The Dorito Effect, Part 1

Dr. Hoffman returns tomorrow with all-new episodes of Intelligent Medicine. Today, please enjoy this encore of the most downloaded Intelligent Medicine interview ever. Mark Schatzker talks about his book, “The Dorito Effect: The Surprising Truth About Food and Flavor.” Why do modern tomatoes suffer from “nutritional brownout?” Why do today’s jumbo-sized “cardboard chickens” require so much in the way of hyped-up flavorings, fried breading and sauces to be palatable? How have food scientists hijacked our taste buds to produce addictive, high-calorie, non-nutritious foods? What is “McRegret”? In our current “obesogenic” food environment, can we still say that obesity is just a moral failing or a matter of gluttony? Naturally-tasty, unadulterated ingredients are the answer, but won’t all those artisanal, grass-fed, or heirloom foods be cost-prohibitive? Will we still be able to feed the planet with fresh, locally-grown, small-scale agricultural products? Mark Schatzker reveals how a food Renaissance is talking place, wherein consumers are demanding more flavorful, nutritious, unadulterated food; And, food producers are responding, with more tasty, natural alternatives to industrially-processed, factory-farmed foods; What can the average consumer do to “live long and eat flavorfully’? Can this approach help failed dieters recover their appetite equilibrium? Click HERE for part 2.