I really enjoyed it!
I'm surprised that more people haven't discovered this book. I have a large family and find it challenging to get my kids to understand why I won't buy some of the foods I am now trying to keep out of our pantry (e.g., HFCS, artificial sweetners, some preservatives) This book did two things: helped me understand precisely where and how many additives are derived and also quelled a tiny bit of my fear when it comes to some of those crazy chemical names on our ingredient lists. And this book was not anti-Twinkie or preachy! I think the author did a nice job of clearly explaining what the Twinkie ingredients are -- from the largest to the smallest -- why they're there, what they do, what they do that "real" foods can't. So now, when I attempt to make something home made that doesn't taste as good as that thing in the package, I can say with a smile, "You're right, it doesn't, and there's a good reason for that!"
Was this review helpful? Yes NoThank you for your feedback.
Report this reviewThank you, this review has been flagged.
Overview
A pop-science journey into the surprising ingredients found in most common packaged foodsLike 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, 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. ...