Experiment: Supersize Me Pineapple Bun

As you may remember from my birthday last month, there was a bit of a pineapple bun extravaganza. A bun was left over, and since nobody ate it after 2 days, I took it to do an experiment, a la Spurlock’s Supersize Me Smoking Fries. There is also a similar, but much longer-term experiment that made headlines last year: Minsky’s 25 year-old Hostess cupcake. (If you have not seen these, both are really worth a look.) The fries and the cupcakes were well preserved thanks to the presence of a lot of trans fats.

So I looked up the ingredients of these….

McDonald’s Fries: “Potatoes, a blend of partially hydrogenated fat and oil (beef fat and cottonseed oil), may contain dextrose, sodium acid pyrophosphate and cooked in 100% vegetable oil (Canola oil, corn oil, soybean oil, hydrogenated soybean oil with THBQ, citric acid and dimethypolysiloxane).”

Contemporary Hostess Cupcakes (I don’t dare ask what they used 25 years ago): “Sugar, Enriched Bleached Wheat Flour [Flour, Barley, Malt, Ferrous Sulfate (Iron), B Vitamins (Niacin, Thiamine Mononitrate (B1), Riboflavin (B2), Folic Acid)], Water, Partially Hydrogenated Vegetable And/Or Animal Shortening (Contains One Or More Of: Partially Hydrogenated Soybean, Cottonseed, Or Canola, Beef Fat), High Fructose Corn Syrup, Cocoa Processed With Alkali, Contains 2% Or Less Of: Whey, Modified Corn Starch, Cellulose Gum, Gelatin, Agar, Leavenings (Baking Soda, Sodium Acid Pyrop)”

… and that hydrogenated beef fat sure sounds like a common denominator to me (and it must be tough being vegan sometimes). Anyway, there’s got to be some very substantial amounts of hydrogenated oil in commercial pineapple buns. (A lot of recipes use lard, because, heck, lard makes buns good.) How long will it preserve this St. Germain pineapple bun? It’s been 2 weeks since my birthday. The bun has been sitting in a plastic box at the lab (the real lab). Aside from some very tiny little black speckles, I’d say it is looking pretty good. At the rate it is going, I think I will give it at least another two months before it turns into a discolored fuzzball. I can see this is going to be an on-going experiment, so stay tuned for more updates!

Day 1 (Sep 17)- Fresh pineapple bun in the box:


1 Week – No change:

1 Week

2 Weeks – A few tiny black speckles on one side of the bun, otherwise no change:

2 Weeks


2 Responses

  1. I am certain there will be plenty of rot inside once you open it!!!

    Cool experiment.

  2. […] spent 1 month in its Glad box! (You can see its progress – or lack thereof – from earlier weeks here.) I’d say minimal change, aside from the tiny little black dots which have not significantly […]

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