Published by clickbroker.blogspot.com.
Former FDA Commissioner David Kessler uses the terms “salient” and “hyperpalatable” in his book “The end of overeating” to describe how the processed food industry optimizes sugar, fat and salt to create highly addictive food. The New York Times’ “The Hard Sell on Salt” lets us into laboratories at Kellogg (K) to understand how three layers of salt are required to hold Cheez-It together: “Salt sprinkled on top gives the tongue a quick buzz. More salt in the cheese adds crunch. Still more in the dough blocks the tang that develops during fermentation.”
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