Adult Nonfiction TX553.A3 E85 2007
Summary: A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guideLike most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients labelÂwithout a clue as to what most of it means. So when his young daughter asked, ÂDaddy, whatÂs polysorbate 60?Â he was at a lossÂand determined to find out.From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructedis a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredientsÂwhere they come from, how they are made, how they are usedÂand why. Beginning at the source (hint: theyÂre 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 with a strange nameÂall for the sake of creating a simple snack cake.An insightful exploration into the food industry, if youÂve ever wondered what youÂre eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you.
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