Hostess Twinkies: Yum!
Posted in Books, Health, Science on February 26th, 2007 by Chip GibbonsIt’s been many years since I’ve eaten a Hostess Twinkie but I sure ate plenty of them as a kid, and Hostess Cupcakes.
Now there’s a book, Twinkie, Deconstructed, that traces the origins of all 39 ingredients in a Hostess Twinkie back to their source.
From MSNBC/Newsweek:
At the heart of the book is the fundamental question: why is it you can bake a cake at home with as few as six ingredients, but Twinkies require 39? And why do many of them seem to bear so little resemblance to actual food? The answer: To stay fresh on a grocery-store shelf, Twinkies can’t contain anything that might spoil, like milk, cream or butter.
You mean, anything like real food?
…it can be unsettling to learn just how closely the basic ingredients in processed foods resemble industrial materials. Corn dextrin, a common thickener, is also the glue on postage stamps and envelopes. Ferrous sulfate, the iron supplement in enriched flour and vitamin pills, is used as a disinfectant and weedkiller. Is this cause for concern? Ettlinger says no, though you wouldn’t want a diet that consists solely of Twinkies. Ultimately, all food, natural and otherwise, is composed of chemical compounds—and normal ingredients like salt have industrial applications, too. Still, it gives you pause when he describes calcium sulfate, a dough conditioner, as “food-grade plaster of Paris.”