TMHS 305: The Science Of Flavor & The Dorito Effect - With Guest Mark Schatzker

Published: Aug. 28, 2018, 10:15 p.m.

It\u2019s no secret that food-based illnesses have become deeply ingrained in our culture. From the obesity epidemic to an uptick in food addiction, it\u2019s clear that somewhere along the way we\u2019ve lost touch with how to form healthy relationships with food.

Unlike many other health problems, finding a solution to these issues isn\u2019t clear. Traditional medical solutions aren\u2019t applicable due to food\u2019s basic function\u2014we need it to survive. Food is something we all have to interact with on a regular basis.

Mark Schatzker has extensively studied and written about the link between food and behavior, including how traditional knowledge has overlooked an important piece of the puzzle\u2014flavor. On today\u2019s show, he\u2019s sharing the fascinating science behind the production of flavor, and how modern food is designed to get us hooked. We\u2019ll talk about how to hack the system, and how you can get back to your roots in order to find balance between flavorful foods and nutrition.

In this episode you\u2019ll discover:
  • How our food\u2019s nutritional quality has become more diluted over time.
  • Theintuitiveeating habitsof cattle (and how it relates to humans!)
  • How production of crops like corn has changed over the last few decades.
  • The incredible link between flavor and nutrition.
  • What reverse evolution is, and how it works on both humans and plants.
  • The science behind why supermarket tomatoes taste so bland.
  • What brain scans indicate about food addiction.
  • Why sugar and flavor are a dangerous combination.
  • Which two senses contribute to deliciousness.
  • The definition of retronasal olfaction and how it affects our taste.
  • Why your taste seems to change when you have a cold.
  • What we can learn from babies\u2019 intuitive senses.
  • The three rules of flavorthat you need to know.
  • How flavor compounds are connected to pleasure.
  • The two ingredientson a nutrition label that you should avoid.
  • What we can learn from healthier, leaner populations.
Items mentioned in this episode include:

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