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You may have read his first book, the bestseller Salt Sugar Fat, from 2014.Д¬hristopher Shulgan: Here, he's in conversation with Globe and Mail nutrition columnist and Medcan director of food and nutrition, Leslie Beck.

Moss is based in Brooklyn and is a frequent contributor to the New York Times' Sunday Magazine.

That, at least, is the argument that the Pulitzer Prize-winning investigative journalist Michael Moss explores in his new book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions. Do you find yourself snacking more lately? More than you did years ago? That could be the result of the food industry's increasing ability to engineer snack options that perfectly cater to our brain circuitry. Christopher Shulgan here, executive producer. In his article Is Water Overrated?, Moss delves into the question of how much water we really need to drink, and why the soda industry and Food Giants are pushing it so hard.Д®at Move Think S01E55 final web transcriptД¬hristopher Shulgan: Welcome to episode 55 of Eat Move Think. Moss explores this in his New York Times article New and Healthier Food Choices are Being Pushed By Old Hands. People are rebelling against poor nutrition, and startup companies that offer healthier food choices are coming to the rescue. Specifically, he explores how the makers of Oreo branded its cookies with pictures of real-looking cookie dough and chocolate chips on the package, but added neither to their product. MossвЂ™s New York Times article The Cookie Dough Oreo looks at imitation in marketing.

Purchase your copy of Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions at AmazonВ and Indigo.ДЇrom protein bars to pumpkin spice lattГ©s, Michael Moss breaks down whatвЂ™s in the foods we eat in a series of video clips called WhatвЂ™s in It?. Purchase your copy of Salt, Sugar, Fat: How the Food Giants Hooked Us at Amazon and Indigo (25:01)Д¬heck out Michael MossвЂ™ recent USA TODAY article on How Big Food is Feeding Our Snack Addiction But it was like those 40 years just disappeared.вЂќ Companies appeal to us by linking their products to positive experiences, so those memories can carry on for life. вЂњIt took me instantly back 40 years to being a latchkey kid in California, where I would come home from school and have Pop Tarts. When Moss visited a KelloggвЂ™s Research Development factory that was making Pop Tarts, the smell sent him decades into the past. Our memory of food can create intense cravings. Memory plays a powerful role in the way we eat.

Companies are aware of this and take full advantage. ThatвЂ™s why weвЂ™re more attracted to a product that has the word вЂњnewвЂќ splashed across the front. вЂњJust give us something new and the brain gets excited by that,вЂќ Moss said. One scientist described people as вЂњinfovoresвЂќ. The body reacts much faster to sugar than it does to alcohol or nicotine. Power of the compulsion is proportional to the speed of the biological response.

Addictive compulsions range in a continuum depending on the cause.

About 50 years ago, the food industry deliberately changed the nature of food to tap into that instinct. Companies exploit this primal vulnerability. Because of the way our bodies are built, weвЂ™re hardwired to love food and overeat. Here, Moss is in conversation with guest host Leslie Beck, the Globe and Mail columnist and Medcan director of food and nutrition.ДЇood can be even more addictive than hard drugs. Snacking more during the pandemic? Ever wondered whether youвЂ™re addicted to food? The Pulitzer Prize-winning investigative journalist Michael Moss, author of the new book, Hooked: Food, Free Will, and How the Food Giants Exploit Our Addictions as well as 2014вЂ™s Salt Sugar Fat, argues that the processed-food industry has engineered their products to compel us to eat them-causing all sorts of health problems at the population level.

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