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The Dorito Effect: The Surprising New Truth About Food and Flavor

Amazon.com Price:  $5.44 (as of 12/05/2019 16:30 PST- Details)

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Description

A full of life argument from an award-winning journalist proving that the key to reversing The usa’s health crisis lies in the overlooked link between nutrition and flavor: “The Dorito Effect is without doubt one of the most important health and food books I have read” (Dr. David B. Agus, New York Times bestselling creator).

We are in the grip of a food crisis. Obesity has transform 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 behavioral problem, and it’s caused by the changing flavor of the food we eat.

Ever since the 1940s, with the upward thrust of industrialized food production, we have been gradually leeching the taste out of what we grow. Concurrently, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes we’ve engineered out of our food. The result is a national cuisine that increasingly more resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly more bland, we dress it up with calories and flavor 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. We’ve been telling ourselves that our addiction to flavor is the problem, but it is in reality the solution. We are on the cusp of a new revolution in agriculture a good way to allow us to eat healthier and live longer by enjoying flavor the way nature intended.

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