The Dorito Effect: The Surprising New Truth About Food and FlavorSimon and Schuster, 5 ¾.¤. 2015 - 272 ˹éÒ A lively 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: “The Dorito Effect is one of the most important health and food books I have read” (Dr. David B. Agus, New York Times bestselling author). We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes we’ve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly bland, we dress it up with calories and flavor chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us. 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. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. 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. |
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˹éÒ 8
... corn syrup came through like a flash flood and then died down to a trickle. Saturated fat, which used to be deadly, is enjoying a renaissance while polyunsaturated fat, which at one time was seen as the antidote to saturated fat, is now ...
... corn syrup came through like a flash flood and then died down to a trickle. Saturated fat, which used to be deadly, is enjoying a renaissance while polyunsaturated fat, which at one time was seen as the antidote to saturated fat, is now ...
˹éÒ 10
... corn syrup, fat, carbs, and all those other nutrients we've been obsessing over. But the cause of the food problem will not be found in individual nutrients. We keep mistaking the mechanism of obesity for the cause. If we regarded ...
... corn syrup, fat, carbs, and all those other nutrients we've been obsessing over. But the cause of the food problem will not be found in individual nutrients. We keep mistaking the mechanism of obesity for the cause. If we regarded ...
˹éÒ 12
... corn chips? They weren't even interested in trying one. Their instructions were clear: Do not pursue tortilla chips. West knew better. He was so confident about the future of tortilla chips that he secretly funneled discretionary funds ...
... corn chips? They weren't even interested in trying one. Their instructions were clear: Do not pursue tortilla chips. West knew better. He was so confident about the future of tortilla chips that he secretly funneled discretionary funds ...
˹éÒ 13
... corn chips taste like corn chips. That, at least, is how the world worked back when there were still families who'd never heard of McDonald's. Years before West arrived at Frito-Lay, the company launched “barbecue”-flavored potato chips ...
... corn chips taste like corn chips. That, at least, is how the world worked back when there were still families who'd never heard of McDonald's. Years before West arrived at Frito-Lay, the company launched “barbecue”-flavored potato chips ...
˹éÒ 14
... corn Frito-Lay used to make Fritos in the 1960s looked just like the corn Elmer Doolin used when he founded the Frito Company back in 1932. But it didn't taste the same, because by 1967 an American corn farm was growing nearly three ...
... corn Frito-Lay used to make Fritos in the 1960s looked just like the corn Elmer Doolin used when he founded the Frito Company back in 1932. But it didn't taste the same, because by 1967 an American corn farm was growing nearly three ...
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3 | |
19 | |
THREE Big Flavor | 41 |
FOUR Big People | 67 |
FIVE The Wisdom of Flavor | 87 |
SIX Bait and Switch | 109 |
SEVEN Fried Chicken Saved My Life | 135 |
EIGHT The Tomato of Tomorrow | 165 |
NINE The Gospel According to Real Flavor | 179 |
How to Live Long and Eat Flavorfully | 201 |
Acknowledgments | 207 |
Notes | 223 |
Index | 247 |
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The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ªÁºÒ§Êèǹ¢Í§Ë¹Ñ§Ê×Í - 2016 |
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ªÁºÒ§Êèǹ¢Í§Ë¹Ñ§Ê×Í - 2015 |
The Dorito Effect: The Surprising New Truth About Food and Flavor Mark Schatzker ªÁºÒ§Êèǹ¢Í§Ë¹Ñ§Ê×Í - 2015 |
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