The Dorito Effect
"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. Instead, we have been led astray by the growing divide between flavor--the tastes we crave--and the underlying nutrition" -- provided by publisher.
What you might want to know about The Dorito Effect
The questions readers send us most often, answered without spoilers.
Journalist Mark Schatzker argues that decades of breeding for size and yield have drained the real flavor out of fruits, vegetables, and meat. The synthetic flavor industry has replaced it, and our appetites have followed.
The Dorito Effect was written by Mark Schatzker and published in 2015. Schatzker is a Canadian journalist who has also written Steak and The End of Craving. The Dorito Effect launched his career as a popular food-science writer.
The Dorito Effect argues that processed food has been engineered to taste better than real food, driving overeating. Mark Schatzker connects the rise of synthetic flavors to declining nutrient density in industrial agriculture.
The Dorito Effect is 272 pages in standard print editions, though page counts vary slightly between hardcover, paperback, and large-print formats.
At an average reading pace of about 250 words per minute, The Dorito Effect takes most readers 4 to 6 hours to finish.
The Dorito Effect is a standalone novel by Mark Schatzker, not part of a series.
The Dorito Effect is available in hardcover, paperback, ebook, and audiobook formats from Amazon, Bookshop.org, ThriftBooks, and most major bookstores.
