The Nourisher - Editor’s Blog

When we got married the registry wouldn’t let me put Super Hero as my occupation, they put Home Duties on our marriage certificate instead. But I AM a Super Hero and my Super Hero name is…… The Nourisher.

Ice Cream Lies

By Joanne Hay

Ask any pig farmer, how they fatten up their pigs before slaughter and they will tell you, “feed them grains and skimmed milk.” Funny, that’s just what most modern dieticians will put you on to lose weight!

While dairy farmers of bygone days always kept pigs and fed them the skimmed milk left over from butter and cream making, this is no longer the case. Now dairy corporations pick up the milk from the farmer and take care of the rest at their factory.
So we have a problem. What do dairy factories do with the skimmed milk after thay make butter and cream? They don’t have a quaint little pig sty out the back that’s for sure. Dairy corporations, with the help of some friends in government nutrition departments, have invented a way to get rid of ’skim’ milk as they slyly renamed it. “Sell it to the fatties” as a diet food.

So after a week of trying to be strong and drinking skimmed milk, fattie begins to crave for what is missing from ’skim’ milk - the fat. They find themselves at the freezer section of the supermarket, guiltily salivating over the brightly coloured packaging of litres upon litres of delicious ice cream. Unfortunately along with the cream, comes refined sugar, highly refined wheat (maltodextrin) and a whole host of scary chemicals.

If you want to keep enjoying your commercial ice cream treats, please do not read any further.

There are over 1,400 flavorings, stabilizers, colors, and emulsifiers used by commercial ice cream manufacturers.

Flavours

There is hardly any ice cream flavor that does not have a chemical substitute. Some of the artificial flavors are potent poisons which are powerful enough to cause liver, kidney, and heart disease.

Why do manufacturers use artificial flavours? They cost less. Duh!
Vanilla, Category I is commercial vanilla flavoring made entirely of vanilla. Natural vanilla (which is pureed vanilla beans or vanilla extract) is much more expensive than artificial vanilla. Vanilla flavored, Category II is a combination of natural and artificial flavors. Artificially flavored vanilla, Category III is entirely artificial. Artificial vanilla flavoring is peperonal or vanillin. Peperonal is a chemical used to kill lice. Vanillin is made from the wastes of wood pulp and has no relationship to the vanilla bean.

Strawberry flavor is benzyl acetate, a synthetic chemical that tastes like strawberries. According to the Merck Index, an encyclopedia for chemists, this substance is extremely dangerous and can cause vomiting and diarrhea. It is a nitrate solvent.

Pineapple flavoring is Ethyl acetate. It can cause liver, kidney, and heart damage. It is also used as a cleaner for leather and textiles. Its vapors have been known to cause chronic lung, liver, and heart damage.

Banana flavoring is amylbutyrate, which is also used as an oil paint solvent.

Cherry flavour is Aldehydec 17 an inflammable liquid which is used as aniline dyes, and the manufacture of plastic and rubber.

Nut flavour is butraldehyde, one of the ingredients in rubber cement.

Nearly all artificial food flavors and food colors come from coal tar! This is a substance in coal and also petroleum. Coal tar is notorious as a causative agent in producing cancer of the stomach, bowel, kidney, liver, and other organs.

Stabilizers and Emulsifiers

Stabilizers make ice cream smooth; and emulsifiers make it stiff, so it can retain air. Here are some of the chemicals used to stabilize and emulsify ice cream:

Propylene glycol (also used in antifreeze), glycerin, sodium carboxyl methylcellulose, monoglycerides, diglycerides, disodium phosphates, tetrasodium pyrophosphate, polysorbate 80, and dioctyl sodium sulfosuccinate.

Ok It’s time for some good news to stop your stomach churning, our home made ice cream recipe doesn’t include petrol or coal, anti freeze or any other chemical belonging in some toy factory in China! It does include egg yolks to thicken the ice cream. Manufacturers use diethyl glycol instead. This is the same chemical used in antifreeze and paint removers. Manufacturers pump air into ice cream so it weighs about 1.8 kgs for a 4 litre container. Homemade ice cream weighs 3 to 4 kgs for 4 litres.

That’s it though, I promise, except for the sugar. Don’t get me started…

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Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).

COMMENTS - 4 Responses

  1. What a fantastic site! Thanks for the information– I can’t wait to read other posts. My husband and I are dead set on carefully selecting our dairy and whenever possible making things like ice cream from scratch. I’ll be trying your Ice Cream recipe next.

    Cheers!
    K

  2. 2. Bob Skakie Mississauga Ont. Canada L5M 3C5
    May 3rd, 2009 at 6:37 am

    Hi all - I have known about most of these chemical additives for many years. If you get a “Shake” (Note that they don’t call it a “MILK” Shake) from Mac Donald’s, leave some and put it in your fridge overnight, then look at it with a strong light behind it. You will be able to see definate layers of different components used to make that “Shake”. If you ever come to the Toronto, Canada area, and want an ice cream treat, there’s a place called “DAIRY CREAME” (NOT “DAIRY QUEEN”) in Mississauga Ontario (just west of Toronto) at Lakeshore Road just east of Cathra Rd. that has been family owned & run for the last 40 + years. They make it from scratch and their price is competitive! They’re open from the end of Feb till about the week before Christmas each year. Go there to taste what REAL icecream should taste like! It’s the only one that doesn’t repeat on me for hours! (I know- too much information.) :<))
    Cheers, Bob Skakie

  3. Blossom Flavours are one of the leading manufacturers and exports for wide range of Food Flavours for Bakery, Emulsion concentrate, Confectionery, Flavours Concentrate for Beverage Manufacturers,for more details visit http://www.blossomflavours.com/

  1. 1 Living Deliberately &#187; more along the lines of eating fat and losing fat&#8230;. Pingback on Sep 20th, 2006 at 12:14 am
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