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The Dorito Effect - The Surprising New Truth About Food and Flavor-logo

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

Mark Schatzker

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.

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.
More Information

Description:

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.

Language:

English

Narrators:

Chris Patton

Length:

8h 18m


Chapters

Introduction
Introduction

00:53


Part 1, Chapter 1
Part 1, Chapter 1

39:42


Part 1, Chapter 2
Part 1, Chapter 2

55:56


Part 1, Chapter 3
Part 1, Chapter 3

01:06:12


Part 1, Chapter 4
Part 1, Chapter 4

45:35


Part 2, Chapter 5
Part 2, Chapter 5

53:27


Part 2, Chapter 6
Part 2, Chapter 6

01:07:23


Part 2, Chapter 7
Part 2, Chapter 7

01:11:55


Part 3, Chapter 8
Part 3, Chapter 8

31:13


Part 3, Chapter 9
Part 3, Chapter 9

53:57


Part 3, Chapter 10
Part 3, Chapter 10

11:12


Part 3, Chapter 11
Part 3, Chapter 11

00:41