Salt, Sugar Fat: Interview with Michael Moss

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Photo by Tim Boyle/Getty Images

Photo by Tim Boyle/Getty Images

Callahan’s conversation with Michael Moss, author of SALT SUGAR FAT: How the Food Giants Hooked Us.

Did you know that every year, the average American eats 33 pounds of cheese (triple what we ate in 1970) and 70 pounds of sugar. Every day, we ingest 8500 milligrams of salt, double the daily recommended amount – almost none of which comes from the salt shakers on our tables, but instead comes from the processed foods that now dominate our diets. It’s no wonder, then, that one in three adults, and one in five children, is clinically obese. It’s no wonder that 26 million Americans have diabetes, that the processed food industry accounts for $1 trillion a year in sales, and that the total economic cost of this health crisis is approaching $300 billion a year.

In the twelve months since the instant #1 New York Times bestseller SALT SUGAR FAT: How the Food Giants Hooked Us was published, food giants have come under increasing pressure to improve the health profile of their products.

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