Schatzker Mark
Schatzker Mark - The Dorito Effect The Surprising New Truth About Food And Flavor - Paperback
Schatzker Mark - The Dorito Effect The Surprising New Truth About Food And Flavor - Paperback
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Description: A lively argument from award - winning journalist proving the key to reversing health crisis lies in the overlooked link between nutrition and flavour: 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 behavioural problem and it's caused by the changing flavour 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 flavour industry worth billions annually; in an attempt to put back the tastes we ve engineered out of our food. The result is a cuisine that increasingly resembles the paragon of flavour manipulation: Doritos. As food becomes increasingly bland we dress it up with calories and flavour 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.
Title: The Dorito Effect The Surprising New Truth About Food And Flavor
Author(s): Schatzker Mark
Publisher: Simon & Schuster
Barcode: 9781476724232
Pages: 272 Pages, Tbd
Publication Date: 3/15/2016
Category: Cookery / Food & Drink Etc
Description: A lively argument from award - winning journalist proving the key to reversing health crisis lies in the overlooked link between nutrition and flavour: 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 behavioural problem and it's caused by the changing flavour 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 flavour industry worth billions annually; in an attempt to put back the tastes we ve engineered out of our food. The result is a cuisine that increasingly resembles the paragon of flavour manipulation: Doritos. As food becomes increasingly bland we dress it up with calories and flavour 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.
Title: The Dorito Effect The Surprising New Truth About Food And Flavor
Author(s): Schatzker Mark
Publisher: Simon & Schuster
Barcode: 9781476724232
Pages: 272 Pages, Tbd
Publication Date: 3/15/2016
Category: Cookery / Food & Drink Etc
