The Dorito Effect: The Surprising New Truth About Food and Flavor
| Author | : | |
| Rating | : | 4.39 (867 Votes) |
| Asin | : | 1476724237 |
| Format Type | : | paperback |
| Number of Pages | : | 272 Pages |
| Publish Date | : | 2015-02-18 |
| Language | : | English |
DESCRIPTION:
"As a physician this will help me explain to my patient's why they have problems with their appetite and why appetite so often fa" according to JSM. Incredible new insights into how we interact with food. As a physician this will help me explain to my patient's why they have problems with their appetite and why appetite so often fails to guide them to good food choices. This book helps us to understand the importance of the flavor of food and how it is natures way of "labeling" what we eat. The addition of flavorings to processed food is a form of false labeling. When there is a disconnect between flavor and nutrition we have metabolic "vertigo". The information from our senses do. She Treads Softly said how the change in our food happened and the results. The Dorito Effect by Mark Schatzker is a very highly recommended, well researched account that addresses the cause of the health crisis today as being a direct result of what we have done to our food.In an effort to increase size, and production, we have taken the natural flavor out of food. Our bodies naturally crave flavors that the current food isn't providing so we eat more trying to fill the flavor void we're missing. Focusing on mainly chicken and tomatoes, Schatsker does an excellent job tracing how the change in our food happe. Get illuminated about flavor An excellent read about the history of flavor through sheer nutrition and it's gradual disappearance from modern food. Even better is that it's not accusatory or attacking corporations—it merely alerts us to what we're missing, why, and how we might go about regaining it.
But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. Obesity has become a leading cause of preventable death, after only smoking. 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 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.. 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. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar
The Dorito Effect is a quick, engaging read that examines the essential role that flavor plays in the way we eat today. The Dorito Effect is one of the most important health and food books I have read.” (David B. Ameer Taha, Department of Food Science and Technology, UC Davis)"This book is important, possibly life altering for anyone who eats!! In The Dorito Effect, Schatzker gets to the heart of where our relationship with food has gone wrong. "Illuminating and radical." (The New York Times Book Review)“Mark Schatzker’s book comes at a time when healthful eating and sustainability are increasingly on everyone’s minds. As a chef, I know that people want to eat delicious food, but Schatzker goes further and investigates how we engage with flavor to address the growing health crisis.” (Daniel Boulud, Chef/Owner, The Dinex Group)“Mark Schatzker has done something monumental in The Dorito Effect,
Mark Schatzker is an award-winning writer based in Toronto. He is a radio columnist for the Canadian Broadcast Corporation and a frequent contributor to the Globe and Mail, Condé Nast Traveler, and Bloomberg Pursuits. . He is the author of The Dorito Effect: The Surprising New Truth About Food and Flavor and <