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The Dorito Effect — The Surprising Truth About Food and Flavor

Story at-a-glance -

  • Animals instinctively select the foods they need to correct nutrient deficiencies based on flavor feedback; humans are equipped with similar chemical-sensing ability, which is being hijacked by artificially flavored foods
  • Flavor experience takes up more gray matter than any other sensory experience, and the largest portion of the human genome involves the creation of your nose. So, from an evolutionary perspective, this chemical-sensing ability appears particularly important
  • Flavor is a marker for the nutritional density of the food. Artificial flavor technology has allowed for the radical deterioration of food quality, as you can easily mask the flavor of inferior-quality ingredients with chemicals
  • Using flavored chemicals, you can now produce food that have virtually no nutritional value, yet the great taste and aroma fool consumers into thinking they’re eating something wholesome
  • Artificial flavors encourage obesity as they entice you to eat food you normally would not want to eat, and eat more than you normally would

By Dr. Mercola

In his book "The Dorito Effect: The Surprising New Truth About Food and Flavor," award-winning journalist and author, Mark Schatzker, investigates the introduction of flavor into the industrialized food supply. An investigative journalist by profession, Schatzker's curiosity about flavor led him to eventually write two books addressing this issue. The first, "Steak: One Man's Search for the World's Tastiest Piece of Beef" was, as the title implies, about steak.

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