More on this book
Community
Kindle Notes & Highlights
Our tongue is able to distinguish five tastes: sweet, salty, sour, bitter, and savory. Sugar covers up the other four. It covers up salty (trail mix, honey roasted peanuts), sour (the acidity in processed tomato sauce provided by less-than-ripe tomatoes, or lemonade), bitter (milk chocolate), and savory (sweet-and-sour pork). Sugar covers up the inequities of foods, making not-so-tasty food seem like it is worth eating. Bottom line, you can make pretty much anything taste good with enough sugar. And the food industry does.
Nature made sugar hard to get. Man made it easy to get. And that’s the nugget of truth that the food industry and the U.S. government won’t admit; because if they did, they’d have to scale back, and they either can’t or don’t want to (see chapter 21). That’s why the rates of obesity and chronic metabolic disease have skyrocketed wherever the industrial global diet has been introduced.
