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14 reviews for:
This Is What You Just Put in Your Mouth?: From Eggnog to Beef Jerky, the Surprising Secrets
Patrick Di Justo
3.52 AVERAGE
14 reviews for:
This Is What You Just Put in Your Mouth?: From Eggnog to Beef Jerky, the Surprising Secrets
Patrick Di Justo
3.52 AVERAGE
So, the thing I learned from this book is that I am much harder to disgust than the author.
He's like "THERE IS ARTIFICIAL SPIT IN CHERRY CORDIALS!"
And I am like "Cool! I wish I had a cherry cordial."
So, if knowing this fact about cherry cordials has put you off them, I would be more than happy to take them off your hands.
He's like "THERE IS ARTIFICIAL SPIT IN CHERRY CORDIALS!"
And I am like "Cool! I wish I had a cherry cordial."
So, if knowing this fact about cherry cordials has put you off them, I would be more than happy to take them off your hands.
Depending on how you look at it, [b:This Is What You Just Put in Your Mouth?: From Eggnog to Beef Jerky, the Surprising Secrets|22238370|This Is What You Just Put in Your Mouth? From Eggnog to Beef Jerky, the Surprising Secrets|Patrick Di Justo|https://d.gr-assets.com/books/1417411741s/22238370.jpg|41612295] is either a handy tool for consumers who want to understand where their food and assorted household goods come from...or a nightmare for people who see danger with every six-syllable word.
Di Justo, who wrote the "What's Inside?" article series for Wired magazine that inspired this book, delves into the ingredient lists of your favorite foods - hot pockets, coffee, A1 Steak Sauce...even dog food - and explains what each ingredient is, where it comes from, and what it does. Each item is also accompanied by a "backstory" that details what inspired him to examine that particular food, who he contacted for information, and the sometimes questionable experiments he participated in, all in the name of science.
The book had the potential to become tedious (as it did for the last half-dozen or so chapters that covered items like golf balls and diaper cream), but Di Justo's humor kept the book lighthearted and amusing. The occasional horrified reaction from his wife over his research made me chuckle, as did the rebuffs he received from the PR departments he contacted for information.
I'd recommend this book to anyone looking for a quick, bathroom reader-type book who enjoys science and food. If you have a weak stomach, however, steer clear.
Di Justo, who wrote the "What's Inside?" article series for Wired magazine that inspired this book, delves into the ingredient lists of your favorite foods - hot pockets, coffee, A1 Steak Sauce...even dog food - and explains what each ingredient is, where it comes from, and what it does. Each item is also accompanied by a "backstory" that details what inspired him to examine that particular food, who he contacted for information, and the sometimes questionable experiments he participated in, all in the name of science.
The book had the potential to become tedious (as it did for the last half-dozen or so chapters that covered items like golf balls and diaper cream), but Di Justo's humor kept the book lighthearted and amusing. The occasional horrified reaction from his wife over his research made me chuckle, as did the rebuffs he received from the PR departments he contacted for information.
I'd recommend this book to anyone looking for a quick, bathroom reader-type book who enjoys science and food. If you have a weak stomach, however, steer clear.
This is a rather humorous look at the appalling chemicals contained in many processed foods. For instance, in Hostess Lemon Fruit Pie, there is "Calcium Sulfate - Plaster of Paris. Used for millennia to congeal soy milk into tofu, this gunk has hundereds of applications - many a school science project (like a baking soda and vinegar volcano) was modeled in plaster of Paris." Each chapter is about one specific food like substance and includes a breakdown of the chemicals and a backstory telling some of the author's thoughts. It is a lighthearted look at the sad state of the US "food" supply.