Twinkie,
Deconstructed: My
Journey to Discover How the Ingredients
Found in Processed Foods Are
Grown, Mined (Yes, Mined), and
Manipulated Into What America
Eats
Like most Americans, Steve Ettlinger
eats processed foods. And, like most
consumers, he often reads the ingredients
label—without a clue as to what
most of it means. So when his young daughter
asked,
“Daddy, what’s polysorbate 60?” he was at a loss—and
determined to find out.
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From the 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 fascinating,
thoroughly researched romp of
a narrative that demystifies
some of the most common processed
food ingredients—where
they come from, how they are
made, how they are used—and
why.
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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
with a strange name—all
for the sake of creating a simple
snack cake.
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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 of Plaster
of Paris) this book is for you.
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