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41 " America had yet seen—that is, until the public caught on and the lean, ammonia-processed beef came to be known as “pink slime. "
― Michael Moss , Salt Sugar Fat: How the Food Giants Hooked Us
42 " The [World Cancer Research Fund and the American Institute for Cancer Research] scientists cited a natural substance in meat call harm, which they identified as promoting the formation of potentially carcinogenic compounds. They also suggested that cooking meat at high temperatures produced a group of more than one hundred substances--known as heterocyclix amines and polycystic aromatic hydrocarbon--that can cause cancer in people with a genetic predisposition. "
43 " For years, much of Kraft’s motivation in getting people to eat more of its convenience foods had come from the bosses at Philip Morris. "
44 " Most of us are finding ourselves unsettled by food in one way or another; we’re feeling not quite in control of our eating, or we’re taxed by the effort it takes to exert that control; we’re anxious that our appetites are doing us more harm than good, or we sense a disconnect between what we think we want and what our bodies need; we’re feeling the loss of the beauty, resonance, and rituals of food as it was, before we fell so hard for the convenience and other allures of the highly processed. "
― Michael Moss , Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions
45 " For the vast majority of people, dieting just doesn’t work. It fails because of our physiology; the body plays a game of sabotage by lowering its metabolism or otherwise undercutting our efforts. It fails because life intervenes, with layoffs or new babies or sick parents. It fails because no amount of willpower can be sustained forever. "
46 " You can walk through the grocery store and, while the brightly colored packaging and empty promises are still mesmerizing, you can see the products for what they are. "
47 " the biggest deliverers of saturated fat—the type of fat doctors worry about—are cheese and red meat, "
48 " and it cost taxpayers $4 billion a year. With more truckloads arriving daily, this milkfat mountain was growing faster than the national debt. The storage fees alone were running upwards of $1 million a day. "
49 " famous Swiss manufacturer of flavors and fragrances, Givaudan, "
50 " As a culture, we’ve become upset by the tobacco companies advertising to children, but we sit idly by while the food companies do the very same thing. And we could make a claim that the toll taken on the public health by a poor diet rivals that taken by tobacco. "
51 " Noting that people were getting on average 22 teaspoons of added sugar a day, the association urged Americans to cut back. Moderately active women should get no more than 5 teaspoons of sugar— "
52 " He had considered other wording, including "Snack That," and "Snack This," but adding the word on made it more thought-provoking. "It's language we use in culture for evaluation and reappraisal," he said. Snack on That, as a marketing tool, would "work harder" for them. "
53 " Any improvement to the nutritional profile of a product can in no way diminish its allure, and this has led to one of the industry’s most devious moves: lowering one bad boy ingredient like fat while quietly adding more sugar to keep people hooked. "
54 " Frito-Lay had a formidable research complex near Dallas where nearly five hundred chemists, psychologists, and technicians conducted research that cost up to $30 million a year. Their tools included a $40,000 device that simulated a chewing mouth to test and perfect the chips, discovering things like the perfect break point: People like a chip that snaps with about four pounds of pressure per square inch, no more or less. "
55 " sensory-specific satiety.” In lay terms, this is the tendency for big distinct flavors to overwhelm the brain, which responds by making you feel full, or satiated, really fast. "
56 " One of the sanitarium’s earliest guests was a marketing whiz named C. W. Post, who took the baths, ate the meals, and, inspired by what he experienced there, eventually went into business for himself. "
57 " Together, the two suppliers had the salt, which was processed in dozens of ways to maximize the jolt that taste buds would feel with the very first bite; they had the fats, which delivered the biggest loads of calories and worked more subtly in inducing people to overeat; and they had the sugar, whose raw power in exciting the brain made it perhaps the most formidable ingredient of all, dictating the formulations of products from one side of the grocery store to the other. "
58 " On average, we consume 71 pounds of caloric sweeteners each year. That’s 22 teaspoons of sugar, per person, per day. "
59 " The remarkable rise of ‘convenience’ or processed foods—heralded by slogans ‘instant,’ ‘ready to cook’ and ‘heat and serve’—has set off a revolution in U.S. eating habits, brought a bit of magic into the U.S. kitchen. "
60 " In any given cereal aisle, two hundred cereal brands—and their spinoffs—compete for the shopper’s attention, so food manufacturers now spend nearly twice as much money on advertising their cereals as they do on the ingredients that go into them. "