I came to the pharmacy to buy a hairclip—a hairclip, dammit—and I got waylaid in the seasonal aisle by this perfectly engineered and magnificently organized abundant aisle of expertly manufactured salt, sugar and fat, the triumvirate of deliciosity in Easter candy form.
It’s a work of art, isn’t it? There is nothing accidental about the way this candy is made, packaged of displayed. It’s a setup for suckers like you and me.
But if you think you’re going to buy a bag (or two, or what the hell, three or four) and stash this candy away, be forewarned: You’re going up against a team of scientists who have carefully engineered this candy to be absolutely irresistible. You’re going up against masters of flavor and texture, carefully studied focus groups and expert marketers. They’ve put in a lot of work in the engineering of this candy to blow your mind, and they’re betting you can’t stop at just one piece.
They’re likely right.
When my clients report how frustrated they are that they can’t have just one Reese’s egg, just one Cadbury crème egg, just one chocolate bunny, I remind them they’re betting against the house.
It’s no exaggeration! Michal Moss wrote an outstanding book about the science of junk food, and how food manufacturers are mathematically manipulating the salt, sugar and fat in our food to make it compellingly craveable.
So, before you throw a few bags of candy into your basket thinking this will last till Halloween, may I suggest that either A. You run like hell out of that aisle, or B. Buy a single serving size if you’re confident one bite won’t trigger a binge-fest the ends with you finishing off a box of cereal and a jar of peanut butter.
And in the meantime, I highly recommend reading Michael Moss’ Salt, Sugar and Fat.
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