I read “The Dorito Effect,” by Mark Schatzker because I wanted to educate myself about food additives. I want to know what is happening to our food and where it is sourced. The Dorito Effect is one of those books you will not want to put down. The incredible information will keep you turning pages. In fact, this read may blow your mind!
AN EMERGENCY READ
The Dorito Effect: The Surprising New Truth About Food And Flavor, published by Simon & Schuster Paperbacks. This is Mark Schatzker’s second non-fiction book about food and nutrition that came out on May 5, 2015.
This book exposes the two most detrimental trends taking place in our industrial food system. First, the financial drive to maximize plant and animal yields at the cost of flavor and nutritional quality. The second, is the multibillion dollar flavor processing industry which has fooled our bodies into eating foods that have nothing to do with our nutritional needs.
WHAT THE WORLD THINKS ABOUT THE DORITO EFFECT
“Illuminating and radical” — The New York Times Book Review
“[Schatzker’s] insight into Americans’ loss of any intuitive sense of what their bodies really crave to sate the universal quest for deliciousness is important–and one that should be raised over and over until people start paying attention to what they are putting in their mouths.” –Forbes
“Schatzker backs up his theory with compelling research that will change how you think about food.” –Vox
THE BOOK REPORT
In this 259 page powerhouse of a book, Schatzker looks at the history of the food industry and its big names. McCormick, Givaudan and Haarmann & Reimer. These food innovators have made billions of dollars manipulating our food with natural and artificial flavors. They have built this empire from feeding us food that is guaranteed to be addictive.
Schatzker exposes the powerful manipulation of our tastebuds. He reveals the physiological link between our ever climbing obesity rates and the synthetically flavored foods we eat.
“According to the Centers for Disease Control, in the early 1960’s just 13.4 percent of adult Americans qualified as obese…..Obesity really got rolling, however, in the ’80s, and by the late ’90s more than 30 percent of American adults were obese, more than double the early ’60s tally.”
THE SCIENCE OF FLAVOR
The author reinforces his findings with neuroscience research that demonstrates how our flavor enhanced foods are interrupting our natural sensory stimuli. Therefor, our bodies are literally confused about what to eat and we tend to eat way to much fake food.
“Kindergarten children now struggle with their weight. Fully one – third of boys and girls from six to nineteen years of age are overweight or obese.”
Schatzker’s book explains the reasons why our food tastes bland and why it requires flavor to be added. He explains how we have been mislead from the marketing departments into thinking our highly processed food is actually good for us. Big surprise!
The Birth Of Doritos
“The birth of Doritos was a watershed moment. Flavor wasn’t up to Mother Nature anymore. Now it was in the hands of the folks in marketing.”
According to his book, Taco Doritos listed eleven ingredients in 1968. The latest flavor, Jacked Ranch Dipped Hot Wings Doritos lists thirty-four.
“By manipulating our richest and most direct source of pleasure, we have warped our relationship with the fuel our bodies require, food.”
The author says it best……“The Dorito Effect, very simply, is what happens when food gets blander and flavor technology gets better. This book is about how and why that took place. It’s also about the consequences, which include obesity and metabolic disturbances along with a love-hate obsession with food.”
From the moment you crack the first page and read the definitions of Junk food.
junk food noun
- Pre – prepared or packaged food that has low nutritional value –Oxford English Dictionary
- Food that is not good for your health because it contains high amounts of fat and sugar — The Merriam – Webster Dictionary
- Food that taste like something that it is not — Mark Schatzker
You get the sense that this man has done his food homework.
And as if the author knew his readers were slowly loosing hope in our food sources. You get to the final chapter, The Gospel According To Real Flavor.
In this closing chapter Schatzker writes about a dinner he shared with several of his high profile foodie friends to celebrate a collective meal abundant in flavor and nutrients can exist. The dinner guests praised the rich and succulent food flavors and of course there were no additives at the table which is proof that there is still hope.
THE SOLUTION: A FOOD REVOLUTION
One of the ideas I appreciated most in The Dorito Effect is the sentiment that there is a solution. Schatzker gives us hope that these food problems can be solved. Food trends and diet books can be confusing or even discouraging at times. After reading The Dorito Effect I felt inspired to seek out better food. In fact, I feel proud to know we as Anti-Artificialists are already influencing the positive changes currently taking place. We are finally, reversing the Dorito Effect.
“This book is also about the solution. The Dorito Effect can be reversed. That is already happening on small farms and in pioneering science labs. Not only can we imagine a world where the food tastes better and people eat less of it — we can also visit it.”
YOU HAVE HEARD THIS BEFORE
Eat locally grown food as much as you can. Support your Do-er’s, the people who are putting natural unprocessed food out there for us to enjoy. Educate yourselves on what is really happening to our food and where it is sourced. Be empowered to eat nutritious food. Your health begins with you, own it!
KNOWLEDGE IS POWER
Check out my latest post, “Is Natural Flavoring Healthier then Artificial Flavoring” After reading The Dorito Effect by Mark Schatzker and writing this book report. I gained a much deeper understanding of what natural and artificial flavorings are and why they are added to processed food. I strongly encourage you to read this book. Empower yourself with knowledge! Live life unprocessed.