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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... meat was rationed, Americans almost doubled the amount of chicken they ate. But with the war over, Pierce worried that the spike in chicken consumption would come to a crashing end as Americans returned to their red-meat-loving ways ...
... meat was rationed, Americans almost doubled the amount of chicken they ate. But with the war over, Pierce worried that the spike in chicken consumption would come to a crashing end as Americans returned to their red-meat-loving ways ...
˹éÒ 24
... meat chickens and egg chickens. Today's meat chickens are pathetic layers compared to today's egg chickens, and the reason is that they put all their energy into creating flesh. Today's egg chickens, by comparison, are so scrawny that ...
... meat chickens and egg chickens. Today's meat chickens are pathetic layers compared to today's egg chickens, and the reason is that they put all their energy into creating flesh. Today's egg chickens, by comparison, are so scrawny that ...
˹éÒ 25
... meat grinder. But Siegel's biggest influence on America, not to mention the rest of the planet, was his students, the small army of poultry geneticists— professional chicken breeders, basically—who went out into the world with a single ...
... meat grinder. But Siegel's biggest influence on America, not to mention the rest of the planet, was his students, the small army of poultry geneticists— professional chicken breeders, basically—who went out into the world with a single ...
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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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