Zusatztext "Schatzker dishesup a 5 star serving! Informationen zum Autor Mark Schatzker is an award-winning writer based in Toronto. He is a writer-in-residence at the Modern Diet and Physiology Research Center at Yale University, and a frequent contributor to The Globe and Mail (Toronto), Condé Nast Traveler , and Bloomberg Pursuits . He is the author of The Dorito Effect: The Surprising New Truth about Food and Flavor and Steak: One Man's Search for the World's Tastiest Piece of Beef . Klappentext A lively argument from an award-winning journalist proving that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor: 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 somewherefat, 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 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 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 resembles the paragon of flavor manipulation: Doritos. As foodall foodbecomes increasingly 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 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. Leseprobe The Dorito Effect ONE Things and Flavors IN THE early autumn of 1961, a thirty-seven-year-old housewife and mother named Jean Nidetch was pushing a shopping cart through a Long Island supermarket when she bumped into a woman she knew. You look so marvelous, her friend said, and for a sweet moment Nidetch basked in the compliment. Unfortunately, her friend kept talking. When are you due? Nidetch was not pregnant. At the time, she stood five seven and weighed 214 pounds, which marked her, in today's parlance, as obese, although Nidetch didn't know what that word meant, or that the obese were, at that very moment, coalescing into a demographic ripple that was on its way to becoming a wave. Nidetch had been to see diet doctors in New York. When their advice didn't work, she headed across the Hudson River to New Jersey, where the diet doctors proved to be just as useless. She had tried every diet there was, and every one of them worked: She always lost weight. But then she would gain it all backand more. Jean Nidetch could stop eating, just not for very long. She loved food too much. She loved savory things like pizza and meat, and sweet things, too, like cupcakes and soft drinks. Nidetch wasn't one for big breakfasts, but that was because she would get up at three in the morning to gorge on cold pork chops or baked beans right out of the fri...

"Schatzker dishesup a 5 star serving!”

Autorentext
Mark Schatzker is an award-winning writer based in Toronto. He is a writer-in-residence at the Modern Diet and Physiology Research Center at Yale University, and a frequent contributor to The Globe and Mail (Toronto), Condé Nast Traveler, and Bloomberg Pursuits. He is the author of The Dorito Effect: The Surprising New Truth about Food and Flavor and Steak: One Man's Search for the World's Tastiest Piece of Beef.

Klappentext

A lively argument from an award-winning journalist proving that the key to reversing America’s health crisis lies in the overlooked link between nutrition and flavor: “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 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. Simultaneously, 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 resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly 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 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.

Zusammenfassung
A lively argument from award-winning journalist proving the key to reversing health crisis lies in the overlooked link between nutrition and flavour

Leseprobe
The Dorito Effect

ONE

“Things” and “Flavors”

IN THE early autumn of 1961, a thirty-seven-year-old housewife and mother named Jean Nidetch was pushing a shopping cart through a Long Island supermarket when she bumped into a woman she knew. “You look so marvelous,” her friend said, and for a sweet moment Nidetch basked in the compliment. Unfortunately, her friend kept talking. “When are you due?”

Nidetch was not pregnant. At the time, she stood five seven and weighed 214 pounds, which marked her, in today’s parlance, as obese, although Nidetch didn’t know what that word meant, or that the obese were, at that very moment, coalescing into a demographic ripple that was on its way to becoming a wave.

Nidetch had been to see diet doctors in New York. When their advice didn’t work, she headed across the Hudson River to New Jersey, where the diet doctors proved to be just as useless. She had tried every diet there was, and every one of them worked: She always lost weight. But then she would gain it all back—and more. Jean Nidetch could stop eating, just not for very long. She loved food too much. She loved savory things like pizza and meat, and sweet things, too, like cupcakes and soft drinks. Nidetch wasn’t one for big breakfasts, but that was because she would get up at three in the morning to gorge on cold pork chops or baked beans right out of the fridge. In summer, if an ice cream, pizza, or sandwich truck zoomed by without stopping, she would take off after it. And when visions of jelly beans began danci…