This article in the NYT magazine infuriates me.
www.nytimes.com/2
013/02/24/magazine/the-ext
raordinary-science-of-junk
-food.html?pagewanted=all&_r=0

(Note: If you get a blank page - look for the 'Skip this ad' link in the upper right corner of your browser)

I look forward to reading the book it comes from - "Salt Sugar Fat: How the Food Giants Hooked Us," which will be published by Random House 26 February 2013.

In the article - it talks about how "Our limbic brains love sugar, fat, salt. . . . So formulate products to deliver these."

The limbic brain is the "emotional system" - so we don't want to turn it off - we want and need to let these companies know we will not buy their products if this is what they do.

It sounds like a long shot, but think about how many products now tout they have no high fructose corn syrup in them - because consumers (like me) told companies we would find alternatives to their products and did so or even went without.

Yes it's a long read - but, one that you should go and check out if only so you can realize that these companies are deliberately working against you and want to sabotage your best efforts solely for profit.



For a mini Q & A:
www.amazon.com/gp/produc
t/1400069807?ie=UTF8&tag=r
andohouseinc4274-20&linkCo
de=as2&camp=1789&creative=
9325&creativeASIN=1400069807

Read his answers to the questions - fascinating!

Q. How did you land on salt, sugar, and fat as your way to write about the industry? Why these three ingredients?

Q. So, how big is the processed food industry, exactly? What kind of scale are we talking about here?

Q. How did this get so big?

Q. What three things should a health-conscious supermarket shopper keep in mind?