The Dorito Effect: The Surprising New Truth About Food and Flavor

"Illuminating and radical." (The New York Times Book Review)“Mark Schatzker’s book comes at a time when healthful eating and sustainability are increasingly on everyone’s minds. Schatzker's engaging chronicle of how naturally occurring food flavor is as an evolutionary tuned sensory marker of nutritional value is bound to give consumers and scientists a new perspective on judging food quality and health effects." (Dr. Richard Bazinet, Department of Nutritional Sciences, University of Toronto)"If you want to understand why the future of healthy eating is delicious eating, read this book." (Howard Moskowitz, inventor of Prego Extra Chunky Spaghetti Sauce and food industry legend)“Mark Schatzker knows food. Modern food production has made much of what we eat flavorless, and a multibillion dollar flavor industry has stepped in to fool our senses, leaving us unsatisfied and craving more and more. A

"As a physician this will help me explain to my patient's why they have problems with their appetite and why appetite so often fa" according to JSM. Incredible new insights into how we interact with food. As a physician this will help me explain to my patient's why they have problems with their appetite and why appetite so often fails to guide them to good food choices. This book helps us to understand the importance of the flavor of food and how it is natures way of "labeling" what we eat. The addition of flavorings to processed food is a form of false labeling. When there is a disconnect between flavor and nutrition we have metabolic "vertigo". The information from our senses does not correlate with the nutrients. how the change in our food happened and the results The Dorito Effect by Mark Schatzker is a very highly recommended, well researched account that addresses the cause of the health crisis today as being a direct result of what we have done to our food.In an effort to increase size, and production, we have taken the natural flavor out of food. Our bodies naturally crave flavors that the current food isn't providing so we eat more trying to fill the flavor void we're missing. Focusing on mainly chicken and tomatoes, Schatsker does an excellent job tracing how the change in our food happened and the results. There is a com. Get illuminated about flavor An excellent read about the history of flavor through sheer nutrition and it's gradual disappearance from modern food. Even better is that it's not accusatory or attacking corporations—it merely alerts us to what we're missing, why, and how we might go about regaining it.

. Mark Schatzker is an award-winning writer based in Toronto. He is the author of The Dorito Effect: The Surprising New Truth About Food and Flavor and Steak: One Man’s Search for the World’s Tastiest Piece of Beef. He is a radio columnist for the Canadian Broadcast Corporation and a frequent contributor to the Globe and Mail, Condé Nast Traveler
We have unknowingly interfered with an ancient chemical language—flavor—that evolved to guide our nutrition, not destroy it.With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. A lively and important argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor.In The Dorito Effect, Mark Schatzker shows us how our approach to the nation’s number one public health crisis has gotten it wrong. Instead, we have been led astray by the growing divide between flavor—the tastes we crave—and the underlying nutrition. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in th