Twinkie, Anyone?

With my recent talk of sugar and the importance of eating real, I thought I would highlight a recent New York Times article demystifying the Twinkie.  The enlightening interview with Steve Ettlinger, author of the book “Twinkie, Deconstructed,” gives credence to my previous mention of the chemical potpourri that lies within most of today’s food-like substances.  Ettlinger discusses the use of industrial chemicals such as natural gas and petroleum as sources of organic material used in synthesizing common food additives. Regardless if you eat Twinkies or not, read more of this startling interview here, and I’m sure you’ll never think of Twinkies (and other processed foods) in the same light!

Just a little food for thought on more reasons to “Eat Real (NOT a Chemistry Experiment)!!!”

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