Sugar Salt FatMaking the dramatic argument that the food industry has consciously hooked consumers on junk food, much as the tobacco industry hooked people on nicotine, Michael Moss, author of Salt Sugar Fat, (Random House; RH Audio; BOT)  appeared on NPR’s Fresh Air  yesterday. Among his many stunning anecdotes, he describes how food scientists developed the “bliss point,” the precise amount of sugar to make consumers want more, without crossing the line to overly sweet.

The book is excerpted as the cover story for this week’s New York Times Magazine (the author is a NYT reporter who won a Pulitzer for reporting on E. coli in beef), as “The Extraordinary Science of Addictive Junk Food.“

It is currently at #3 on Amazon’s sales rankings; libraries are showing heavy holds on modest orders.

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