The Science Behind Junk Food Marketing (VIDEO)


Everyone has a go-to break food. Potato chips, cookies, crackers, candy bars … drooling yet? However, some new revelations about a attention that creates these appetizing treats competence not be so appetizing.

Poor patience competence not be to censure for a inability to spin down a tantalizing snack. The New York Times recently published an mention from Pulitzer-winning publisher Michael Moss’ new book Sugar, Salt, Fat: How The Food Giants Hooked Us, that suggests a food attention spends millions to attract business by several systematic methods that embody selling and a really pattern of a chip itself. Things like crunch, feel and aroma are taken into comment to make a many addicting, ideal potato chip.

Did we know that Frito Lays combined a 40-thousand dollar appurtenance to copy a routine of nipping and resolved that business cite a chip that snaps with “four pounds of vigour per block inch?”

Even yet such fact isn’t what many people would take into comment when they squeeze a bag of Doritos, a food companies try any approach to make certain we devour their products, even during a responsibility of health, alleges Moss.

With plumpness inspiring some-more than one third of American adults — and a widespread costing us 190 million in annual medical costs — it’s time to emanate a discourse about not usually what we’re eating, though why.

Want some-more on junk food and a health? Check out Dr. David Katz on Moss’ work and an mention from his book.

Related on HuffPost:

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  • Peanut Butter

    While mixed peanut butter manufacturers contingency regard themselves with prolonged and indeterminate shelf life, we do not. That means a stabilizers, preservatives and even a need to safety additional fat and salt can go out a window.

    Try a href=”http://www.foodnetwork.com/recipes/alton-brown/homemade-peanut-butter-recipe/index.html”this five-minute recipe/a from a Food Network, or usually grub adult your favorite nuts until they form a well-spoken (or crunchy!) paste.

  • Pickles

    Crunchy, sweet-salty pickles are a healthy snack, and also a snap to make during home.

    Try this easy a href=”http://recipes.howstuffworks.com/dill-pickles-recipe.htm”TLC recipe for dill pickles/a, or demeanour for one that ferments a cucumbers a href=”http://www.wildfermentation.com/making-sour-pickles-2/”with live-active cultures/a, that competence have some a href=”http://www.newyorker.com/reporting/2010/11/22/101122fa_fact_bilger”additional health benefits/a.

  • Tofu

    This renouned fermented bean cake is easy, a href=”http://www.npr.org/2012/08/01/157701522/how-to-make-your-tofu-and-eat-it-too”if time consuming/a, to make during home. And doing it yourself ensures not usually that you’ll use non-GMO, organic soybeans if you’d like, though you’ll also have a possibility to equivocate some of a decay problems compared with blurb varieties.

  • Mustard

    This sustaining sandwich seasoning lacks a fat of mayo and sugarine of BBQ sauce, and it’s also a href=”http://www.theatlantic.com/health/archive/2010/10/making-homemade-mustard-easier-than-you-think/64871/#”easy to make during home/a.

  • Yogurt

    This well-bred dairy food is one of a many renouned on a market, and with good reason: it’s a good source of calcium, can assistance with digestion and can be done in low-fat and low-sugar versions.

    It’s a href=”http://www.foodinjars.com/2012/04/homemade-yogurt-in-mason-jars//”a bit involved/a to make during home, though elementary and a href=”http://www.thekitchn.com/how-to-make-yogurt-at-home-125070?cheap/a.

  • Whole Grain Bread

    Bread done from whole grains is some-more sustaining than white — full of fiber and vitamins — though a href=”http://www.huffingtonpost.com/2012/10/03/food-packaging-labels_n_1934157.html#slide=1590538?labeling on store-bought bread /a can be treacherous and misleading.

    a href=”http://www.thekitchn.com/homemade-bread-recipes-176762?Making whole pellet and multigrain breads during home/a ensures that we know accurately how most polished flour is going into your loaf.

  • Fruit Roll-Ups

    This children’s favorite is full of synthetic colors and flavors during a store — and competence not even embody genuine fruit. But a href=”http://www.huffingtonpost.com/2012/09/18/homemade-fruit-leather_n_1891919.html#slide=1534890?homemade, healthy fruit leather is easy to make/em and delicious.

  • Flavored Oatmeal

    Individual packs of flavored oatmeal could have processed fruits, stabilizers and other add-ons we competence not want. But if we make a a href=”http://greatist.com/health/45-healthy-foods-to-make-and-never-buy-again-041712/#”big collection of rolled oats during a commencement of a week /a, we can supplement your possess flavorings any day. HuffPost Healthy Living staff favorites: lemon curd, raisins and slivered almonds!

  • Flavored Water

    Flavored H2O is some-more sustaining than sweetened alternatives like soda and extract drinks, though you’re still celebration something that competence have synthetic flavors.

    Making your possess couldn’t be simpler: supplement some cut adult berries, cucumber, citrus, packet leaves or other healthy flavors to a jug of H2O et voila.

  • Granola Bars

    The healthfulness of granola bars ranges from glorious to “glorified sugarine smoothness system.” One approach to control a sugarine and polished pellet calm — and keep processed contracting agents during brook — a href=”http://www.thekitchn.com/how-to-make-homemade-granola-bars-cooking-lessons-from-the-kitchn-176676?is to make your own/a.

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