 14:37 - Making Peace with the Pantry- the role that food plays in your life. 16:04 - Salt, Sugar, Fat: How the Food Giants Hooked Us 17:17 - Sugar the Bitter Truth shows  damage caused by sugary foods 18:13 - How is the food addiction different to other forms of addiction? 19:35 - The Circle of Life 25:07 - How to win over food addiction? 27:45 - How to stop deprivation cycle? 28:50 - The 90-10 Philosophy 32:36- What is working with you virtually looks like? 33:56- What is that one thing you can advise to someone who is struggling with food issues? 35:41- The importance of self-love 41:33- Self-forgiveness.   Contact Dr. Zoe - Drzoeshaw.com

In today’s show, I’m going investigate two very popular toppings in the processed food industry, namely Kraft’s Cool Whip and Cheez Whiz.  It seems like those products have been around forever.  What are they made of?  Are they okay to eat from a health and nutrition perspective?  If you’ve been consuming them, should you continue?  This episode will give you the skinny on those processed foods, plus I’ll take a look at a new product on the grocery store shelves. INGREDIENT OF THE DAY:  Gums  Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com The podcast can be subscribed to at the iTunes store.  Search under Food Labels Revealed. Book References: Swindled: The Dark History of Food Fraud by Bee Wilson http://tinyurl.com/yd3b2q26 Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss http://tinyurl.com/y8z3k833

INGREDIENT OF THE DAY:  Sodium Stearoyl Lactylate Hands down, Oscar Mayers’ Lunchables, meal-in-a-box for kids, has got to be the most chemicalized and industrialized food product on the grocery store shelves.  Although, at first glance, it’s nutritional deficiencies are not blaring, the sheer number and poor quality of the ingredients is shocking, particularly since the Lunchables product targets children, the most vulnerable people in our society.  In this episode, I’ll look at what’s in the box, explore some new, never-before-seen ingredients (at least in this podcast), compare the Lunchables option against a healthy, but unlikely, alternative, and finally address the overarching issue of childhood diseases directly affected by products like Lunchables.   Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com The podcast can be subscribed to at the iTunes store.  Search under Food Labels Revealed. References: Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss http://tinyurl.com/kwksjbd The Dorito Effect: The Surprising New Truth About Food and Flavor by Mark Schatzker http://tinyurl.com/llark66 Trashables: Oscar Mayer’s Lunchables Are Nasty – But the Message to Kids Is Worse by Michael Jacobson, Huffington Post http://tinyurl.com/krfeg9a  

In episode #20, we chat about a variety of health topics including movement/ exercise modalities, acetaminophen, mindset and making changes. Books/sites referenced in this episode include: Wim Hoff Method (wimhoffmethod.com) ProBodX: Proper Body Exercise, Marv Marinovich Becoming a Supple Leapord, Dr. Kelly Starrett Salt Sugar Fat: How the Food Giants Hooked Us, Michael Moss Move Your DNA: Restore Your Health Through Natural Movement, Katy Bowman

Welcome to Episode 5! We talk about our past week over the holidays, our Thanksgiving Day Turkey Trot, eating on the go and what to look forward to in the upcoming week! Ken's Pick Book recommendation this week, "Salt, Sugar, Fat: How the Food Giants Hooked Us" by Micheal Moss. Food Mentioned in the Blog: Sofritas Tofu Bowl: http://tinyurl.com/zum7hx9 Lentil and Brown Rice Stuffed Cabbage: http://tinyurl.com/jmvsf2z Creating your own spices: http://tinyurl.com/jk4kdl6 --- Support this podcast: https://anchor.fm/beyond-24-days/support

On This Episode of the Zoomer Week in Review:Libby is joined by Avery Shenfeld, Chief Economist CIBC World Markets and CARPs VP of Advocacy Susan Eng to discuss the federal budget. Plus, Michael Moss drops by to talk about his new book Salt Sugar Fat: How the Food Giants Hooked Us.

How wonderful is it to have a meal in a box?  Just open some packets, throw in some fresh food and wa-laaa!  In this episode, the ingredients of Betty Crocker's ChickenHelper: Sweet & Sour Chicken are evaluated.  Also included is an introduction to the book,"Salt Sugar Fat: How the Food Giants Hooked Us" by Michael Moss and a close look is given to the Daily Value numbers on the Nutrition Facts label.    INGREDIENT OF THE DAY: vinegar powder  Show Notes: To Contact Show:  foodlabelsrevealed@gmail.com The podcast can also be subscribed to at the iTunes store. Search under Food Labels Revealed. Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss https://www.amazon.com/Salt-Sugar-Fat-Giants-Hooked/dp/0812982193/ref=sr_1_1?s=books&ie=UTF8&qid=1469408082&sr=1-1&keywords=michael+moss A Consumer's Dictionary of Food Additives by Ruth Winter  https://www.amazon.com/Consumers-Dictionary-Food-Additives-7th/dp/0307408922/ref=sr_1_1?s=books&ie=UTF8&qid=1469408219&sr=1-1&keywords=ruth+winter  The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-Term Health by Thomas Campbell and T. Colin Campbell  https://www.amazon.com/China-Study-Comprehensive-Nutrition-Implications/dp/1932100660/ref=sr_1_1?s=books&ie=UTF8&qid=1469408272&sr=1-1&keywords=the+china+study

Paying the price for eating crap. A run update. Shout outs and other ramblings. Thanks for listening! Stuff mentioned: Book: “Salt Sugar Fat: How the Food Giants Hooked Us” by Michael Moss Podcast: Celebrity Fitness Trainer Vinnie Tortorich with Anna Vocino Book: “Fitness Confidential” by Vinnie Tortorich and Dean Lorey Website: The San Francisco Bay Trail   Check out more stuff on the Ru El's resource page. Quote: "Always go for a run. Even if it's raining. Enjoy the journey, never forget to play and feel the joy of life." -SalomonRunningTV -Trail Dog You can help Ru El’s Running. Become a Patron at Patreon. Would love to hear your feedback or serve you! ruelsrunning@gmail.com, or SpeakPipe! Sign up for the Newsletter! HELP SPREAD THE WORD! I’d love it if you could please share #RuElsRunning with your twitter followers.Click here to tweet some love! If you liked this episode hit up iTunes and kindly leave us a rating, a review and subscribe! to get a shout-out on a future podcast episode! Now available on Google Play Music! Check out more episodes of the podcast on iTunes | Stitcher | Google Play Music | SoundCloud. HELP THE SHOW BY BENEFITING FROM OUR AFFILIATES! Audible.com – Download a FREE audiobook today! Pure Vitamin Club – Additives and fillers suck. So we don’t use them. Amazon.com – Shop. Connect. Enjoy. Blue Host – Looking for top-notch website hosting services with incredible support. Squatty Potty – It’ll change your life. VISIT FRIENDS OF RU EL’S RUNNING! www.vinnietortorich.com to learn about Vinnie Tortorich’s NSNG Lifestyle. www.annavocino.com for great healthy gluten-free recipes. GIVE SOCIAL LOVE! Twitter | Facebook | YouTube | Google+ Tumblr | Pinterest | LinkedIn | Instagram FOLLOW THESE ARTIST & BUY THEIR AWESOME MUSIC! Luzius Stone “Fire In The Sky” Website: www.LuziusStone.com  

Corporate giants like Coca-Cola, Kraft, and Kellogg's dominate the food and beverage industries, but they are optimized for profit, not for our health. To make their foods more palatable and profitable, these companies strategically utilize specific combinations of salt, sugar and fat. According to best-selling author, Michael Moss, these foods are not just unhealthy, they are also addicting. Listen to this week's Yoga Talk Show to learn how “big food” has gotten us all hooked on their products. Michael Moss is the author of the #1 New York Times bestseller, SALT SUGAR FAT: How the Food Giants Hooked Us. He's a Pulitzer Prize-winning investigative reporter formerly with the Times. He's a keynote speaker and has been a guest on CBS This Morning, Dr. Oz, CNN The Lead, ATC and Jon Stewart's the Daily Show. He has been a reporter at The Wall Street Journal and an adjunct professor at the Columbia School of Journalism. To learn more, visit: www.michaelmossbooks.com --------------------------------------------- The "bliss point" in commercial food—and what it matters Why big food referss to their clients as "heavy users" What "mouth feel" and "flavor burst" mean How the snack and convenience habits opened the door to industry abuse How the "Lunchables" inventor is now helping fresh salad vendor in Chicago How big companies self-ubsidize and could shift their focus for big change Nutritional Tip of the Week: Should you boil, steam or pan-fry your veggies? Links & References from the Show: Michael Moss Books   Got questions? Write to us: podcast@yogabody.com   Thanks to our sponsor: Super Strap 2-in-1 Yoga Strap and Mat carrier: This strap was originally developed for the YOGABODY Fitness Studio Group because our students wanted a simple mat carrier solution but they were already bringing yoga straps to class—so it seemed silly to have both. Hence, the Super Strap was born! Yoga students use the Super Strap in Vinyasa Yoga practices, deep stretching Gravity Yoga sessions, and in advanced arm balancing and back-bending. A yoga strap is an essential yoga prop, and the Super Strap is a beautiful and practical addition to your practice room.

Welcome to The Cluttered Desk Podcast! In this episode of The Cluttered Desk Podcast, Colin and Andrew examine Invisible Cities by Italian novelist Italo Calvino. Next, our hosts harness their inner-adolescent by examining the recently released sequel to the Jurassic Park film franchise, Jurassic World. Finally, in the coda, Colin and Andrew discuss what they are drinking.  Here are links to some of the things we discuss in this episode: Invisible Cities by Italo Calvino Cosmicomics by Italo Calvino The Castle of Crossed Destinies by Italo Calvino Six Memos for the New Millennium by Italo Calvino Jurassic World is currently (as of this release) in theaters 90 Minute IPA by Dogfish Head Brewery Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss Please find us on Twitter and Facebook. You can find Andrew on Facebook and you can find Colin on Twitter @ColinAshleyCox. We would like to thank Test Dream for supplying The Cluttered Desk Podcast's theme music. You can find Test Dream at their website, testdream.bandcamp.com, on Facebook, and on Twitter @testdream.

Do the food giants really care about our health? Whose interests do they really serve? Michael Moss, bestselling author of Salt, Sugar, Fat: How the Food Giants Hooked Us, returns to Goldstein On Gelt to talk about the impact of his book on the food industry. Have any changes been made in food production? Are consumers now eating healthier food?

Mifrah discusses the insights she took from the book Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss. Prepare to be surprised! :) In This Episode, you will learn: * How processed food entered mainstream diet * Why Salt, Sugar & Fat are key ingredients used by the food industry * Insights about processed foods, you never knew you never knew. All links and resources from this episode can be found at http://www.muslimlifehackers.com/11

Michael Moss, NYT investigative reporter and Pulizer Prize winning author of "SALT SUGAR FAT", and Lisa Johnson, nationally renowned fitness and health expert, join us to talk about how we get hooked on certain kinds of foods – similar to how we could get hooked on alcohol and drugs – and how the food industry engineers food to make us crave it.

Today I was reading one of the great books of all time: The Analects by Confucius. One line in Book 15 stuck out, "I once did not eat all day and did not sleep all night in order to think, but there was no benefit. It would have been better to study."  It reminded me of the lie so many of us have bought into - that all the answers are "inside of us." Confucius says that's a bunch of BS.  The answers are not within us. They are OUTSIDE of us - they are external. You can't just close your eyes and meditate and somehow magically have the answers to life's hard problems pop into your head. There are a whole bunch of dumb books and magazines telling you about 'the truth within.' It sounds great. Too bad it's simply not true.  A few years ago, a friend of mine met a girl and married her in like a month. I asked him if he thought that was a wise idea. He told me that he had sat in silence and meditated and he received a clear answer from the Universe that this was the girl to marry. I explain more about going outward on my blog - check it out: A few months later I was hanging out with him again and I asked, "Hey where is your wife?" He told me that he was divorcing her because he had now gotten new 'clarity' from 'within' that she was no longer the right girl for him. Kind of hilarious, I know. But I can't laugh. We have all made stupid mistakes when we thought we were following our gut. Meditation might be good for lowering your blood pressure and relaxing, but for finding the answers to life it's a pretty poor way according to Confucius. Look, I don't care how you measure success. If you are spiritual maybe you consider Martin Luther King, JR. or Gandhi successful. Or if you're an artist you consider Picasso or Mozart successful. Or if you like money you consider Sam Walton or Bill Gates successful. Or if you like sports you consider Tiger Woods or Michael Jordan successful... Guess what? Everyone of those people got there BY STUDYING other people and external principles. Picasso spent his whole life studying, so did Sam Walton, Gandhi, and Tiger Woods. Michael Jordan had coaches. He didn't meditate to learn how to shoot a basketball. As the proverb says, "Study to show thyself approved."  How did you learn English? You didn't cross your legs as a baby, contemplate life, and somehow magically have the words form in your brain. You listened to other people, you studied. Sure we have some natural truth and instincts within us. The problem is most of our natural instincts do NOT work in the modern world. They are dead wrong. There is an amazing book called Salt Sugar Fat: How the Food Giants Hooked Us by the Pulitzer prize winning Michael Moss. He shows how we naturally evolved to eat up salt, sugar, fat the second we find it. Now back when we lived in caves and in tribes that made sense. There wasn't much opportunity to get extra calories. But that natural craving instinct is horrible now in a world full of Doritos and Big Macs. It makes us fat, ugly, and die of heart attacks. This is the scientific principle called "Mismatch Theory" and is explained like this:"Traits that were at one time adaptive in a certain environment, are now 'mismatched' to the environment that the trait is currently present in. This can present a number of problems for the organism in question. One example is the taste of foods high in fat and sugar to humans. In Pleistocene environments, sugars and fats were relatively uncommon in the human diet. In the modern Western diet, however, foods with such properties are relatively easy to acquire. This can be problematic since an abundance of such foods combined with the human adaptation to prefer them can, and often does, contribute to obesity and chronic metabolic syndrome."  Learn more about your ad choices. Visit megaphone.fm/adchoices

Mifrah discusses the insights she took from the book Salt, Sugar, Fat: How the Food Giants Hooked Us by Michael Moss. Prepare to be surprised! :) About the Book: In this No. New York Time Bestseller, Michael Moss reveals how the processed food industry uses salt, sugar, and fat to make you addicted to their ... Read more

If you’ve ever flipped over packaged food and checked for high fructose corn syrup in the ingredient list, there’s something you should know: “Experts… say that when it comes to calories and nutrition, sugar is sugar is sugar,” says Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us. “And it even gets worse, because they’ll throw in fruit juice, as well."  That’s right: While evaporated cane juice may sound like a more healthful alternative to high fructose corn syrup, it’s not. “Basically, it’s that neither is worse for you than the other,” he explains. “That’s the way nutritionists would look at it.” The reason high fructose corn syrup has become notorious in recent years could be a result of competing forces from sugar lobbies, as well as a stroke of bad luck in marketing “[There] has been this behind-the-scenes battle between table sugar... from cane and beets, versus high fructose corn syrup from corn,” Moss says. “You can almost feel sorry for [the corn industry] because they’re the ones who came up with the words ‘high fructose corn syrup’ way back when it started to get popular.” In reality, the amount of fructose in the corn product is about the same as in table sugar.  The topic is notoriously sticky, though, and it's often hard to distinguish good science from bad. That's in part because various lobbies have reportedly funded various scientists and groups arguing for their products or against competing products.  To complicate matters, food nutrition labels do not include a recommended daily amount of sugar. “The reason for that? Lobbying by the industry,” Moss says, “and the really startling fact is that most of us are getting way more sugar than health advocates urge us to be eating." In his book, he notes that many foods that traditionally did not require added sugar have been engineered to include it. That’s because food scientists discovered a “bliss point,” or an optimum amount of sweetness that appeals to the average palate. In order to achieve that bliss point, packaged foods like bread and tomato sauce now sometimes include surprising amounts of sugar. Some flavored yogurts even have as much sugar in them as ice cream, Moss says. (Nutrition labels currently don’t distinguish between added and natural sugar, but that’s set to change soon.) “The American Heart Association says look, we’re eating on average 22 teaspoons of added sugar a day per person,” Moss says. “We should be getting as little as six teaspoons, depending on your gender and your age and you can work forward from that.” Eating too much sugar on a regular basis could lead to fatal heart disease. Health concerns aside, though, there are plenty of other issues to consider when it comes to high fructose corn syrup. “You can look at high fructose corn syrup from other vantage points,” says Moss. “You can ask the question: Do we really want American agriculture devoting so many acres — almost a hundred million acres — to growing field-type corn that goes to ethanol and also high fructose corn syrup?”

Learn about the science and economics behind snack foods with Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us, on this week’s edition of What Doesn’t Kill You. Katy Keiffer chats with Michael about the origins of sugary, salty snacks in Kellogg’s. Did you know that John Harvey Kellogg was originally very against sugar? Learn about the marketing of snack foods, and the parallels and connections with tobacco advertising. Hear what forces are causing many developing countries to adopt the American tradition of snack foods and leaving scratch-cooking behind. Find out how food scientists engineer foods to appeal to a certain “bliss point” in eaters! How are the USDA and FDA involved with growing cheese consumption in the United States? Find out all of this and more on this week’s installment of What Doesn’t Kill You! Thanks to our sponsor, Route 11 Potato Chips. “While the content of salt, sugar, and fat might not have changed in many products like sodas, but the amount of ‘snack-able’ foods that replaced meals increased.” [7:15] — Michael Moss on What Doesn’t Kill You

Learn about the science and economics behind snack foods with Michael Moss, author of Salt Sugar Fat: How the Food Giants Hooked Us, on this week’s edition of What Doesn’t Kill You. Katy Keiffer chats with Michael about the origins of sugary, salty snacks in Kellogg’s. Did you know that John Harvey Kellogg was originally very against sugar? Learn about the marketing of snack foods, and the parallels and connections with tobacco advertising. Hear what forces are causing many developing countries to adopt the American tradition of snack foods and leaving scratch-cooking behind. Find out how food scientists engineer foods to appeal to a certain “bliss point” in eaters! How are the USDA and FDA involved with growing cheese consumption in the United States? Find out all of this and more on this week’s installment of What Doesn’t Kill You! Thanks to our sponsor, Route 11 Potato Chips. “While the content of salt, sugar, and fat might not have changed in many products like sodas, but the amount of ‘snack-able’ foods that replaced meals increased.” [7:15] — Michael Moss on What Doesn’t Kill You

Weekly JourneywithJesus.net postings, read by Daniel B. Clendenin. Essay: *Not Peace But Division: The Embarrassing Words of Jesus* for Sunday, 18 August 2013; book review: *Salt, Sugar, Fat: How the Food Giants Hooked Us* by Michael Moss (2013); film review: *The Stories We Tell* (2013); poem review: *House Protecting* (Celtic prayer).

Michael Moss – Pulitzer Prize-winning investigative reporter; author of #1 NY Times Bestseller, Salt, Sugar, Fat: How the Food Giants Hooked Us  Look, we know you don’t need a Pulitzer Prize-winning reporter to tell you that junk food is bad for you, soda makes you fat, and the Western diet is causing an epidemic of...

From a Pulitzer Prize–winning investigative reporter at The New York Times comes the explosive story of the rise of the processed food industry and its link to the emerging obesity epidemic. Michael Moss reveals how companies use salt, sugar, and … Continue reading →

On today's show, you'll enjoy a bit of beautiful sound from Sweet Stem Farms. We'll talk about the new book Salt, Sugar, Fat: How the Food Giants Hooked Us. Then, Dr. Oz calls it his most important show ever about cholesterol...see what he and his guests have to say. We'll also talk about carbohydrates, fat, and Coca-Cola. After the Bell it's Allan Savory and Dr. Timothy Leary. Links for this episode:The Extraordinary Manipulation of Human BeingsDr. Oz and The Great Cholesterol MythMy Carb DisclaimerReader Roundup, February 2013Holistic Management - YouTubeTimothy Leary - Evolution of Intelligence - YouTube