Have you ever wondered how chicken nuggets are made? Or what propylene glycol monostearate, monocalcium phosphate, or other listed ingredients are doing in your favorite packaged snacks? Distillations hosts Michal Meyer and Robert Kenworthy certainly wondered, and they went to the corner deli to inspect some processed food themselves.
They also spoke with experts Bryant Simon, a historian, and David Schleifer, a sociologist, about how trans fats and chicken nuggets arrived on the food scene as the healthier options, but have since turned into villains.
Both Simon and Schleifer suggest that when it comes to deciding what we eat, we might have less choice than we think. Class, geography, and convenience (for both food makers and food eaters) all play a role.Read More ›