The Dorito Effect

The Dorito Effect Author Mark Schatzker
ISBN-10 9781476724218
Release 2015-05-05
Pages 272
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The award-winning author of Steak argues that the key to reversing America's health crisis lies in the overlooked link between nutrition and flavor, explaining how technologically advanced but plentiful foods have been rendered less nutritious and taste-appealing.



The Dorito Effect

The Dorito Effect Author Mark Schatzker
ISBN-10 9781501116131
Release 2015-05-05
Pages 272
Download Link Click Here

A lively and important argument from an award-winning journalist proving that the key to reversing North 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. 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. Those perfectly round, red tomatoes that grace our supermarket aisles today are mostly water, and the big breasted chickens on our dinner plates grow three times faster than they used to, leaving them dry and tasteless. 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. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.



The Dorito Effect

The Dorito Effect Author Mark Schatzker
ISBN-10 9781476724249
Release 2015-05-05
Pages 272
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A lively 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: “The Dorito Effect is one of the most important health and food books I have read” (Dr. David B. Agus, New York Times bestselling author). We are in the grip of a food crisis. Obesity has become a leading cause of preventable death, after only smoking. For nearly half a century we’ve been trying to pin the blame somewhere—fat, carbs, sugar, wheat, high-fructose corn syrup. But that search has been in vain, because the food problem that’s killing us is not a nutrient problem. It’s a behavioral problem, and it’s caused by the changing flavor of the food we eat. Ever since the 1940s, with the rise of industrialized food production, we have been gradually leeching the taste out of what we grow. Simultaneously, we have taken great leaps forward in technology, creating a flavor industry, worth billions annually, in an attempt to put back the tastes we’ve engineered out of our food. The result is a national cuisine that increasingly resembles the paragon of flavor manipulation: Doritos. As food—all food—becomes increasingly bland, we dress it up with calories and flavor chemicals to make it delicious again. We have rewired our palates and our brains, and the results are making us sick and killing us. With in-depth historical and scientific research, The Dorito Effect casts the food crisis in a fascinating new light, weaving an enthralling tale of how we got to this point and where we are headed. We’ve been telling ourselves that our addiction to flavor is the problem, but it is actually the solution. We are on the cusp of a new revolution in agriculture that will allow us to eat healthier and live longer by enjoying flavor the way nature intended.



The Dorito Effect

The Dorito Effect Author Mark Schatzker
ISBN-10 9781476724232
Release 2016-03-15
Pages 272
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"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.



Steak

Steak Author Mark Schatzker
ISBN-10 1101190108
Release 2010-04-29
Pages 304
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The definitive book on steak has never been written-until now "Of all the meats, only one merits its own structure. There is no such place as a lamb house or a pork house, but even a small town can have a steak house." So begins Mark Schatzker's ultimate carnivorous quest. Fed up with one too many mediocre steaks, the intrepid journalist set out to track down, define, and eat the perfect specimen. His journey takes him to all the legendary sites of steak excellence-Texas, France, Scotland, Italy, Japan, Argentina, and Idaho's Pahsimeroi Valley-where he discovers the lunatic lengths steak lovers will go to consume the perfect cut. After contemplating the merits of Black Angus, Kobe, Chianina, and the prehistoric aurochs-a breed revived by the Nazis after four hundred years of extinction-Schatzker adopts his own heifer, fattens her on fruit, acorns, and Persian walnuts, and then grapples with ambivalence when this near-pet appears on his plate. Reminiscent of both Bill Bryson's and Bill Buford's writing, Steak is a warm, humorous, and wide-ranging read that introduces a wonderful new travel and food writer to the common table.



Vitamania

Vitamania Author Catherine Price
ISBN-10 9780698192218
Release 2015-02-24
Pages 336
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"A hidden, many-faceted, and urgent story." --Booklist, *STARRED* Most of us know nothing about vitamins. What’s more, what we think we know is harming both our personal nutrition and our national health. By focusing on vitamins at the expense of everything else, we’ve become blind to the bigger picture: despite our belief that vitamins are an absolute good—and the more of them, the better—vitamins are actually small and surprisingly mysterious pieces of a much larger nutritional puzzle. In Vitamania, award-winning journalist Catherine Price offers a lucid and lively journey through our cherished yet misguided beliefs about vitamins, and reveals a straightforward, blessedly anxiety-free path to enjoyable eating and good health. When vitamins were discovered a mere century ago, they changed the destiny of the human species by preventing and curing many terrifying diseases. Yet it wasn’t long before vitamins spread from labs of scientists into the realm of food marketers and began to take on a life of their own. By the end of the Second World War, vitamins were available in forms never before seen in nature—vitamin gum, vitamin doughnuts, even vitamin beer—and their success showed food manufacturers that adding synthetic vitamins to otherwise nutritionally empty products could convince consumers that they were healthy. The era of “vitamania,” as one 1940s journalist called it, had begun. Though we’ve gained much from our embrace of vitamins, what we’ve lost is a crucial sense of perspective. Vitamins may be essential to our lives, but they are not the only important substances in food. By buying into a century of hype and advertising, we have accepted the false idea that particular dietary chemicals can be used as shortcuts to health—whether they be antioxidants or omega-3s or, yes, vitamins. And it’s our vitamin-inspired desire for effortless shortcuts that created today’s dietary supplement industry, a veritable Wild West of overpromising “miracle” substances that can be legally sold without any proof that they are effective or safe. For the countless individuals seeking to maximize their health and who consider vitamins to be the keys to well-being, Price’s Vitamania will be a game-changing look into the roots of America’s ongoing nutritional confusion. Her travels to vitamin manufacturers and food laboratories and military testing kitchens—along with her deep dive into the history of nutritional science— provide a witty and dynamic narrative arc that binds Vitamania together. The result is a page-turning exploration of the history, science, hype, and future of nutrition. And her ultimate message is both inspiring and straightforward: given all that we don’t know about vitamins and nutrition, the best way to decide what to eat is to stop obsessing and simply embrace this uncertainty head-on. By exposing our extraordinary psychological rela¬tionship with vitamins and challenging us to question our beliefs, Vitamania won’t just change the way we think about vitamins. It will change the way we think about food. From the Hardcover edition.



Tasty

Tasty Author John McQuaid
ISBN-10 9781451685008
Release 2015-01-13
Pages 304
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Draws on reports from kitchens, markets, farms, and laboratories to trace historical experiences of flavor while making predictions on how the sense of taste will evolve in coming decades.



Pandora s Lunchbox

Pandora s Lunchbox Author Melanie Warner
ISBN-10 9781451666755
Release 2013-02-26
Pages 288
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In the tradition of Fast Food Nation and The Omnivore’s Dilemma comes an “indispensable,” (New York Newsday) fascinating, and cutting-edge look at the scary truth about what really goes into our food. If a piece of individually wrapped cheese can retain its shape, color, and texture for years, what does it say about the food we eat and feed to our children? Former New York Times business reporter and mother Melanie Warner decided to explore that question when she observed the phenomenon of the indestructible cheese. She began an investigative journey that took her to research labs, university food science departments, and factories around the country. What she discovered provides a rare, eye-opening—and sometimes disturbing—account of what we’re really eating. Warner looks at how decades of food science have resulted in the cheapest, most abundant, most addictive, and most nutritionally inferior food in the world, and she uncovers startling evidence about the profound health implications of the packaged and fast foods that we eat on a daily basis. Combining meticulous research, vivid writing, and cultural analysis, Warner blows the lid off the largely undocumented—and lightly regulated—world of chemically treated and processed foods and lays bare the potential price we may pay for consuming even so-called healthy foods.



Food Inc How Industrial Food Is Making Us Sicker Fatter and Poorer And What You Can Do about It

Food  Inc   How Industrial Food Is Making Us Sicker  Fatter  and Poorer And What You Can Do about It Author Karl Weber
ISBN-10 9781458759719
Release 2010-05-21
Pages 598
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Food, Inc. is guaranteed to shake up our perceptions of what we eat. This powerful documentary deconstructing the corporate food industry in America was hailed by Entertainment Weekly as ''more than a terrific movie - it's an important movie.'' Aided by expert commentators such as Michael Pollan and Eric Schlosser, the film poses questions such as: Where has my food come from, and who has processed it? What are the giant agribusinesses and what stake do they have in maintaining the status quo of food production and consumption? How can I feed my family healthy foods affordably? Expanding on the film's themes, the book Food, Inc. will answer those questions through a series of challenging essays by leading experts and thinkers. This book will encourage those inspired by the film to learn more about the issues, and act to change the world.



Ingredients

Ingredients Author Dwight Eschliman
ISBN-10 9781941393987
Release 2015-09-29
Pages 272
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In the bestselling tradition of The Elements and Salt Sugar Fat, an unprecedented visual exploration of what is really inside our food, setting the record straight on the controversial and fascinating science of chemical and synthetic additives in processed food—from Twinkies and McNuggets to organic protein bars and healthy shakes. What’s really in your food? We’ve all read the ingredients label on the back of a can, box, or bag from the grocery store. But what do all those mysterious-sounding chemicals and additives actually do? Focusing on 75 of the most common food additives and 25 ordinary food products that contain them, acclaimed photographer Dwight Eschliman and science writer Steve Ettlinger demystify the contents of processed food. Together they reveal what each additive looks like, where it comes from, and how and why it is used. Essential for everyone who is concerned about the wholesomeness of their diet or merely curious about “polysorbate 60” or “tertiary butylhydroquinone,” Ingredients is a visually and scientifically stunning journey from ketchup to Cool Whip. You’ll be surprised at what you find. * * * Ingredients focuses on processed food additives from acesulfame potassium to xanthan gum, including artificial and natural flavorings, sweeteners, colorings, preservatives, thickeners, emulsifiers, dessicants, and more. It also shows what is inside Amy's Burrito Especial, Campbell's Chunky Classic Chicken Noodle Soup, Doritos Cool Ranch Flavored Tortilla Chips, Dr. Pepper, General Mills Raisin Nut Bran, Hebrew National Beef Franks, Heinz Tomato Ketchup, Hidden Valley The Original Ranch Light Dressing, Hostess Twinkies, Klondike Reese's Ice Cream Bars, Kraft Cool Whip Original, Kraft Singles - American Skim Milk Fat Free, McDonald's Chicken McNuggets, MorningStar Farms Original Sausage Patties, Nabisco Wheat Thins, Naked Green Machine 100% Juice Smoothie, Nestle Coffee-Mate Fat Free The Original Coffee Creamer, Ocean Spray Cran-Grape Juice Drink, Oroweat Healthy Multi-Grain Bread, PowerBar Performance Energy Bar Oatmeal Raisin, Quaker Instant Oatmeal Strawberries and Cream, Red Bull Energy Drink, Snickers Bar, Trident Perfect Peppermint Sugar Free Gum, and Vlasic Ovals Hamburger Dill Chips.



Hungry for Change Enhanced Edition

Hungry for Change  Enhanced Edition Author James Colquhoun
ISBN-10 9780062262158
Release 2012-10-02
Pages 304
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Hungry for Change the enhanced edition contains 8 exclusive videos featuring additional footage from James Colquhoun and Laurentine ten Bosch's original documentary. In these videos you'll find firsthand advice from nutrition and health specialists on how to solve "the diet problem", getting rid of toxins, fixing your digestive system, eating the foods you love in a healthy way and more timely health issues. Pioneers in the field of nutrition and internationally renowned filmmakers, James Colquhoun and Laurentine ten Bosch join with leading experts to offer proven strategies to lose weight, prevent and reverse disease, and optimize health. With Hungry for Change you'll discover: Amazingly delicious, nutritious recipes for breakfast, lunch, dinner, snacks, and desserts How to navigate your supermarket: what to buy and what to avoid The real truth behind DIET, SUGAR-FREE, and FAT-FREE products How to overcome food addictions and cravings Why fad diets don't work How to read labels and what food additives to avoid The most effective detox and cleansing strategies How to eat for clear eyes, glowing skin, and healthy hair Providing practical solutions, Hungry for Change shows that your health is in your hands and that you can escape the diet trap forever. Experts from the field of medicine and nutrition plus transformational stories from those who know what it's like to be sick and overweight give us the tools and inspiration we need to begin our journey toward health today. Hungry for Change will help boost your energy levels, strengthen your body, and make you look and feel better every day for the rest of your life. Please note that due to the large file size of these special features this enhanced e-book may take longer to download then a standard e-book.



The Language of Food A Linguist Reads the Menu

The Language of Food  A Linguist Reads the Menu Author Dan Jurafsky
ISBN-10 9780393245875
Release 2014-09-15
Pages 256
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A 2015 James Beard Award Finalist: "Eye-opening, insightful, and huge fun to read." —Bee Wilson, author of Consider the Fork Why do we eat toast for breakfast, and then toast to good health at dinner? What does the turkey we eat on Thanksgiving have to do with the country on the eastern Mediterranean? Can you figure out how much your dinner will cost by counting the words on the menu? In The Language of Food, Stanford University professor and MacArthur Fellow Dan Jurafsky peels away the mysteries from the foods we think we know. Thirteen chapters evoke the joy and discovery of reading a menu dotted with the sharp-eyed annotations of a linguist. Jurafsky points out the subtle meanings hidden in filler words like "rich" and "crispy," zeroes in on the metaphors and storytelling tropes we rely on in restaurant reviews, and charts a microuniverse of marketing language on the back of a bag of potato chips. The fascinating journey through The Language of Food uncovers a global atlas of culinary influences. With Jurafsky's insight, words like ketchup, macaron, and even salad become living fossils that contain the patterns of early global exploration that predate our modern fusion-filled world. From ancient recipes preserved in Sumerian song lyrics to colonial shipping routes that first connected East and West, Jurafsky paints a vibrant portrait of how our foods developed. A surprising history of culinary exchange—a sharing of ideas and culture as much as ingredients and flavors—lies just beneath the surface of our daily snacks, soups, and suppers. Engaging and informed, Jurafsky's unique study illuminates an extraordinary network of language, history, and food. The menu is yours to enjoy.



Sugar Crush

Sugar Crush Author Dr. Richard Jacoby
ISBN-10 9780062348234
Release 2015-04-14
Pages 256
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A shocking look at the link between sugar, inflammation, and a host of preventable chronic diseases—perfect for fans of bestselling author Gary Taubes’ The Case Against Sugar—from leading nerve surgeon Dr. Richard Jacoby. What Grain Brain did for wheat, this book by a leading peripheral nerve surgeon now does for sugar, revealing how it causes crippling nerve damage throughout the body—in our feet, organs, and brain—why sugar and carbohydrates are harmful to the body's nerves, and how eliminating them can mitigate and even reverse the damage. If you suffer from ailments your doctors can’t seem to diagnose or help—mysterious rashes, unpredictable digestive problems, debilitating headaches, mood and energy swings, constant tiredness—nerve compression is the likely cause. Sugar Crush exposes the shocking truth about how a diet high in sugar, processed carbohydrates, and wheat compresses and damages the peripheral nerves of the body, leading to pain, numbness, and tingling in the hands and feet, along with a host of related conditions, including migraines, gall bladder disease, and diabetes. Over the years, Dr. Richard Jacoby has treated thousands of patients with peripheral neuropathy. Now, he shares his insights as well as the story of how he connected the dots to determine how sugar is the common denominator of many chronic diseases. In Sugar Crush, he offers a unique holistic approach to understanding the exacting toll sugar and carbs take on the body. Based on his clinical work, he breaks down his highly effective methods, showing how dietary changes reducing sugar and wheat, coinciding with an increase of good fats, can dramatically help regenerate nerves and rehabilitate their normal function. Sugar Crush includes a quiz to assess your nerve damage, practical dietary advice, and the latest thinking on ways to prevent and reverse neuropathy. If you have diabetes, this essential guide will help you understand the dangers and give you the tools you need to make a difference beyond your doctor’s prescriptions. If you have the metabolic syndrome or prediabetes, or are just concerned about your health, it will help you reverse and prevent nerve damage.



Food Morals and Meaning

Food  Morals and Meaning Author John Coveney
ISBN-10 9781134184484
Release 2006-09-27
Pages 18
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Following on from the success of the first edition, John Coveney traces our complex relationship with food and eating and our preoccupation with diet, self-discipline and food guilt. Using our current fascination with health and nutrition, he explores why our appetite for food pleasures makes us feel anxious. This up-to-date edition includes an examination of how our current obsession with body size, especially fatness, drives a national and international panic about the obesity ‘epidemic’. Focusing on how our food anxieties have stemmed from social, political and religious problems in Western history, Food, Morals and Meaning looks at: the ancient Greeks’ preoccupation with eating early Christianity and the conflict between the pleasures of the flesh and spirituality scientific developments in eighteenth and nineteenth century Europe and our current knowledge of food the social organization of food in the modern home, based on real interviews the obesity ‘epidemic’ and its association with moral degeneration. Based on the work of Michel Foucault, this fresh and updated edition explains how a rationalization food choice – so apparent in current programmes on nutrition and health – can be traced through a genealogy of historical social imperatives and moral panics. Food, Morals and Meaning is essential reading for those studying nutrition, public health, sociology of health and illness and sociology of the body.



Eating on the Wild Side

Eating on the Wild Side Author Jo Robinson
ISBN-10 9780316227957
Release 2013-06-04
Pages 416
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Winner of the 2014 IACP Cookbook Award in the category of "Food Matters." The next stage in the food revolution--a radical way to select fruits and vegetables and reclaim the flavor and nutrients we've lost. Ever since farmers first planted seeds 10,000 years ago, humans have been destroying the nutritional value of their fruits and vegetables. Unwittingly, we've been selecting plants that are high in starch and sugar and low in vitamins, minerals, fiber, and antioxidants for more than 400 generations. EATING ON THE WILD SIDE reveals the solution--choosing modern varieties that approach the nutritional content of wild plants but that also please the modern palate. Jo Robinson explains that many of these newly identified varieties can be found in supermarkets and farmer's market, and introduces simple, scientifically proven methods of preparation that enhance their flavor and nutrition. Based on years of scientific research and filled with food history and practical advice, EATING ON THE WILD SIDE will forever change the way we think about food.



Neurogastronomy

Neurogastronomy Author Gordon M. Shepherd
ISBN-10 9780231530316
Release 2011-12-20
Pages 224
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Gordon M. Shepherd, a leading neuroscientist at Yale University, embarks on an eye-opening trip through the human brain's "flavor system," establishing the parameters of a new field: neurogastronomy. Challenging the belief that humans' sense of smell diminished as they made the leap from primate to human, Shepherd contends this sense, the main element of flavor, is far more powerful and important than we think. Shepherd begins with the mechanics of smell, the way it stimulates the nose as it hits the back of the mouth. From the food we eat, the brain represents smells as spatial patterns, and out of these, it constructs flavor. He then considers the effect of the flavor system on many contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions controlling emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd discusses the link between his research and trends in nutrition, dieting, and obesity, particularly the challenge to eat healthy. He concludes with human perceptions of smell and flavor and their insight into the neural basis of consciousness. Everyone from casual diners and amateur foodies to wine critics, chefs, scholars, and researchers will be thrilled by Shepherd's scientific-gastronomic adventures.



Salt Sugar Fat

Salt  Sugar  Fat Author Michael Moss
ISBN-10 9781448133871
Release 2013-02-28
Pages 480
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The No.1 New York Times Bestseller In China, for the first time, the people who weigh too much now outnumber those who weigh too little. In Mexico, the obesity rate has tripled in the past three decades. In the UK over 60 per cent of adults and 30 per cent of children are overweight, while the United States remains the most obese country in the world. We are hooked on salt, sugar and fat. These three simple ingredients are used by the major food companies to achieve the greatest allure for the lowest possible cost. Here, Pulitzer Prize-winning investigative reporter Michael Moss exposes the practices of some of the most recognisable (and profitable) companies and brands of the last half century. He takes us inside the labs where food scientists use cutting-edge technology to calculate the ‘bliss point’ of sugary drinks. He unearths marketing campaigns designed – in a technique adapted from the tobacco industry – to redirect concerns about the health risks of their products, and reveals how the makers of processed foods have chosen, time and again, to increase consumption and profits, while gambling with our health. Are you ready for the truth about what’s in your shopping basket?