Michael Moss was examining the powerful role salt plays in processed foods when he took a trip to Battle Creek, Mich., where food scientists at Kellogg whipped up some samples of the company’s famous products, specially made for him without the salt.
“It was, to be blunt, a culinary horror show,” Moss reports. “The Corn Flakes tasted like metal filings, the Eggo frozen waffles like straw. Cheez-Its lost their golden yellow hue, turning a sickly yellow, and they went all gummy when chewed. The buttery flavor of the Keebler Town House Light Buttery Crackers, which contained no actual butter to start with, simply disappeared.”