One man to Save us All.

[LargoWinch]

Ok guys (and gals), I swear I won't pepper you with Don's excellent clips everyday, but this one is another must see!

One man to save us all; time to buy Gold and Silver and lots of Pop Tarts*

* According to Wal-Mart during Katrina, Pop Tarts were a bestseller because you can live on a box for days, they last forever (bacteria won't even touch the thing) and each one pack a punch in calories. Oh did I mention; they are not trans fat free, but who cares? Its like dried Big Macs...only sweeter!

[Guest]

Re: One man to Save us All.

More jealously guarded secrets from America's "gastronomic arsenal" - this one is a strategic asset of critical importance - straight from the core of our 20th Century cultural heritage (industrialised food):

If you’ve ever puzzled over why packaged foods contain "polysorbate 60," or "mono and diglycerides," Ettlinger’s book, "Twinkie, Deconstructed," is a treat. Ettlinger – the author of previous food books like "Beer for Dummies" – decodes all 39 ingredients in the little creme-filled cakes. To stay fresh on a grocery-store shelf, Twinkies can’t contain anything that might spoil, like milk, cream or butter. 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. He describes calcium sulfate, a dough conditioner, as "food-grade plaster of Paris." The filling: shortening (in the form of partially hydrogenated vegetable oil and/or beef fat) is the main ingredient. Polysorbate 60 is a gooey substance that helps replace cream and eggs at a fraction of the cost. It’s derived from corn, palm oil and petroleum. Cellulose gum gives the creme filling a smooth, slippery feel. Artificial vanillin is synthesized in petrochemical plants. The cake: Lecithin is an emulsifier made from soy. It’s also used in paint to keep pigments evenly dispersed. Diacetyl mimics the taste of butter, since the real stuff would go rancid on a store shelf. Cornstarch is a common thickener. But it’s more often used to make cardboard and packing peanuts. Yellow #5, red #40 give the cake the golden look of eggs. Sorbic acid, the only actual preservative in Twinkies, comes from petroleum.

[moonshot]

Re: One man to Save us All.

More jealously guarded secrets from America's "gastronomic arsenal" - this one is a strategic asset of critical importance - straight from the core of our 20th Century cultural heritage (industrialised food):

If you’ve ever puzzled over why packaged foods contain "polysorbate 60," or "mono and diglycerides," Ettlinger’s book, "Twinkie, Deconstructed," is a treat. Ettlinger – the author of previous food books like "Beer for Dummies" – decodes all 39 ingredients in the little creme-filled cakes. To stay fresh on a grocery-store shelf, Twinkies can’t contain anything that might spoil, like milk, cream or butter. 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. He describes calcium sulfate, a dough conditioner, as "food-grade plaster of Paris." The filling: shortening (in the form of partially hydrogenated vegetable oil and/or beef fat) is the main ingredient. Polysorbate 60 is a gooey substance that helps replace cream and eggs at a fraction of the cost. It’s derived from corn, palm oil and petroleum. Cellulose gum gives the creme filling a smooth, slippery feel. Artificial vanillin is synthesized in petrochemical plants. The cake: Lecithin is an emulsifier made from soy. It’s also used in paint to keep pigments evenly dispersed. Diacetyl mimics the taste of butter, since the real stuff would go rancid on a store shelf. Cornstarch is a common thickener. But it’s more often used to make cardboard and packing peanuts. Yellow #5, red #40 give the cake the golden look of eggs. Sorbic acid, the only actual preservative in Twinkies, comes from petroleum.

So much for stocking up on Pop Tarts. :rolleyes:
And to think, I read Luke's response while eating.

[GRG55]

Re: One man to Save us All.

More jealously guarded secrets from America's "gastronomic arsenal" - this one is a strategic asset of critical importance - straight from the core of our 20th Century cultural heritage (industrialised food):

If you’ve ever puzzled over why packaged foods contain "polysorbate 60," or "mono and diglycerides," Ettlinger’s book, "Twinkie, Deconstructed," is a treat. Ettlinger – the author of previous food books like "Beer for Dummies" – decodes all 39 ingredients in the little creme-filled cakes. To stay fresh on a grocery-store shelf, Twinkies can’t contain anything that might spoil, like milk, cream or butter. 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. He describes calcium sulfate, a dough conditioner, as "food-grade plaster of Paris." The filling: shortening (in the form of partially hydrogenated vegetable oil and/or beef fat) is the main ingredient. Polysorbate 60 is a gooey substance that helps replace cream and eggs at a fraction of the cost. It’s derived from corn, palm oil and petroleum. Cellulose gum gives the creme filling a smooth, slippery feel. Artificial vanillin is synthesized in petrochemical plants. The cake: Lecithin is an emulsifier made from soy. It’s also used in paint to keep pigments evenly dispersed. Diacetyl mimics the taste of butter, since the real stuff would go rancid on a store shelf. Cornstarch is a common thickener. But it’s more often used to make cardboard and packing peanuts. Yellow #5, red #40 give the cake the golden look of eggs. Sorbic acid, the only actual preservative in Twinkies, comes from petroleum.

No wonder the price of my Twinkies has been skyrocketing lately. As the world's definitive "non-food" I had hoped it would be immune from rampant agflation...:rolleyes:

An oldie but goodie from The Onion:

Report: Hostess May Have Marketed Unhealthy 'Twinkies' To Minors
November 25, 1998
WASHINGTON, DC–According to a controversial Federal Trade Commission report released Tuesday, food manufacturer Hostess may have intentionally marketed "Twinkies"–a dangerous snack cake linked to obesity and hyperactivity–to minors.

"There is substantial evidence supporting the claim that, for decades, Hostess has carried out an aggressive marketing campaign with the goal of promoting Twinkie use among underage consumers," the FTC report read. "Our nation's children have been targeted for the consumption of these fattening, unwholesome cakes at a vulnerable age, before they are old enough to make responsible decisions about health and nutrition."

The report also stated that "as a result of Hostess' targeting of minors, millions of young bodies have been exposed to potentially harmful substances such as fat, sugar, cholesterol, polysorbate 60, calcium sulfate, partially hydrogenated vegetable oil and caramel color."

Among the questionable Hostess marketing tactics the FTC report cites: positioning Twinkies billboards in the direct view of schoolyards, airing Twinkies ads on Saturday-morning TV and, most notably, developing and aggressively promoting "Twinkie The Kid," a smiling, lariat-wielding cowboy cartoon mascot shaped like a Hostess Twinkie.

"With Twinkie The Kid, Hostess has deliberately set out to glamorize the Twinkie-eating lifestyle among our nation's young people," the report read...


A group of Stockton, CA, teens eat Twinkies behind their junior high school

More...

[Spartacus]

Re: One man to Save us All.

stick with butter, whey protein and dried veggies.

sugar and starch makes you hungrier, sooner. Proven fact. Lots of the "failures" on Atkins were eating 100 grams of carbohydrate per day, when the original Atkins called for 20 grams per day.

Of course, many failures were also people eating 3,000 calories of fat per day after they actually believed "calories don't count". If they had read Atkins closely, they would have read "eat until you are not hungry", and on a low carb high fat high protein diet this means around 1200 calories for the average person. (what Atkins was saying was "calories don't count if you eat 1200 per day - if you eat until you're not hungry. If you eat for pleasure and taste and end up eating 3,000 calories per day calories do count.")

Ok guys (and gals), I swear I won't pepper you with Don's excellent clips everyday, but this one is another must see!

One man to save us all; time to buy Gold and Silver and lots of Pop Tarts*