Health fascism

Another ‘genius’ writes the same article that 1000 food journalists have written before him

You’d think in these days of a million journalist students they’d teach them to avoid the old cliches. Consider the latest idiot who thinks it’s news that food companies try to tweak their products to make them irresistible:

It seems that manufactured food is made by real life Willy Wonkas, who tinker with precise amounts of ingredients to send us into delirium. When the right combinations are achieved, a ‘bliss point’ is reached, making products irresistible.

Yes, this genius actually thought it was worth a long article inform us that — what a surprise! — successful food manufacturers, they ones who have survived in the incredibly tough world of consumer sales, don’t just throw a few ingredients together and slap a wrapper on them, but try to craft their products carefully so that we can’t get enough of them.

And I bet you didn’t know this obscure fact (not many people do):

the allure Moss refers to burns brightest when salt, sugar and fat are combined

So that’s what they use. And there I was thinking that all these delicious snacks were made using fungus, tree bark and kale. No wonder my cakes are never any good.

Coca-Cola, with its perfect blending of flavours, is one of the main examples Moss cites in Salt, Sugar, Fat. “You don’t get too much lemon flavour, or sugar, or any of the other ingredients. If you get too much of one, your brain goes ‘Woah! I think you’ve had enough of that’. They pay careful attention to balancing out all their ingredients, but especially salt, sugar and fat.”

So to illustrate the perfect blending of salt, sugar and fat this idiot uses the example of Coca Cola… which has not a trace of salt or fat in it.



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One thought on “Another ‘genius’ writes the same article that 1000 food journalists have written before him

  1. Let’s not forget that the recipe for Coca-Cola was stumbled upon more or less by accident well over a century ago, that it was originally sold as a medicine, and that it provides the classic example of modern commercial food scientists being completely unable to tweak and “improve” it.

    As Peggy Noonan put it so eloquently, we are patronized by our inferiors. It seems to have become one of the defining features of 21st Century life.

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