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3 episodes with salt sugar fat
3 episodes with salt sugar fat
6 episodes with salt sugar fat
2 episodes with salt sugar fat
2 episodes with salt sugar fat
2 episodes with salt sugar fat
2 episodes with salt sugar fat
2 episodes with salt sugar fat
2 episodes with salt sugar fat
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.
House Representative Nancy Mace announced plans to introduce legislation that would bar transgender women from using women's restrooms and changing rooms in the Captial. Zoey Tur, a transgender journalist, joins CNN's Michael Smerconish to discuss the latest and how it is affecting the larger conversation on transgender rights. Then, Pulitzer Prize winning columnist, Peggy Noonan, joins to discuss Trump's latest cabinet picks and give her predictions for his presidency. Finally, did you know that nearly 70% of the United State's food supply is made up of ultra-processed foods? Michael Moss, the author of "Salt Sugar Fat," joins Smerconish to dissect why that is and introduce ways families can incorporate healthier choices. Learn more about your ad choices. Visit podcastchoices.com/adchoices
For more details on this podcast visit: https://www.journeybeyondweightloss.com/blog/157 Hey there! Get ready to dive deep into one of the most beloved yet potentially addictive foods - pizza!
This is Part 4 of my series, Ozempic Done Right. If you have not listened to parts 1-3, you can find them in the further listening section below. In Part 4, I am going to be talking to you about the idea behind sustained weight loss. Many of you have been terrified into thinking GLP-1 Agonists are just deadly drugs, and while I do agree that they are being over utilized and overdosed, without a comprehensive plan in place, I disagree that they are dangerous. Listen in. GET MY “OZEMPIC DONE RIGHT” FREE Mini-Course: https://www.drtyna.com/ozempicdoneright On This Episode We Cover: 0:02:34 - Peptides and Obesity Treatment Role 0:05:54 - How big food was infiltrated by big tobacco 0:12:04 - You have to hold up your end of the deal, medication is only one part 0:18:11 - Long-Term Effects of Fat on Metabolism 0:24:29 - Understanding Bariatric Surgery and Hunger Hormones 0:30:58 - Understanding Leptin Resistance and Combatting Inflammation Sponsored By: KION AMINOS Try KION and save 20% on monthly deliveries and 10% on one-time purchases at getkion.com/drtyna LMNT Get 8 FREE packs with any order at drinkLMNT.com/drtyna ALITURA NATURALS SKIN CARE Use Code DRTYNA for 20% off www.alitura.com Head to www.Drtyna.com for the following offers: GET MY “OZEMPIC DONE RIGHT” FREE Mini-Course: https://www.drtyna.com/ozempicdoneright Grab my FREE GUIDE to Assess Your Metabolic Health. Check out my Metabolic Revamp Toolkit for a deeper dive. Grab My Winter Crud Cheat Sheet Now! Click Here! Books Mentioned in this episode: Salt Sugar Fat: How the Food Giants Hooked UsPrescribing by Numbers: Drugs and the Definition of Disease Further Listening: EP 106: Ozempic Done Right Part 1 | Solo Episode EP 107: Ozempic Done Right Part 2 | Solo Episode EP. 109: Ozempic Done Right Part 3 | Solo Episode EP. 116: Berberine: Not Natures Ozempic | Quick & Dirty Disclaimer: Information provided in this podcast is for informational purposes only. This information is NOT intended as a substitute for the advice provided by your physician or other healthcare professional, or any information contained on or in any product. Do not use the information provided in this podcast for diagnosing or treating a health problem or disease, or prescribing medication or other treatment. Always speak with your physician or other healthcare professional before taking any medication or nutritional, herbal or other supplement, or using any treatment for a health problem. Information provided in this blog/podcast and the use of any products or services related to this podcast by you does not create a doctor-patient relationship between you and Dr. Tyna Moore. Information and statements regarding dietary supplements have not been evaluated by the Food and Drug Administration and are not intended to diagnose, treat, cure, or prevent ANY disease.
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!
Blood glucose, or blood sugar, is your body's main energy source. Although blood sugar is a critical part of your physiology, more is not better. Elevated blood sugar is a component of prediabetes and type 2 diabetes, conditions that affect millions of Americans. But even if you have normal blood sugar, keeping your levels in check is a powerful way to ensure optimal health both today and in the future. Today you're going to learn from the most renowned experts in the world on how your blood glucose levels impact nearly every aspect of your health, including risk for chronic diseases, your daily quality of life, inflammation levels, and metabolism. You'll also learn the science of balancing your blood sugar through nutrition, exercise, and research-backed hacks. This powerful compilation features some of the brightest minds in the space of optimizing glucose levels, including Dr. Casey Means, Jessie Inchauspé, and more. You're going to learn about the link between frequent glucose spikes and diseases like dementia and heart disease. You'll hear about the importance of glucose stability for the aging process, mitochondrial function, and many other processes in the body. Taking charge of your blood sugar levels is one of the most impactful things you can do for your health, and I hope this episode arms you with the information you need to feel empowered. In this episode you'll discover: How the rates of prediabetes and type 2 diabetes have increased in recent decades. The negative consequences of a glucose spike. How a blood sugar rollercoaster impairs your mitochondria. The connection between blood sugar and inflammation. What glycation is, and how balanced blood sugar can help you reduce it. The link between a carbohydrate-rich diet and Alzheimer's disease risk. How your A1C level correlates to brain shrinkage. The number one way to turn on BDNF and grow new brain cells. How consistently high blood sugar levels can damage your tissues. The total amount of sugar that should be in the human bloodstream. Why low insulin levels are the key to burning fat. The science of autophagy, and the role fasting plays in regulating blood sugar. Which major illnesses are related to dysregulated blood sugar levels. How many Americans have prediabetes or type 2 diabetes. The link between glycemic variability and heart disease. Which breakfast foods are the worst for your blood sugar. Strategies for balancing your plate. The #1 macronutrient for healthy blood sugar management. How processed foods can disrupt your body's inner guidance system. Why eliminating liquid sugar can quickly improve your health. How building muscle can help your body eliminate excess glucose. The surprising role vinegar can play in regulating blood glucose levels. How consuming fiber before a meal can reduce glucose spikes. Items mentioned in this episode include: Levels.link/model -- Join today and get 2 free months with a one-year membership! Organifi.com/Model -- Use the coupon code MODEL for 20% off + free shipping! EatSmarterCookbook.com -- Preorder your copy today! Get Clear Skin & Reduce Body Fat with These Hacks with Jessie Inchauspé – Episode 681 Your Brain's Silent Killers with Dr. David Perlmutter – Episode 268 The Truth About Collagen & Sugar Bombs with Dr. Cate Shanahan – Episode 297 The Truth About the US Healthcare System with Cynthia Thurlow - Episode 625 How to Improve Your Metabolic Fitness with Dr. Casey Means – Episode 548 Shift Your Focus from Weight Loss to Muscle Gain with JJ Virgin – Episode 643 What Would Happen If You Quit Sugar for 30 Days – Episode 553 Salt Sugar Fat by Michael Moss Why We Get Fat and What to Do About It by Gary Taubes The Grain Brain Whole Life Plan by Dr. David Perlmutter Eat Smarter Join TMHS Facebook community - Model Nation Be sure you are subscribed to this podcast to automatically receive your episodes: Apple Podcasts Stitcher Spotify Soundcloud Download Transcript
Marketing slogans, pitches, and information about the "perfect body" bombard us daily through TV outlets, social media, magazines, and each other. The harmful noise begins at a young age, damaging the overall vision society deems as the "it body." Every decade brings a new standard to live up to. It can be daunting and depressing, but there is hope for change. In this episode of Redesigning Your Relationship, we delve into the truth about our bodies, dispel common myths perpetuated by marketing gurus, and provide solid advice on achieving overall health. This episode is a must-listen for women committed to personal growth and improving their overall well-being. Join us as we speak with health coach and expert Nancy Leeds Gribble, as she sheds light on the F.A.T. (false assumptions and truths) we've been fed about our bodies and how to break free from their hold. More about our guest Nancy: Instagram: @nancyleedsgribble Book resource mentioned during the podcast: Salt Sugar Fat by Michael Moss More information about your hosts: @YGCollaborations @Yvettvaldenegro @Geovannaburgesswhite More Tools and Resources: https://www.ygcollaborations.com/ Schedule a Complimentary Virtual Connect here: https://calendly.com/ygc/cc This episode is sponsored by: @womenwineandwellnessllc This episode is edited and managed by Haili Murch LLC. If you are interested in starting a podcast or you are currently a podcaster needing help managing or relaunching your podcast, you may email Haili Murch at hello@hailimurch.com or you can click here to book a call: https://calendly.com/hailimurch/podcast-discovery-call
March is National Nutrition Month and in this episode, we delve into the inner workings of the Big Food industry with Pulitzer Prize-Winning investigative journalist Michael Moss. Michael shares his insights on how the industry uses science and marketing schemes to get us addicted to unhealthy food products, then turns around and sells us diet fads that don't work. With a background as an investigative journalist at the Wall Street Journal and the New York Times, as well as being the author of the groundbreaking books "Salt Sugar Fat" and "Hooked", Michael brings a wealth of knowledge and expertise to the (dinner) table, uncovering the truth behind our food industry.Follow guest Michael Moss on Twitter.Follow host Halle Tecco on Twitter.Visit the Heart of Healthcare website for episode recaps and more!See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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.
I'm delighted to connect and have a discussion with James Barry today! James is a private chef who has launched an amazing product called Pluck, an organ-based seasoning I have been using for the last several years. James is also co-author of the recipes in Dr. Alejandro Junger's book Clean 7. James has always enjoyed working with food! Recently, he realized that cooking is his way of expressing love! In this episode, we dive into his background and passion for cooking. We discuss dogma, the illusion of health, the psychology of food, farm subsidies, orthorexia, phobias, manifestation, and alignment. We get into food privilege, the lack of transparency in the processed food industry, the health benefits of eating organ meats, and hurdles to consuming organ meats. We also talk about how Pottenger's Cats and indigenous cultures have influenced him and how Pluck can be a gateway to organ meat consumption. I hope you will enjoy listening to today's discussion with James Barry as much as I did recording it! Stay tuned for more! IN THIS EPISODE YOU WILL LEARN: James was a picky eater until he went to culinary school in his thirties. The wonderful things that happened after James aligned with his mission and purpose in life. How to work manifestation into your mindset and methodology. How does dogmatism influence people's food choices? How the lack of transparency in the processed food industry influences people's mindsets and health. How to make more intuitive and conscious food choices. Some of the food challenges James has experienced with his clients. If you are unable to moderate something in your diet, eliminate it. Learn to honor yourself. Overcoming the hurdles to eating organ meats. The benefits of including organ meats in your diet. James explains how he makes Pluck and shares his favorite ways of using it. Connect with Cynthia Thurlow Follow on Twitter, Instagram & LinkedIn Check out Cynthia's website Connect with James Barry On his website On Facebook, Eat Pluck on Instagram, Chef James Barry on Instagram, Twitter, and Pinterest Books mentioned: Pottenger's Cats: A Study in Nutrition by Francis Marion Pottenger Jr. Salt Sugar Fat 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, […]
Luis nos viene a platicar un cambio muy radical que hizo en su vida, pasó de ser como el me lo describió de "gordo, fumador y tomador" a triatleta budista. Luis González, regiomontano de 40 años viviendo también en Canadá como su servidor pero del otro lado del pais en la ciudad de Prince George BC. Prometo que el uniforme que llevamos salió de casualidad! Nos platica varios temas que le ayudaron a realizar este gran cambio y a seguir manteniéndolo. Referencias que platicamos: -Salt Sugar Fat de Michael Moss -Take a break Podcast https://rachelhart.com/podcast/ -The Power of Habit de Charles Duhigg -How will you measure your life de Clayton Christensen -Hungry for a change -A lifetime of happiness and fulfilment. link: https://www.coursera.org/learn/happiness --- Send in a voice message: https://anchor.fm/ivanfarias/message
Why is it that when we say: “This is the last potato chip I’m going to eat,” five minutes later we we’re looking for more? Michael Moss answers that question in his book, “Salt Sugar Fat.” He describes how America’s largest snack producers knows how to “help” people crave junk food. In fact, one popular company spent $30 million a year and hired “crave consultants” to determine the bliss point for consumers so it could exploit our food cravings. Unlike that company, Jesus helps us to long for real food—spiritual food—that brings satisfaction to our souls. He said, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty” (John 6:35). By making this claim, He communicated two important things: First, the bread of which He spoke is a Person, not a commodity (v. 32). Second, when people put their trust in Jesus for forgiveness of sin, they enter into a right relationship with Him and find fulfillment for every craving of their soul. This Bread is everlasting, spiritual food that leads to satisfaction and life. When we place our trust in Jesus, the true bread from heaven, we’ll crave Him, and He will strengthen and transform our lives.
In celebration of National Nutrition Month, Pulitzer Prize-winning investigative journalist Michael Moss explains how the big food industry uses science and marketing schemes to get us hooked on unhealthy food products. They then sell us diet fads that don't work. Michael Moss is the author of "Salt Sugar Fat" and "Hooked." He was formerly an investigative journalist for the Wall Street Journal and the New York Times.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
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
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
“Getting Healthy for the Glory of God - Part 1” Well, the holidays are upon us! And that means lots of cookies and sweets of all kinds. Josh and Betsy love sugar as much as the next guy, but where does our Christian faith come in when it comes to what we eat? Or more generally, how does our faith impact our relationship with our bodies in general? Josh and Betsy engage in a two-part discussion on why being healthy matters not just physically but also spiritually. Put the cookie down and check it out! Show Notes: Love Thy Body (book) Animal Vegetable Junk (book) Salt Sugar Fat (book) Suggestions for future episodes? Email us at intersect@nepres.com
“Getting Healthy for the Glory of God - Part 2” Josh and Betsy continue their discussion on why our health matters to God. Because Christians know that we are going to heaven after we die, it can be easy to neglect our bodies while we live. Praise God that this life isn't all there is! However, that is no excuse to not care for our bodies. Check out the second part of a fascinating discussion on why God gave us bodies, why we should care for our bodies, and some practical tips on how to do that. Show Notes: Full (book) Love to Eat, Hate to Eat (book) Love Thy Body (book) Animal Vegetable Junk (book) Salt Sugar Fat (book) Suggestions for future episodes? Email us at intersect@nepres.com
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, […]
When Cal wonders how much money Americans annually spend on Halloween, he's directed to the author of Salt Sugar Fat and Hooked: Food, Free Will, And How The Food Giants Exploit Our Addictions. Cal finds out that kids consume what amounts to 169 sugar cubes each Halloween, but Moss shocks him with a most unexpected thought. That Halloween is fine. It's the other 364 days in a year that we really have to worry about. Mandatory listening for your family's health.
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
I am excited today to be joined by Marty Kendall. Marty is an engineer who seeks to optimize nutrition using a data-driven approach. His interest in nutrition began eighteen years ago to help his wife Monica gain better control of her Type 1 Diabetes. Since then, he has worked to develop a systematized approach to nutrition tailored for a wide range of goals. Marty has been sharing his learnings at OptimisingNutrition.com and has developed Nutrient Optimiser and Data-Driven Fasting to guide people on their journey of nutritional optimization. Monica was only ten years old when she was diagnosed with diabetes. She suffered decreasing control of her health until she and Marty met about fifteen years later. When they got married, neither Monica nor Marty knew anything about managing diabetes. Marty had no idea what he was getting into, but he learned quickly and found a doctor who taught them both a lot by turning their situation into a maths game. That intrigued Marty and motivated him to strive towards having healthy pregnancies by managing the numbers. Be sure to stay tuned today to hear Marty’s story and learn about his data-driven approach to good health. IN THIS EPISODE YOU WILL LEARN Marty shares the story of how he and Monica learned to control her diabetes by managing the numbers. Marty talks about the first step he took in helping to support his wife before she started riding the keto wave. Different people process macronutrients differently. Marty discusses the problems he had when he tried to optimize food choices for people with diabetes. Marty talks about the nutritional dogma that contributed to many metabolic diseases that we see currently in westernized countries. What energy toxicity represents. Marty provides an overview of the carb insulin index. Why you should check your blood sugar when you feel hungry, and not after you have already eaten. Whether or not you should avoid eating when your blood sugar rises more than thirty. Marty gives his take on biohacking devices like CGMs and glucometers. Using your blood sugar as a fuel gauge. Marty talks about how insulin sensitivity and insulin resistance influence people’s fat threshold. Marty describes some of the more common nutrient deficiencies. How Marty’s Nutrient Optimiser app blows away dogma and helps people select the right foods for their nutritional requirements. Navigating eating out. Marty reveals his recommendations for overcoming emotional eating, weight loss and insulin sensitivity, protein intake while on a maintenance diet, and gaining more muscle mass. Connect with Cynthia Thurlow Follow on Twitter, Instagram & LinkedIn Check out Cynthia’s website Connect with Marty Kendall On websites: Optimising Nutrition, Data-Driven Fasting, Nutrient Optimiser, or Big Fat Keto Lies On social media: Facebook, YouTube, Twitter, Instagram, or Pinterest Marty’s Offers: Data-Driven Fasting Challenge High Protein: Energy Recipe Book Fat Loss Recipe Book Book mentioned: Salt Sugar Fat by Michael Moss
Pulitzer Prize-winning investigative journalist Michael Moss drops by the podcast to talk about his new book "Hooked." Moss' new book is a follow-up to his 2013 bestseller, "Salt Sugar Fat," detailing how the food industry formulates processed food to be more appealing and attractive to consumers. Moss speaks with General Gross about our biological response to certain ingredients, and why children may be most impacted by changes to the food industry.
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.
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, […]
Mike Stafford hosts 640 Toronto's Morning Show GUEST: Michael Moss, Pulitzer Prize-winning investigative reporter, author of Salt Sugar Fat (2013), and his latest Hooked. See omnystudio.com/listener for privacy 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, […]
My conversation with Michael Moss, the Pulitzer Prize-winning author of Salt Sugar Fat and Hooked. The post The 5 things that make processed food addictive appeared first on A Life of Productivity.
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.
Join us as we chat about our roots; that’s right, we’re both Hamilton girls and proud of it (Fun Fact: Henny is actually originally from Fruitland). We also discuss the emotional roller coaster that is the prime time television show: This Is Us. Finally, it would seem that our podcast isn’t complete with a quick update on our reading, and we take this opportunity to completely fan girl about an upcoming book authored by none other than WW Chief Science Officer, Dr. Gary Foster (a.k.a. Sandy’s major crush). Are you going to be reading The Shift with us in the Fall of 2021? *Show Notes* Books we mentioned: This is Me by Chrissy Metz The Shift by Dr. Gary Foster (comes out Oct. 5, 2021) Salt Sugar Fat by Michael Moss Hooked by Michael Moss Podcast we mentioned: Today is the Day Show we mentioned: This is Us Commercial we mentioned: https://twitter.com/danjlevy/status/1376537392736165895?lang=en
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
From the #1 New York Times bestselling author of Salt Sugar Fat comes 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.From the #1 New York Times bestselling author of Salt Sugar Fat comes 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.Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize–winning investigative reporter Michael Moss sets out to answer these questions—and to find the true peril in our food. Moss uses the latest research on addiction to uncover what the scientific and medical communities—as well as food manufacturers—already know: that food, in some cases, is even more addictive than alcohol, cigarettes, and drugs. Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we’ve evolved to prefer fast, convenient meals, hence our modern-day preference for ready-to-eat foods. The book talks all about the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more. Want better health and nutrition? Now you can get personalized supplement recommendations and custom vitamin packs delivered to your door! Go to PersonaNutrition.com/Roizen and take your free assessment and get 50% off your order today. - sponsor BonusHow Your Diet Affects Your Risk for Cancer
From the #1 New York Times bestselling author of Salt Sugar Fat comes 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.From the #1 New York Times bestselling author of Salt Sugar Fat comes 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.Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize–winning investigative reporter Michael Moss sets out to answer these questions—and to find the true peril in our food. Moss uses the latest research on addiction to uncover what the scientific and medical communities—as well as food manufacturers—already know: that food, in some cases, is even more addictive than alcohol, cigarettes, and drugs. Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products, creating in us the expectation that everything should be cloying; we’ve evolved to prefer fast, convenient meals, hence our modern-day preference for ready-to-eat foods. The book talks all about the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more. Want better health and nutrition? Now you can get personalized supplement recommendations and custom vitamin packs delivered to your door! Go to PersonaNutrition.com/Roizen and take your free assessment and get 50% off your order today. - sponsor BonusHow Your Diet Affects Your Risk for Cancer
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
Michael Moss is an investigative reporter who was awarded the Pulitzer Prize for exploratory reporting in 2010. He has worked for such prestigious institutions like the New York Times and Wall St Journal, and is adjunct professor at Columbia School of Journalism. He is the author of the best seller Salt Sugar Fat: How the Food Giants hooked Us and has a new book, fresh off the press - Hooked: Food, Free Will and How the Food Giants Exploit our Addictions. In his first ground breaking book, Michael highlights the rise of the process food industry and how it used salt sugar and fat as a holy trinity of ingredients to snare us into eating foods that were extremely unhealthy - but highly profitable to the industry. Big Food is a deeply secretive world that Moss exposed. Here he takes the next step and explicitly connects the dots between the food giants and our addicted brains - pushing profit at the expense of our obesity, illness, depression and beyond. Pick up his book: Hooked: Food, Free Will and how the Food Giants Exploit our Addictions. Follow Michael: https://www.mossbooks.us Twitter: @MichaelMossC The content of our show is educational only. It does not supplement or supersede the professional relationship and direction of your healthcare provider. Always seek the advice of your physician or other qualified mental health providers with any questions you may have regarding a medical condition, substance use disorder, or mental health concern.
Pulitzer Prize-winning author Michael Moss (Salt Sugar Fat, Hooked) and Globe and Mail nutrition columnist Leslie Beck discuss snacking, processed food and addiction. What makes Oreos more habit-forming than nicotine? What prevented one well-meaning food company from limiting the amount of sugar in its products? Beck also explores Moss’s tips for how to control your snacking, and how the pandemic has affected the way we’re eating. (The second part of a two-part episode. Find the first part here.) Insights Competition among the processed food companies can be a powerful disincentive for change. “Behind the scenes, this is an incredibly fierce industry,” Moss says. When Kraft attempted to reduce the amount of sugar in its products, competitors swooped in and filled the gap in the market, affecting Kraft’s bottom line. Even when companies try to do the right thing, Moss says, they’re nudged by other companies that have a hold on grocery stores and the agricultural system. (7:15) Foods can be so addictive that even the General Counsel at Philip Morris, a company that used to make cigarettes and Oreos, had more control over his cigarette smoking than his Oreo consumption. “He could smoke a cigarette during a business meeting and then put his pack of cigarettes away, not touch it until the next business meeting the next day,” says Moss. “But he told me that he couldn't open a bag of Oreos for fear that he would go down half the bag.” (12:00) Michael Moss’s tips for fighting snacking cravings. “One of the lessons from cigarette, alcohol, drug experts, is that the cravings that hit us from those addictive substances come on so fast that you have to plan ahead,” he says. “And your approach to dealing with food can be your own approach. Nothing works for everybody. And so just to kind of give you an example, if you're somebody who gets a craving for cookies at 3:00 p.m., you probably need to be thinking about doing something else at 2:55 in order to prepare for and brace yourself and/or prevent that craving.” As for what that “something else” is, Moss suggests picking up the phone and calling a friend, while we suggest going for a walk around the block. (14:20) Links For the Daily Beast, Moss picks five other food-related books he finds fascinating. Trust the New York Post to be blunt with their headline: “Why Sugar, Cheese and Fast Food Are More Addictive Than Heroin.” The NPR review of Moss’s book, Hooked, calls the book “smoothly written.” “I won’t be buying potato chips anytime soon,” says the reviewer. Here’s the link. Interview with Michael Moss, plus video, on Food Tank. For further links, including Michael Moss’s website and Twitter feed, check out the show notes for Episode 55 featuring part one of the Michael Moss / Leslie Beck conversation.
Snacking more during the pandemic? Ever wondered whether you’re addicted to food? The Pulitzer Prize-winning investigative journalist Michael Moss, author of the new book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions as well as 2014’s Salt Sugar Fat, argues that the processed-food industry has engineered their products to compel us to eat them—causing all sorts of health problems at the population level. Here, Moss is in conversation with guest host Leslie Beck, the Globe and Mail columnist and Medcan director of food and nutrition.
In this episode I talk about the reasons for over-desire that create overeating. The three reasons for over-desire are: Neurotransmitters are programmed to desire anything that gives up a subtle, let alone dopamine, response. We are all being marketed to by food experts all day, every day. Recommended book: Salt Sugar Fat by Michael Moss. … Ep 240 Over-Desire Causes Overeating Read More » The post Ep 240 Over-Desire Causes Overeating appeared first on Dr. Deb Butler.
Michael Moss had already risked his life as a reporter in Baghdad, where he interviewed Islamic militants and exposing that US marines lacked body armor. He had also already won a Pulitzer prize for reporting on food. Then he wrote Salt Sugar Fat, which has become one of the core books on the field of the food and doof industries. For me, the title has become one word, SaltSugarFat, to which I often add convenience, SaltSugarFatConvenience.The book shows how the system evolved its incentives and motivations. They lead all players to create products and behavior that take advantage of our reward systems to induce craving, temporarily satisfy that craving while re-creating it, and continuing that loop.The book pulls you along with detailed stories, often insiders where you can't imagine how he learned the details. They combine to a greater story of our industrial food and doof system. The book was a number 1 NY Times bestseller and won awards including a James Beard award.In our conversation, he shared some back story not in the book, and we spoke about the environment and his values. I don't have to tell you how food touches everything in our lives. I see our beliefs and behavior toward food and doof as parallel to our beliefs and behavior toward the environment.Michael's book intrigues and fascinates at the sentence level. All the characters in the book rang true. Their stories were compelling. The results outraged me, but they also motivated me to keep away from their insidious work. Most of all it pointed to a playing field with incentives that motivate overproducing and getting people to eat more cheap products.Each person is doing what he or she thinks is best. No one intends it, but they create obesity, disease, helplessness, addiction. Beyond those easily measurable results, it leads the people targeted, to protect their identities, to promote their lifestyles as if they were born that way, attacking people who disagree as if they were attacking accidents of birth, like racism or sexism.But we aren't helpless, however effective doof engineers have become at manipulating and controlling us. SaltSugarFat helps us prepare. You'll also enjoy reading it. See acast.com/privacy for privacy and opt-out information.
In this episode, Nigel Smith shares his journey from roots in Trinidad to becoming Valedictorian at Howard University and a graduate of Stanford’s Graduate School of Business, as well as career chapters at Goldman Sachs, McKinsey, and AARP. Most recently, he has begun his latest chapter, focusing full-time on growing his beverage company, Zurena, whose core product is a mixer for both alcoholic and non-alcoholic beverages.Resources:Zurena (website)Zurena (Facebook group)@MyZurena (IG) / #MyZurenaUplifting Spirits (website)Uplifting Spirits (Facebook group)@UpliftingSpirits.By.Zurena (IG) / #UpliftingSpirits.By.ZurenaTrinidad links: Trinidad soca musicCarnival Doubles (street food)Pelau dish made with pigeon peas, chicken or beef, coconut milk and burnt sugarTobagoAARP links:AARPAARP Innovation Labs/ The Hatchery The Longevity Economy OutlookBooks & Articles Nigel recommends:Salt Sugar Fat: How the Food Giants Hooked Us (Michael Moss)From Behind the Bridge to The Impossible Dream (Akini Gill)Storytelling for Leadership: Creating Authentic Connections (Charles Vogl) How Will You Measure Your Life (Clayton Christensen)
In this episode, Dr. Scott and Tommy discuss the book "Salt, Sugar, Fat" by Michael Moss, the Pulitzer Prize-winning investigative reporter who uncovered the hidden system used by the food giants to get us hooked on artificial, engineered foods. It can be difficult to break habits with food, especially since many of them were formed during childhood. This book has helped millions of people understand why they have such strong feelings towards some of their favorite foods and has given them the firepower to start looking at food in a more empowered way and make better decisions to regain control of their bodies and lives. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4059590/ Salt, Sugar, Fat by Michael Moss Show Transcript: www.thefastingforlife.com/blog If you enjoy the podcast, would you please tap on the stars below and consider leaving a short review on Apple Podcasts/iTunes? It takes less than 60 seconds, and it really makes a difference in helping to bring you the best original content each week. We also just enjoy reading them! Sign up for the Fasting For Life newsletter at www.thefastingforlife.com Follow Fasting For Life: www.facebook.com/thefastingforlife www.instagram.com/thefastingforlife
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.
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https://www.merrittwellness.com Blood Sugar http://learntruehealth.com/blood-sugar/ Blood sugar levels significantly affect our body. That’s why we have numerous studies explaining why it is vital to maintaining healthy blood sugar levels. To educate us more about blood sugar and how to eat smart, Dr. Marlene Merritt explains all that and more in this episode. Early Exposure Dr. Marlene Merritt shares her mother is German. And because she was suspicious about going to doctors more often, it was normal that from a young age, Dr. Marlene Merritt was given things like chamomile tea to drink for certain discomforts like gastritis. Over time, Dr. Marlene Merritt learned more things such as steamed water with eucalyptus could treat asthma and bronchitis. That’s why she never had too many antibiotics when she was a kid. College Years In college, Dr. Marlene Merritt got into racing bikes in New York. One day, she got sick, and her friend gave her antibiotics. An infection lodged in her heart and damaged one of her heart valves. Upon consultation with a doctor, Dr. Marlene Merritt was diagnosed with mitral valve prolapse, a heart condition at the age of 20. She tried prescribed drugs, but it didn’t help much. Eventually, she gave up racing when her health couldn’t keep up. Discovering Whole Food Nutrition After getting her graduate degree in Oriental Medicine, Dr. Marlene Merritt happened to see a chiropractor/ naturopath who diagnosed her to be Vitamin E deficient. Taking away the Vitamin E capsules she was making that time; he replaced it with a whole food supplement of vitamin E. Thinking she had nothing to lose, Dr. Marlene Merritt followed the doctor’s instructions and started feeling a whole lot better. Dr. Marlene Merritt got strong enough to go cycling again and eventually biked across the United States in 26 days. Her quality of life started getting better and better after that. She still has the valve that doesn’t work, but it doesn’t bother her like it used to. “I started getting healthier with supplements and whole foods. And I have Chinese Medicine’s ability to work with the body as a whole. It put all the pieces together. That trained me well for functional medicine,” said Dr. Marlene Merritt. After her health improved, Dr. Marlene Merritt changed the core of her practice to nutrition. She went further by pursuing a Masters’ Degree in Nutrition which took her three years to complete. Importance Of Supplementation Ultimately, supplementation was a big help to Dr. Marlene Merritt’s health. To illustrate this, she cites Dr. Bruce Ames’ triage theory. “Most people now are sub-clinically malnourished. So, what happens is, we never get full of nutrition. We’re never replete,” said Dr. Marlene Merritt. The triage theory shows that our body developed a rationing response to shortages of micronutrients which are vitamins and minerals during our evolution. When our cells run out of a vitamin or mineral, that scarce micronutrient is given to proteins which are essential for short-term survival. On the other hand, proteins that are needed for long-term health and protection of DNA, lose out. They become disabled and lead to diseases of aging. The triage theory also explains how RDAs are chosen. The Truth About Fructose Like what most experts say, Dr. Marlene Merritt says eating sugar causes deficiency. In particular, she says the sugar component fructose does not metabolize the same as glucose does. And to understand all about blood sugar levels, we must first understand how our body processes sugar. “Fructose gets metabolized in the same pathways as alcohol. The other place that you get sugar is in the actual white sugar or brown. The sugar molecule sucrose is half glucose, half fructose. Sugar substitute agave is 90% fructose,” Dr. Marlene Merritt said. She adds, “Fructose turns into fat faster than any other sugar. And a lot of people are for whole grains. That works if you’re not having blood sugar issues. But when somebody has blood sugar issues that involve insulin and overreaction of insulin, then ultimately leads to diabetes, whole grains won’t work for them any longer. So, I often have to work with people about eating lesser carbs even the good ones.” Diet Sodas I’m sure most of us have heard or read that consuming too many diet sodas are bad for us or affects our blood sugar levels. But surprisingly, Dr. Marlene Merritt says diet coke does not give us diabetes. It’s not causing us blood sugar issues at the moment, but it makes us addicted. Diet sodas and any processed food are engineered to be addictive. To read more about how foods can be addictive, Dr. Marlene Merritt recommends the book, Salt Sugar Fat by Michael Moss. “I can’t just say something is good or bad. Mostly there has to be some context to it. So, if I can keep an open mind and look at the research, most people don’t know how to find the research or read the research.” Carbs Intake Dr. Marlene Merritt says fruits, beans, and oatmeal are best eaten in moderation. Because when somebody has blood sugar issues, it does not matter what kind of carb it is, it’s still problematic. And the reason fruit is included in the list is that although fruits don’t cause insulin reaction, the high fructose will damage the liver which speeds up your chances of getting diabetes. “Manage your carb intake. Carbs all break down to sugar. Some will break down faster,” said Dr. Marlene Merritt. “The whole grains break down slower, but it still doesn’t make them not a carb. the main problem is that it causes an insulin reaction. She adds, “And as you go farther into the spectrum of diabetes, it causes more of an insulin reaction. If you have insulin resistance, you cannot burn fat. Insulin is also the most inflammatory biomolecule there is. Plus, insulin also causes food retention. Plant-Based Diet As for plant-based diets, Dr. Marlene Merritt says the term doesn’t mean plants exclusively. Because she says, no culture is entirely vegan. Otherwise, we would have died without supplementation because being vegan is not a natural state. She further explains that one of the things that nutrition research is always kind of a challenge is because of a lot it observational. And observational doesn’t mean it’s wrong. Instead, what they are looking at is an observation of whether there are other factors involved. “So, when somebody is eating a mostly plant-based diet and that culture, in particular, they have a very high community interaction. That’s social isolation. It affects health like smoking and obesity,” said Dr. Marlene Merritt. Dr. Marlene Merritt also says that with a vegan lifestyle you restrict yourself that much, and you would have died of B12 deficiency. For those who are unaware, the most significant deficiencies are a B12 deficiency, zinc deficiency, iron, vitamin A and many others. Among these, B12 is the most well-known. “I’m not saying don’t eat plants. But rather, I’m saying vegan doesn’t work. That’s why they say plant proteins are not complete proteins,” shares Dr. Marlene Merritt. High Protein Diets But when it comes to high-protein diets, Dr. Marlene Merritt is not a proponent of high-protein diets either. This is because she thinks that we don’t manage meat well in a lot of ways. She also says animal protein doesn’t cause cancer. However, the situation may be different if you are eating conventional meat that is not well-treated, it’s been fed differently, or butchered differently. Dr. Marlene Merritt also shares that the muscle meat has the least amount of nutrition to it. So, she advises choosing the organ meats where the nutrition level is much higher. Cooking Methods Surprisingly, Dr. Marlene Merritt also busts myths about fried foods. She says in fried food like fried chicken; it’s the actual oil that the food is fried in that’s the problem. For frying, Dr. Marlene Merritt says it’s best to use avocado oil or refined coconut oil. As for other cooking methods, there are options like wet cooking which is either steaming, braising, or putting in stews and dry cooking which involves grilling or baking. Between the two, Dr. Marlene Merritt says dry cooking is not the best thing for proteins. When it comes to proper cooking protein like meat, Dr. Marlene Merritt shares that some ways of protecting the beef are adding vinegar or doing a marinade. Furthermore, cooking at a lower temperature is good. Recommended Foods Leafy greens at breakfast is an excellent way to start the day, says Dr. Marlene Merritt. Soups are also one of the most healing things for the gut. And Dr. Marlene Merritt even uses a teaspoon of bone broth for babies or small children who have colic or constipation. An ideal diet is something that is vegetable heavy with some form of protein. And contrary to chicken breasts, Dr. Marlene Merritt prefers chicken with bones and skin, as well as some meats. For dessert, Dr. Marlene Merritt loves making a mashup of coconut milk, avocado, banana, a tablespoon of chocolate powder, and vanilla-flavored stevia mashed in a food processor. Ultimately, for the best diet for you, Dr. Marlene Merritt strongly suggests finding a Functional Medicine Practitioner who can tell you more about your health. Merritt Wellness Center Dr. Marlene Merritt’s practice offers a lot of services that not only focus on maintaining blood sugar or finding the right diet for you. The Merritt Wellness Center provides services ranging from functional medicine, nutritional testing, and long-distance consultation. They also offer full-body thermography, genetic testing, Chinese and Japanese fertility acupuncture, detox, stress management, and pediatrics. Her website is also filled with articles and schedules for events, lectures, and webinars. So, I urge everyone to check it out. Bio Dr. Marlene Merritt, DOM, MS Nutrition received her Masters’ degree in Oriental Medicine in 2000 and is a Doctor of Oriental Medicine. She has an additional Masters’ degree in Human Nutrition and Functional Medicine from the University of Bridgeport. Dr. Marlene Merritt is licensed by the New Mexico Board of Acupuncture and Oriental Medicine and is nationally board certified in Oriental Medicine. She is an Applied Clinical Nutritionist and is additionally Board Certified in Bariatric Counseling, and certified in the Bredesen MEND Protocol™. Dr. Marlene Merritt is also currently enrolled in the Institute for Functional Medicine’s Certification Program to become an IFM Certified Practitioner. She has published multiple articles on different issues in nutrition and has published numerous articles on various issues in nutrition in a variety of publications, and is the author of three books — one on reversing hypertension using natural means, one on reversing diabetes, and one on insomnia. In addition to a full clinical practice, Dr. Marlene Merritt lectures nationally with her husband, Will Mitchell to healthcare practitioners all over the U.S. and Canada on issues ranging from dementia, diabetes, endocrine dysfunction, blood chemistry, nutrition and functional medicine. Get Connected With Dr. Marlene Merritt! Official Website Smart Blood Sugar Facebook Pinterest Books by Dr. Marlene Merritt! Smart Blood Sugar The Blood Pressure Solution Recommended Readings by Dr. Marlene Merritt! Salt Sugar Fat Death by Food Pyramid by Denise Minger ************************************ Need Help Ordering The Right Supplements For You? 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Learn Two Powerful Mind Tricks for Removing Anxiety, Ending Worry, & Controlling Fear So It Stops Controlling You! Attend my FREE Webinar that Will Teach You How! Click Here! http://FreeYourAnxiety.com/webinar ************************************ Do you have a blood sugar issue? I can help you achieve healthy, normal and balanced blood sugar naturally! Visit BloodSugarCoach.com for your free 30min coaching call with Ashley James! http://www.BloodSugarCoach.com ************************************ I made a low-carb, gluten-free cookbook just for you! Download your FREE copy today! Visit learntruehealth.com/free-health-cookbook http://learntruehealth.com/free-health-cookbook ************************************ Join Learn True Health's Facebook community group! 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TUNE IN and LEARN: 3 brain hacking tools food industry uses to design foods that make you eat non-stop 3 strategies I've been using to act against those "brain-hacking" food techniques getting 10% body fat lean Questions? Want me to talk about and solve your health and performance, weight loss challenges? SHOOT ME AN EMAIL: Angela@CreateYourself.Today Created by Angela Shurina http://www.CreateYourself.Today/ Salt Sugar Fat bookSupport the show (https://www.patreon.com/FoodSchool)
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.
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
In this episode I talk about the reasons for over-desire that create overeating. The three reasons for over-desire are: Neurotransmitters are programmed to desire anything that gives up a subtle, let alone dopamine, response. We are all being marketed to by food experts all day, every day. Recommended book: Salt Sugar Fat by Michael Moss. … Ep 83 Over-Desire Causes Overeating Read More » The post Ep 83 Over-Desire Causes Overeating appeared first on Dr. Deb Butler.
A fascinating discussion with Michael Moss author of the NY Times number-one best seller Salt, Sugar, Fat about how America's food giants have altered our tastebuds in the lab all in the name of lower costs and higher profits.
Support the show and get double the episodes by subscribing to bonus episodes for $5/month at http://patreon.com/champagnesharks. Also, remember to review and rate the podcast in Itunes: https://itunes.apple.com/us/podcast/champagne-sharks/id1242690393?mt=2. The first half hour is us talking about chain restaurants like Cheesecake Factory for some reason, then the conversation turns to Colin Kaepernick and the #takeaknee controversy. Two books that cover all the addictive engineering of food products by scientists and labs. The End of Overeating by David Kessler http://amzn.to/2wWJyK7 and Sugar Fat Salt by Michael Moss http://amzn.to/2yacoa9. Related articles to the two books: "How The Food Industry Manipulates Taste Buds With 'Salt Sugar Fat'" by Nell Boeschenstein from NPR http://www.npr.org/sections/thesalt/2013/02/26/172969363/how-the-food-industry-manipulates-taste-buds-with-salt-sugar-fat, "You Really Can’t Eat Just One, and Here’s the Reason" by Scott Mowbray http://www.nytimes.com/2013/03/18/books/salt-sugar-fat-by-michael-moss.html?mcubz=0, and 'The End of Overeating' by David Kessler (excerpt) http://onpoint.legacy.wbur.org/2009/07/02/the-end-of-overeating-excerpt. My original twitter thread about #takeaknee https://twitter.com/RickyRawls/status/911696707611750400 and the followup twitter thread after Trump did what I predicted https://twitter.com/RickyRawls/status/912349207431974913. 40 Million Dollar Slaves by William C. Rhoden http://amzn.to/2xHrNNC When Affirmative Action is White by Ira Katznelson http://amzn.to/2yHDNgF The Black lesbian comic writer who went on Breakfast Club to discuss her comic: https://www.youtube.com/watch?v=4ZjJb6xhgxE Jason Black doing commentary on how bad the Breakfast Club interview went. https://www.youtube.com/watch?v=qdGFnhcRzhk "Folie A Deux: When Two People Go Insane Together" https://io9.gizmodo.com/5955095/folie-a-deux-when-two-people-go-insane-together
Dads On Fire: The Daily Journey -Fat Loss | Health | Mindset | Self-Development | Happiness | Love |
What if I tell you that your brain is not really your friend. Would you think I am crazy?! I know. It sounds crazy but that is the TRUTH. Your brain is only concerned about making you safe and help you reproduce. That is it! Your brain is not concerned about your development and seeing you evolve as a person. Your brain wants to keep you safe exactly where you are right now. And if you have been following my work for a little while, you would know that I am all about helping you to transform your body so that you can live your dreams. If you want to 10X your health, I want
We discuss three elements we put into our body and noticing how we consume them, and how they might affect us. We also practice taking five deep breaths before each meal. 2017-06-14
En la vida debemos tener un equilibrio en lo que a mi me gusta llamar los 4 pilares, que son, La Salud, La Riqueza, El Amor (Amigos, Familia, Pareja) y El Propósito. En este análisis tocaremos el primer pilar, que es uno de los menos mencionados, sin embargo resulta el pilar más importante de todas, después de todo si no hay salud lo demás pasa a segundo término. Aclaro, no soy un especialista en nutrición ni mucho menos, pero si soy alguien que valora tener la buena vida y sé que esta información te será de Interés. Para saber más sobre como implementar el conocimiento para acelerar tus resultados regístrate en el programa conocimiento experto elite: https://conocimientoexperto.com/elite
En la vida debemos tener un equilibrio en lo que a mi me gusta llamar los 4 pilares, que son, La Salud, La Riqueza, El Amor (Amigos, Familia, Pareja) y El Propósito. En este análisis tocaremos el primer pilar, que es uno de los menos mencionados, sin embargo resulta el pilar más importante de todas, después de todo si no hay salud lo demás pasa a segundo término. Aclaro, no soy un especialista en nutrición ni mucho menos, pero si soy alguien que valora tener la buena vida y sé que esta información te será de Interés. Para saber más sobre como implementar el conocimiento para acelerar tus resultados regístrate en el programa conocimiento experto elite: https://conocimientoexperto.com/elite
En la vida debemos tener un equilibrio en lo que a mi me gusta llamar los 4 pilares, que son, La Salud, La Riqueza, El Amor (Amigos, Familia, Pareja) y El Propósito.En este análisis tocaremos el primer pilar, que es uno de los menos mencionados, sin embargo resulta el pilar más importante de todas, después de todo si no hay salud lo demás pasa a segundo término. Aclaro, no soy un especialista en nutrición ni mucho menos, pero si soy alguien que valora tener la buena vida y sé que esta información te será de Interés.Para saber más sobre como implementar el conocimiento para acelerar tus resultados regístrate en el programa conocimiento experto elite: https://conocimientoexperto.com/elite
Samin Nosrat is a food writer, educator, and chef. Her new book is Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking. “I kind of couldn’t exist as just a cook or a writer. I kind of need to be both. Because they fulfill these two totally different parts of myself and my brain. Cooking is really social, it’s very physical, and also you don’t have any time to become attached to your product. You hand it off and somebody eats it, and literally tomorrow it’s shit. … Whereas with writing, it’s the exact opposite. It’s super solitary. It’s super cerebral. And you have all the time in the world to get attached to your thing and freak out about it.” Thanks to MailChimp, Squarespace, Away, and Masters of Scale for sponsoring this week's episode. @CiaoSamin ciaosamin.com [01:45] Chez Panisse [02:00] Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking (Simon & Schuster • 2017) [03:30] Pop-Up Magazine [27:45] Cooked: A Natural History of Transformation (Michael Pollan • Penguin Books • 2014) [30:00] Nosrat’s Archive at Edible [30:45] "Out of the Kitchen, Onto the Couch" (Michael Pollan • New York Times Magazine • Jul 2009) [34:00] Wendy MacNaughton on the Longform Podcast [37:45] An Everlasting Meal: Cooking with Economy and Grace (Tamar Adler • Scribner • 2012) [39:15] Levels of the Game (John McPhee • Farrar, Straus and Giroux • 1979) [52:15] Outliers: The Story of Success (Malcolm Gladwell • Back Bay Books • 2011) [54:30] Golden Boy Pizza [55:30] "Cookbook Author Samin Nosrat Celebrates with Champagne and Babybels" (Sierra Tishgart • Grub Street • Apr 2017) [57:00] Salt Sugar Fat: How the Food Giants Hooked Us (Michael Moss • Random House • 2014)
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.
Every one of our 10,000 taste buds is wired for sugar. -Michael Moss, “Salt Sugar Fat: How the Food Giants Hook Us”. To which I say, “How can 10,000 taste buds wired for sugar ALL be wrong? There must be a good reason Mother Nature did that, don't you think? It can't just be a […] The post Re-Wilding Your Motivation. PODSNACKS/Art of the Diet 055 appeared first on Art of the Diet.
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
In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.• Why does McDonald’s have 107 items on its menu?• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.
In a flavorful blend of The Omnivore’s Dilemma, Salt Sugar Fat, and Freakonomics—food writer and program director at The Culinary Institute of America Sophie Egan reveals how, what, and why Americans eat. In DEVOURED: From Chicken Wings to Kale Smoothies—How What We Eat Defines Who We Are (William Morrow, HC, on-sale May 3, 2016, ISBN: 9780062390981, $28.99), Sophie Egan takes readers on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character—work, freedom, and progress—and our eating habits, the good and the bad.Egan explores why these values make for such an unstable, and often unhealthy, food culture and, paradoxically, why they also make America’s cuisine so great.• Why does McDonald’s have 107 items on its menu?• Why are breakfast sandwiches, protein bars, and gluten-free anything so popular?The search for answers to these intriguing questions and many more takes Egan across the culinary landscape. She explores:• The prioritization of convenience over health Fact: 63 percent of Americans believe skipping breakfast is unhealthy—yet only 26 percent eat it daily.• The American obsession with “having it our way” Fact: Starbucks offers 87,000 possible drink combinations.• Why we buy foods on the basis of what they lack such as gluten, GMOs, fat, etc. Fact: “Gluten-free” is a $10 billion industry. 1% of Americans actually have celiac disease, and 6% actually have a gluten sensitivity, but 33% try to avoid gluten.• The country’s love of new, innovative food products and stunt foods Fact: Taco Bell sold 100 million Doritos Locos Tacos in an unprecedented ten weeks.• The diverse influences from across the world that have shaped American cuisine Fact: Two thirds of Americans now eat a greater variety of global cuisines than they did just five years ago.• Will bland, soulless meal replacements like Soylent revolutionize our definition of a meal?• And more including the psychology of waiting in line, diet evangelism, and the democratization of wine.DEVOURED weaves together insights from the fields of psychology, anthropology, food science, and behavioral economics as well as myriad examples from daily life to create a powerful and unique look at food in America.ABOUT THE AUTHOR: Sophie Egan is the director of programs and culinary nutrition for the Strategic Initiatives Group at The Culinary Institute of America. Based in San Francisco, Egan is a contributor to The New York Times' Well blog, and has written about food and health for KQED, WIRED, and Sunset magazine, where she worked on The Sunset Cookbook and The One-Block Feast book. She holds a master of public health from University of California, Berkeley, with a focus on health and social behavior, and a bachelor of arts with honors in history from Stanford University.
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.
In Salt, Sugar, Fat, Pulitzer Prize–winning investigative reporter Michael Moss shows how the trillion-dollar-per-year processed food industry has brought us to the point of today's obesity rates. The average American eats thirty-three pounds of cheese and seventy pounds of sugar annually, and daily injests double the recommended amount of salt. Grounded in meticulous research, this book exposes the methods of the industry giants to promote over-consumption, as revealed by concerned insiders who make startling confessions. Mary Pom Claiborne, Communications Manager of Knox County Public Library, led a discussion of the book in 2014. In a special interview recorded a year after the discussion, she tells of the impact this information had on her and the personal decision it provoked. (Recorded March 19, 2014 and March 24, 2015)
The Muslim Life Hackers Podcast: Personal Growth | Leadership | Legacy Building | Life Hacks | Islam
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.
The sweet stuff is getting sour press. Some researchers say sugar is toxic. A new study seems to support that idea: mice fed the human equivalent of an extra three sodas a day become infertile or die. But should cupcakes be regulated like alcohol? Hear both sides of the debate. Another researcher says that animal studies are misleading, and that, for good health, you should count calories, not candy and carbs. Plus, an investigative reporter exposes the tricks that giant food companies employ to keep you hooked on sugar, salt, and fat. It's Skeptic Check … but don't take our word for it! Guests: • Robert Lustig – University of California, San Francisco, author of Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease • James Ruff – Biologist post-doc at The University of Utah • John Sievenpiper – Knowledge Synthesis Lead of the Toronto 3D Knowledge Synthesis and Clinical Trials Unit, St. Michael's Hospital, University of Toronto, Canada • Michael Moss – Pulitzer prize-winning journalist at The New York Times, and author of Salt Sugar Fat: How the Food Giants Hooked Us First released August 19, 2013. Learn more about your ad choices. Visit megaphone.fm/adchoices
ENCORE The sweet stuff is getting sour press. Some researchers say sugar is toxic. A new study seems to support that idea: mice fed the human equivalent of an extra three sodas a day become infertile or die. But should cupcakes be regulated like alcohol? Hear both sides of the debate. Another researcher says that animal studies are misleading, and that, for good health, you should count calories, not candy and carbs. Plus, an investigative reporter exposes the tricks that giant food companies employ to keep you hooked on sugar, salt, and fat. It’s Skeptic Check … but don’t take our word for it! Guests: • Robert Lustig – University of California, San Francisco, author of Fat Chance: Beating the Odds Against Sugar, Processed Food, Obesity, and Disease • James Ruff – Biologist post-doc at The University of Utah • John Sievenpiper – Knowledge Synthesis Lead of the Toronto 3D Knowledge Synthesis and Clinical Trials Unit, St. Michael’s Hospital, University of Toronto, Canada • Michael Moss – Pulitzer prize-winning journalist at The New York Times, and author of Salt Sugar Fat: How the Food Giants Hooked Us First released August 19, 2013.
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
What's a "bliss point" the "mouthfeel" or the "Crave It" study got to do with the food we eat? Everything! Michael Moss, a NY Times investigative reporter and author of "Salt Sugar Fat" and Doug Muzzio talk about the adverse effects of processed food.
One in three adults in the U. S., and one in five children, is clinically obese. In his new book “Salt Sugar Fat: How the Food Giants Hooked Us” Pulitzer Prize winning New York Times investigative reporter Michael Moss argues that many of the big companies in the processed food industry are at least partly to blame.
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 →
Tracking Movement on the Go, Healthy Living, and much more…. Show Topics: - Exercise Apps: Moves, Endomondo, myFitnessPal, etc. - Squat Challenge & Working Out in Heels - Black Female Owned Hair Care Company (blackenterprise.com) - Salt Sugar Fat by Michael Moss (amazon.com) - Grow a Row for Hope (greentowns.com) - Healthy Eating
Dan and Eric talk about the Oscars, Jennifer Lawrence, Adele, Daytona 500, Dale Earnhardt Jr., The Unthinkable Mind, The Harlem Shake, Chipolte quesario, secret menus, New York's large pop ban, horse meat, Morrissey, Duck Dynasty, networked rats, Leaf motion controller, Pandora, iPod nano, Lightning connector, HP's new tablet, Sony Experia Tablet Z, webOS, LG, smart TVs, smart canes, Facebook, Yahoo, Midnight Son, Real Steel, Cop Out, Game of Thrones, Barricade, The Last Exorcism 2, Cop Out, Salt Sugar Fat, Megadeth, Pink Floyd, Ice-T, and David Bowie.
Even if you're relatively secure about your health and waistline, it'd be impossible to completely miss the buzz around the major diet trends of recent years. We want to know what to eat and when to eat it, and we sometimes take it to extremes. In Japan, a fad called the "Morning Banana Diet" even set off a banana shortage — spiking banana prices by 20 percent in 2008. But as we careen from one diet to the next, we've been making substantive changes in our eating habits, too. Over the past 30 years, Americans' per capita consumption of red meat fell by more than 20 lb. per year. We drink less than a third of the amount of whole milk we did in 1980 and almost twice the amount of skim milk. We eat less margarine, less lard, less shortening, and less sugar. And we keep getting new advice. This week The New York Times reported on another new kind of diet: The Mediterranean Diet. It's designed to be rich in in olive oil, nuts, beans, fish, fruits and vegetables, and even red wine, and the diet is said to extend the lifespan of its adherents.But is all this nutrition advice actually making us healthier? Michael Moss, author of "Salt Sugar Fat" is an investigative journalist whose new book focuses on the corporate side of what we eat. According to Moss, one reason we seem to be losing the health battle amidst so much advice and information on the issue is economic disadvantage. Moss quotes Bob Drain, the inventor of Lunchables, in his book as saying "The people who make the processed food don't eat the processed food. And therein lies the class issue that really goes with the food industry in America." Moss says of the executives in the processed food industry: "They know better, because salt, sugar and fat are the three pillars, the holy grail, of the processed food industry. The scientists are driving as hard as they can to reach those perfect amounts that will send us over the moon."
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