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A pop-science journey into the surprising ingredients within dozens of common packaged foods, using the Twinkie label as a guide
Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label?with out a clue in regards to what most of this means. So when his young daughter asked, "Daddy, what?s polysorbate 60?" he was at a loss?and determined to find out.
From your phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a remarkable, thoroughly researched romp of an narrative that demystifies a few of the most frequent processed food ingredients?where they result from, how they are created, how they are used?and just why. Beginning at the foundation (hint: they?re often more closely associated with rock and petroleum than the four food groups), we follow each Twinkie ingredient through the procedure to be crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name?all for the sake of creating a simple snack cake.
An insightful exploration into the 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) this book is made for you.
