Hi, this is Dr. McCullough helping you take control of your health. And today we are joined by

Mark Schatzker, who is the author of the Dorito Effect. Fascinating investigation into the

introductions of flavor into the industrialized food supply.

So welcome and thank you for joining us Mark.

Thank you so much for having me.

It's pleasure to be here.

So you're an investigative journalist, I think.

Yes.

I'm an investigative journalist.

I'm a travel writer.

I'm a food writer.

I do it all.

All right, so your primary profession as a journalist.

And what brought you to write this book?

Very simply a curiosity about flavor.

It began with my first book, which was a book about steak.

And very simply for that book, I traveled around the world searching for the greatest steak.

Sounds simple.

Turns out it's not so simple. I got deeply into the science of flavor, the signs of how we perceive

flavor, but I also have a question that we rarely ask, which is why does food have

flavor? We think it's all very simple. We take for granted the fact that apples

tastes like apples and steak tastes like steak. But then when you start to

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