“I probably highlighted more sentences and paragraphs in this book than any other, because it was one revelation after another. This book is everything you wanted to know about why prepared foods are what they are, and why they are so bad for us. There’s the “bliss point” for sugar, for instance, which is “the precise amount of sweetness – no more, no less – that makes food and drink most enjoyable.” There are “line extensions” for food products, which are new flavors and colors for existing food products, and which are for the express purpose of making us, the consumers, want to eat them and more of the original product. There’s “mouthfeel”, which is “the way a product interacts with the mouth, as defined more specifically by a host of related sensations, from dryness to gumminess to moisture release.” There’s the layout of convenience stores, designed to make us buy those “bad for us” food products. And there’s the fact that food manufacturers don’t internally call loyal customers that, they call them “heavy users”. Sounds like we’re addicted drug users to them, and that’s probably an accurate statement once you read this book. I should buy this book and read it every other year to refresh myself as to why we are addicted to those three ingredients in the title of the book, and how the Food people take advantage of that addiction. These are just my highlighted notes up to page 62 of this book, and there are 404 pages to it.”
