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The Extraordinary Science of Junk Food

Sunday, February 24, 2013

If you need any more motivation to shop the perimeter of the store and leave anything that is bagged, boxed or canned out of your cart, read this:

www.nytimes.com/2013/02/
24/magazine/the-extraordin
ary-science-of-junk-food.h
tml?pagewanted=all&_r=3&


The amount of added sugar and salt in something as seemingly harmless as some spaghetti sauce is staggering. I've learned that even packaged products that seem straight-forward can have all sorts of additives you might not expect.

If this article piques your interest, I highly recommend The End of Overeating by Dr. Kessler. Very eye-opening information on how the food processing industry takes advantage of our innate reactions to sugar, fat and salt to get richer while we all get sicker.
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