‘Salt Sugar Fat’: the secrets of Big Food

Mar 15, 2013

Salt Sugar Fat

In “Salt Sugar Fat,” Michael Moss gives a behind the scenes look at the food industry. Credit: Salt Sugar Fat book cover

In his new book, Michael Moss, of Pulitzer Prize-winning “pink slime” fame, chronicles the many ways big food is harmful to America. Moss’ reporting on the pink slime used in much of the beef found in fast food restaurants did what no amount of gentle chastising and healthy recommendations could.

“Salt Sugar Fat” is not a cut-and-dry expose, but an exploration of the ways big food companies capitalize on pleasure triggers, addiction, and aggressive marketing. Called a “public service” by the New York Times, “Salt Sugar Fat” paints an elaborate picture of what goes on behind the scenes in the food industry. Michael Moss joins Larry to talk about his work and how to eat healthy in a salty, sugary, fatty world.



Michael Moss, Pulitzer Prize-winning investigative reporter for The New York Times and author of “Salt Sugar Fat: How the Food Giants Hooked Us” (Random House)

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