What food companies don't want you to know
Johnny Harris
18 min, 43 sec
This video discusses the unique appeal of Doritos, connecting it to the umami flavor, its use of MSG, and how food science has engineered the snack to trigger our cravings.
Summary
- The host begins by discussing his complicated relationship with breakfast, expressing a dislike for sweet American breakfasts.
- He reveals he often eats Doritos for breakfast, explaining that this is due to its umami flavor.
- Umami is a savory taste, distinct from the traditionally recognized four tastes (sweet, sour, salty, bitter). It is associated with a satisfying and substantial meal, often linked with protein-rich foods.
- Doritos are coated in monosodium glutamate (MSG), a substance that intensifies umami flavor. MSG was originally invented by a Japanese chemist who extracted it from kelp to enhance the flavor of food.
- The host also explains that the Doritos' crunch and texture are carefully engineered to stimulate our senses and make us want more.
- Contrary to popular belief, MSG is not harmful. It was stigmatized due to rumors and misunderstandings, and it's now acknowledged as safe by scientists.
- Finally, the host acknowledges that while he understands that Doritos are engineered to manipulate his cravings, he still chooses to eat them.
Chapter 1
The host shares his complicated relationship with breakfast and his preference for Doritos in the morning.
- The host discusses his dislike for American breakfasts, which he finds too sweet.
- He reveals he often eats Doritos for breakfast.
- He uses chopsticks to eat Doritos, keeping his fingers clean.
Chapter 2
The host elaborates on why he finds Doritos so appealing, particularly for breakfast.
- The host opens a package of Canadian Doritos and finds them delicious.
- He hypothesizes that he craves Doritos in the morning due to the umami flavor, which is associated with savory, protein-rich foods.
- This craving is related to his love for miso soup, another food rich in umami flavor.
Chapter 3
The host explains the science behind umami and MSG, and how they contribute to the taste of Doritos.
- Umami was officially recognized by scientists in the 90s. It is associated with the presence of the molecule glutamate, a common amino acid.
- MSG is a form of glutamate that was invented by a Japanese chemist. He extracted it from kelp and mass-produced it in flaky white salt form.
- MSG is a key ingredient in Doritos and is responsible for enhancing their umami flavor.
Chapter 4
The host discusses how food science and marketing have contributed to the success and addictive nature of Doritos.
- Food scientists have engineered Doritos to trigger our cravings. Every aspect of the snack, from the flavor to the texture, is designed to make our mouths water and make us want more.
- The original aim of MSG was to enhance the flavor of food, enabling people to enjoy simple meals more. The host sees Doritos as a manifestation of this aim, tricking his brain into thinking he's eating a substantial meal when he's not.
- Despite understanding this manipulation, the host admits that he will continue to eat Doritos for breakfast.
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