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Oct 26, 2025 04:39AM

 
There Is No Antim...
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Michael  Moss
“If sugar is the methamphetamine of processed food ingredients, with its high-speed, blunt assault on our brains, then fat is the opiate, a smooth operator whose effects are less obvious but no less powerful. A”
Michael Moss, Salt Sugar Fat: How the Food Giants Hooked Us

Chris Voss
“■    Identify your counterpart’s negotiating style. Once you know whether they are Accommodator, Assertive, or Analyst, you’ll know the correct way to approach them.         ■    Prepare, prepare, prepare. When the pressure is on, you don’t rise to the occasion; you fall to your highest level of preparation. So design an ambitious but legitimate goal and then game out the labels, calibrated questions, and responses you’ll use to get there. That way, once you’re at the bargaining table, you won’t have to wing it.         ■    Get ready to take a punch. Kick-ass negotiators usually lead with an extreme anchor to knock you off your game. If you’re not ready, you’ll flee to your maximum without a fight. So prepare your dodging tactics to avoid getting sucked into the compromise trap.         ■    Set boundaries, and learn to take a punch or punch back, without anger. The guy across the table is not the problem; the situation is.         ■    Prepare an Ackerman plan. Before you head into the weeds of bargaining, you’ll need a plan of extreme anchor, calibrated questions, and well-defined offers. Remember: 65, 85, 95, 100 percent. Decreasing raises and ending on nonround numbers will get your counterpart to believe that he’s squeezing you for all you’re worth when you’re really getting to the number you want.”
Chris Voss, Never Split the Difference: Negotiating as if Your Life Depended on It

Michael  Moss
“In her most recent project, she tested 356 children, ages five to ten, who were brought to Monell to determine their “bliss point” for sugar31. The bliss point is the precise amount of sweetness—no more, no less—that makes food and drink most enjoyable. She was finishing up this project in the fall of 2010 when she agreed to show me some of the methods she had developed. Before we got started, I did a little research on the term bliss point itself. Its origins are murky, having some roots in economic theory. In relation to sugar, however, the term appears to have been coined in the 1970s by a Boston mathematician named Joseph Balintfy, who used computer modeling to predict eating behavior. The concept has obsessed the food industry ever since.”
Michael Moss, Salt, Sugar, Fat: How the Food Giants Hooked Us

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