Get Free Ebook , by Steve Ettlinger

Get Free Ebook , by Steve Ettlinger

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, by Steve Ettlinger

Get Free Ebook , by Steve Ettlinger

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Product details

File Size: 655 KB

Print Length: 304 pages

Publisher: Plume; 1 edition (March 1, 2007)

Publication Date: March 1, 2007

Sold by: Penguin Group (USA) LLC

Language: English

ASIN: B000OZ0NZS

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Amazon Best Sellers Rank:

#944,354 Paid in Kindle Store (See Top 100 Paid in Kindle Store)

I am a foodie, and I read cookbooks and recipes and cook sous vida at home, and play with texture, etc. This book is NOTHING about that level of cuisine, yet at the same time it is ALL about that level of cuisine. It goes through the ingredient list of a Twinkie (and explains why that list changes from time to time), and describes the cradle-to-grave progress of each item/additive... it's source, it's processing, the handling, it's purpose and the market. Twinkies are made in somewhat the same way that I make a meal using molecular gastronomy... the ingredients are all carefully chosen to create a final product in which each ingredient has a key role - not only flavor but also texture, water control, mouth feel, etc... The difference is that the Hostess company strives to achieve a constant level of mediocrity while I try to achieve greatness... yet in the end result who can say who is great and who is mediocre - they appeal to millions of people and have made billions of dollars. I appeal to a small number of people and lose money every time I cook !!!

I started reading this book and got a good few chapters in and just couldn't follow along with the writing style. The book didn't catch my interest. I would return the book but purchased over return policy. Instead, we will donate and hope that someone else will enjoy!

This should be a wake-up call to those who wonder just WHAT is in our foods. It makes a good case for pure, simple, clean eating. It also gives us reason to wonder why our foods have become so adulterated. Well, personally, I'd say "for profit", pure and simple.

"Ingredients: Enriched bleached wheat flour (flour, reduced iron, 'B' vitamins (niacin, thiamine mononitrate (B1), riboflavin (B2), folic acid)), sugar, water, corn syrup, high fructose corn syrup, partially hydrogenated vegetable and/or animal shortening (contains one or more of: soybean, cottonseed or canola oil, beef fat), whole eggs, dextrose, contains 2% or less of: modified corn starch, glucose, leavenings (sodium acid pyrophosphate, baking soda, monocalcium phosphate), sweet dairy whey, soy protein isolate, calcium and sodium caseinate, soy flour, salt, mono and diglycerides, polysorbate 60, soy lecithin, cornstarch, corn flour, corn dextrin, cellulose gum, sodium stearoyl lactylate, natural and artificial flavors, sorbic acid (to retain freshness), FD&C Yellow 5, Red 40." - From an actual Twinkies package"Last Sale Date: Dec 17" - From the same Twinkies package, purchased November 24"Examining the labels found on supermarket shelves, it becomes obvious that Twinkies are merely an archetype of almost all modern processed foods; so many others share their ingredients and attempts at immortality on the shelf ..." - author Steve EttlingerAs author Steve Ettlinger ruefully admits, when his 6-year old daughter asked, "Where does pol-y-sor-bate six-tee come from, Daddy?", Ol' Dad had to confess fallibility; he didn't know. Thus, his personal mission to find out the origin of this ingredient on the ice cream wrapper of the moment resulting in this book, TWINKIE, DECONSTRUCTED.For any junk-food lover or despiser with at least a minimal interest in nutrition and a major curiosity about the world we live in, TWINKIE DECONSTRUCTED is a must read. Within, Ettlinger describes the source and processing steps for each ingredient that goes into Twinkies without becoming overly technical, or at least not so much that the eyes of anyone who failed high-school chemistry will glaze over. An example of the narrative's tone on ingredient evolution might be that on the creation of FD&C Yellow 5 and Red 40:"Shanghai Dyestuffs Research Institute Co., Ltd., the largest synthetic food color institute in China ... (reacts aniline) with a metal sulfate to create sulfanilic acid ... Meanwhile, Sinopec (china's largest oil refinery) refines naphtha and ethylene out of more crude oil and combines them to make naphthalene ... Shanghai Dyestuffs reacts this with another acid and plain old table salt to make something called Schaeffer's Salt, the key ingredient in both red and yellow ... Two acids are essential ingredients, nitric acid to make red, and tartaric acid for yellow."If the above passage seems technically daunting, never fear; such never becomes overpowering. Indeed, much of TWINKIE DECONSTRUCTED are asides into less technical avenues of arcane but interesting facts. Did you know that there are six kinds of wheat? Or that the one pound of the coloring cochineal, found in Campari and Dannon's boysenberry yogurt, is derived from the dried bodies of 70,000 female cochineal insects harvested off the paddles of prickly pear cacti? Or that Osama bin Laden was once part owner of a Sudanese acacia gum firm before he was tossed out of the country in 1996? This is cool stuff.Reinforcing the fact that he's only using Twinkies to illustrate a point, Ettlinger regularly mentions the other products, foodstuffs or otherwise, which contain the ingredient under discussion in the text; for one who perhaps doesn't read ingredient labels, it's eye-opening. At times, the knowledge gained may give the worrywarts one more cause for angst:"Let's hope the cows of Belarus graze upwind of Chernobyl, because Belarus, along with Russia and Poland, is where a lot of the cheaper milk we use to make lower grades of sodium and calcium caseinate comes from." (Do your Twinkies glow in the dark?)I enjoyed TWINKIE, DECONSTRUCTED immensely because it's chock full of that sort of esoteric knowledge that gives me a break from daily concerns like the price of gas, Al Gore's pre-occupation with global warming and whether or not Britney is nuts and an unfit Mom. Now, if my nutrition fanatic wife would only give me back my package of Twinkies.

A couple of years ago I had the fortune to read Omnivore's Dilemma. After reading that book my wife and I made a very conscious decision to eliminate processed foods from our diets.Having just read "Twinkie, Deconstructed" our decision was the best one we have ever made. We, as consumers, have fallen into the trap of eating quick, processed food, without giving thought to all the chemicals contained in the food. It makes me wonder if there is a connection with all these chemicals in our food that is contributing to our overall decline in health.Read this book....you will never look at a packaged food item the same way for the rest of your life.

Ettlinger makes a heroic attempt to remain objective and hopeful while exploring the industrial, world-spanning, and often oily origins of many common processed food additives. His effort alone to track chemicals like polysorbate 60, artificial vanilla, and sorbic acid (just to name a few of the more heavily processed) from extraction through production to deployment earns from me at least 4 stars. This book demonstrates exactly how thorough one should strive to be when delving into something as complex as modern processed foods.If you wish for a complete primer on modern foods, however, do not read this book in isolation. Pair it with some of Michael Pollan's, Nina Planck's, and/or Marion Nestle's latest books, along with the China Study, or otherwise explore our modern system in greater depth. Ettlinger is an excellent investigator, and presents his ideas well, but seems to subscribe (as far as this book is concerned) to limited dietary recommendations and environmental perspectives.Though vital to consider, these dietary and environmental omissions are not all together relevant to his text, and appear, appropriately, as side-notes. In revealing how fantastically industrio-chemical our food system has become, which is exactly what it sets out to do, this book positively soars. I was impressed.~Ryan

Fascinating exploration and breakdown about the things going into most of our food with the Twinkie as a jumping off point- with through and detailed explanations. You might never want to eat the same again.

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