By Mark Schatzker
This book is a follow-up to Tomatoland by .
Todays food is being bred for looks and ease of growth and abundance. The thing being bred out is taste. This book chronicles the evolution of that process.
We open up with the invention of the Dorito. The ongoing metaphor of.the book is that the Dorito was just a poor-selling tortilla chip until the "Flavoring" was added. This is what is happening to the rest of the foods that are more bland than ever until the "Flavoring" is added.
19 Chapter Two: What happened to the chickens.
22 The beginning of the end of chickens was at A&P's Chicken Of Tommorrow contests.
23 This event,"would go on to doom the flavor of chicken and dumplings for decades to come"
26 "they are all broilers now. Words like 'Fryer' and 'roaster' still appear in cookbooks, but they dont exist anymore. We eat gigantic babies."
28 Not just poultry suffers, fruits and vegetables are steadily loosing there nutritional value as well and our paid "watchdogs" who should care, dont. Read,"As The Food Quality Drops, The USDA Just Shrugs," an article by Cheryl Long in Organic Gardening.
29 After several studies the results were in, "the reason that things like broccoli, wheat and corn had changed [was] just like chickens, they had been selected to grow.faster and bigger, and that was diluting the nutrients."
So there you have our bigger andbetter-looking.food is not all it purports to be.
31 Monsanto soent 10 million dollars trying to fix bland tomatoes. There aswer to bland genetically engineered tomatoes? What else more genetic engineering. To a man with a hammer everything looks like a nail. Instead of.going back to the real tomato they further "frakenchised" it with the same poor results. What did Einstein say about stupidity.?
64 "Modern milk is like modern cjickecken and modern tomatoes--bland and watety."
The author says theyput butter Flavoring in margerine to make it taste more like butter. Now the put it in butter too, to make butter taste more. Like butter.
69 In MRI scanning, the same.pleasure centers light up for.food addicts as heroin addicts when shown pictures of their particular pleasure. This is no surprise to me. Also, studies show the craving has alot.more to do with addiction than the actual substance that is craved.
76 Although we crave and are physically rewarded by our salt, sugar, fat (read the book Salt, Sugar Fat for the full story on these three), and now umami (the savory taste), the author says its the flavor that causes the craving that causes us to eat. "We crave flavors."
81 So congratulations to us, for we figured out how to get as fat as we want. We now haventhe technology to stay wrapped in fat for the rest of our very shortened lifetimes.
82 According to our author,"We're done for. The rise in obesity is a predictable result in the rise of manufactured deliciousness."
Remember, only 31% of the population does not have the problem.
82 The future looks bleak, time to buy stock in "Lipitor and sweatpants."
120 Olecanthol in olive oil operates on the ssame.pathways as ibuprofen in the body and may be responsible for some.of the health benefits of the Mediterranean diet.
130 the fake frankenfood is everywhere in the supermarket. All diversein tastes and flavors but beneath the surface, it's all the same. Dannon strawberry yogurt has no strawnerries in it.
132 Today, we pop multivitamins even though years of research suggests they do nothing to augment health.
137 "This was get-up-out-of-your-chair and start dancing fried chicken." Chef Robert Irvine says good foo should make to wanna dance. I guess he was right.
140 The Buckeye chicken actually tastes like chicken. Who knew?
144 Good, naturally flavored, fills ypu up better, and therefore, you eat less.
Check this out in USA Today
http://www.usatoday.com/story/money/2015/06/22/general-mills-artificial-ingredients-cereal/29101165/
General Mills to Nix Artificial Flavoring from its cereals
(Ha no way) whars the catch?
152 Humans love eating the plants that give off defense mechanisms when they are consumed. Animals get the message and.leavethem alone but we actually love the taste of their defensive juices. We love toxic pesticides, "nicotine, cocaine, heroin and THC -'even caffiene- all evolved to interfere with neuronal.signaling in herbivors." We get a kick out of being intoxicated, a word the author reminds us, has the word toxic in.it.
Read this paper
Explaining Human Recrearional Use Of Pesticides published in Frontiers in Psychiatry.
158 So the problem is that the foods that are actually good for us are be oming vlander and less tasty, while.the food that are not good.for us are just the opposite. And then if.you make "diet.food" that tastes real.good people.just o ereat.that in a.process known as the "snackwell effect."
162 We still wait.in vain for.someone to figure out, in an economical way, how to deliver natures flavor and nutrition. "For everone else, pass the Doritos
171 "It's simple to eat healthy," says Michael Pollan, "just.eat foods your grandmother would recognize."
174 I oder to no have the ranco a GMOtomatoa would cause, Tomato expert Harry Klee will breed the changes into the tomato that make it tastier.
176 Klees experiments proved that "yoeld does not have to come at the expense of flavor. So far, no one.cares. Tastleless sells.
197 Remember "big food" only cares about te bottom line. If these companies see there is money to be had in flavor, then.flavor we shall have.
198 Whose fault is it for this ttal lack of interest in flavor? The author blames "the horde of shopping cart pushers that thinks anything that costs more than 99c a pound os a rip off."
206 the Apoendix gives useful hints on how to eat better. Eating a wide variety of things in a good way to proper nutrition. Also avoid food that flavor was added by a PhD.
This is a good ook for learning how to eat better and therefore less.
Books:
Neurogastronmy by Gordon Shepard. This book is about the science of food enjoyment.
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