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Pandora's Lunchbox: How Processed Food Took Over the American Meal Hardcover – February 26, 2013

4.6 out of 5 stars 194 customer reviews

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Editorial Reviews

Amazon.com Review

Q&A with Melanie Warner

Melanie Warner

Q. What inspired you to want to explore the subject of processed foods?

A. The idea for a book crystallized for me not long after I began writing about the food and beverage industries in the mid-2000s. I went to a trade show called IFT (Institute of Food Technologists), one of the food industry’s largest gatherings. Inside a massive convention center, there were people selling things like micro-particulated whey protein, inner pea fiber and starches that had been modified to mimic fat or dietary fiber. Companies talked about food as an “application,” as if it was a piece of software you put together. It seemed to me that our food had become vastly more technical and complicated than we realized, and we had little idea about what happens to it after it leaves the farm. This was the story I wanted to tell. Because in order to make good food choices, we first need to know what we’re eating.

Q. What should everyone know about processed foods?

A. Processed food represents an entirely new way of eating for us as human beings. Our diets have changed more in the last 100 years than they have in the last 10,000. So much of what we see in the middle aisles at grocery stores and on fast food menu boards simply didn’t exist a century ago.

This is a concern because, while the technology for processing food has advanced by leaps and bounds, our human biology hasn’t. The way our bodies handle food is stuck somewhere in the Stone Age, long before there was sugary boxed cereal, chicken nuggets and frozen dinners. Much of what we eat is now deeply out of synch with our biology.

Q. What surprised you the most in your research?

A. Where vitamins come from (many of them come from China and are derived from starting ingredients like sheep grease) and how prevalent soybean oil is in our diets (10% of total calories) and the health implications of that.

Q. How has your behavior changed since writing the book? Do you eat differently? Do you feed your children differently?

A. Although I generally follow my own advice – a diet with fresh, real foods at its foundation – I do eat processed foods, as do my kids. But the book has made me a little more careful of my choices. When you stare at ingredient lists long enough, the siren call of quick, convenient, indulgent food often goes on mute. I have to say that I am no longer tempted by donuts! I also stopped my occasional purchase of fast food French fries because of what I uncovered about the toxic compounds formed in heated frying oil. And I realized there we certain things I was buying prepackaged that could in fact be made relatively easily at home, like homemade mac and cheese for the kids, made with real cheese instead of the powdered stuff in the box.


"Indispensable." (Newsday)

“So much fun that you might forget how depressing it all is… There are more Holy Cow! moments here than even someone who thinks he or she knows what’s going on in food production could predict.” (Mark Bittman The New York Times)

“In Pandora’s Lunchbox, Melanie Warner has produced an engaging account of how today’s ‘food processing industrial complex’ replaced real foods with the inventions of food science. Her history of how this happened and who benefits from these inventions should be enough to inspire everyone to get back into the kitchen and start cooking.” (Marion Nestle, Professor of Nutrition, Food Studies, and Public Health at New York University and coauthor of Why Calories Count: From Science to Politics)

"Pandora's Lunchbox is a brilliant and fascinating exploration of how our food gets processed, its powerful effects on our health, and what we can do about it. Highly recommended!" (Dean Ornish M.D., author of Eat More, Weigh Less, and The Spectrum: A Scientifically Proven Program to Feel Better, Live Longer, Lose Weight, and Gain Health)

"Melanie Warner is a journalist of keen skill, and in Pandora's Lunchbox she pries the lid off well-packaged secrets about how our so-called food is made. The resulting bounty of insights and revelations is almost overwhelming. This is a book of stunning, at times shocking truths, told in a crisp, compelling narrative. Of profound importance for everyone who eats." (David L. Katz, MD, MPH, FACPM, FACP, Director of Yale University Prevention Research Center and Director of Integrative Medicine Center at Griffin Hospital)

“Warner pulls back the curtain to reveal the industry secrets of how our most basic staples are being transformed into processed foodstuffs to boost profits. We get an (un)healthy dose of hexane-extraction, gun puffing and roast chicken type flavor, but like the best investigative journalists, she uses the personal stories of food scientists, innovators, and crusaders not to mention her own home experiments, to show why you’ll want to think twice before hitting the drive-thru or reaching for that ‘health bar.’” (Robert Kenner, director of Food, Inc.)

“In the tradition of Fast Food Nation and The Omnivore’s Dilemma is a fascinating and cutting-edge look at the scary truth about what really goes into our food.” (Publishers Weekly)

"A gripping exposé." (Wall Street Journal)

"Fascinating." (The A.V. Club)

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Product Details

  • Hardcover: 288 pages
  • Publisher: Scribner; 1 edition (February 26, 2013)
  • Language: English
  • ISBN-10: 145166673X
  • ISBN-13: 978-1451666731
  • Product Dimensions: 6 x 1.1 x 9 inches
  • Shipping Weight: 1 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (194 customer reviews)
  • Amazon Best Sellers Rank: #586,663 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

By takingadayoff TOP 500 REVIEWERVINE VOICE on February 26, 2013
Format: Hardcover
Coming on the heels of the excellent Salt Sugar Fat: How the Food Giants Hooked Us by Michael Moss, Pandora's Lunchbox might have seemed an also-ran. But there is surprisingly little overlap and the style author Melanie Warner brings is entirely different than the scrappy journalism of Salt Sugar Fat.

You already know the story -- there is too much salt, sugar, fat in most of the prepared food items in the supermarkets and in restaurants. They are overprocessed and overpackaged. They have little nutrition and a host of ingredients we don't need or don't need in the vast quantities provided. And don't look to the government to inspect the products or determine what's dangerous -- the government has more of an interest in promoting agri-business as it does protecting us from abuses. It's nothing new, it's been this way for over a century.

What could have been a depressing and distressing account, in Warner's hands, turns out to be quite an entertaining story with a lot of new information. For instance, her interview with a specialist in creating aromas and tastes for foods was original and informative. Warner's conversational style makes a horrifying story downright fun to read.

There is a subtle theme running through the book along with the more obvious and alarming trends. Every executive and scientist Warner interviewed admitted that they do not eat the products they sell. For them, it's home cooked food from fresh ingredients or restaurants that specialize in organic food. No Lunchables for their kids.

(Thanks to NetGalley for an advance copy.)
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Format: Hardcover Verified Purchase
I heard the author on the Diane Rehm show--and decided to purchase the Kindle version of the book. At the same time, I also purchased Salt Sugar Fat: How the Food Giants Hooked Us as he was on the show too. As I got my Kindle book immediately, I began with it first. I'm so glad I did.

First off, the book is just really well written. The author is an excellent writer--and her book is crafted quite well. It draws you in immediately. Th whole history of chemicals, additives,food science, and food safety is completely fascinating. I knew none of it. I also had no idea just how much artificial chemically engineered crap goes into our food--nor that the US allows so many additives which Europeans and other countries find harmful. Why??? I realize that we have a laissez-faire attitude to much--but we're talking about our and our children's health. You would think that based on that, we'd be a little bit more concerned with what went into our food and its safety vs. big business and profit. Like so many things in America, profit trumps all.

I've learned so much. I had no idea how cereal was produced... veggie burgers... artificial colors/flavors, etc. I had no idea just how prevalent all of the chemical preservatives, enzymes, and additives are in our foods--pretty much everywhere, and not always labeled so that you'd know that.

I'm about 3/4s of the way through. It's Sunday night, and I started reading this on Friday night. Today I went to the grocery store--and I was quite wary of purchasing my usual standard food--especially the cereal and other stuff.
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Format: Kindle Edition
Melanie Warner has done a huge public service by writing this book. She delves into the unpronounceable ingredients you read on a package of prepared foods, and more, she traces the progression that prepared foods have taken to become the dominant products in the American diet. The next time you grab a package of cookies, you'll be able to read the ingredient label and really understand what's going into your mouth. These prepared foods now account for SEVENTY-PERCENT of the calories Americans eat. That's astonishing. But look at your aisles in the grocery store to see how many are devoted to prepared food (the majority.) And look at the coupons and sales fliers; most of the coupons are for prepared foods, encouraging the thrifty shopper to put these into their shopping basket.

I was absolutely delighted to see that Ms. Warner wrote in depth about "Flav-r-Bites" which are prepared jelly bits that are used instead of blueberries in commercial muffins, whether "fresh-baked" at the bakery or even at home by you (from a mix.) Flav-R-Bites are extruded flavored pectin, artificial flavor, sugar and color that imitate the look of blueberries in baked goods, but are stable on the shelf, cheap to make and 99 out of 100 people can't tell they aren't eating a real blueberry. I knew about these years and years ago, because I used to call on food manufacturing companies to visit their QA/QC labs. While sitting in the lobby waiting for an appointment at a very big-name food company, I read the trade journal and they described these new Flav-R-Bites. The next time I ate a blueberry muffin from the donut shop, I picked apart the blueberry and lo, it was exactly that extruded jelly product. Then I got a mix of "blueberry" muffins, a mix that years ago had a tin of wild Maine blueberries to toss in.
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