263. Why We’re Hooked on Processed Foods with Michael Moss #WellnessWednesdays

Aug 9, 2023

51:43

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In today's episode, I welcome Pulitzer Prize winning journalist, Michael Moss, author of two New York times bestselling books on the processed food industry: Salt, Sugar, and Fat and Hooked. He's a frequent guest of newscasts from the CBS This Morning to the BBC, and he spent his career as an investigative reporter with the New York Times and the Wall Street Journal.

Michael helps us pull back the curtain on the big business of food to understand how chemists are getting you hooked on processed products. We talk about the “blisspoint”, the power of food memory, why our biology is mismatched to our current food environment, how the food industry has controlled the diet industry, and how we can flip the switch on food giants for better health and more appreciation for the food we eat. Let's welcome Michael Moss to the show.

We also cover…

00:02:00 — How Processed Foods Are Engineered for Addiction

• Michael’s work with the investigations group at the New York Times during 9/11

• The story behind his Pulitzer Prize winning reporting on the food system and food safety

• Uncovering engineering of the “bliss point” and “flavor burst” in food

• Devious aspects of convenient processed food and the science behind habit

• Read: Salt, Sugar, Fat by Michael Moss

• The impact of food memories

00:16:00 — Exploring Food Chemistry & Diet Industry Deception

• Explaining how processed foods don’t have a satiety backing

• Understanding the term vanishing caloric density

• Read: Hooked by Michael Moss