Ice cream. Our god given right to enjoy and delight in, right?
As with everything these days, it’s best to read the ingredients before you indulge, because it might shock you to know that the average supermarket ice cream is a frozen chemical poop storm – and sadly, i’m not exaggerating. If you think you can trust luxury ice creams, sadly some of the most beloved, iconic ice creams are still using loads of additives in the manufacturing process, because one simply must, to create a long lasting, non icey, not-too-hard, flavour punch packed, commercial ice cream – apparently!
Real ice cream with eggs, cream and sugar consumed every now and then is the least of the world’s trouble, when you look at a few things you might find in modern, commercial ice cream. I’ve taken this list directly from Nourishing Traditions, page 551, and the book’s information on this came from the PPNF Health journal. Check out these terrors:
- Diethylglycol – A cheap chemical used as an emulsifier instead of eggs and is the same stuff used in anti freeze and paint remover – yum! NOT.
- Piperonal – A vanilla substitute which is also a chemical used to treat lice
- Aldehyde C-17 – Used to flavour cherry ice cream. It’s an inflammable liquid and used in dyes and plastics.
- Benzyl Acetate – Used for its strawberry flavour. It’s a nitrate solvent.
- Amylacetate – Used for banana flavour. Also used as a paint solvent.