moss m hooked how processed food became addictive
Moss M. Hooked. How Processed Food Became Addictive
NEW YORK TIMES BESTSELLER From the #1 New York Times bestselling author of Salt Sugar Fat comes a "gripping" (The Wall Street Journal) expose of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. "The processed food industry has managed to avoid being lumped in with Big Tobacco-which is why Michael Mosss new book is so important."-Charles Duhigg, author of The Power of Habit Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize-winning investigative reporter Michael Moss sets out to answer these questions and to find the true peril in our food. Moss uses the latest research on addiction to uncover the shocking ways that food, in some cases, is even more addictive than alcohol, cigarettes, and drugs. Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products and ways to exploit our evolutionary preference for fast, ready-to-eat foods. Moss goes on to show how the processed food industry -- including major companies like Nestle, Mars, and Kelloggs -- has not only tried to hide the addictiveness of food but to actually exploit it. As obesity rates continue to climb, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more.
1236 Руб.
Moss M. Hooked. How Processed Food Became Addictive
NEW YORK TIMES BESTSELLER From the #1 New York Times bestselling author of Salt Sugar Fat comes a "gripping" (The Wall Street Journal) expose of how the processed food industry exploits our evolutionary instincts, the emotions we associate with food, and legal loopholes in their pursuit of profit over public health. "The processed food industry has managed to avoid being lumped in with Big Tobacco-which is why Michael Mosss new book is so important."-Charles Duhigg, author of The Power of Habit Everyone knows how hard it can be to maintain a healthy diet. But what if some of the decisions we make about what to eat are beyond our control? Is it possible that food is addictive, like drugs or alcohol? And to what extent does the food industry know, or care, about these vulnerabilities? In Hooked, Pulitzer Prize-winning investigative reporter Michael Moss sets out to answer these questions and to find the true peril in our food. Moss uses the latest research on addiction to uncover the shocking ways that food, in some cases, is even more addictive than alcohol, cigarettes, and drugs. Our bodies are hardwired for sweets, so food giants have developed fifty-six types of sugar to add to their products and ways to exploit our evolutionary preference for fast, ready-to-eat foods. Moss goes on to show how the processed food industry -- including major companies like Nestle, Mars, and Kelloggs -- has not only tried to hide the addictiveness of food but to actually exploit it. As obesity rates continue to climb, manufacturers are now claiming to add ingredients that can effortlessly cure our compulsive eating habits. A gripping account of the legal battles, insidious marketing campaigns, and cutting-edge food science that have brought us to our current public health crisis, Hooked lays out all that the food industry is doing to exploit and deepen our addictions, and shows us why what we eat has never mattered more.
1236 Руб.
van Tulleken Chris Ultra-Processed People. Why Do We All Eat Stuff That Isn’t Food … and Why Can’t We Stop?
An eye-opening investigation into the science, economics, history and production of ultra-processed food. It's not you, it's the food. We have entered a new 'age of eating' where most of our calories come from an entirely novel set of substances called Ultra-Processed Food, food which is industrially processed and designed and marketed to be addictive. But do we really know what it's doing to our bodies? Join Chris in his travels through the world of food science and a UPF diet to discover what's really going on. Find out why exercise and willpower can't save us, and what UPF is really doing to our bodies, our health, our weight, and the planet (hint: nothing good). For too long we've been told we just need to make different choices, when really we're living in a food environment that makes it nigh-on impossible. So this is a book about our rights. The right to know what we eat and what it does to our bodies and the right to good, affordable food.
7238 Руб.
Spector Tim Food for Life. The New Science of Eating Well
Food is our greatest ally for good health, but the question of what to eat in the age of ultra-processed food has never seemed so complicated. Bestselling author and scientist Tim Spector has the answers in this definitive, easy-to-follow guide to the new science of eating well. Tim Spector has pioneered a new approach to nutrition, encouraging us to forget misleading calorie counts and nutritional breakdowns. In Food for Life he draws on over a decade of cutting-edge scientific research, along with his own personal insights, to deliver a new and comprehensive approach to what we should all know about food today. Investigating everything from environmental impact and food fraud to allergies, ultra-processed food and deceptive labelling, Spector also shows us the many wondrous and surprising properties of everyday foods, which scientists are only just beginning to understand. Empowering and practical, Food for Life is nothing less than a new approach to how to eat - for our health and the health of the planet.
5655 Руб.
Lang Tim Feeding Britain. Our Food Problems and How to Fix Them
How does Britain get its food? Why is our current system at breaking point? How can we fix it before it is too late? British food has changed remarkably in the last half century. As we have become wealthier and more discerning, our food has Europeanized (pizza is children's favourite food) and internationalized (we eat the world's cuisines), yet our food culture remains fragmented, a mix of mass 'ultra-processed' substances alongside food as varied and good as anywhere else on the planet. This book takes stock of the UK food system: where it comes from, what we eat, its impact, fragilities and strengths. It is a book on the politics of food. It argues that the Brexit vote will force us to review our food system. Such an opportunity is sorely needed. After a brief frenzy of concern following the financial shock of 2008, the UK government has slumped once more into a vague hope that the food system will keep going on as before. Food, they said, just required a burst of agri-technology and more exports to pay for our massive imports. Feeding Britain argues that this and other approaches are short-sighted, against the public interest, and possibly even strategic folly. Setting a new course for UK food is no easy task but it is a process, this book urges, that needs to begin now.
1946 Руб.
Wilson Bee Consider the Fork. A History of How We Cook and Eat
Bee Wilson is the food writer and historian who writes as the 'Kitchen Thinker' in the Sunday Telegraph, and is the author of Swindled!. Her charming and original new book, Consider the Fork, explores how the implements we use in the kitchen have shaped the way we cook and live. This is the story of how we have tamed fire and ice, wielded whisks, spoons, graters, mashers, pestles and mortars, all in the name of feeding ourselves. Bee Wilson takes us on an enchanting culinary journey through the incredible creations, inventions and obsessions that have shaped how and what we cook. From huge Tudor open fires to sous-vide machines, the birth of the fork to Roman gadgets, Consider the Fork is the previously unsung history of our kitchens. Bee Wilson writes a weekly food column, 'The Kitchen Thinker' in The Sunday Telegraph, for which she has three times been named the Guild of Food Writers Food Journalist of the Year. Her previous books include The Hive: The Story of the Honeybee and Us and Swindled!. Before she became a food writer, she was a Research Fellow in History at St John's College, Cambridge. She has also been a semi-finalist on Masterchef. Her favourite kitchen implement is currently the potato ricer.
2825 Руб.
Hall J. M. A Pen Dipped in Poison
Curious white envelopes have been delivered to friends and neighbours. Inside are letters revealing the deepest secrets they have tried to hide. As one by one, careers are ended, marriages destroyed and no one is beyond suspicion, the three friends decide enough is enough. They must take matters into their own hands before more damage is done. But as they work to uncover the truth, they begin to wonder just how far someone will go to silence this poison pen… Could a murderer be in their midst once again? The second totally addictive and page-turning cosy mystery featuring these very unlikely sleuths. Fans of Agatha Christie and Midsomer Murders will be hooked from the very first page.
1733 Руб.
Bryson B. Made in America. An Informal History of American English
Bill Bryson turns away from travelling the highways and byways of middle America, so hilariously depicted in his bestselling The Lost Continent, The Life and Times of the Thunderbolt Kid and Notes from a Big Country , for a fast, exhilarating ride along the Route 66 of American language and popular culture. .In Made in America , Bryson tells the story of how American arose out of the English language, and along the way, de-mythologizes his native land - explaining how a dusty desert hamlet with neither woods nor holly became Hollywood, how the Wild West wasn't won, why Americans say 'lootenant' and 'Toosday', how they were eating junk food long before the word itself was cooked up - as well as exposing the true origins of the words G-string, blockbuster, poker and snafu.
945 Руб.
Bryson Bill Made In America. An Informal History of American English
Bill Bryson turns away from travelling the highways and byways of middle America, so hilariously depicted in his bestselling The Lost Continent, The Life and Times of the Thunderbolt Kid and Notes from a Big Country, for a fast, exhilarating ride along the Route 66 of American language and popular culture. In Made in America, Bryson tells the story of how American arose out of the English language, and along the way, de-mythologizes his native land - explaining how a dusty desert hamlet with neither woods nor holly became Hollywood, how the Wild West wasn’t won, why Americans say ‘lootenant’ and ‘Toosday’, how they were eating junk food long before the word itself was cooked up - as well as exposing the true origins of the words G-string, blockbuster, poker and snafu.
2725 Руб.
Bryson B. Made in America. An Informal History of American English
Bill Bryson turns away from travelling the highways and byways of middle America, so hilariously depicted in his bestselling The Lost Continent, The Life and Times of the Thunderbolt Kid and Notes from a Big Country , for a fast, exhilarating ride along the Route 66 of American language and popular culture. .In Made in America , Bryson tells the story of how American arose out of the English language, and along the way, de-mythologizes his native land - explaining how a dusty desert hamlet with neither woods nor holly became Hollywood, how the Wild West wasn't won, why Americans say 'lootenant' and 'Toosday', how they were eating junk food long before the word itself was cooked up - as well as exposing the true origins of the words G-string, blockbuster, poker and snafu.
945 Руб.
Lee К. How I Became a North Korean
At the lawless border between North Korea and China, three young lives converge in the hope of a better future.Yongju is an accomplished student from a prominent but recently disgraced family; Jangmi has had to fend for herself since childhood, and now has her unborn child to protect; Danny is a Chinese-American teenager who yearns for the China of his childhood. But danger is everywhere: government informants, thieves, people smugglers, abductors and even missionaries are a threat. As the three form an adopted family in the struggle to survive, will they reach the safety and freedom that China seems to offer?Inspired by the author's own experiences while working in the border area, How I Became a North Korean is a powerful story of peril and hope. . . . . . . . . . . . . .
587 Руб.
Lee К. How I Became a North Korean
At the lawless border between North Korea and China, three young lives converge in the hope of a better future.Yongju is an accomplished student from a prominent but recently disgraced family; Jangmi has had to fend for herself since childhood, and now has her unborn child to protect; Danny is a Chinese-American teenager who yearns for the China of his childhood. But danger is everywhere: government informants, thieves, people smugglers, abductors and even missionaries are a threat. As the three form an adopted family in the struggle to survive, will they reach the safety and freedom that China seems to offer?Inspired by the author's own experiences while working in the border area, How I Became a North Korean is a powerful story of peril and hope. . . . . . . . . . . . . .
587 Руб.
How Food Works
Let this guide be your very own friendly nutritionist, on hand to debunk common food myths and give you the answers to those pressing health questions with easy-to-swallow information. Is red wine good for your heart? Will caffeine raise your blood pressure? How Food Works gives you answers to these and several more questions by investigating claims surrounding a variety of foods and examining them from a biological standpoint. Discover nutritional facts about the food you eat, learn the benefits of superfoods and antioxidants, and go behind-the-scenes of modern food production. Packed with infographics and colourful images, the book delves into the science behind ways of eating including gluten-free and veganism, as well as the benefits of different diets from around the world. Turn the pages to understand why food intolerances occur, what actually makes food organic, how important sell-by dates really are, and how much salt you should really be eating. Readers will also learn about the social and economic implications of food choices, such as eating disorders and fair-trade businesses. Indispensable and accessible to young and old, How Food Works is the perfect health and dietary companion.
4448 Руб.
Naish John Enough. Breaking Free from World of More
An expos of the dangers of having too much of everything and tips on how to live happier, healthier and greener lives by a brilliant Times journalist For millions of years, humankind has used a brilliantly successful survival strategy. If we like something, we chase after more of it: more status, more food, more info, more stuff. Then we chase again. Its how we survived famine, disease and disaster to colonise the world. But now, thanks to technology, weve suddenly got more of everything than we can ever use, enjoy or afford. That doesnt stop us from striving though and its making us sick, tired, overweight, angry and in debt. It burns up our personal ecologies and the planets ecology too. We urgently need to develop a sense of enough. Our culture keeps telling us that we dont yet have all we need to be happy, but in fact we need to nurture a new skill the ability to bask in the bounties all around us. ENOUGH explores how our Neolithic brain-wiring spurs us to build a world of overabundance that keeps us hooked on more. John explains how, through adopting the art of enoughness, we can break from this wrecking cycle. With ten chapters on topics such as Enough food, Enough stuff, Enough hurry and Enough information, he explores how we created the problem and gives us practical ways to make our lives better.
2529 Руб.
Vasant Pure Perfect Chilli Powder 200g
Made from chillies procured from the spice-loving state of India, Vasant Chilli Powder is spicy in flavour and gives a bright colour to the food. It is processed in neatly maintained hygienic conditions and hence, 100% pure. How to use: Use a teaspoon of Vasant Chilli powder in sabjis, curries, or dal you prepare and enjoy spicy tinge with bright red colour in the dish. About the Spice: Chilli Powder is a global spice that is used to induce spicy flavour in the food dishes. It has a compound called Capsaicin that is not only the reason for its spicy flavour but also the reason behind its weight-reducing properties. Health benefits of Chilli Powder: Helps in weight-loss Cures stomach ulcers Useful to treat osteoporosis Builds immunity Benefits: Helps in proper digestion Maintains blood pressure Anti-Inflammatory effect Maintenance of weight Improve cognitive capability"
0 Руб.
Vasant Pure Perfect Chilli Powder 500g
Made from chillies procured from the spice-loving state of India, Vasant Chilli Powder is spicy in flavour and gives a bright colour to the food. It is processed in neatly maintained hygienic conditions and hence, 100% pure. How to use: Use a teaspoon of Vasant Chilli powder in sabjis, curries, or dal you prepare and enjoy spicy tinge with bright red colour in the dish. About the Spice: Chilli Powder is a global spice that is used to induce spicy flavour in the food dishes. It has a compound called Capsaicin that is not only the reason for its spicy flavour but also the reason behind its weight-reducing properties. Health benefits of Chilli Powder: Helps in weight-loss Cures stomach ulcers Useful to treat osteoporosis Builds immunity Benefits: Helps in proper digestion Maintains blood pressure Anti-Inflammatory effect Maintenance of weight Improve cognitive capability"
0 Руб.