Twinkie, Deconstructed: My Journey To Discover How The Ingredients Found In Processed Foods Are Grown, Mined (yes, Mined), And Manipulated Into What America Eats
by Steve Ettlinger /
2008 / English / EPUB
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A pop-science journey into the surprising ingredients found in
most common packaged foods
A pop-science journey into the surprising ingredients found in
most common packaged foods
Like most Americans, Steve Ettlinger eats processed foods. And,
like most consumers, he didn't have a clue as to what most of the
ingredients on the labels mean. So when his young daughter asked,
Daddy, what's polysorbate 60?, he was at a loss and determined to
find out.
Like most Americans, Steve Ettlinger eats processed foods. And,
like most consumers, he didn't have a clue as to what most of the
ingredients on the labels mean. So when his young daughter asked,
Daddy, what's polysorbate 60?, he was at a loss and determined to
find out.
From the phosphate mines in Idaho to the oil fields in China to
the Hostess factories and their practices,
From the phosphate mines in Idaho to the oil fields in China to
the Hostess factories and their practices,Twinkie,
Deconstructed
Twinkie,
Deconstructed demystifies some of the most common processed
food ingredients, where they come from, how they are made, how
they are used, and why. Beginning at the source (hint: they're
often more closely linked to rock and petroleum than any of the
four food groups), we follow each Twinkie ingredient through the
process of being crushed, baked, fermented, refined, and/or
reacted into a totally unrecognizable goo or powder, all for the
sake of creating a simple snack cake.
demystifies some of the most common processed
food ingredients, where they come from, how they are made, how
they are used, and why. Beginning at the source (hint: they're
often more closely linked to rock and petroleum than any of the
four food groups), we follow each Twinkie ingredient through the
process of being crushed, baked, fermented, refined, and/or
reacted into a totally unrecognizable goo or powder, all for the
sake of creating a simple snack cake.
An insightful exploration of the modern food industry, if you've
ever wondered what you're eating when you consume foods
containing mono- and diglycerides or calcium sulfate (the latter
a food-grade equivalent of plaster of paris), this book is for
you. Consequently, as Hostess plans to permanently close
its doors in 2012, this book will provide a relevant guide into
the practices of one of the biggest companies of all
time.
An insightful exploration of the modern food industry, if you've
ever wondered what you're eating when you consume foods
containing mono- and diglycerides or calcium sulfate (the latter
a food-grade equivalent of plaster of paris), this book is for
you. Consequently, as Hostess plans to permanently close
its doors in 2012, this book will provide a relevant guide into
the practices of one of the biggest companies of all
time.