Healthy Eating: Don’t Be a Twinkie

The Next Family

By Susan Howard, Fitness Expert

After over 90 years’ of yellow “cake” and “cream” filling the Twinkie has left the building.  I repeat: the Twinkie has left the building.  A few years ago Wonderbread became extinct and now Hostess is taking the fall.  No one seems to be bemoaning the disappearance of Ding Dongs, Zingers, or Sno Balls.  Maybe the fruit pies aren’t as important as I made them out to be when I was ten years old, surveying the vending machine, hoping there was a chocolate filled pie (rare but not impossible to find).

I do look back with fondness upon all these spongy treats.  When I say spongy I mean directly derived from a kitchen sponge, soaked in high fructose corn syrup, and then glazed, powdered – or in this case injected- with a white waxy chemical we have all agreed to call “cream filling”. The comforting thing about Hostess is you could search and search and never find a whole grain.

Let’s face it, there is something magical about finding a silver-wrapped Ding Dong in your lunch bag.  Your mother loves you.  While Little Debbies signified ordinary, a Twinkie is right up there with a Snack Pack pudding in the super legit category.

While I am deeply saddened by the loss of jobs in the U.S. plants (over 18,000 of them), I am hopeful that consumers are expecting more from their products.   With all the trendy “farm to table” restaurants showing up in Los Angeles, I can only assume people are craving food that is something, that comes from somewhere with a cow or a pasture.  A place much less complicated than a factory.

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