
"Hooked" exposes how food giants exploit our biological cravings, turning processed foods into addictive substances. Pulitzer Prize-winner Michael Moss reveals industry tactics eerily similar to Big Tobacco. During the pandemic, companies strategically capitalized on our stress - making us question: do we truly have free will over what we eat?
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Ever reached for "just one more" potato chip only to find yourself staring at an empty bag? You're not alone-and it's not entirely your fault. Food companies have engineered their products to override your self-control mechanisms, creating foods that exploit your evolutionary biology with military precision. The science is clear: food addiction isn't just metaphorical-it's neurologically real, with brain scans showing identical activation patterns whether someone is consuming cocaine or Coca-Cola. This isn't accidental. Companies have spent billions perfecting formulations targeting our brain's reward centers. When Jazlyn Bradley sued McDonald's in 2002, claiming their products could be "physically or psychologically addictive," Judge Robert Sweet found this argument compelling, noting addiction "does not involve a danger that is so open and obvious" that customers would anticipate it. While her case ultimately failed, it sparked crucial conversations about whether food could truly be addictive. What makes processed food particularly insidious is that we don't need harsh compounds to become hooked-our brains produce their own chemicals like dopamine that drive compulsive eating. Our entire body-from nose to gut to fat cells-has evolved to make us crave more food, especially varieties that are sweet, calorie-dense, and convenient.
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Cree par des anciens de Columbia University a San Francisco
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