|Channel:||The Agenda with Steve Paikin||Platform:||YouTube|
|Published on:||19 August 2013||Producer:||Michael Moss|
|Number of views:||26'194 on 23 June 2017|
|Rubric(s):||Health, Principles/General, Lifestyle, Politics, Industry/Commerce|
|Topterms:||Principle, General topics, Nutritional forms||Tags:||Healthy, Food additives, Dairy products, Sugar, Sweets, Salt, Fat, Unhealthy, Meat, Meat consumption, Health|
Salt, sugar, and fat: a powerful trio deployed with sophisticated precision by the processed food industry. The result? The average American eats 33 pounds of cheese and 70 pounds of sugar annually, and 8'500 milligrams of salt each day. In industry terms, "mouthfeel" has been perfected and our sugary "bliss points" have been hit. The New York Times investigative reporter Michael Moss sits down with Steve Paikin to talk about his book, "Salt, Sugar, and Fat: How the Food Giants Hooked Us".
00:36 The "holy trinity" on which the process industry survives.
01:48 Practical tips for families with children. It's not about abstention it's about moderation.
04:13 How sophisticated has the industry become in hiding salt, sugar and fat in their products.
05:48 Sugar and the bliss point.
10:57 People's attraction to fat.
14:20 Why do we love salt.
20:43 How addictive a mixture of salt, sugar and fat really is.
22:43 Marketing strategies the industry uses.