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- White light : the elemental role of phosphorus - our cells, in our food, and in our world / by Lohmann, Jack,author.;
Includes bibliographical references and index.""There would be no life without constant death." So begins Jack Lohmann's remarkable debut, White Light, a mesmerizing swirl of ecology, geology, chemistry, history, agricultural science, investigative reporting, and the poetry of the natural world. Wherever life has roamed, its record is left in the sediment; over centuries, that dead matter is compacted into rock; and in that rock is phosphate-one phosphorus atom bonded to four oxygen atoms-life preserved in death, with all its surging force. In 1842, when the naturalist John Stevens Henslow, Darwin's beloved botany professor, discovered the potential of that rock as a fertilizer, little did he know his countrymen would soon be grinding up the bones of dead soldiers and mummified Egyptian cats to exploit their phosphate content. Little did he know he'd spawn a global mining industry that would change our diets, our lifestyle, and the face of the planet. Lohmann guides us from Henslow's Suffolk, where the phosphate fertilizer industry took root, to Bone Valley in Central Florida, where it has boomed alongside big ag-leaving wreckage like the Piney Point disaster in its wake-to far-flung Nauru, an island stripped of its life force by the ravenous young industry. We sift through the Earth's geological layers and eras, speak in depth with experts and locals, and explore our past relationship with cyclical farming-including in seventeenth century Japan, when one could pay their rent with their excrement-before we started wasting just as much phosphate as we mine. Sui generis, filled with passion and rigorous reporting, White Light invites us to renew our broken relationship not just with the Earth but with our own death-and the life it brings after us"--- Subjects: Popular works.; Phosphorus in agriculture; Phosphatic fertilizers; Phosphates; Phosphorus; Phosphates; Phosphorus;
- Available copies: 13 / Total copies: 16
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- Twinkie, deconstructed : my journey to discover how the ingredients found in processed foods are grown, mined (yes, mined), and manipulated into what America eats / by Ettlinger, Steve.(CARDINAL)352939;
Where does Polysorbate 60 Come From, Daddy? -- Wheat Flour -- Bleach -- Enrichment Blend: Ferrous Sulfate and "B" vitamins (niacin, thiamine mononitrate (B1), riboflavin (B2), folic acid) -- Sugar -- Corn Sweeteners -- Corn Syrup, Dextrose, Glucose, and High Fructose Corn Syrup -- Corn Thickeners (Cornstarch, Modified Cornstarch, Corn Dextrins, Corn Flour) Water -- Soy (Partially Hydrogenated Vegetable and/or Animal Shortening, Soy Lecithin, and Soy Protein Isolate) -- Eggs -- Cellulose Gum -- Whey -- Leavenings -- Baking Soda -- Phosphates (Sodium acid pyrophosphate and monocalcium phosphate) -- Salt -- Mono and Diglycerides -- Polysorbate 60 -- Natural and Artificial Flavors -- Sodium Stearoyl Lactylate -- Sodium and Calcium Caseinate -- Calcium Sulfate -- Sorbic Acid -- Color (FD & C Yellow 5, Red 40) -- Consider the Twinkie.Includes information on amino acids, animal feed, artificial vanilla, baking powder, bread, browning, butter, canola oil, Cargill, chlor/alkali industry, chlorine, corn, cosmetics, cream, Crisco, egg whites, egg yolks, ethylene, ethylene oxide, explosives, fermentation, flour, Food and Drug Administration, food coloring, glycerin, Hostess, hydrochloric acid, hydrogenation, ice cream, Kraft, lime, limestone, monoglycerides, monosodium glutamate (MSG), Monsanto, natural gas, Neutrogena, nitrogen, obesity, oxygen, palm oil, Papett's Hygrade Egg products, petroleum, phosphates, phosphoric acid, plaster, plastic, polysorbates, preservatives, propylene glycol, protein, red no. 40, refined sugar, salad dressings, Carl Wilhelm Scheele, shelf life, shortening, Silver Springs (New York), soap, soda ash, soybean oil, soybeans, stearic acid, sucrose, sugarcane, sulfuric acid, trans fats, trees, triglycerides, Trona, vanilla, vanillin, vitamins, Wise, Wonder Bread, yellow no. 5, etc.Like most Americans, Steve Ettlinger eats processed foods. And, like most consumers, he often reads the ingredients label-without a clue as to what most of it means. So when his young daughter asked, "Daddy, what's polysorbate 60?" he was at a loss-and determined to find out. From the phosphate mines in Idaho to the corn fields in Iowa, from gypsum mines in Oklahoma to the vanilla harvest in Madagascar, Twinkie, Deconstructed is a fascinating, thoroughly researched romp of a narrative that demystifies some of the most common processed food ingredients-where they come from, how they are made, how they are used-and why. Beginning at the source (hint: they're often more closely linked to rock and petroleum than any of the four food groups), we follow each Twinkie ingredient through the process of being crushed, baked, fermented, refined, and/or reacted into a totally unrecognizable goo or powder with a strange name-all for the sake of creating a simple snack cake. An insightful exploration into the food industry, if you've ever wondered what you're eating when you consume foods containing mono- and diglycerides or calcium sulfate (the latter, a food-grade equivalent) this book is for you. Book jacket.- Subjects: Food additives.; Processed foods.; Twinkies (Trademark);
- Available copies: 5 / Total copies: 7
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