Twinkies: Learn the Scoop About What’s in the Popular Snack Food

Get ready for an eye-opening half hour in which the topic will be Twinkies.

You see, tomorrow, (Tuesday), at 4 pm EST, on my Stop SUGAR SHOCK! Radio show, I will interview Steve Ettlinger, author of the much-acclaimed book, Twinkie, Deconstructed.
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If you’ve succumbed into eating this popular snack food and other processed carbs, you’ll want to get the lowdown from this popular writer, editor and book producer.

Steve will open our eyes about the startling Twinkie nexus of ingredients that ultimately become many Americans’ favorite snack food.

You’ll never look at Twinkies again in the same light after hearing Steve’s revelations.

Listen to this fascinating description of Steve’s book:

“In
this fascinating exploration into the curious world of packaged foods, Twinkie,
Deconstructed takes us from phosphate mines in Idaho to corn fields in Iowa,
from gypsum mines in Oklahoma to oil fields in China, to demystify some of
America’s most common processed food ingredients—where they come from, how they
are made, how they are used—and why. Beginning at the source (hint: they’re
often more closely linked to rocks and petroleum than any of the four food
groups),

Ettlinger reveals how each Twinkie ingredient goes through the process
of being crushed, baked, fermented, refined, and/or reacted into a totally
unrecognizable goo or powder with a strange name—all for the sake of creating a
simple snack cake.

“An
insightful, entertaining exploration of modern food industry, if you’ve ever
wondered what you’re eating when you consume foods containing mono and
diglycerides or calcium sulfate (the latter, a food-grade equivalent of plaster
of Paris), this book is for you.”

As usual, don’t fret if you miss the show live — you can always listen to segments afterwards, at your convenience.