The Dorito Effect by Mark Schatzker

The Dorito Effect

A lively and important 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.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 or any other specific nutrient. In...

Details The Dorito Effect

TitleThe Dorito Effect
Release DateMay 5th, 2015
PublisherSimon Schuster
GenreNonfiction, Food and Drink, Food, Health, Science, Audiobook

Reviews The Dorito Effect

  • Wanda
    The author provides a three point summary of his book close to the end:Humans are flavor seeking animals. The pleasure provided by food, which we experience as flavor, is so powerful that only the most strong-willed among us can resist it.In nature, there is an intimate connection between flavor and nutrition.Synthetic flavor technology not only breaks that connection, it also confounds it.We’ve been so busy trying to squeeze more food out of f...
  • Chrisl
    The kind of research that fascinates me. Wish I could have been the author's research accomplice. Recommend highly for folks with chemical sensitivities.Quote from chapter 1 ... "One day, we may look back on this obesity epidemic as a curious aberration in history when advances in analytic and synthetic chemistry outpaced our knowledge of psychology and nutrition."Chapter 2 ... "We eat gigantic babies. As a paper in the journal Poultry Science pu...
  • Kay
    I’d give this book 3-1/2 stars if I could, as I found it interesting, on the whole, but I frequently had second thoughts or reservations concerning the author’s claims. Disclaimer: I listened to this book, rather than read it, so my recollection of the material may be less than perfect. The Dorito Effect has a snazzy title, breezy style, and is pitched at wide audience, all of which I think are commendable. However, I do think the author exhi...
  • Rob Haug
    Consider this a sceptic's review. Anyone who knows me, knows this is not an (audio)book I would normally grab. I already know I eat poorly. I didn't want to hear Big Agri and Big Food bashed, and I certainly didn't want to hear what a sad individual I am. I'm more surprised than anyone at my five star review. I think it was the cover that originally grabbed my attention. I also think this is the rare occasion that the audiobook may be preferable ...
  • Matthew Quann
    [4.5 Stars]Obesity is a rampant epidemic in the Western world that doubles as a herald for the dieting epidemic. The real shame, aside from the deleterious effects of dieting culture, is that just about every dieting fad ignores the biochemistry that doesn’t jive with its doctrines. Atkins will make you lose weight, but it will place you in a state of ketosis so that when you switch back to a diet containing carbohydrates, you’ll gain everyth...
  • Katie
    Chicken. Chicken. Chicken. Chicken. Interesting Fact. Chicken.I think I would have enjoyed this more if it has been a lengthy article than a book. I understand there's more to the book than chickens, but that's the wha the reading experience felt like to me. I enjoyed his overall message, but I had trouble getting through this.
  • David Dinaburg
    I was upset—outraged, actually. I felt disgusted, hurt, disrespected, pissed off, alarmed, baffled, depressed, and bewildered that industry doesn’t care about real flavor. This surplus of verbiage happens a few other times in The Dorito Effect: The Surprising New Truth About Food and Flavor; this just happens to be the final one in the book, not special or more egregious than the others. To excerpt more than one would run counter to the compl...
  • KatieMc
    Opps. Library book got returned before I could write a review and my bookmarks are lost so I don't have all my bookmarked notes. Review from memory.The Dorito Effect is an interesting take on food, nutrition and our love of eating things we shouldn't. The premise that fresh food has been engineered for maximum yield and flavor has been lost. No controversy there, we all know that those beautiful unblemished red tomatoes tastes like cardboard. As ...
  • Steve
    Pretty interesting read about the surprising (or maybe not so surprising) things that go into our food. The basic premise is that farmers and business owners have conspired to make food a lot more profitable, making it very bland in the process. We can buy huge chickens, bright red tomatoes, and many other "improved" food items in the grocery stores, but these "improvements" have come at the cost of flavor, so scientists have come up with all sor...
  • Bookworm
    I'll still want Doritos though... The information in the book is probably not going to be too shocking for anyone who takes an interest in what goes into our food, why flavors are the way they are, and why processed foods are bad. Author Schatzker takes the reader though histories, experiments and stories of how and why we have changed what we eat and why we now have such high prevalence of type 2 diabetes, heart disease and obesity. But I could...
  • Vimal Thiagarajan
    Above all, avoid lies, all lies, especially the lie to yourself. Keep watch on your own lie and examine it every hour, every minute. -Fyodor Dostoyevsky, The Brothers Karamazov.This quote, to me, is quintessential mindfulness. And this book, to me, is the quintessential application of this brand of diligent mindfulness to eating in the modern world of agricultural, industrial, regulatory, dietary and culinary lies. Paradoxically, if one's stance ...
  • Lindsay Nixon
    This book was fascinating. I swore off natural flavors and flavored things (including La Croix and other flavored waters... and my occasional use of stevia for coffee/tea) after reading this book and now 2 months later, I'm still very glad I did and think in doing so my digestion (I'm not sending confusing signals to my brain--flavor says grapefruit is coming and then no grapefruit shows up) and how I taste food with my mouth (your digestive syst...
  • Becky
    A brief anecdote- I have spent my entire life thinking that I didn’t enjoy tomatoes. Sure, they were fine IN things, like soups and chilis where they weren’t being relied upon for their flavor, but the idea of a BLT perplexed me. How could anyone find something with nothing but bacon, lettuce, and tomato enticing? It seemed like a good way to ruin perfectly delicious bacon. And then I started a garden, and I grew Rutger heirloom tomatoes in f...
  • Donna
    I read this one years ago and even now, for the second time, it is still frightening to think that this is true about scientists in the kitchen...not cooks. Still a great read.-------------------------Calorie Zombies? I always feel like I have to take these kinds of books with a grain of salt. But with that being said, this a little frightening. Science has moved into the food world, just for the purpose of tantalizing the taste buds even though ...
  • Krista
    The quest for deliciousness is the fuel that powers the behavior, the god that breathes life into the machine. Animals eat what they need because what they need tastes good. What a fascinating book is The Dorito Effect: With equal parts accessible science and entertaining detective tale, author Mark Schatzker attempts to answer the questions, “Why is so much of the human brain devoted to the discernment of flavour, and why, with ever more acces...
  • Erin
    my opinion: eh....In one line I can sum up the book: "avoid artificial flavorings in 'food' and eat real, natural, and high quality produce and meat." Basically I have summed up every food/paleo/nutrition book written within the last decade with that phrase. So, having said that, this book was nothing new least if you have read a nutrition book lately. It's similar to "Salt, Sugar, Fat" but with mentions of flavor interspersed here ...
  • Kathryn
    2.5★ Interesting theory, which I think is true in part. Although I think our food situation here in Australia is a bit better than in the States, although we are still very subject to the Dorito Effect of adding extra flavour to nutritionally deficient foods. However I still don’t think this is the whole cause of our growing proportion of overweight/obese population.The author lost me a little bit when he started on the goats - not sure why I...
  • Ann Keller
    Interesting book. I don't think I ever realized how much goes into our enjoyment of food. I think our modern age has placed too much emphasis on growing foods which are bigger and better, but lacking in taste and nutrients. This should be a real wake up call!
  • Lori L (She Treads Softly)
    The Dorito Effect by Mark Schatzker is a very highly recommended, well researched account that addresses the cause of the health crisis today as being a direct result of what we have done to our food.In an effort to increase size, and production, we have taken the natural flavor out of food. Our bodies naturally crave flavors that the current food isn't providing so we eat more trying to fill the flavor void we're missing. Focusing on mainly chic...
  • Simon Eskildsen
    The Dorito Effect added insightful perspective to my understanding of how food has changed in the past 50 years, filling in much needed missing pieces. The world around us shows what happens when chemistry and artificial flavouring outpace knowledge in farming and human health.We obsess over the ultimate spice blend, and make them incredibly complex—but when it comes down to it, we're trying to run from the fact that the food we're trying to ea...
  • Jami Balmet
    A VERY interesting look at our modern food system and how unhealthy our food has become (and why)! Overall I loved it and highly recommend it! I listened to it as an audio book and it was great!I do wish he had connected the dots a little bit more and diverged from just taste to some other large problems with our modern food (but I understand that’s not the point of this book). I also felt like the middle got a little long and bogged down. But ...
  • Toni FGMAMTC
    4.5 starsThis book is all about modern food so if that isn't what you're wanting to learn about you'll probably be bored. I just happened to pick it up anyway, even though I wasn't looking for it. I really got into it. It has tons of helpful information and stuff I had no idea about. It definitely changed to way I look at things, and ever since I read it, I've been telling bits I learned in random conversation with others.
  • ❤Marie Gentilcore
    I really enjoyed this book about “The Dorito Effect” which is basically how the food industry uses flavors (natural and artificial) to get us to eat more even when it is not good for us. This book was very informative. Now I want to eat a Bard Rock or Heirloom chicken so I can taste the difference between what chicken used to taste like versus the diluted taste of today’s young chickens. Recommend for anyone who wants to know more about the...
  • Nicole Harris
    The science behind flavor was interesting... but when it turned into a soapbox lecture about palates not being refined and how we should pay more for food... (classist much!?) I was just made angry. now I want doritos out of spite.
  • Jason Jauron
    A few words come to mind when reviewing this book:Cheesy.Artificial.Chicken breasts.Monsanto.Toxicity.Heart disease.Dietary DHA.Pure protein.Mental illness.Awesomeness.Just a fantastic read targeted and written perfectly for mainstream America.
  • Kristel
    This book is so good (the audio is very good, read by Chris Patton, won an earphones award). This book is about food and it is very interesting and based on real research. I had to get the book, because there is so much information and I wanted to gather some notes which isn’t easy to do when listening to an audio. The reader does read some of the footnotes but the back of the book Bibliography, Notes and breaks that down by chapters, citing ar...
  • Sally
    I had not realized that our food supply was as messed up as it is. The quest for ever greater yield over the last 100 years or so has cost us not just overall quality and variety, but actual nutrition and flavor. Veggies, fruit, dairy and meat actually contains measurably less flavor than they used to. And far less nutrition. The research the author walks us through was fascinating. I can't remember the last time I inhaled a nonfiction book in 1....
  • Nandita Damaraju
    I’m a huge fan of ice cream and still remember the feeling I had when I tried freshly made mint chocolate chip at a local creamery for the first time. It blew my mind. That freshly chopped mint had a “depth of flavor” that I had not experienced in any store-bought ice cream EVER. I never really gave this subtle difference of flavor much thought, but I found myself spoilt by local creameries that use fresh ingredients and never sought store-...
  • Andrea
    I agree with most of Schatzker's points. Motivated by profit margins, the food industry has made food bland and as a result, less nutritious. Therefore, we should eat more whole foods and failure to do this leads to obesity, health issues, yadda yadda yadda. It's interesting but for the most part, nothing new for those who pay even the slightest attention to health and wellness.What's really disappointing is that the author—aided by an obnoxiou...
  • Cathy
    3.5 really - An intriguing supposition that real food has lost its flavor (due to an emphasis on bigger rather than better) while we eat flavor enhanced food because it provides a more pungent taste. The author makes a good case. I do remember being astonished by the taste of fresh strawberries or a juicy peach when I was young; that doesn't happen anymore. I need a time machine to check this out.