Mâncare, chimie, creier
Azi nu vă mai plictisesc eu cu posturi fluviu, n-aş vrea să vă pierd de muşterii şi, sincer vorbind, din cauza furtunii nu s-a mai scris nici o filă din romanul de aventuri “Viaţa mea fabuloasă de blogger”.
Azi supun atenţiei domniilor voastre acest articol despre extraordinara ştiinţă a mâncărurilor care dau dependenţă. E mult de citit şi n-am acum nervi să vă fac un rezumat, daaar e bine să ştiţi ca să puteţi judeca în cunoştinţă de cauză, când mai plănuiţi petrecerea lu’ ăla micu’ la mcdo.
Un mic citat, un amuse bouche, cum am aflat că le zice, la un show TV:
“According to the sources I spoke with, Sanger began by reminding the group that consumers were “fickle.” (Sanger declined to be interviewed.) Sometimes they worried about sugar, other times fat. General Mills, he said, acted responsibly to both the public and shareholders by offering products to satisfy dieters and other concerned shoppers, from low sugar to added whole grains. But most often, he said, people bought what they liked, and they liked what tasted good. “Don’t talk to me about nutrition,” he reportedly said, taking on the voice of the typical consumer. “Talk to me about taste, and if this stuff tastes better, don’t run around trying to sell stuff that doesn’t taste good.”
To react to the critics, Sanger said, would jeopardize the sanctity of the recipes that had made his products so successful. General Mills would not pull back. He would push his people onward, and he urged his peers to do the same.”
Enjoy your week-end şi nu uitaţi să mă anunţaţi şi pe mine dacă mâine după 10.30 am cui spune poveşti la Kretzulescu.