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Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats, by Steve Ettlinger

Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats, by Steve Ettlinger


Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats, by Steve Ettlinger


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Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats, by Steve Ettlinger

From Publishers Weekly

In this delightful romp through the food processing industry, Ettlinger, who writes on consumer products (The Complete Illustrated Guide to Everything Sold in Hardware Stores), says, "Believers of urban legends take note.... Twinkies are not just made of chemicals," nor will their ingredients allow them to last, "even exposed on a roof, for 25 years." But what exactly their ingredients are, and how they come from places like Minnesota and Madagascar to be made into what Ettlinger calls "the uber-iconic food product, the archetype of all processed foods," is the subject of his book. Each chapter looks at individual ingredients, in the same order as on a Twinkie package, so Ettlinger finds himself traveling to eastern Pennsylvania farms to study wheat, as well as to high-security plants that manufacture highly toxic chlorine used in minute amounts to make the bleached flour that is "the only kind that works in sugar-heavy" Twinkies or birthday and wedding cakes. His exploration of the manufacturing processes of cellulose gum ("perfect for lending viscosity to the filling in snack cakes—or rocket fuel"), for example, cleverly reveals how Twinkie ingredients "are produced by or dependent on nearly every basic industry we know." (Mar. 1) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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About the Author

Steve Ettlinger, author of six books, has long been fascinated with everyday consumer products, from hardware to beer.

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Product details

Hardcover: 304 pages

Publisher: Hudson Street Press; 1 edition (March 1, 2007)

Language: English

ISBN-10: 1594630186

ISBN-13: 978-1594630187

Product Dimensions:

5.8 x 1.1 x 8.5 inches

Shipping Weight: 1 pounds (View shipping rates and policies)

Average Customer Review:

3.8 out of 5 stars

92 customer reviews

Amazon Best Sellers Rank:

#433,642 in Books (See Top 100 in Books)

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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Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats, by Steve Ettlinger PDF

Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats, by Steve Ettlinger PDF
Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats, by Steve Ettlinger PDF
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About the Author

The Adobe Creative Team of designers, writers, and editors has extensive, real-world knowledge of Adobe products. They work closely with the Adobe product development teams and Adobe's Instructional Communications team to come up with creative, challenging, and visually appealing projects to help both new and experienced users get up to speed quickly on Adobe software products.

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Product details

Paperback: 384 pages

Publisher: Adobe Press; 1st edition (November 22, 2008)

Language: English

ISBN-10: 0321579216

ISBN-13: 978-0321579218

Product Dimensions:

7.4 x 0.7 x 9.1 inches

Shipping Weight: 1.7 pounds (View shipping rates and policies)

Average Customer Review:

3.5 out of 5 stars

26 customer reviews

Amazon Best Sellers Rank:

#2,342,417 in Books (See Top 100 in Books)

I thought it would be helpful to warn other customers that if you buy the Kindle edition of an Adobe Classroom in a Book which deals with software versions older than CS5 (the current version at the time of this review), you may not be able to obtain the project files that are supposed to come with the book. I discovered this when I bought the CS4 Flash book and one of my co-workers told me he had the same problem with other CS4 Kindle editions (we still use CS4 versions of some Adobe products where we work). After some searching online, it appears there's no way to obtain the older project files without buying the paper edition (which comes with the files on a CD). CS5 Kindle editions do contain links to downloadable project files, but the older books appear to have their links stripped out, which probably means the project files for those versions have been removed from the publisher's server. It's likely that at least some of the CS5 project files are different enough that they won't be useful to users of the CS4 or CS3 books. I haven't checked all of the CS4 and CS3 books out personally, but I'm posting this warning so that other buyers will be aware of the risk.

I'm a big fan of Adobe and their Classroom In A Book series. They have been the main source of info when I needed to learn Photoshop, Illustrator, and many other programs. This book helped me a great deal with the project I was working on in Flash and ActionScript.Having said all that I have to say that it is extremely lacking on teaching the ActionScript language. It has 14 real life projects to learn from in a do this, then do that, style with lite explanations as to why. Adobe supplies all of the graphics needed (in true Classroom In A Book fashion). I was able to do the project I was working on for a client by hobbling together code from the Adobe projects. Did it teach me ActionScript? No, it just made me a little more comfortable with the code. Now I have to study a much more in depth ActionScript book.The Classroom In A Book style of teaching Adobe products doesn't work very well for teaching programming languages.

I purchased this book after I read "Adobe Flash CS4 Professional Classroom in a Book" in order to get more insight on some the features of ActionScript 3.0. I wasn't disappointed. I thought the chapters were well organized. And everything worked the way the book said it would. Just follow the directions and you should do well.Of course, it's an introductory course. But once you finish, you should be able to work with the online materials to find what you need for more detailed information.

Overall this book has disappointed me. There are 14 chapters, each covering a different application with the objective of laying out lessons so readers can progressively learn how to code. Where it fails, is in explanations. Often you see "Insert this code", but there is insufficient reason why it's being done. Also there are some problems with the CD, some examples are corrupt and do not properly function when opened.

Good book. I still have it, but that's because AS3 is done-zo. Way to go Adobe, don't have native flash support and watch your word crumble around you.

Cheers,I bought this product because I wanted to learn Actionscript 3.0 with the visual aids/tutorials provided by the CD it comes with. Though I will openly admit it said, "CD is missing," in the fine print of the order I overlooked it and was horribly disappointed when I saw the condition of the book and even more-so when I realized my mistake. It never occurred to me someone would try to sell a training manual without including the files necessary for it to work. It's bad business practices and I will be more wary the next time.

This book really helped me a lot in learning action script 3.0 showing me how to create great scripting for my web videos, this was a great purchase for me and I highly recommend this to anyone wanting to learn this application.

I bought this for school. The prices here are so much better and cheaper in what's offered in the campus book store.

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ActionScript 3.0 for Adobe Flash CS4 Professional Classroom in a Book PDF

ActionScript 3.0 for Adobe Flash CS4 Professional Classroom in a Book PDF

ActionScript 3.0 for Adobe Flash CS4 Professional Classroom in a Book PDF
ActionScript 3.0 for Adobe Flash CS4 Professional Classroom in a Book PDF
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