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Loading... The Dorito Effect: The Surprising New Truth About Food and Flavorby Mark Schatzker
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Sign up for LibraryThing to find out whether you'll like this book. No current Talk conversations about this book. This is a fascinating look at food production in this country since the 1950s and how “natural” and artificial flavors play a role in our shared agricultural history. These added flavors are tricking our brains into eating foods with poor nutritional values & disappointing blandness. Engagingly written and eye-opening! ( ) This book has a nice balance between our perception of foods such as in taste and other senses with the science behind food genetics and our physiologic response to food. I was surprised to learn about the "dilution effect" and inborn nutritional wisdom." And there's so much yet to learn. I now have an appreciation for "heirloom tomatoes." This is a look at food and flavour. For decades now, food has become very bland – this includes meat, fruit, and vegetables. Because the companies and farmers want more and more yield for less and less money. This = no more flavour. So companies started creating flavours to make the food taste like what they should have already tasted like… and flavours to make foods taste like whatever they want them to taste like. But with the real flavour gone, so is much of the nutrition. And that is not getting put back into the foods, only fake chemical “flavours”. This was so interesting. And so sad. It makes me want to go back in time to taste all the flavours that used to come (naturally) with food (without having to add fake flavours, sauces, spices, etc). A few people here and there are trying to bring back some of the original strains for some of the foods (chicken, tomatoes), but the industrial farmers and companies don’t want any part of it unless it can be done just as cheaply and create just as much yield. Sad sad sad. Would love to have some companies catch on to this (and yes, I realize it would be more pricey). no reviews | add a review
In The Dorito Effect, Mark Schatzker shows us how our approach to the nation's number one public health crisis has gotten it wrong. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs. Instead, we have been led astray by the growing divide between flavor - the tastes we crave - and the underlying nutrition. Since the late 1940s, we have been slowly leeching flavor out of the food we grow. Simultaneously, we have taken great leaps forward in technology, allowing us to produce in the lab the very flavors that are being lost on the farm. Thanks to this largely invisible epidemic, seemingly healthy food is becoming more like junk food: highly craveable but nutritionally empty. We have unknowingly interfered with an ancient chemical language - flavor - that evolved to guide our nutrition, not destroy it. No library descriptions found. |
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