Thursday May 07, 2015

Mark Schatzker: Our flavourless food leads to unhealthy cravings

The bold, bright, technicolor taste of a Dorito is being called out in a new book called "The Dorito Effect."

The bold, bright, technicolor taste of a Dorito is being called out in a new book called "The Dorito Effect." (final gather, Flickr cc)

Listen 25:00

♦ ♦ ♦ 8 Quick Facts on Food & Flavour by Mark Schatzker ♦ ♦ ♦

Dorito Effect Book Cover

We're talking about chips today... and much more... as part of our project, By Design.

Much has been made of the way processed-food manufacturers engineer just the right combinations of salt, sugar and fat in our favourite junk foods.

Food journalist Mark Schatzker argues that the highly designed flavours of those same foods have a great deal to do with why we often can't seem to have just one.... and why obesity is the defining health issue of our times.

Mark Schatzker is the author of, "The Dorito Effect: The Surprising New Truth About Food and Flavor" and he joined us from our New York studio.

The Dorito Effect - Junk Food


What flavour can you not get enough of? Are you a victim of the Dorito effect? Let us know!

Tweet us @TheCurrentCBC using #ByDesignCBC. Find us on Facebook. Or email us to send us your thoughts.

This segment was produced by The Current's Shannon Higgins.
 

RELATED LINKS

The Dorito Effect: How our approach to food is killing its flavour - Mark Schatzker, The Globe & Mail

Mark Schatzker's persuasive, original argument for better-tasting food - The National Post

Why chicken doesn't taste like chicken anymore -  Mark Schatzker, New York Post

How Flavor Drives Nutrition - Mark Schatzker, The Wall Street Journal