So a few days ago I had a little dessert called a Little Debbie cupcake. I decided to keep the wrapper and see what our dear old friend Mr. Pollan had to say about the ingredients.
Please recall that in his book
In Defense of Food Pollan tells us this:
Avoid food products containing ingredients that are A) Unfamiliar, B) Unpronounceable, C) More than five in number, or that include D) High-fructose corn syrup.
Here is a list of all the ingredients in one Little Debbie cupcake:
Sugar, water, enriched bleached flour (wheat flour, barley malt, niacin, reduced iron, thiamin mononitrate [vitamin B1], riboflavin, [vitamin B2], folic acid), soybean oil, corn syrup, high fructose corn syrup, sorbitol, eggs, cocoa processed with alkali, invert sugar, partially hydrogenated soybean and cottonseed oil with TBHQ to preserve flavor.
It continues: Contains 2% or less of each of the following: palm and palm kernel oil, corn starch, maltodextrin, modified corn starch, salt, chocolate, whey (milk), natural and artificial flavors, emulsifiers (sorbitan monostearate, mono- and diglycerides, polysorbate 60, propylene glycol monosterate, sodium lactylate, soy lecithin), leavening (sodium acid pyrophasphate, baking soda, calcium phosphate), colors (caramel color, titanium dioxide, red 40), dextrose, calcium carbonate, calcium sulfate, agar, locust bean gum, sodium hexametaphosphate, lactic acid, calcium lactate, guar gum, xanthan gum, sorbic acid (to retain freshness), citric acid.
Going back to Pollan's criteria, we must conclude that by his standards Little Debbie cupcakes are NOT food.

With that many different unpronounceable and unfamiliar ingredients, I am starting to regret putting it in my mouth in the first place. I hope my tummy can forgive me after it figures out what to do with all of these strange chemicals.