Epistemic Spot Checks is a series in which I fact check claims a book makes, to determine its trustworthiness. It is not a book review or a check on every claim the book makes, merely a spot check of what I find particularly interesting or important (or already know).

Today’s subject is The Dorito Effect, which claims that Americans are getting fat because food is simultaneously getting blander and less nutritious, and then more intensely flavored through artificial means. This is leaving people fat and yet malnourished.

Claims

Claim: Humans did not get fatter over the last 100 years due to changes in genetics.
True. People are fatter than their ancestors, indicating it’s not a change in genetics (although genetics still plays a role in an individual’s weight).

Claim: Casimir Funk discovered that an extract of brown rice could cure beriberi in chickens.
True.

Claim: In 1932, the average farm produced 63 sacks of potatoes/acre. By the mid 1960s, it was 200 sacks/acre.
True.

(source).

Claim: Everything is getting blander and more seasoned.
More seasoned.
Blander food.
Note that both sources were provided by the book itself.

Claim: “We eat for one reason: because we love the way food tastes. Flavor is the original craving”.
This doesn’t jive with my personal experience. I definitely crave nutrients and am satisfied by them even without tasting them.

Claim: “In 1946 and 1947, regional Chicken Of Tomorrow contests were held.”
True.

Claim: Over time the Chicken Of Tomorrow winners consistently weighed more, with less feed and less time to maturity.
True.

Claim: Produce is getting less nutritious over time.
True (source provided by author).

Conclusions

Extremely trustworthy, and therefore worrisome, given the implication that food is becoming inexorably worse. Dorito Effect is unfortunately light on solutions, so you might just freak yourself out to no purpose. On the other hand, if you’re looking for a kick to start eating better, this could easily be it.