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."

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

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

A call to young people to exchange an unhealthy diet for a healthy one.

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

For fans of the New York Times bestseller I Quit Sugar or Katie Couric's controversial food industry documentary Fed Up, A Year of No Sugar is a "delightfully readable account of how [one family] survived a yearlong sugar-free diet and lived to tell the tale...A funny, intelligent, and informative memoir." —Kirkus It's dinnertime. Do you know where your sugar is coming from? Most likely everywhere. Sure, it's in ice cream and cookies, but what scared Eve O. Schaub was the secret world of sugar—hidden in bacon, crackers, salad dressing, pasta sauce, chicken broth, and baby food. With her eyes opened by the work of obesity expert Dr. Robert Lustig and others, Eve challenged her husband and two school-age daughters to join her on a quest to quit sugar for an entire year. Along the way, Eve uncovered the real costs of our sugar-heavy American diet—including diabetes, obesity, and increased incidences of health problems such as heart disease and cancer. The stories, tips, and recipes she shares throw fresh light on questionable nutritional advice we've been following for years and show that it is possible to eat at restaurants and go grocery shopping—with less and even no added sugar. Year of No Sugar is what the conversation about "kicking the sugar addiction" looks like for a real American family—a roller coaster of unexpected discoveries and challenges. "As an outspoken advocate for healthy eating, I found Schaub's book to shine a much-needed spotlight on an aspect of American culture that is making us sick, fat, and unhappy, and it does so with wit and warmth."—Suvir Sara, author of Indian Home Cooking "Delicious and compelling, her book is just about the best sugar substitute I've ever encountered."—Pulitzer Prize-winning author Ron Powers

The landmark New York Times best seller that reveals how the explosion of sugar in our diets has created an obesity epidemic, and what we can do to save ourselves. Robert Lustig is at the forefront of war against sugar — showing us that it's toxic, it's addictive, and it's everywhere because the food companies want it to be. His 90-minute YouTube video "Sugar: The Bitter Truth" has been viewed more than 7 million times. Now, in this landmark book, he documents the science and the politics that have led to personal misery and public crisis — the pandemic of obesity and chronic disease--over the last thirty years. In the late 1970s, when the U.S. government declared that we needed to get the fat out of our diets, the food industry responded by pumping in more sugar to make food more palatable (and more salable), and by removing the fiber to make food last longer on the shelf. The result has been a perfect storm for our health, disastrously altering our biochemistry to make us think we're starving, drive our eating habits out of our control, and turn us into couch potatoes. If we cannot control how we eat, it's because of the catastrophic excess of sugar in our diet--the resulting hormonal imbalances have rewired our brains! To help us lose weight and recover our health, Lustig presents strategies we can each use to readjust the key hormones that regulate hunger, reward, and stress, as well as societal strategies to improve the health of the next generation. With scientific rigor and even a little humor, Fat Chance categorically proves that "a calorie is not a calorie," and takes that knowledge to its logical conclusion--an overhaul of the global food system.