Welcome back to the Diet Dr. Podcast.

I'm your host, Dr. Brett Scher.

Today I'm joined by Michael Moss.

Now, Michael is an investigative journalist and author, Anna Pulitzer Prize winner.

He's written the book Salt, Sugar, Fat, and then more recently, the book, Hooked.

Both of these books look at the processed food industry and what they do in terms of their techniques

to get us hooked, hooked on their food,

how they use the combination of salt, sugar, and fat,

how they use different parts of our biology,

how the food tastes in our mouth, or how it feels in our mouth,

how it hits different taste buds, how the crunch and the sound is.

All these details are scientifically decided and scientifically explored

and investigated to find the best combination to make us want more.

Does that make them addictive?

That's a loaded question that Michael explores in his latest book, Hook.

Now, we talk a little bit about what is the definition of addicted?

Are all foods potentially addictive?

Are only certain ones?

How do you decide?

What are the societal and legal implications?

And what are the implications for you as an individual?

But I think even though we don't come to a conclusion and there's a lot of controversy about what addiction means, I think the key is what it means

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