Most of us have eaten a Twinkie at sometime during our lives.
Did you ever wonder what is actually in a Twinkie? Is it really a “food”?
If you leave an orange, a banana, a peach or a pear on your counter for a few weeks, it will start to rot and look less than edible. If you leave a package of Twinkies on your counter for 5 years, I doubt you will see much of a noticeable difference. A fresh baked loaf of bread will become as hard as a rock in two days, but a Twinkie will stay soft and spongy almost indefinitely.
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Twinkies contains 37 ingredients, but only 5 of them are recognizable to most of us; flour. eggs, water sugar and salt.
Twinkies’ ingredients are manufactured with fourteen of the top twenty chemicals made in the U.S.
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Wholefood ingredients have been replaced by chemical concoctions. For example, less egg has been used, as they’ve been replaced by monoglycerides and diglycerides, which are chemicals to bind fats and the water-based ingredients. These also extend the shelf life of the Twinkie.
A Twinkie contains high fructose corn syrup and 4 other types of sugar!
The unhealthiest kind of fats are lurking in there too, which are hydrogenated vegetable fats (trans fats)!
A Twinkie’s vitamins, artificial colors and flavorings come from petroleum.
The cream center contains absolutely no cream! Instead, it’s full of shortening, which is a cheap fat.
A Twinkie also contains a small amount of sodium stearate, which is one of the most common ingredients found in soap!
Many of the ingredients come from overseas, including China!