A pop-science journey into the surprising ingredients found in dozens of common packaged foods, using the Twinkie label as a guide 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. From the phosphate mines in Idaho t… More >>
As a farmer, economist, and generally well informed person, I found this book to be lacking. Overly sensational and sometimes outright wrong, the facts asserted in this book are in fact not. There is a list on the internet of the errors in the book, too long to post it here.
I was given the book by an internationally known food scientist and chef who knew that I would get a good laugh out of it. Sadly, many in the public will be misled by this book.
b
Rating: 1 / 5
I thought this would be enjoyable reading, but the tone of the book thoughout was so about not offending anyone. I mean, 50% of our food–whole and processed–is genetically modified, created by a chemical company responsible for Roundup, Agent Orange, postcancer drugs, etc., and that’s OK with Steve? All that gets is a little footnote at the bottom of the page? And I wanted to know if stearic acid and sodium stearylate or however you spell it is animal-byproduct-derived, but there was no mention of anything about that–just vague mentionings throughout about “emulsifiers” and whatnot. This book serves no purpose. Hated it.
Rating: 1 / 5
So much potential unrealized…I thought this was going to be much better. The concept of where all the ingredients that make up a Twinkie come from make disappointingly dull reading.
Mr. Ettlinger, I see your comment here, so may I suggest a TV series? I would love to have you examine an ingredient per week and actually see the places and things you wrote about as it was hard to visualize it all…now that would be great television!
Rating: 2 / 5
What an inane subject. What an utterly fascinating study about our food sources!
Rating: 5 / 5
A basic introduction into world of process food ingredients, alas in search of greater profits without sincere concern for negative health effects, modern day debauchery. The book could have been fleshed out better, apparent chapter size reduction plus not simplifying the terminology, affect’s the book aversely. What makes the book work at all is that the Author is using in essence the Little Red Riding Hood fable: we’re little red riding hood, the grandmother; our instilled trust, born out of phony facades and what we actually get the Big Bad Wolf. Lesson is: Question your trust!, or you’re playing the lab rat. People who do read this book I believe are less apt to run with the pack and after reading this book will realize that if you can’t understand the ingredients on a food package label, there must be other issues if you don’t stop buying these products, whether it’s a twinkle or a can of soup. In conclusion, while the Author injects humor and writes concisely this very important book falls short, still worth reading, if you can deal with shopping carts full of betrayal. Also read:The Hundred-Year Lie: How to Protect Yourself from the Chemicals That Are Destroying Your Health.
Rating: 4 / 5