Why Food Companies Make Unhealthy Products, And What We Can Do About It
It is known that many in the food industry deliberately create addictive products. They approach food as engineering products with the end goal of creating what they call heavy users in our very first. Doctor Hyman sat down with new. York Times investigative reporter. Michael Moss to talk about his bestselling. Book, Salt Sugar Fat. As the title insinuates these three ingredients are the trillion dollar food industries secret weapon in creating addictive products are one of the greatest stories in your book about cheese. Yeah, so we were like everybody got off fat, low fat, low saturated fat, so the government's pushing this message out there at the same time. If they're aggressively promoting the overuse of cheese, because when you take the fat out of dairy. Yes, you left with. Some fat to do something with the attorney cheese and yet so they're pushing it on the one hand there. It's completely contradictory mess if you only cows had made nonfat milk which they didn't so. Fat from the milk was a commodity. They weren't about to throw it away. And they could only slough so much of it off and other countries in the world, so they made cheese, and and turn cheese from this kind of delight, full tasty treat in and of itself or cheese sandwiches into an ingredient to kind of increase the mouth feeling so suddenly you saw process. Process. Cheese made overnight in their factories. Going into everything in the grocery store is seemingly this as a way, and if I, did the rough math, and basically all of the fat people took out of their diet from drinking lower, nonfat milk, snuck back in as a result of these government, overseeing programs to increase the consumption of processed cheese as a way of helping the. Dairy industry and they're they're in cahoots with the dairy industry, so the National Dairy Promotion Research Board works with the Dairy Council so the government works with the dairy. Council promoted. They had these got milk ads, which actually had to be taken off the air because they were not based in science, and they're making health claims that the FTC said were illegal. So this is really where the government gets hands dirty in a way that is really in bed with industry, with maybe in some sense of a noble a noble thought in the beginning look I mean. It's hard not to be empathetic with with dairy farmers. But the fact was the were overproducing and. Instead of taking over production, and like throwing it away in fact what they were doing was storing it all that she's in caves and realized that she was going moldy, and they had to start pumping it out into school. Food Programs Etcetera you. That's what they did. They sort of that was her solution was to promote. More consumption and often wasn't great cheese, right? It was processed in fact I. Love The story about craft. We call it American cheese, but it's actually not allowed to be called cheese. Yes, fifty one percent cheese. All the practice slices writer too well. There's all kinds of euphemisms that they have to use. Because of the standards and and some of the other forty nine percent. But but some of the. Some of the cheese engineers craft. Were were. In meeting them and tasting, cheese, or just appalled at at American processed cheese, which to them is, it was not real cheap. It's not like you're heirloom goat cheese from France. But, but again it's it's serves this incredibly powerful role in processed food sort of that providing that mouth feel texture allure. You talk about Howard Moskowitz who was a scientist food scientists who formulated a new tasting Dr Pepper and had sixty one different varieties that we tested over in three thousand different taste tests. Yes, and they're looking for this magical point. You call a bliss point. It was Howard Moskowitz. Moskowitz who coined the term bliss point to apply to that perfect amount of sugar in foods, and it is kind of precise point on a bell, shaped curve and anybody who like sugar in their coffee, for example can do the tests themselves home. Just just add sugar till you get to the point where you really love the coffee and keep adding sugar and pretty much. You'll be going Yuck. The really kind of important thing for me about about that. There was not that the companies hired people like Howard Moskowitz to engineer foods with the perfect bliss point of sweetness foods that we know should be sweet, and we already considered to be sort of treats like ice, cream and soda and cookies. The food companies marched around the grocery store, adding sugar to things that rape thing before salad dressing. Dressing yogurt pasta sauce on creating kind of this expectancy in that everything should be sweet, so if you've got kids and you're trying to drag them over to part of the grocery store where we should all be spending more time, the produce aisle and they get hit with some sour bitter notes, the other, the other four or five tastes that Aristotle wrote about way back when you know that's why you have a riot on your hands, because they are a tune, they are expecting everything to be sweet. It's true I mean one of the surprising facts I uncovered. Was that your morning? Low Fat Fruit Sweetened Yogurt, which is considered a health food has more sugar per ounce then soda. Which is startling? You know you know I, mean who do the walking to the grocery store with such a treacherous thing? I mean you have to be on your guard at all times and they will look these companies. And I was sort of make a point. Something I accept that I see them as this evil empire that intentionally set out to make us usually overweight, or otherwise he'll I mean these are companies doing with all companies want to do which is to make as much money as possible by selling as much product as possible. And fortunately the business of big food has come at the expense of our public health. The ultra processed foods that make up the majority of Americans. Diets are driving chronic diseases such as type, two diabetes, cancer, obesity and heart disease. It is also driving a massive economic burden.