The manufacturers are doing this for one reason above all others. Fresh food rots quickly, and these factories are preparing food that needs to be able to sit on a supermarket shelf for weeks, months, or years. To achieve this, they have to dramatically alter it. If you pump food full of sugar and fat, it reduces bacterial growth, and if you add salt, it lasts longer on the shelf without rotting. So our food is filled with unheard-of amounts of all three.
