Download Salt Sugar Fat Ebook PDF

Salt Sugar Fat

Salt Sugar Fat
How the Food Giants Hooked Us

by Michael Moss

  • Publisher : Signal
  • Release : 2013-02-26
  • Pages : 352
  • ISBN : 0771057091
  • Language : En, Es, Fr & De
GET BOOK

From a Pulitzer Prize-winning investigative reporter at The New York Times comes the troubling story of the rise of the processed food industry -- and how it used salt, sugar, and fat to addict us. Salt Sugar Fat is a journey into the highly secretive world of the processed food giants, and the story of how they have deployed these three essential ingredients, over the past five decades, to dominate the North American diet. This is an eye-opening book that demonstrates how the makers of these foods have chosen, time and again, to double down on their efforts to increase consumption and profits, gambling that consumers and regulators would never figure them out. With meticulous original reporting, access to confidential files and memos, and numerous sources from deep inside the industry, it shows how these companies have pushed ahead, despite their own misgivings (never aired publicly). Salt Sugar Fat is the story of how we got here, and it will hold the food giants accountable for the social costs that keep climbing even as some of the industry's own say, "Enough already."

Salt, Fat, Acid, Heat

Salt, Fat, Acid, Heat
Mastering the Elements of Good Cooking

by Samin Nosrat

  • Publisher : Simon and Schuster
  • Release : 2017-04-25
  • Pages : 469
  • ISBN : 1476753830
  • Language : En, Es, Fr & De
GET BOOK

Whether you've never picked up a knife or you're an accomplished chef, there are only four basic factors that determine how good your food will taste. Salt, Fat, Acid, and Heat are the four cardinal directions of cooking, and they will guide you as you choose which ingredients to use and how to cook them, and they will tell you why last minute adjustments will ensure that food tastes exactly as it should. This book will change the way you think about cooking and eating, and help you find your bearings in any kitchen, with any ingredients, while cooking any meal. --

Salt, Fat and Sugar Reduction

Salt, Fat and Sugar Reduction
Sensory Approaches for Nutritional Reformulation of Foods and Beverages

by Maurice O'Sullivan

  • Publisher : Woodhead Publishing
  • Release : 2020-03-24
  • Pages : 346
  • ISBN : 0128197412
  • Language : En, Es, Fr & De
GET BOOK

Salt, Fat and Sugar Reduction: Sensory Approaches for Nutritional Reformulation of Foods and Beverages explores salt, sugar, fat and the current scientific findings that link them to diseases. The sensory techniques that can be used for developing consumer appealing nutritional optimized products are also discussed, as are other aspects of shelf life and physicochemical analysis, consumer awareness of the negative nutritional impact of these ingredients, and taxes and other factors that are drivers for nutritional optimization. This book is ideal for undergraduate and postgraduate students and academics, food scientists, food and nutrition researchers, and those in the food and beverage industries. Provides a clear outline of current legislation on global ingredient taxes Demonstrates effective protocols, sensory, multivariate and physico-chemical for salt, fat and sugar reduction Outlines reduction protocols, with and without the use of replacer ingredients for salt, fat and sugar reduction Illustrates the full process chain, consumer to packaging, and the effects of reformulation by reduction of ingredients

Dietary Sugar, Salt and Fat in Human Health

Dietary Sugar, Salt and Fat in Human Health
A Book

by Harry G. Preuss,Debasis Bagchi

  • Publisher : Academic Press
  • Release : 2020-03-06
  • Pages : 680
  • ISBN : 0128169192
  • Language : En, Es, Fr & De
GET BOOK

Divided into four main sections, Dietary Sugar, Salt and Fat in Human Health explores the biochemical, pharmacological and medicinal aspects related to the overindulgence of dietary salt, sugar, and fat, along with possible remedies. Beginning with a general overview, the text outlines aspects associated with advancing age and human physiology, such as different aspects of insulin resistance, the advancing age phenomenon, central fat accumulation and metabolic perturbations and the role of the modern Western diet and the influence of dietary sugar, salt, and fat, with particular focus on their relation to multiple biochemical pathophysiological pathways. The second section of the book focuses on the roles of dietary sugars and their correlation with the chronic disease epidemic, with an emphasis on carbohydrate metabolism and its biochemistry, GI absorption, the glycemic index and the influence of fructose. The historical background of dietary sugars is discussed alongside Atkin’s hypothesis, and an overview of the correlation between dietary fibre and the glycemic index, including a chapter on sugar addiction. Section three contains an exhaustive review of the influence of dietary salt and its diverse mechanistic aspects, including salt-sensitive hypertension, contribution of two steroid receptor pathways, vascular NO, intrarenal RAAS system and angiotensin. The fourth section highlights the biochemistry of dietary saturated, polyunsaturated and trans fat and its influence on human health and various diseases, and further explores NAFLD and gender specific problems. Chapters in this section also investigate the benefits of the Mediterranean diet as well as myths related to cholesterol. Collected and carefully organized for researchers in nutrition, physiology, epidemiology, or sensory science, this book will also benefit general practitioners, surgeons, nurses, health professionals and practitioners, and students studying the role of diet in cardiometabolic disorders and disease. Demonstrates how a healthy lifestyle impacts lifespan Provides a general overview and outlines aspects associated with advancing age and human physiology Focuses on the roles of dietary sugars and their correlation with the chronic disease epidemic Contains an exhaustive review of the influence of dietary salt and its diverse mechanistic aspects Highlights the biochemistry of dietary saturated, polyunsaturated and trans fat and its influence on human health and various diseases

Cooking the Fat-free, Salt-free, Sugar-free, Flavor-full Way

Cooking the Fat-free, Salt-free, Sugar-free, Flavor-full Way
A Book

by Marcia Sabaté Williams

  • Publisher : Unknown Publisher
  • Release : 1997
  • Pages : 382
  • ISBN : 9780895948588
  • Language : En, Es, Fr & De
GET BOOK

Offers a collection of recipes based on the Pritikin Diet, including artichoke casserole, stuffed catfish, and scallops in cream sauce

The End of Overeating

The End of Overeating
Taking Control of the Insatiable American Appetite

by David A. Kessler

  • Publisher : Rodale
  • Release : 2010-09-14
  • Pages : 330
  • ISBN : 1605294578
  • Language : En, Es, Fr & De
GET BOOK

Uncovers the influences that have conditioned people to overeat, explaining how combinations of fat, sugar, and sa

Your Food Is Fooling You

Your Food Is Fooling You
How Your Brain Is Hijacked by Sugar, Fat, and Salt

by David A. Kessler, M.D.,Richie Chevat

  • Publisher : Macmillan
  • Release : 2012-12-24
  • Pages : 192
  • ISBN : 1596438312
  • Language : En, Es, Fr & De
GET BOOK

Argues that the combination of sugars, fats, and salts "hijacks" the human body's eating habits, creating a dangerous cycle of overeating, and promotes healthy eating habits and methods to avoid overeating.

No Salt, No Sugar, No Fat Cookbook

No Salt, No Sugar, No Fat Cookbook
A Book

by Jacqueline B. Williams,Goldie Silverman

  • Publisher : Nitty Gritty Cookbooks
  • Release : 1993
  • Pages : 171
  • ISBN : 9781558670853
  • Language : En, Es, Fr & De
GET BOOK

Advice on how to eliminate salt, sugar, and fat from the diet includes recipes for a variety of tasty foods and instructions on how to adjust other recipes

Summary of Salt Sugar Fat

Summary of Salt Sugar Fat
By Michael Moss | Includes Analysis

by Instaread Summaries

  • Publisher : Idreambooks
  • Release : 2016-08-25
  • Pages : 38
  • ISBN : 9781683784562
  • Language : En, Es, Fr & De
GET BOOK

Summary of Salt Sugar Fat by Michael Moss - Includes Analysis Preview Salt Sugar Fat by Michael Moss is a compelling nonfiction investigation into how corporate food manufacturers have come to rely on salt, sugar, and fat as the mainstays of processed and prepackaged food. The food industry in the United States has become intensely dependent on these three potentially harmful ingredients to achieve its massive profits. This reliance has contributed to myriad public health problems, such as rising incidence of diabetes and obesity. Food executives have sought to manipulate consumption and drive up revenue at the expense of their consumers' health. The market for processed foods is an extremely competitive one; the average grocery store carries tens of thousands of products, of which only a small percentage will remain on the shelf and produce modest sales by industry standards. To maintain an advantage against rival companies, food manufacturers must continually churn out products that consumers crave... PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Salt Sugar Fat by Michael Moss - Includes Analysis Overview of the Book Important People Key Takeaways Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience. Visit our website at instaread.co.

The Salt Fix

The Salt Fix
Why the Experts Got It All Wrong--And How Eating More Might Save Your Life

by James Dinicolantonio

  • Publisher : Harmony
  • Release : 2020-08-04
  • Pages : 272
  • ISBN : 0451496981
  • Language : En, Es, Fr & De
GET BOOK

What if everything you know about salt is wrong? A leading cardiovascular research scientist explains how this vital crystal got a negative reputation, and shows how to lower blood pressure and experience weight loss using salt. The Salt Fix is essential reading for everyone on the keto diet! We've all heard the recommendation: eat no more than a teaspoon of salt a day for a healthy heart. Health-conscious Americans have hewn to the conventional wisdom that your salt shaker can put you on the fast track to a heart attack, and have suffered through bland but "heart-healthy" dinners as a result. What if the low-salt dogma is wrong? Dr. James DiNicolantonio has reviewed more than five hundred publications to unravel the impact of salt on blood pressure and heart disease. He's reached a startling conclusion: The vast majority of us don't need to watch our salt intake. In fact, for most of us, more salt would be advantageous to our nutrition--especially for those of us on the keto diet, as keto depletes this important mineral from our bodies. The Salt Fix tells the remarkable story of how salt became unfairly demonized--a never-before-told drama of competing egos and interests--and took the fall for another white crystal: sugar. According to The Salt Fix, too little salt can: * Make you crave sugar and refined carbs * Send the body into semistarvation mode * Lead to weight gain, insulin resistance, type 2 diabetes, cardiovascular disease, chronic kidney disease, and increased blood pressure and heart rate But eating the salt you desire can improve everything, from your sleep, energy, and mental focus to your fitness, fertility, and sexual performance. It can even stave off common chronic illnesses, including heart disease. The Salt Fix shows the best ways to add salt back into your diet, offering his transformative five-step program for recalibrating your salt thermostat to achieve your unique, ideal salt intake. Science has moved on from the low-salt dogma, and so should you--your life may depend on it.

The United States of Arugula

The United States of Arugula
The Sun Dried, Cold Pressed, Dark Roasted, Extra Virgin Story of the American Food Revolution

by David Kamp

  • Publisher : Broadway Books
  • Release : 2009-12-16
  • Pages : 416
  • ISBN : 0307575349
  • Language : En, Es, Fr & De
GET BOOK

The wickedly entertaining, hunger-inducing, behind-the-scenes story of the revolution in American food that has made exotic ingredients, celebrity chefs, rarefied cooking tools, and destination restaurants familiar aspects of our everyday lives. Amazingly enough, just twenty years ago eating sushi was a daring novelty and many Americans had never even heard of salsa. Today, we don't bat an eye at a construction worker dipping a croissant into robust specialty coffee, city dwellers buying just-picked farmstand produce, or suburbanites stocking up on artisanal cheeses and extra virgin oils at supermarkets. The United States of Arugula is a rollicking, revealing stew of culinary innovation, food politics, and kitchen confidences chronicling how gourmet eating in America went from obscure to pervasive—and became the cultural success story of our era.

The Dorito Effect

The Dorito Effect
The Surprising New Truth About Food and Flavor

by Mark Schatzker

  • Publisher : Simon and Schuster
  • Release : 2015-05-05
  • Pages : 272
  • ISBN : 1501116134
  • Language : En, Es, Fr & De
GET BOOK

A lively and important argument from an award-winning journalist proving that the key to reversing North America’s health crisis lies in the overlooked link between nutrition and flavor. In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.

The Gluten Lie

The Gluten Lie
And Other Myths About What You Eat

by Alan Levinovitz

  • Publisher : Simon and Schuster
  • Release : 2015-04-21
  • Pages : 272
  • ISBN : 1941393780
  • Language : En, Es, Fr & De
GET BOOK

An incendiary work of science journalism debunking the myths that dominate the American diet and showing readers how to stop feeling guilty and start loving their food again—sure to ignite controversy over our obsession with what it means to eat right. FREE YOURSELF FROM ANXIETY ABOUT WHAT YOU EAT Gluten. Salt. Sugar. Fat. These are the villains of the American diet—or so a host of doctors and nutritionists would have you believe. But the science is far from settled and we are racing to eliminate wheat and corn syrup from our diets because we’ve been lied to. The truth is that almost all of us can put the buns back on our burgers and be just fine. Remember when butter was the enemy? Now it’s good for you. You may have lived through times when the Atkins Diet was good, then bad, then good again; you may have wondered why all your friends cut down on salt or went Paleo; and you might even be thinking about cutting out wheat products from your own diet. For readers suffering from dietary whiplash, The Gluten Lie is the answer. Scientists and physicians know shockingly little about proper nutrition that they didn’t know a thousand years ago, even though Americans spend billions of dollars and countless hours obsessing over “eating right.” In this groundbreaking work, Alan Levinovitz takes on bestselling physicians and dietitians, exposing the myths behind how we come to believe which foods are good and which are bad—and pointing the way to a truly healthful life, free from anxiety about what we eat.

The Case Against Sugar

The Case Against Sugar
A Book

by Gary Taubes

  • Publisher : Anchor
  • Release : 2016-12-27
  • Pages : 384
  • ISBN : 0451493990
  • Language : En, Es, Fr & De
GET BOOK

From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.

Pandora's Lunchbox

Pandora's Lunchbox
How Processed Food Took Over the American Meal

by Melanie Warner

  • Publisher : Simon and Schuster
  • Release : 2013-02-26
  • Pages : 267
  • ISBN : 145166673X
  • Language : En, Es, Fr & De
GET BOOK

A former New York Times food industry staff reporter traces her investigative journey into national research labs, food science departments and factories to reveal disturbing facts about today's processed foods and their health implications, in a report that also shares cautionary realities about health foods.

Summary of Salt Sugar Fat

Summary of Salt Sugar Fat
Includes Analysis

by InstaRead Summaries Staff

  • Publisher : Unknown Publisher
  • Release : 2016-08-31
  • Pages : 38
  • ISBN : 9781537420769
  • Language : En, Es, Fr & De
GET BOOK

Summary of Salt Sugar Fat by Michael Moss | Includes Analysis Preview: Salt Sugar Fat by Michael Moss is a compelling nonfiction investigation into how corporate food manufacturers have come to rely on salt, sugar, and fat as the mainstays of processed and prepackaged food. The food industry in the United States has become intensely dependent on these three potentially harmful ingredients to achieve its massive profits. This reliance has contributed to myriad public health problems, such as rising incidence of diabetes and obesity. Food executives have sought to manipulate consumption and drive up revenue at the expense of their consumers' health. The market for processed foods is an extremely competitive o≠ the average grocery store carries tens of thousands of products, of which only a small percentage will remain on the shelf and produce modest sales by industry standards. To maintain an advantage against rival companies, food manufacturers must continually churn out products that consumers crave... PLEASE NOTE: This is key takeaways and analysis of the book and NOT the original book. Inside this Instaread Summary of Salt Sugar Fat by Michael Moss | Includes Analysis · Overview of the Book · Important People · Key Takeaways · Analysis of Key Takeaways About the Author With Instaread, you can get the key takeaways, summary and analysis of a book in 15 minutes. We read every chapter, identify the key takeaways and analyze them for your convenience. Visit our website at instaread.co.

Get Off Your Acid

Get Off Your Acid
7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy

by Daryl Gioffre

  • Publisher : Da Capo Lifelong Books
  • Release : 2018-01-09
  • Pages : 304
  • ISBN : 0738219932
  • Language : En, Es, Fr & De
GET BOOK

Easy, customizable plans (2-day, 7-day, and longer) to rid your diet of the acidic foods (sugar, dairy, gluten, excess animal proteins, processed foods) that cause inflammation and wreak havoc on your health. Let's talk about the four-letter word that's secretly destroying your health: ACID. An acidic lifestyle--consuming foods such as sugar, grains, dairy, excess animal proteins, processed food, artificial sweeteners, along with lack of exercise and proper hydration, and stress--causes inflammation. And inflammation is the culprit behind many of our current ailments, from weight gain to chronic disease. But there's good news: health visionary Dr. Daryl Gioffre shares his revolutionary plan to rid your diet of highly acidic foods, alkalize your body and balance your pH. With the Get Off Your Acid plan, you'll: Gain more energy Strengthen your immune system Diminish pain and reflux Improve digestion, focus, and sleep Lose excess weight and bloating, naturally With alkaline recipes for easy, delicious snacks and meals, Get Off Your Acid is a powerful guide to transform your health and energy--in seven days.

Anything That Moves

Anything That Moves
Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture

by Dana Goodyear

  • Publisher : Penguin
  • Release : 2013-11-14
  • Pages : 272
  • ISBN : 1101632062
  • Language : En, Es, Fr & De
GET BOOK

The popular New Yorker writer combines the style of Mary Roach with the on-the-ground food savvy of Anthony Bourdain. Dana Goodyear’s narrative debut is a highly entertaining, revelatory look into the raucous, strange, fascinatingly complex world of contemporary American food culture. At once an uproarious behind-the-scenes adventure and a serious attempt to understand the implications of an emergent new cuisine, it introduces a cast of compelling and unexpected characters—from Los Angeles Times critic Jonathan Gold, to a high-end Las Vegas purveyor of rare and exotic ingredients, to the traffickers and promoters of raw milk and other forbidden products, to the hottest chefs who rely on them—all of whom, along with today’s diners, are changing the face of American eating. Ultimately, Goodyear looks at what we eat, and tells us who we are. As she places all of this within a vivid historical and cultural framework, she shows how these gathering culinary trends may eventually shape the way all Americans dine. What emerges is a picture of America at a moment of transition, designing the future as it reimagines the past.

Confidence Men

Confidence Men
Wall Street, Washington, and the Education of a President

by Ron Suskind

  • Publisher : Harper Collins
  • Release : 2011-09-20
  • Pages : 528
  • ISBN : 1443410411
  • Language : En, Es, Fr & De
GET BOOK

In this gripping book, Pulitzer Prize–winning journalist Ron Suskind tells the complete story of the financial meltdown in the United States and an untested new president charged with commanding Washington, taming Wall Street, rescuing an economy on the verge of collapse and restoring the confidence of a shaken nation. Suskind moves from the frenzied trading floors of lower Manhattan to the power corridors inside the Beltway and introduces a larger-than-life cast of politicians and advisors, titans of high finance, reformers, lobbyists and others who faced a crisis that threatened not only a nation, but the entire world. Based on hundreds of hours of interviews and exhaustive research, filled with piercing insight and startling disclosures, Suskind’s eye-opening book goes beyond the headlines and previous accounts, bringing into focus the unprecedented struggle between Wall Street and Washington, between hope and fear, that continues to roil the country.

Amazing Recipe Makeovers

Amazing Recipe Makeovers
200 Classic Dishes at 1/2 the Fat, Calories, Salt, or Sugar

by The Editors of Cooking Light

  • Publisher : Time Inc. Books
  • Release : 2016-05-17
  • Pages : 320
  • ISBN : 0848747631
  • Language : En, Es, Fr & De
GET BOOK

Cooking Light's best recipes for healthier versions of your favorite foods! In Amazing Recipe Makeovers, the experts at Cooking Light start with deliciously decadent dishes, then reduce the calories, sodium, fat, or sugar by half. Discover 200 tested-and-perfected recipes, including: Radically Revamped Comfort Foods - Biscuit-Topped Chicken Potpie, All-American Meatloaf, breakfast and dinner casseroles, plus a standout Macaroni and Cheese recipe with three cheeses for flavor, fat-free Greek yogurt for creaminess, and panko for some crunch. Takeout Favorites - easy homemade Pad Thai, pan-seared Chimichangas, and freezer-friendly Pork and Shitake Pot Stickers to keep on hand for busy nights. Classics Takeover - one-pot Pasta Alla Carbonara, better-for-you Spinach-Bacon Quiche, French Onion Soup with a fraction of the sodium, and a fresh mozzarella-topped Eggplant Parmesan with less than 350 calories and 9g of saturated fat per serving. Less-Loaded Party Starters - baked chips, diet-smart dips including Grilled Vegetable Guacamole, and low-calorie cocktails for a crowd.

Succulent Side Dishes - seasonal flavors such as Lemony Roasted Cauliflower with Breadcrumbs alongside family favorites like Twice-Baked Potatoes and Stovetop Creamed Spinach (only 25 calories per serving!). Dreamy Desserts - Gluten-Free Tiramisu, fresh Blueberry Cobbler, and irresistible 250-calorie Chocolate Molten Lava Cakes. You'll also find complete nutritional information for each recipe, full-color photographs, and Cooking Light's time-tested tips and tricks for slimming down every meal, so you can enjoy the food you love to eat - and feel good doing so!