Deconstructing A Twinkie…EWWW!

Filed under: Publications — @ March 13, 2007

What’s in a Twinkie? Steve Ettlinger shared all about it in my interview with him!

Here’s a brief little snippet of the interview:

1. What a sweet low-carb treat we have for you today–it’s Steve Ettlinger! Who? Steve is the author of a provocative new Hudson Street Press book that I think you’re gonna love entitled Twinkie, Deconstructed: My Journey to Discover How the Ingredients Found in Processed Foods Are Grown, Mined (Yes, Mined), and Manipulated Into What America Eats–yes, we’re talking about high-carb junk food like Twinkies, but it’s not what you think. Steve, tell us a little bit about yourself and how and why you got into writing books on the subject of food and nutrition.

I’ve had a hand in forty books and written six, but three of my favorites concern food. I love ating, have worked as an assistant chef, and while living in France, came to appreciate good, fresh, well-prepared food like never before. Since I began writing or producing books in 1988, I have always concentrated on the popular reference angle.

I wondered for years why no one covered things like polysorbate 60 the same way we cover wine or cheese, and thought about doing something for a few years. Finally, my kids asked me, “Daddy, where does polysorbate 60 come from?” and I knew I had to get moving on this book. Choosing the Twinkie as an example was great, because the Twinkie ingredient list, which is the table of contents of Twinkie, Deconstructed, is just the right length for a book and covers a wide range of ingredients.

Read more of my interview with Steve Ettlinger about his fantastic new book about the origins of the ingredients in processed foods called Twinkie, Deconstructed by clicking here.


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