Search Results: Returned 4 Results, Displaying Titles 1 - 4
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-- Surprising new truth about food and flavor2015., Adult, Simon & Schuster Call No: 641.3 S291d Edition: First Simon & Schuster hardcover edition. Availability:1 of 1 At Your Library Summary Note: The key to reversing our number one health crisis (obesity, heart disease, and diabetes) lies in the overlooked link between nutrition and flavor. Obesity is not due to the overabundance of fat or carbs or any other specific nutrient in our meals. 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. We have unknowingly interfered with an ancient chemical language -- flavor -- that evolved to guide our nutrition, not destroy it. Mark Schatzker is a radio columnist for the Canadian Broadcasting Corporation. He is the author of Steak: One Man's Search for the World's Tastiest Piece of Beef.
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c2013., General, Signal Call No: 338.476 M913s Availability:1 of 1 At Your Library Summary Note: "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.'".
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[2015], Three Rivers Press Call No: 664.07 D536t Edition: First edition. Availability:1 of 1 At Your Library Summary Note: "Based on his popular Wired magazine column What's Inside, Patrick Di Justo takes a cold, hard ... look at the shocking, disgusting, and often dumbfounding ingredients found in everyday products, from Cool Whip and Tide Pods to Spam and Play-Doh. He also shares the madcap stories of his extensive research, including tracking down a reclusive condiment heir, partnering with a cop to get his hands on heroin, and getting tight-lipped snack-food execs to talk"--Page 4 of cover.
