On a hot summer day, there's nothing that comes to mind better than some smooth old-fashioned ice cream. Just some wholesome ingredients like cream, egg yolks, a sweetener, and some vanilla extract, right?
yeah right, In originality a true Ice cream recipe primarily contains water from milk or cream) but unfortunately as society moved through times, the formulations used to make our favorite summer treat have changed considerably from the days of old fashioned ice cream parlors. We're now subjected to a slew of toxic ingredients like deadly sweeteners, flavorings, emulsifiers and stabilizers in almost every type of ice because this industry my dear relies greatly on shelf life and having the smoothest taste to stay competitive in terms of sales therefore your health as far as that is concerned isn't their problem to deal with but you the ill-informed consumer are the once who will suffer the effects of these added ingredient over time. From economy to premium brands, there is often no honest escape from the toxic chemical concoctions in our favorite frozen treats other than making your own nontoxic home made ice cream version. So why are these ingredients toxic and should you avoid them?
During the early stages of the freezing process of ice cream 30% to 50% of ice cream is air whipped into the mix. There are no real chemical reactions that take place when you make ice cream just only plenty chemistry to create the right consistency.
Ice-cream makers use an emulsifier that replaces the surface proteins and aids in forming the network. Egg yolks were originally used as this destabilizing emulsifier, but now, ice-cream manufacturers use toxic substances such as mono- and diglycerides as well as the sorbitan ester Polysorbate 80.
Polysorbate 80
Polysorbate 80 has been found to negatively affect the immune system and cause severe anaphylactic shock which can be fatal. According to Annals of Allergy, Asthma and Immunology, Volume 95, Number 6, December 2005 , pp. 593-599(7), "it is of current relevance as a 'hidden' inductor of anaphylactoid reactions", and "Polysorbate 80 was identified as the causative agent for the anaphylactoid reaction of nonimmunologic origin in the patient. The study included a pregnant woman who suffered anaphylactic shock after being given a IV drip of mufti-vitamins containing polysorbate 80.
"In addition to this, there have been studies in Food and Chemical Toxicology which showed that Polysorbate 80 causes infertility. Baby female rats were injected with polysorbate 80 at days 4-7 after birth. It accelerated the maturing of the rats and caused changes to the vagina and womb lining, hormonal changes, ovary deformities and degenerative follicles.
According to the World Intellectual Property Organization, which is part of the United Nations, scientists from the organization are developing vaccines specifically to damage fertility as a method of contraception. A suggested ingredient for the vaccine is Polysorbate 80 (also known as tween 80). As it is a preferred ingredient, scientists are obviously aware of its ability to cause infertility." (for more: go to www.preventdisease.com)
Artificial Colors/Flavors
Artificial colors and flavors such as blue 1, blue 2, yellow 5, yellow 6, red 3, red 40, and others are found in many types of ice cream, especially commercial varieties. Artificial flavor means it is derived from a chemical made in a laboratory and has no nutritional value. Researchers have determined that artificial colors (especially when paired with sodium benzoate) increase levels of hyperactivity in preschool and older children within the general population. They have also been found to provoke asthma attacks and have links to thyroid tumors. Coincidentally, artificial colors are commonly found in cookies, drinks and ice cream products which are directly marketed to children.
Every single artificial color in the food industry in the long term has some kind of detrimental health effect. These include neurotoxicity, organ, developmental, and reproductive toxicity and cancer.
Mono- and Diglycerides
Some nutritional supplement companies use hydrogenated oils and magnesium stearate as flavoring agents but hydrogenated oil is also used by almost all ice cream manufacturers
Mono-diglycerides remain the most widely used emulsifiers in food production. They are called mono-digylcerides because they are made from oils that have a high mono saturated fat content, but they are still hydrogenated. They are hidden trans fats where an alcohol (in this case glycerol) has been combined to form an emulsifying agent.
One of the largest food oil producing companies worldwide is Gillco. With the exception of their distilled non-hydrogenated monoglycerides (not incorporated in ice cream applications), a large variety of their emulsifiers are hydrogenated and this is well stated on the company's fact sheet for each product.
Mono-diglycerides are added to products to improve volume, uniform structure and develop the right meltdown characteristics. Regardless of their quantity, the inclusion of hydrogenated oils in any food product is only detrimental to our health and their adverse effects are well documented. Avoid any ice creams (or any food products for that matter) with mono-diglycerides.
Sodium Benzoate
I have eaten Sodium Benzoate many times in my cookies, pies, bread, commercial cereal and so-called orange drinks but today what i have found about sodium Benzoate has awakened me with serious concern. Do you know sodium benzoate can convert into lethal carcinogenic poison when combined with ascorbic acid.
According to prevent disease.com, Professor Peter Piper, a professor of molecular biology and biotechnology, tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the "power station" of cells known as the mitochondria. "These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether." he stated.
"The food industry will say these compounds have been tested and they are complete safe," he said. "By the criteria of modern safety testing, the safety tests were inadequate. Like all things, safety testing moves forward and you can conduct a much more rigorous safety test than you could 50 years ago."
Sodium Benzoate, as most other preservatives, should not be ingested in any quantity. This toxin is banned from all foods and drinks for children under three, and is currently being phased out of all Coca-Cola products.
Carrageenan
Carrageenan is another emulsifier and stabilizer. It comes from algae or seaweed extract common in the Atlantic Ocean. It is typically extracted from natural sources using powerful alkaline solvents. Carrageenan is often touted as 100% vegetarian and natural. So does that mean it's safe? Just because something comes from a natural source does not mean that it is safe. There are also natural sources of MSG and Aspartame which are chemically identical to the artificial brands. These are equally poisonous to humans as those marketed in the food industry.
Digestive enzymes and bacterial action convert high weight carrageenans to dangerous low molecular weight carrageenans and poligeenans in the human gut. These carrageenans, even at low doses, have been found to destroy human cells and are linked to various human cancers and digestive disorders.
Carrageenan has also been found to impair and depress cell-mediated immunity and cause the proliferation of tumor growth. The mechanism responsible for carrageenan-induced immune suppression is believed to be its selective degenerative effect on white blood cells.
Potassium Sorbate
Potassium Sorbate is one of the most common preservatives in the food industry, it is difficult to find an ice cream without potassium sorbate. However, it is not only recommended to avoid this chemical, it's a necessity to eliminate it from our foods. The food industry and its scientists will parrot endless myths that potassium sorbate is not a health threat because of its safety record and non-toxic profile. But the truth is, this myth is far from the facts.
Food and chemical toxicology reports have labeled potassium sorbate as a carcinogen, showing positive mutation results in the cells of mammals. Other studies have shown broad systemic and toxic effects on non-reproductive organs in animals. No long term studies have ever been initiated on either animals or humans, so there is simply not enough evidence to theorize what could happen after years of ingesting this preservative. However, based on short-term carcinogenic and toxic effects, is best to avoid it.
Xanthan Gum
Xanthan gum is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. It is used in producing large increase in the viscosity of any liquid. It is used as an emulsifier in most ice creams.
As a polysaccharide, one of the problems with this food additive is that it is typically made from corn. People who have corn allergies may not be aware that these additives can initiate allergic reactions when consumed. Moreover, a very large percentage of corn around the world is now genetically modified (GM) which is then reflected in the production of many types of xanthan gum. GM foods are a cause for great concern.
Some people develop an allergy to conventional xanthan gum, with various gastrointestinal symptoms such as bloating, gas, and diarrhea. Even consumption of a very minor amount can lead to days and days of recovery and many trips to the bathroom. For others a xanthan reaction can also precipitate migraine headaches and skin itchiness.
Plant sourced organic xanthan gum is non GM and non corn-derived without any chemical reproduction in a laboratory. Some people who develop reactions to synthetic xanthan sources and then consume organic sources experience no symptoms at all.
Hint: If the xanthan gum is not labeled as organic, avoid the product.
Guar Gum
Guar gum is an emulsifier, a firming agent, a formulation aid, stabilizer, a thickener and even a plasticizers. It is a natural hydrocolloid that is obtained from the ground endosperm of the guar plant. When untreated ice cream melts and refreezes, grainy ice crystals often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. The gum functions dynamically and synergistically with xanthan gum by increasing the viscosity of ice cream.
The use of conventional guar gum as an ingredient in non-prescription diet aids was officially banned in the early 1990s in Canada and the U.S. The guar gum would bind with liquids in the stomach and swell, causing a feeling of satisfying fullness. However, this mass of swollen guar gum would also cause dangerous intestinal and duodenal blockages, as well as abdominal cramps, nausea, flatulence and diarrhea. Guar gum was declared unsafe and ineffective for use as a non- prescription diet aid, but then allowed in small doses in the food supply.
Conventional and synthetic Guar gum has been linked through studies to a high molecular weight agent that can cause occupational rhinitis and asthma. Its ingestion may also cause a significant reduction in the absorption and bio-availability of calcium, iron, and zinc.
Organic Guar gum containing a high quantity of soluble fiber can be a very good aid to both irritable bowel syndrome and diarrhea. The soluble fiber present in organic guar gum dissolves in water though it is not digested. Moreover, when fully organic, this natural laxative contains no harmful chemicals as found in synthetic and conventional versions and thus has no side effects.
If the guar gum is not labeled as organic, avoid the product.
Soy Lecithin or Soya Lecithin
Lecithin is an emulsifying substance that is found in the cells of all living organisms. The French scientist Maurice Gobley discovered lecithin in 1805 and named it "lekithos" after the Greek word for "egg yolk." Eggs were the key source of soy lecithin Until it was recovered from the waste by- products of soybean processing in the 1930s. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids. Levels of phospholipids in soybean oils range from 1.48 to 3.08 percent, which is considerably higher than the 0.5 percent typically found in vegetable oils, but far less than the 30 percent found in egg yolks.
Soy Lecithin found in most products today is a by product sludge left after crude soy oil goes through a degumming process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. When i found soy Lecithin in my favorite cookies called "Sandies", i was committed to found out what Soy lecithin really is; what the benefits are----and that's what really inspired me to write this article.
Some of the largest ice cream chains in the world such as Star bucks, Baskin-Robbins, Ben & Jerry's, Dairy Queen, Häagen-Dazs, local ice cream parlors and many other conventional ice cream manufacturers and brands around the world. With the exception of companies that emphasize organic all-natural products, we have yet to find one ice cream producer that does not use any of the above ingredients in their manufacturing process.
Overrun:- It is also important to understand how overrun calculations affect the concentration of ingredients in ice cream and other food products. This is never stated on the label of any brand. Overrun is the percentage increase in volume of ice cream greater than the amount of mix used to produce that ice cream. For example, if you start off with 1 liter of mix and you make 1.5 liters of ice cream from that, you have increased the volume by 50%. Any frozen treats that are made with dairy products and engineered to be low fat (i.e. frozen yogurt, low-fat ice cream) will typically have the highest overrun and emulsifier/stabilizer percentages. Economy and standard brands of ice cream are the lowest quality and have the greatest percentage of overrun meaning they will require an increased percentage of emulsifiers to increase their volume than higher quality brands.
After reading the above information, it may seem as though we have no other alternatives but looking closely you will find other healthy options or sources although it may not be as commonly affordable or convenient like the regular everyday brands.
And if you don't have the time, or desire, to make your own ice cream, you always reach for the best kosher quality ice cream you can find. Look for the ones that use simple, wholesome ingredients (some type of a vegetarian cream as a first ingredient is a good sign) like coconut bliss, cashewtopia, purely decadent, so delicious, almond dream. The cost may be a bit more, but you can't beat the taste and the healthy cells in your body you will save from dying eventually. So next time you crave for some ice cream, go for nutritious healthy one--- avoid the toxic commercial version. Food is supposed to heal and taste good, just keep it simple and healthy!
yeah right, In originality a true Ice cream recipe primarily contains water from milk or cream) but unfortunately as society moved through times, the formulations used to make our favorite summer treat have changed considerably from the days of old fashioned ice cream parlors. We're now subjected to a slew of toxic ingredients like deadly sweeteners, flavorings, emulsifiers and stabilizers in almost every type of ice because this industry my dear relies greatly on shelf life and having the smoothest taste to stay competitive in terms of sales therefore your health as far as that is concerned isn't their problem to deal with but you the ill-informed consumer are the once who will suffer the effects of these added ingredient over time. From economy to premium brands, there is often no honest escape from the toxic chemical concoctions in our favorite frozen treats other than making your own nontoxic home made ice cream version. So why are these ingredients toxic and should you avoid them?During the early stages of the freezing process of ice cream 30% to 50% of ice cream is air whipped into the mix. There are no real chemical reactions that take place when you make ice cream just only plenty chemistry to create the right consistency.
Ice-cream makers use an emulsifier that replaces the surface proteins and aids in forming the network. Egg yolks were originally used as this destabilizing emulsifier, but now, ice-cream manufacturers use toxic substances such as mono- and diglycerides as well as the sorbitan ester Polysorbate 80.
Polysorbate 80
Polysorbate 80 has been found to negatively affect the immune system and cause severe anaphylactic shock which can be fatal. According to Annals of Allergy, Asthma and Immunology, Volume 95, Number 6, December 2005 , pp. 593-599(7), "it is of current relevance as a 'hidden' inductor of anaphylactoid reactions", and "Polysorbate 80 was identified as the causative agent for the anaphylactoid reaction of nonimmunologic origin in the patient. The study included a pregnant woman who suffered anaphylactic shock after being given a IV drip of mufti-vitamins containing polysorbate 80.
"In addition to this, there have been studies in Food and Chemical Toxicology which showed that Polysorbate 80 causes infertility. Baby female rats were injected with polysorbate 80 at days 4-7 after birth. It accelerated the maturing of the rats and caused changes to the vagina and womb lining, hormonal changes, ovary deformities and degenerative follicles.
According to the World Intellectual Property Organization, which is part of the United Nations, scientists from the organization are developing vaccines specifically to damage fertility as a method of contraception. A suggested ingredient for the vaccine is Polysorbate 80 (also known as tween 80). As it is a preferred ingredient, scientists are obviously aware of its ability to cause infertility." (for more: go to www.preventdisease.com)
Artificial Colors/Flavors
Artificial colors and flavors such as blue 1, blue 2, yellow 5, yellow 6, red 3, red 40, and others are found in many types of ice cream, especially commercial varieties. Artificial flavor means it is derived from a chemical made in a laboratory and has no nutritional value. Researchers have determined that artificial colors (especially when paired with sodium benzoate) increase levels of hyperactivity in preschool and older children within the general population. They have also been found to provoke asthma attacks and have links to thyroid tumors. Coincidentally, artificial colors are commonly found in cookies, drinks and ice cream products which are directly marketed to children.
Every single artificial color in the food industry in the long term has some kind of detrimental health effect. These include neurotoxicity, organ, developmental, and reproductive toxicity and cancer.
Mono- and Diglycerides
Some nutritional supplement companies use hydrogenated oils and magnesium stearate as flavoring agents but hydrogenated oil is also used by almost all ice cream manufacturers
Mono-diglycerides remain the most widely used emulsifiers in food production. They are called mono-digylcerides because they are made from oils that have a high mono saturated fat content, but they are still hydrogenated. They are hidden trans fats where an alcohol (in this case glycerol) has been combined to form an emulsifying agent.
One of the largest food oil producing companies worldwide is Gillco. With the exception of their distilled non-hydrogenated monoglycerides (not incorporated in ice cream applications), a large variety of their emulsifiers are hydrogenated and this is well stated on the company's fact sheet for each product.
Mono-diglycerides are added to products to improve volume, uniform structure and develop the right meltdown characteristics. Regardless of their quantity, the inclusion of hydrogenated oils in any food product is only detrimental to our health and their adverse effects are well documented. Avoid any ice creams (or any food products for that matter) with mono-diglycerides.
Sodium Benzoate
I have eaten Sodium Benzoate many times in my cookies, pies, bread, commercial cereal and so-called orange drinks but today what i have found about sodium Benzoate has awakened me with serious concern. Do you know sodium benzoate can convert into lethal carcinogenic poison when combined with ascorbic acid.
According to prevent disease.com, Professor Peter Piper, a professor of molecular biology and biotechnology, tested the impact of sodium benzoate on living yeast cells in his laboratory. What he found alarmed him: the benzoate was damaging an important area of DNA in the "power station" of cells known as the mitochondria. "These chemicals have the ability to cause severe damage to DNA in the mitochondria to the point that they totally inactivate it: they knock it out altogether." he stated.
"The food industry will say these compounds have been tested and they are complete safe," he said. "By the criteria of modern safety testing, the safety tests were inadequate. Like all things, safety testing moves forward and you can conduct a much more rigorous safety test than you could 50 years ago."
Sodium Benzoate, as most other preservatives, should not be ingested in any quantity. This toxin is banned from all foods and drinks for children under three, and is currently being phased out of all Coca-Cola products.
Carrageenan
Carrageenan is another emulsifier and stabilizer. It comes from algae or seaweed extract common in the Atlantic Ocean. It is typically extracted from natural sources using powerful alkaline solvents. Carrageenan is often touted as 100% vegetarian and natural. So does that mean it's safe? Just because something comes from a natural source does not mean that it is safe. There are also natural sources of MSG and Aspartame which are chemically identical to the artificial brands. These are equally poisonous to humans as those marketed in the food industry.
Digestive enzymes and bacterial action convert high weight carrageenans to dangerous low molecular weight carrageenans and poligeenans in the human gut. These carrageenans, even at low doses, have been found to destroy human cells and are linked to various human cancers and digestive disorders.
Carrageenan has also been found to impair and depress cell-mediated immunity and cause the proliferation of tumor growth. The mechanism responsible for carrageenan-induced immune suppression is believed to be its selective degenerative effect on white blood cells.
Potassium Sorbate
Potassium Sorbate is one of the most common preservatives in the food industry, it is difficult to find an ice cream without potassium sorbate. However, it is not only recommended to avoid this chemical, it's a necessity to eliminate it from our foods. The food industry and its scientists will parrot endless myths that potassium sorbate is not a health threat because of its safety record and non-toxic profile. But the truth is, this myth is far from the facts.
Food and chemical toxicology reports have labeled potassium sorbate as a carcinogen, showing positive mutation results in the cells of mammals. Other studies have shown broad systemic and toxic effects on non-reproductive organs in animals. No long term studies have ever been initiated on either animals or humans, so there is simply not enough evidence to theorize what could happen after years of ingesting this preservative. However, based on short-term carcinogenic and toxic effects, is best to avoid it.
Xanthan Gum
Xanthan gum is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium. It is used in producing large increase in the viscosity of any liquid. It is used as an emulsifier in most ice creams.
As a polysaccharide, one of the problems with this food additive is that it is typically made from corn. People who have corn allergies may not be aware that these additives can initiate allergic reactions when consumed. Moreover, a very large percentage of corn around the world is now genetically modified (GM) which is then reflected in the production of many types of xanthan gum. GM foods are a cause for great concern.
Some people develop an allergy to conventional xanthan gum, with various gastrointestinal symptoms such as bloating, gas, and diarrhea. Even consumption of a very minor amount can lead to days and days of recovery and many trips to the bathroom. For others a xanthan reaction can also precipitate migraine headaches and skin itchiness.
Plant sourced organic xanthan gum is non GM and non corn-derived without any chemical reproduction in a laboratory. Some people who develop reactions to synthetic xanthan sources and then consume organic sources experience no symptoms at all.
Hint: If the xanthan gum is not labeled as organic, avoid the product.
Guar Gum
Guar gum is an emulsifier, a firming agent, a formulation aid, stabilizer, a thickener and even a plasticizers. It is a natural hydrocolloid that is obtained from the ground endosperm of the guar plant. When untreated ice cream melts and refreezes, grainy ice crystals often form. Guar gum has the natural ability to bind with water molecules, preventing them from forming the unwanted crystals. The gum functions dynamically and synergistically with xanthan gum by increasing the viscosity of ice cream.
The use of conventional guar gum as an ingredient in non-prescription diet aids was officially banned in the early 1990s in Canada and the U.S. The guar gum would bind with liquids in the stomach and swell, causing a feeling of satisfying fullness. However, this mass of swollen guar gum would also cause dangerous intestinal and duodenal blockages, as well as abdominal cramps, nausea, flatulence and diarrhea. Guar gum was declared unsafe and ineffective for use as a non- prescription diet aid, but then allowed in small doses in the food supply.
Conventional and synthetic Guar gum has been linked through studies to a high molecular weight agent that can cause occupational rhinitis and asthma. Its ingestion may also cause a significant reduction in the absorption and bio-availability of calcium, iron, and zinc.
Organic Guar gum containing a high quantity of soluble fiber can be a very good aid to both irritable bowel syndrome and diarrhea. The soluble fiber present in organic guar gum dissolves in water though it is not digested. Moreover, when fully organic, this natural laxative contains no harmful chemicals as found in synthetic and conventional versions and thus has no side effects.
If the guar gum is not labeled as organic, avoid the product.
Soy Lecithin or Soya Lecithin
Lecithin is an emulsifying substance that is found in the cells of all living organisms. The French scientist Maurice Gobley discovered lecithin in 1805 and named it "lekithos" after the Greek word for "egg yolk." Eggs were the key source of soy lecithin Until it was recovered from the waste by- products of soybean processing in the 1930s. Today lecithin is the generic name given to a whole class of fat-and-water soluble compounds called phospholipids. Levels of phospholipids in soybean oils range from 1.48 to 3.08 percent, which is considerably higher than the 0.5 percent typically found in vegetable oils, but far less than the 30 percent found in egg yolks.
Soy Lecithin found in most products today is a by product sludge left after crude soy oil goes through a degumming process. It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid. When i found soy Lecithin in my favorite cookies called "Sandies", i was committed to found out what Soy lecithin really is; what the benefits are----and that's what really inspired me to write this article.
Some of the largest ice cream chains in the world such as Star bucks, Baskin-Robbins, Ben & Jerry's, Dairy Queen, Häagen-Dazs, local ice cream parlors and many other conventional ice cream manufacturers and brands around the world. With the exception of companies that emphasize organic all-natural products, we have yet to find one ice cream producer that does not use any of the above ingredients in their manufacturing process.
Overrun:- It is also important to understand how overrun calculations affect the concentration of ingredients in ice cream and other food products. This is never stated on the label of any brand. Overrun is the percentage increase in volume of ice cream greater than the amount of mix used to produce that ice cream. For example, if you start off with 1 liter of mix and you make 1.5 liters of ice cream from that, you have increased the volume by 50%. Any frozen treats that are made with dairy products and engineered to be low fat (i.e. frozen yogurt, low-fat ice cream) will typically have the highest overrun and emulsifier/stabilizer percentages. Economy and standard brands of ice cream are the lowest quality and have the greatest percentage of overrun meaning they will require an increased percentage of emulsifiers to increase their volume than higher quality brands.
After reading the above information, it may seem as though we have no other alternatives but looking closely you will find other healthy options or sources although it may not be as commonly affordable or convenient like the regular everyday brands.
And if you don't have the time, or desire, to make your own ice cream, you always reach for the best kosher quality ice cream you can find. Look for the ones that use simple, wholesome ingredients (some type of a vegetarian cream as a first ingredient is a good sign) like coconut bliss, cashewtopia, purely decadent, so delicious, almond dream. The cost may be a bit more, but you can't beat the taste and the healthy cells in your body you will save from dying eventually. So next time you crave for some ice cream, go for nutritious healthy one--- avoid the toxic commercial version. Food is supposed to heal and taste good, just keep it simple and healthy!
0 comments :
Post a Comment
If you like what you have read or would like to suggest something new, please don't forget to comment below.