We are committed to nutrition, as we are to convenience and low prices.” Frankly, they were worried about the lost millions in sales if healthier products they created weren’t as attractive as the ones they do make.ĪMY GOODMAN: Talk about the CEO who basically ended the meeting. They said, “Look, we’re already providing people with choices in the grocery store. They reacted, as you can imagine, rather defensively. MICHAEL MOSS: And coming from him, it was just so powerful. And what really amazed me about this meeting, when I found out about it and found the records to it and talked to some of the people who were present, is that it was none other than one of their own, a senior executive at Kraft, who basically laid the emerging obesity crisis at the feet of the processed food industry and pleaded with them to do something collectively to turn the corner. MICHAEL MOSS: This is a meeting in 1999 that engaged the CEOs of some of the largest food companies in the country, and they were presented with a vivid picture of the emerging obesity crisis. But first, Michael Moss joins us here in the studio.ĪMY GOODMAN: You open your book with a remarkable summit.
In a bit, we’ll look ever further into the process of making processed foods, with Melanie Warner, author of Pandora’s Lunchbox. As a result of this $1 trillion-a-year industry, one-in-three adults, and one-in-five kids, is now clinically obese. He goes deep inside the laboratories where food scientists calculate the “bliss point” of sugary drinks or the “mouth feel” of fat, and use advanced technology to make it irresistible and addictive. His new book is called Salt Sugar Fat: How the Food Giants Hooked Us. This is the story of how we ended up doing just that.ĪMY GOODMAN: That was Pulitzer Prize-winning New York Times investigative reporter Michael Moss. And instead of responding in earnest to the health crisis, they’ve spent the past 30 years getting people to eat more. So why do we eat so much cheese? Mainly it’s because the government is in cahoots with the processed food industry. That’s up to 60,000 calories and 3,100 grams of saturated fat. MICHAEL MOSS: Every year, the average American eats as much as 33 pounds of cheese. Well, New York Times reporter Michael Moss explains how one of the most prevalent fat delivery methods is cheese. AMY GOODMAN: We spend the rest of the hour going deep inside the “processed-food-industrial complex,” beginning with the “The Extraordinary Science of Addictive Junk Food.” That was the cover story in the recent New York Times Magazine that examined how food companies have known for decades that salt, sugar and fat are not good for us in the quantities American’s consume them, and yet every year they convince most of us to ingest about twice the recommended amount of salt, 70 pounds of sugar-22 teaspoons a day.
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