The “Bliss Point”: A Devil’s Bargain

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“She was a chemist, and her job was literally to design food to be as addictive as possible.”

Here’s what a woman working at a major food corporation revealed to Dr. Shawn Baker.

“She wanted to come work for our company because she just felt so guilty about the fact that she was in part responsible for addicting millions of us to this hyper palatable, damaging food.”

There’s a whole science behind addicting millions of Americans to food, Baker told me, and it goes back many decades. Psychophysicist Howard Moskowitz experimented in the early 1970s to find out which proportions of salt, sugar and fat make a food addictive. He called it the “bliss point.”