The food industry prioritizes profit over nutrition from "summary" of The Dorito Effect by Mark Schatzker
The food industry has a singular priority: profit. And it's a priority that trumps all others. This means that when food scientists are developing new products, their main goal is not to create something that is healthy or nutritious. No, their primary focus is on making something that will sell, something that will fly off the shelves. In this profit-driven world, flavor is king. It's the key to getting consumers hooked on a product, to making them come back for more. And so food scientists go to great lengths to engineer flavors that are irresistible. They use a combination of chemicals and additives to create what they call the "bliss point" – that perfect balance of sweetness, saltiness, and fat that keeps us coming back for more. But here's the catch: the more a food is engineered for flavor, the less nutritious it tends to be. Because while food scientists are busy tweaking the taste and texture of their products, they are also stripping away the very things that make food good for us – the vitamins, minerals, and other nutrients that our bodies need to thrive. This is why a bag of Doritos can be so addictive and yet so devoid of real nutrition. It's a product that has been carefully engineered to hit all the right pleasure centers in our brains, but it's also a product that is seriously lacking in the things that our bodies actually need to function properly. And so we find ourselves in a strange paradox: we are surrounded by more food choices than ever before, and yet many of these choices are not actually nourishing us. Instead, they are leading us down a path of overconsumption and malnutrition, all in the name of profit. This is the dark side of the food industry – a world where taste reigns supreme, and nutrition is an afterthought.
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