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Ice Cream Ingredients
Under Question
Before you read the following article, please note that we have included a delicious, bio-friendly
ice cream recipe below.
`Ice cream manufacturers are not
required by law to list the additives used in the manufacture of their product.
Consequently, today most ice creams are synthetic from start to finish. Analysis
have shown the following:-
-
Diethyl Glucol, a cheap
chemical, is used as an emulsifier instead of eggs. Diethyl Glucol is the same
chemical used in anti-freeze and in paint removers.
-
Piperonal is used in
place of vanilla. This is a chemical used to kill lice.
-
Aldehyde C17 is used to
flavour cherry ice cream. It is an inflammable liquid which is also used in
aniline dies, plastic and rubber.
-
Ethyl Acetate is used to
give ice cream a pineapple flavour. It is also used as a cleaner for leather and
textiles and its vapors have been known to cause chronic lung, liver and heart
damage.
-
Butyraldehyde is used in
nut-flavored ice cream. It's one of the ingredients of rubber cement.
-
Amyl Acetate is used for
its banana flavour. It is also used as an oil paint solvent.
-
Benzyl Acetate is used
for its strawberry flavour. It's a nitrate solvent.
`The next time you're tempted by a
luscious-looking banana split sundae, think of it as a mixture of anti-freeze,
oil paint and nitrate solvent and lice-killer and you won't find it so
appetizing.'
Nature's Path, June 1958
While the article above dates
back some years, it is still true in some countries that ice cream manufacturers are not
required to list the additives used in their product. The message is clear -
only purchase those products that have the ingredients clearly listed - and only
opt for those products that are produced from natural ingredients and/or from
ingredients that you have verified as being safe for human consumption.
Farm House
Ice Cream
Here
is a simple recipe for a delicious, traditional, all-natural ice cream. We
have been using this ice cream for years and we love it. It is rich, so
make it a weekly treat rather than a daily indulgence.
4 free-range eggs
2 cups fresh cream
1/2 cup raw, natural or
organic honey or fructose
1/2 tsp natural vanilla
Whip
cream. Separate eggs. In a separate container whisk egg-whites until
stiff. Slowly beat in honey. Add egg-yolks and continue beating a few more
minutes. Carefully fold in whipped cream, spoon mixture into a typical ice
cream container. Immediately place in the freezer until firm - about five
hours. This makes two liters. Try variations by adding coconut, carob or
liquidized fruit. Add Nature's Choice Whey Powder to improve texture. This
recipe is convenient for an electric blender or beater. If you do not have
such equipment then halve the ingredients and do the whipping with a hand
operated egg beater. |
