Comments on: Give me Sharks or Give me Cigarettes http://blog.sciencegeekgirl.com/2008/06/13/give-me-sharks-or-give-me-cigarettes/ explorations and inspirations... in how we learn science Mon, 06 Feb 2012 23:52:22 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: mika http://blog.sciencegeekgirl.com/2008/06/13/give-me-sharks-or-give-me-cigarettes/comment-page-1/#comment-209 mika Mon, 11 Aug 2008 18:17:37 +0000 http://sciencegeekgirl.com/?p=193#comment-209 Please check out the excellent documentary Sharkwater. It will change your mind (as it did mine) about buying another shark-related item. Please spread the word about the slaughter of sharks and the danger sharkmeat poses to children and pregnant women (as it is extremely high in mercury). Even if you don't care about the animal, you owe it to yourself and future generations to protect the sharks. When they get wiped out (and they are being killed at a dangerously high rate), our oxygen supply (and obviously, health) will be messed up, as well. There are plenty of other things for us to eat without threatening our environment and future. Please check out the excellent documentary Sharkwater. It will change your mind (as it did mine) about buying another shark-related item. Please spread the word about the slaughter of sharks and the danger sharkmeat poses to children and pregnant women (as it is extremely high in mercury). Even if you don’t care about the animal, you owe it to yourself and future generations to protect the sharks. When they get wiped out (and they are being killed at a dangerously high rate), our oxygen supply (and obviously, health) will be messed up, as well. There are plenty of other things for us to eat without threatening our environment and future.

]]> By: sciencegeekgirl http://blog.sciencegeekgirl.com/2008/06/13/give-me-sharks-or-give-me-cigarettes/comment-page-1/#comment-207 sciencegeekgirl Sat, 14 Jun 2008 05:43:44 +0000 http://sciencegeekgirl.com/?p=193#comment-207 After reading How Twinkies Work (from How Stuff Works -- http://recipes.howstuffworks.com/twinkie1.htm), I’m one person not too keen on eating chemical cake. What’s interesting is how almost every ingredient in “real” cake is replaced with a chemical that plays the same role, but allows the cake to stay fresh longer. It only has but one preservative — it doesn’t need any more because almost nothing in it can spoil. (However, deep fry it and I’m *totally* there.) From How Stuff Works: “Monoglycerides and diglycerides, which replace eggs in the Twinkie recipe, are chemicals that act as emulsifiers. They stabilize the cake batter, enhance flavor and extend shelf life [source: Ettlinger]. A very small amount of egg is used to leaven the cake. Polysorbate 60 serves a similar function to the glycerides, keeping the cream filling creamy without the use of real fat. Hydrogenated shortening replaces butter, giving the cake some of its texture and flavor and prolonging shelf life. twinkie molds Tim Boyle/Getty Images Trays of Twinkie molds at the Interstate Baking facility in Schiller Park, Ill. Taste tests by flavor experts have revealed that artificial butter flavoring is used in the cake and artificial vanilla flavoring goes into the cream filling [source: Ettlinger]. Both flavorings are chemicals derived from petroleum. Despite the Twinkie’s reputation, only one ingredient is an actual preservative: sorbic acid. Other ingredients have preservative functions, but sorbic acid has one primary purpose — it stops the formation of mold [source: Ettlinger]. Finally, cellulose gum replaces fat in the filling. This ingredient can absorb 15 to 20 times its own weight in water. It keeps the filling smooth and creamy” After reading How Twinkies Work (from How Stuff Works — http://recipes.howstuffworks.com/twinkie1.htm), I’m one person not too keen on eating chemical cake. What’s interesting is how almost every ingredient in “real” cake is replaced with a chemical that plays the same role, but allows the cake to stay fresh longer. It only has but one preservative — it doesn’t need any more because almost nothing in it can spoil. (However, deep fry it and I’m *totally* there.)

From How Stuff Works:
“Monoglycerides and diglycerides, which replace eggs in the Twinkie recipe, are chemicals that act as emulsifiers. They stabilize the cake batter, enhance flavor and extend shelf life [source: Ettlinger]. A very small amount of egg is used to leaven the cake. Polysorbate 60 serves a similar function to the glycerides, keeping the cream filling creamy without the use of real fat. Hydrogenated shortening replaces butter, giving the cake some of its texture and flavor and prolonging shelf life.

twinkie molds
Tim Boyle/Getty Images
Trays of Twinkie molds at the Interstate Baking facility in Schiller Park, Ill.

Taste tests by flavor experts have revealed that artificial butter flavoring is used in the cake and artificial vanilla flavoring goes into the cream filling [source: Ettlinger]. Both flavorings are chemicals derived from petroleum.

Despite the Twinkie’s reputation, only one ingredient is an actual preservative: sorbic acid. Other ingredients have preservative functions, but sorbic acid has one primary purpose — it stops the formation of mold [source: Ettlinger].

Finally, cellulose gum replaces fat in the filling. This ingredient can absorb 15 to 20 times its own weight in water. It keeps the filling smooth and creamy”

]]> By: Dave http://blog.sciencegeekgirl.com/2008/06/13/give-me-sharks-or-give-me-cigarettes/comment-page-1/#comment-208 Dave Sat, 14 Jun 2008 05:34:33 +0000 http://sciencegeekgirl.com/?p=193#comment-208 That might be the most offensive quote I've ever read in my entire life. Who doesn't love a Twinkie??? That might be the most offensive quote I’ve ever read in my entire life. Who doesn’t love a Twinkie???

]]>