Salt Sugar Fat

 

Americans eat 33 pounds of cheese and cheese products per year, per person, which is triple the consumption rate of the 1970s. Fans of Humboldt Fog and Cabot Clothbound Cheddar may hope this signals the return of the artisan producer, but Michael Moss gives all credit to mighty Kraft and the other food giants.

“In the hands of food manufacturers, cheese has become an ingredient,” Mr. Moss writes in his new book; Salt Sugar Fat: How the Food Giants Hooked Us. Thus we have cheese-injected pizza crusts and cheese-draped frozen entrees, cheesy chips and cheezy crackers. Cheese and its processed derivatives were deployed across a gazillion new products and line extensions during decades when Americans, as a fat-avoidance tactic, were actually cutting their milk consumption by 75 percent. From a fat-consumption point of view, he says, “trading cheese for milk has been a poor bargain indeed.”

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About RichardB

I am trained and work as a Creative Arts Therapist. I have passionately studied, worked, and taught as a hands on practitioner of the Creative/Expressive and Healing Arts since 1983. I have integrated training’s in modalities which include Swedish Massage, Jin Shin Do, Trager Work, Hatha Yoga, Gestalt Therapy, Halprin Method, Group Creative Arts Therapy, Tai Chi, Meditation, Motional Processing, Rituals, Interfaith Celebrations, Progressive Early Childhood and Adult Education, Addiction and Recovery Services, Counseling and Psychotherapy, Dance/Movement Therapy. I currently provide Creative Arts and Counseling services to a local nonprofit agency as well as teaching local classes and workshops. I use compassion and acceptance to create an environment that is safe and nurturing for individual clients and/or groups.
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