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 10
... body turned all the food she ate into fat, or that perhaps it was exquisitely efficient in turning refined carbs into fat. That's what bodies do. Her problem was that she ate too much food. She wanted to eat. She could not resist the ...
... body turned all the food she ate into fat, or that perhaps it was exquisitely efficient in turning refined carbs into fat. That's what bodies do. Her problem was that she ate too much food. She wanted to eat. She could not resist the ...
˹éÒ 17
... body's most essential task: getting important nutrients. By manipulating our richest and most direct source of pleasure, we have warped our relationship with the fuel our bodies require, food. Evolution may have given us an amazingly ...
... body's most essential task: getting important nutrients. By manipulating our richest and most direct source of pleasure, we have warped our relationship with the fuel our bodies require, food. Evolution may have given us an amazingly ...
˹éÒ 18
... body—this book isn't for you. Get your money back before the spine creases and spend it on bland, synthetically ... bodies, turn the page. TWO Big Bland T O the THOSE following who story: 1P_Schatzker_Dorito_REP_mm.indd 18 7/10/18 11:51 ...
... body—this book isn't for you. Get your money back before the spine creases and spend it on bland, synthetically ... bodies, turn the page. TWO Big Bland T O the THOSE following who story: 1P_Schatzker_Dorito_REP_mm.indd 18 7/10/18 11:51 ...
˹éÒ 22
... bodies were scored for things like uniformity of size; quality of skin; the length, depth, and width of the breast; along with performance traits such as hatchability, feed efficiency, and average weight. Those Vantress chickens were ...
... bodies were scored for things like uniformity of size; quality of skin; the length, depth, and width of the breast; along with performance traits such as hatchability, feed efficiency, and average weight. Those Vantress chickens were ...
˹éÒ 24
... body weight and egg laying. That's why the chicken industry is now split into two distinct halves, meat chickens and egg chickens. Today's meat chickens are pathetic layers compared to today's egg chickens, and the reason is that they ...
... body weight and egg laying. That's why the chicken industry is now split into two distinct halves, meat chickens and egg chickens. Today's meat chickens are pathetic layers compared to today's egg chickens, and the reason is that they ...
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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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