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42:10

Cheap, Legal And Everywhere: How Food Companies Get Us 'Hooked' On Junk

Investigative journalist Michael Moss's 2013 book, Salt Sugar Fat, explored food companies' aggressive marketing of those products and their impact on our health. In his new book, Hooked, Moss updates the food giants' efforts to keep us eating what they serve — and how they're responding to complaints from consumers and health advocates.

14:24

Mind Over (Food) Matter: Combating 'Overeating'

Former FDA commissioner David Kessler says that sugar, fat and salt can hijack our brains. In his new book, The End of Overeating, he describes the way the food industry works with the advertizing industry to create the cravings that are so hard to resist.

43:53

Bringing Clarity to Food and Nutrition.

Dr. Andrew Weill specializes in holistic medicine. He's the author of the bestseller "Spontaneous Healing." His new book is "Eating Well For Optimum Health: The Essential Guide to Food, Diet, and Nutrition" (Knopf). Weill is the founder of the Foundation for Integrative Medicine in Tucson, Arizona. His website is www.drweil.com

11:58

How to Eat Healthily at Fast Food Restaurants.

Michael Jacobson, the executive director of the Center for Science in the Public Interest. The center's just issued the second edition of their "Fast Food Guide." (published by Workman Publishing).

23:49

Junk Food and the Latest Health Trends

We examine the current craze surrounding low-fat and low cholesterol foods. First, nutritionist Jane Hurley of the advocacy group, Science in the Public Interest talks about recent marketing trends in "healthy" food...things like McDonald's "McLean" burger. Second, Wall Street Journal cultural writer Raymond Sokolov talks about America's obsession with food and fat. Third, cardiologist Thomas Graboys of the Harvard School of Public Health gives us some sane advice about diet and health.

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