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AgroSup Dijon Veille Scientifique AgroAlimentaire - Agronomie
Un concentré de nouveautés dans les domaines de l'Agroalimentaire et l'Agronomie
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Rescooped by Pierre-André Marechal from Sustain Our Earth
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The Extraordinary Science of Addictive Junk Food

The Extraordinary Science of Addictive Junk Food | AgroSup Dijon Veille Scientifique AgroAlimentaire - Agronomie | Scoop.it

Inside the hyperengineered, savagely marketed, addiction-creating battle for American "stomach share."

 

[Adapted from “Salt Sugar Fat: How the Food Giants Hooked Us,” by Michael Moss, an investigative reporter for The Times.]

 

The public and the food companies have known for decades now that sugary, salty, fatty foods are not good for us in the quantities that we consume them. So why are the diabetes and obesity and hypertension numbers still spiraling out of control? It’s not just a matter of poor willpower on the part of the consumer and a give-the-people-what-they-want attitude on the part of the food manufacturers. What I found, over four years of research and reporting, was a conscious effort — taking place in labs and marketing meetings and grocery-store aisles — to get people hooked on foods that are convenient and inexpensive.

 

I talked to more than 300 people in or formerly employed by the processed-food industry, from scientists to marketers to C.E.O.’s. Some were willing whistle-blowers, while others spoke reluctantly when presented with some of the thousands of pages of secret memos that I obtained from inside the food industry’s operations.

 

What follows is a series of small case studies of a handful of characters whose work then, and perspective now, sheds light on how the foods are created and sold to people who, while not powerless, are extremely vulnerable to the intensity of these companies’ industrial formulations and selling campaigns.


Via Pamir Kiciman, The DoctorsPlace, SustainOurEarth
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Pamir Kiciman's curator insight, February 24, 2013 12:47 PM

This is a long and thorough excerpt from the book on newyorktimes.com and is a MUST-READ.

Rescooped by Pierre-André Marechal from boire & manger - aujourd'hui & demain
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Influencia - Audace - Chapul: un grillon au petit dej’?

Influencia - Audace - Chapul: un grillon au petit dej’? | AgroSup Dijon Veille Scientifique AgroAlimentaire - Agronomie | Scoop.it

 

Sommes nous prêts ?

 

 

Êtes-vous prêts pour la barre grillon-chocolat ?

 

Si 80% de la population mondiale se délecte d’insectes pour se nourrir, en Europe et aux Etats-Unis, ils continuent de révulser les papilles.


Via Marie Durand-Berthiau
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