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Publisher's Summary

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.
©2015 Mark Schatzker (P)2015 Dreamscape Media, LLC
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Customer Reviews

Most Helpful
5 out of 5 stars
By Skia Laurence on 10-08-15

Thought Provoking

The idea that the same "palletizers" used to make live stock gain weight as fast as possible are common in processed human food rocked my world. Likewise, the notion that this is necessary because crops and live stock have been breed to maximize yield and appearance while flavor has been left out of the equation. It's a whole new piece of the epidemic obesity puzzle.

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24 of 24 people found this review helpful

5 out of 5 stars
By Amazon Customer on 05-25-15

Very interesting read on modern flavor

I am have a degree in human nutrition and dietetics and we never covered anything much on flavor. great read.

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15 of 15 people found this review helpful

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Customer Reviews

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5 out of 5 stars
By Calum Gordon on 01-12-17

very good book

informative and well put together. also a compelling human element in the writers quest for flavor

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5 out of 5 stars
By Amazon Customer on 09-20-15

The food movement is creeping out of inertia

Most informative. Well researched & adding power to the poor, unprotected, unsuspecting consumer of industralised food. But why knock the authenticity of the sugar problem (at the beginning of the book?). The author knows what he is talking about, but industrial chemicals are not the only problem. You do not have to knock other scientifically proven issues to expound your own findings. But mainly a most excellent book.

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Customer Reviews

Most Helpful
5 out of 5 stars
By Tom Saleeba on 03-19-16

Informative and entertaining

I found lots of interesting information on this book and it was also really entertaining. The performance was done to the same standard as the book itself: excellent!

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