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12 Top-Notch Mark Schatzker Quotes

Mark Schatzker, a food journalist and author is best known for his book ‘The Dorito Effect: The Surprising New Truth About Food and Flavor’ has taken on the food industry by discussing the loss of flavor and production of bland food in recent times. From chicken to tomatoes, manufactured flavoring has removed nature as one of the main ingredients. Here is a look at some of the best Mark Schatzker quotes to remember.

“…the question of portion size. When I ate Doritos or a Big Mac, I dept on eating and eating, and later experienced McRegret. So why when I ate a fourteen-week-old barred rock [heirloom breed chicken] or a grapefruit did I find it tremendously delicious and yet tremendously satisfying? If these foods tasted better, shouldn’t I have just kept on gorging? Fred Provenza believes the difference comes down to what he calls”deep satiety.””Fundamentally,” he told me,”eating too much is an inability to satiate.” Wen food meets needs at”multiple levels,” it provides a feeling of”completeness” and offers a satisfaction that’s altogether different from being stuffed.”

“Can these foods [low-fat, vitamin-enriched, etc] even be called”healthy”? Perhaps we should think about it this way: If you cut a batch of pharmaceutical-grade cocaine with chai, you could say with some degree of honesty that it is”healthier,””less addictive,” and”now with chai!” But would you say it’s”good for you”?”

“Are humans nutritional idiots? Our palates aren’t just out of tune with our bodily needs. Our palates are out to kill us.”

“Flavor factories churn out chemical desire. We spray, squirt, and inject hundreds of millions of pounds of those chemicals on food every year, and then we find ourselves surprised and alarmed that people keep eating. We have become so talented at soaking our food in fakeness that the leading cause of preventable death – smoking – bears a troubling resemblance to the second leading cause of preventable death – obesity.”

“Goats’ refusal of young blackbrush shoots, furthermore, is outright. They want nothing to do with it. Provenza pointed at his hand, then his arm and body, and said,”Every organ and every cell has receptors similar to what’s in your nose and on your tongue.” Creatures communicate within their environment the same way they communicate within their own bodies — through chemical trigger substances that bind to receptors and produce responses.”It’s all part of a feedback system,” Provenza said,”that tells the body what’s good and what isn’t. Goats are not stupid after all. They don’t bumble through the world eating what they were born to like. They experience need states, satisfaction, and delight along with aversions to strong a mere hint of something can make them turn away in disgust. Flavor is what nutrition feels like to a goat. If goats had a word for delicious, it would have two meanings. The first would be: I like this. The second would be: This is what my body needs. For goats, they are the same thing.”

“Hedonism, as any puritan can tell you, never leads to virtue. If we could all set pleasure aside and eat what’s good for us, our problems would all go away. (Good luck with that.)”

“Humans look just like livestock now. We achieve a state of buttery plumpness before we’ve even reached sexual maturity. We experience powerful cravings for food that is slowly making us sick. We are…programmed to eat the wrong food. We aren’t born calorie zombies, but that’s what we have become.”

“It tasted good going down, but the megaload of carbs and fat induced negative post-ingestive feedback”

“Obesity is so rampant that it seems contagious. It’s an epidemic now, and it’s spreading to other countries— the British are gaining, the Chinese are gaining, even the French are gaining— which makes it a pandemic. There are frantic efforts to make it stop. Weight Watchers and Overeaters Anonymous were just early tactics in a long war that would go on to include the Pritikin Principle, the Scarsdale Medical Diet, Slimfast, the Atkins Diet, the South Beach Diet, The Zone, Nutrisystem, Jenny Craig, the Blood Type Diet, the Mediterranean Diet, the Master Cleanse, the DASH diet, the Cabbage Soup Diet, the Paleo Diet, and the Raw Diet. Americans have eaten fat- burning grapefruits, consumed cabbage soup for seven straight days, calculated their daily points target, followed the easy and customizable menu plan, dialed the 1- 800 number to speak to a live weight- loss counselor, taken cider vinegar pills, snacked strategically, eliminated high- glycemic vegetables during the fourteen- day induction phase, achieved a 40:30:30 calorie ratio, brought insulin and glucagon into balance, sought scientific guidance from celebrities, abstained from the deadly cultural practice known as cooking, tanned and then bled themselves to more fully mimic the caveman state, asked that the chef please prepare the omelet with no yolks, and attained the fat- burning metabolic nirvana known as ketosis. It has all been a terrible, amazing failure.”

“The food problem is a flavor problem. For half a century, we’ve been making the stuff people should eat–fruits, vegetables, whole grains, unprocessed meats–incrementally less delicious. Meanwhile, we’ve been making the food people shouldn’t eat–chips, fast food, soft drinks, crackers–taste ever more exciting. The result is exactly what you’d expect.”

“Their [plant secondary compounds] healthful effects in humans, however, are not well understood, in part because things in nature like coriander and basil can’t be patented so there isn’t a lot of money being thrown at them, and in part because long-term studies that measure small effects of low doses are expensive and don’t yield the kind of unambiguous, major effects you get with pharmaceuticals, but mainly because preventions are never as exciting as cures.”

“Yes, part of the problem is junk food. There’s more of it, and it’s more alluring than ever. But nonjunk food is a bigger problem. It isn’t as flavorful as it used to be, which has the inverse effect of making junk food yet more enticing. Even worse, we’re turning real food into junk food.Thanks to its off-putting insipidness, we coat it in calories, drench it in dressing, and dust it in synthetic flavor. The more bland it becomes, the harder we try to make it seem real.”

Mark Schatzker sits down for this one-on-one interview as he discusses the effects of manufactured flavoring in our foods. What he refers to as ‘The Dorito Effect,’ Schatzker has regularly shared the negative effects associated with these changes to consumers.

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