NY Times

The Science of Junk Food

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IMG_0479Do you ever read a book that kind of knocks your thinking sideways? A few years ago, David Kessler’s The End of Overeating blew my mind in the way it discussed the “engineering” of junk food. It was fascinating—and a bit terrifying—to learn about the way food companies play with the sugar, fat, and salt content of products to find that sweet spot that will make a product practically irresistible to consumers. It’s important to take into consideration the kinds of flavor chemistry the average person is up against when it comes to making healthful food choices. Knowing what appeals to you and why can help you figure out how to navigate your cravings.

A lot of people have been talking about this article from the New York Times Magazine which explores this “Extraordinary Science of Addictive Junk Food” and features interviews with people who have worked in the industry. It’s definitely worth a read—and worth sharing.

Are there any foods you find irresistible? What do you think  of food companies “engineering” their products?