The calories that went in were burned pretty quickly.īut I also learned the value of a good meal prepared at home (thanks, mom!). But like most kids at the time, I was very active, walking and biking everywhere before I could drive, spending lots of time outdoors (including gardening), and later, a runner and occasional gym rat. I poured whatever tasted good into my always hungry self. I was no stranger to the occasional foil-wrapped TV dinner, fish sticks, Tater Tots, orange soda, cream soda, birch beer, root beer, bologna, Lucky Charms, Frosted Flakes, Tastykake, Ding Dongs, Tang, Jiffy Pop, salted pretzels, Sno Balls, Wonder Bread, Pixy Stix, Cheez Whiz, Fritos, Doritos, or Hershey bars. I grew up in the 1970s when processed foods were making their full-frontal assault on America’s dinner table. In his new book, Salt Sugar Fat – How The Food Giants Hooked Us, he shows us how processed food company science and clever marketing have made it all but impossible to stop eating their “food-like” products.īuy on Amazon: Salt Sugar Fat: How the Food Giants Hooked Us Pulitzer Prize winner Michael Moss is the New York Times writer who injected the phrase “pink slime” into the public consciousness with his 2009 article on beef safety.
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