The Dorito Effect

The Dorito Effect

The Surprising New Truth About Food and Flavor

Book - 2015
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A lively and important argument from an award-winning journalist proving that the key to reversing North 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. The epidemics of obesity, heart disease, and diabetes are not tied to the overabundance of fat or carbs or any other specific nutrient. 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. 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. 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.

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.
Publisher: New York :, Simon & Schuster,, 2015
Edition: First Simon & Schuster export edition
ISBN: 9781501116131
1501116134
Branch Call Number: 641.3 Sch
Characteristics: ix, 259 pages

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s
stewstealth
Mar 01, 2017

A quick but enjoyable book that endeavors to show that due to food additives and breeding techniques that value yield over flavor Humans are not receiving suitable nutrition which causes overeating. The author shows research that indicates animals bodies "know" what nutritional requirements are unmet and that flavor is the biggest indicator for the body to know how to equalize it's requirements. This flavor has been denuded in foods bred for yield and that additives in processed foods are fooling our senses. Well written and well worth reading.

a
anasta
Aug 18, 2015

The writing style is similar to Malcolm Gladwell. Lots of great information to process. I went and bought my own copy as I needed to reread to truly grasp some of these ideas. Hugely insightful, the author strives to educate and inform. Unlike the trendy blogger writing out of emotional ideas, the author has done his research and cites his sources, allowing readers the chance to do follow up further on their own.

t
thebritlass
Aug 17, 2015

Informative - at times too much so (you can skim read sections without missing the main point). I thought I knew a lot about food science, but this book had me examining labels even more thoroughly. Contains important insights into the destructive changes in our food - and how it is affecting us.

d
delfon
May 24, 2015

http://www.theglobeandmail.com/arts/books-and-media/book-reviews/review-mark-schatzkers-the-dorito-effect-goes-deep-into-the-science-of-food-nutrition-and-flavour/article24567215/

l
lisatofts
May 05, 2015

Well written, well researched and very informative. The author’s writing is superb and hooks the reader throughout with little morsels that make the reader want to read on. For instance, the first line in chapter six is “Are humans nutritional idiots?”

Schatzker packs a lot of information into one book. So much so, this is not a one day read. As a consumer, parent, or just someone who wants to thrive as a human being, this book is a must read.

The author brilliantly uses real stories and real history along with future consequences to support his topic. Food, and its additives, permeates all human beings, and plants and animals. All lives on Earth depend on each other and this Flavor theme is a subject we must all seriously talk about.

As Schatzker says, “This is not because we are lazy or weak. It’s by design.” And he goes into this Flavor design very clearly while not bogging down the reader with incomprehensible medical jargon. The reader is invited to “discover the true nature of our relationship with food and how we’ve manipulated the ornate chemical system that sparks cravings and touches every cell [in] our bodies.”

Schatzker explains why most of us have become food addicts and he give us a “delicious cure”. He argues all the traditional standby explanations. He gives proof and evidence. I am impressed with the level of honest research that has gone into this book. While some authors write around safe theories and probable outcomes, Schatzker states his idea and actually proves it. And it all makes sense to a lay-reader.

What are we doing to ourselves? In the end, is this all for commercial profit? If so, we’re in for a really frightening outcome. The Appendix: How to Live Long and Eat Flavorfully is invaluable.

This book is a must read for all.

-- Tofts Reviews

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lisatofts
May 05, 2015

, “This is not because we are lazy or weak. It’s by design.”

l
lisatofts
May 05, 2015

“Are humans nutritional idiots?”

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lisatofts
May 05, 2015

lisatofts thinks this title is suitable for All Ages

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