{"id":18389,"date":"2010-06-29T20:47:24","date_gmt":"2010-06-30T03:47:24","guid":{"rendered":"http:\/\/mehallo.com\/blog\/?p=18389"},"modified":"2010-06-30T00:13:28","modified_gmt":"2010-06-30T07:13:28","slug":"twinkie-ingredients","status":"publish","type":"post","link":"http:\/\/mehallo.com\/blog\/archives\/18389","title":{"rendered":"Twinkie ingredients"},"content":{"rendered":"
‘A popular rule of thumb among proponents of healthy food is that the fewer ingredients there are in something, better it is for you. With a remarkable 37 or so ingredients, many of which are polysyllabic chemical compounds, Twinkies would seem to embody the antithesis of that rule.’<\/em><\/p>\n Photography by Dwight Eschliman.<\/a> Details about his ’37 or so Ingredients’ project (and book) here.<\/a><\/p>\n Plus, check out Steve Ettlinger’s Twinkie Deconstructed.<\/em><\/a><\/p>\n I like how the beef fat is now labeled ‘animal shortening.’<\/p>\n
\nWheat flower, folic acid<\/em><\/p>\n
\nRiboflavin, iron<\/em><\/p>\n
\nCorn syrup, high fructose corn syrup<\/em><\/p>\n
\nVegetable shortening, animal shortening<\/em><\/p>\n
\nMonoglyceride, diglyceride<\/em><\/p>\n\r\n\t