Why Food Companies Make Unhealthy Products, And What We Can Do About It

Jul 10, 2020

The podcast delves into how food companies engineer addictive products to maximize profit, often at the cost of public health. It reveals the paradox of cheese, where misleading advertising obscures its health impacts. The discussion highlights alarming sugar content in supposedly healthy products and calls for innovation in creating sustainable food options. It examines the resistance from the industry to reform and the need for supportive policies to nurture healthier choices. The insights encourage consumers to advocate for positive changes in the food ecosystem.

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ANECDOTE

Cheese Contradiction

The government promoted low-fat diets while simultaneously encouraging cheese consumption.
Surplus dairy fat, unsuitable for other uses, was turned into cheese, contradicting the low-fat message.

ANECDOTE

Kraft Singles Not Cheese

Kraft Singles aren't legally cheese as they don't contain 51% cheese.
Cheese engineers at Kraft found American processed cheese appalling, not considering it real cheese.

INSIGHT

Bliss Point Manipulation

Food companies use the "bliss point" to engineer the perfect amount of sugar, maximizing allure.
They add sugar to non-sweet foods like salad dressings and yogurt, creating a constant expectation of sweetness.

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Why Food Companies Make Unhealthy Products, And What We Can Do About It | This episode is brought to you by Four Sigmatic

Here’s the simple truth: Food companies are in business to make money. If people eat or drink less of their products, they lose. This is the primary reason for why Big Food seeks to hook consumers and keep us coming back for more. The food industry approaches food as “engineering projects,” with the end goal of creating “heavy users”—a disturbing internal term used by food manufacturers that helps them make as much money as possible at the expense of public health. But as more and more consumers demand healthier foods, many companies are working hard to meet that demand. So how can we support this innovation and reward companies who are trying to do the right thing?

Dr. Hyman explores these topics in his past interviews with Michael Moss and Dr. Dariush Mozaffarian.

Michael Moss is a New York Times investigative reporter turned food-focused journalist, Pulitzer Prize winner for Explanatory Reporting, and author of the #1 New York Times bestseller, “Salt Sugar Fat: How the Food Giants Hooked Us”. He also has another book coming out soon called, “Hooked: Food and Free Will,” focused around food and addiction.

Dr. Dariush Mozaffarian is a cardiologist, Dean and Jean Mayer Professor at the Tufts Friedman School of Nutrition Science and Policy, and Professor of Medicine at Tufts Medical School. As one of the top nutrition institutions in the world, the Friedman School’s mission is to produce trusted science, future leaders, and real-world impact. Dr. Mozaffarian has authored more than 400 scientific publications on dietary priorities for obesity, diabetes, and cardiovascular diseases, and on evidence-based policy approaches to reduce these burdens in the US and globally. He has served in numerous advisory roles including for the US and Canadian governments and, in 2016, Thomson Reuters named him as one of the World’s Most Influential Scientific Minds.

This episode is brought to you by Four Sigmatic. Right now Four Sigmatic is offering up to 40% off on their best selling Lion’s Mane Coffee bundles exclusively for listeners of The Doctor’s Farmacy. To get this deal, just go to foursigmatic.com/hyman. This is a really incredible deal so it’s the perfect time to branch out from your regular morning cup of coffee and try Four Sigmatic’s mushroom blends to enhance your brain-power, energy, and immunity throughout the day.

Find Dr. Hyman’s full-length conversation with Michael Moss here: https://DrMarkHyman.lnk.to/MichaelMoss

Find Dr. Hyman’s full-length conversation with Dr. Mozaffarian here:

https://DrMarkHyman.lnk.to/DariushMozaffarian