19 May 2012

Ice Cream

Ice cream is one of the best treats one can have. It doesn't matter if it's the middle of winter or summer, it can make you happy. However, all over the world, due to luxury and lack of discipline and self-control, we eat treats every single day absent a special occasion and/or reward and this leads to gluttony.

Your ice cream has the following composition:
  • Milk Fat :  is more than 10%,  usually between 10% and as high as 16% fat in some premium ice creams. The fat component adds richness of flavor, contributes to a smooth texture with creamy body and good meltdown, and adds lubrication to the palate as it is consumed.
  • Milk solids-not-fat : are 9 to 12%: this component, also known as the serum solids, contains the proteins (caseins and whey proteins) and carbohydrates (lactose) found in milk. The milk solids-not-fat component also contributes to the flavor but more importantly improves the body and texture of the ice cream by offering some "chew resistance" and enhancing the ability of the ice cream to hold its air.
  • Sweetners : 12 to 16% , usually a combination of sucrose and glucose-based corn syrup sweeteners. The sugars give the product its characteristic sweetness and palatability and enhance the perception of various fruit flavors. In addition, the sugars, including the lactose from the milk components, contribute to a depressed freezing point so that the ice cream has some unfrozen water associated with it at very low temperatures typical of their serving temperatures, -15o to -18oC. Without this unfrozen water, the ice cream would be too hard to scoop.
  • Stabilisers and emulsifiers : 0.2 to 0.5%.  The stabilizers are a group of compounds, usually polysaccharides, that are responsible for adding viscosity to the unfrozen portion of the water and thus holding this water so that it cannot migrate within the product. This results in an ice cream that is firmer to the chew. Without the stabilizers, the ice cream would become coarse and icy very quickly due to the migration of this free water and the growth of existing ice crystals. 
  • The emulsifiers are a group of compounds in ice cream which aid in developing the appropriate fat structure and air distribution necessary for the smooth eating and good meltdown characteristics desired in ice cream.
  • Water : 55% to 64% water, which comes from the milk or added as other ingredients. {See, ice creams are made by weight percentages; than air is pumped in to increase the volume and sold by volumes (litres)…one of the highest profit making industries}.
First of all, ice cream is a dairy product. It is derived from an animal, a grafted (man-made) animal at that. The black and white dairy cow is a crossbreed of a water oxen and a buffalo. It is not a natural creature to the earth.

Dairy products are the biggest cause of leukemia, especially in young children. Leukemia used to be a disease indicative of Caucasians, but now many African-Americans are dying of leukemia due to an increase of dairy products in the African-American diet.

Chemical hormones (synthetic estrogen) make the female cow grow bigger and develop faster, what do you think they do to young girls who love to eat ice cream? These little young girls are walking around at age 8, 9 and 10 with fully developed breasts and buttocks, something you didn't see in the 1950s, 1960s and early 1970s. God and Mother Nature did not speed up the physical development of little girls. Man and his chemical food industry did!
So not only is ice cream full of snot, mucus forming, and laced with harmful chemical growth hormones, but ice cream contains a lot of other chemical additives that are injurious to health.

Here is the list of chemicals you will be surprised to find in traditional ice creams.

Diethylglycol : A cheap chemical used as an emulsifier instead of eggs; is the same chemical used in antifreeze and paint remover.
Vanilla : Piperonal : Used in place of vanilla.  This chemical is used to kill lice.

Cherry : Aldehyde C-17: Used to flavor cherry ice cream.  It’s an inflammable liquid also used in aniline dyes, plastic and rubber.

Pineapple : Ethyl Acetate: Used to give ice cream a pineapple flavor – and as a cleaner for both leather and textiles; its vapors have been known to cause chronic lung, liver and heart damage.

Nuts : Butyraldehyde: Used in nut flavored ice cream.  It’s one of the ingredients in rubber cement.

Banana : Amylacetate: Used for its banana flavor.  It’s also used as an oil paint solvent.

Strawberry : Benzyl Acetate: Used for its strawberry flavor.  It’s a nitrate solvent.”

  •  Heard of Ice Cream Headache ?
 "Most people have experienced the dreaded ice cream headache at some point. You are minding your own business on a hot summer day and you are eating something like an ice cream cone, a milk shake, a Slurpee or a snow-cone. Then suddenly, out of the blue you are hit with the most excruciating headache in the world! Fortunately they only last about 30 seconds.

So where do these horrible headaches come from Here's a summary: When something cold touches the roof of your mouth on a hot day, it triggers a cold headache. The cause is a dilation of blood vessels in the head. The dilation may be caused by a nerve center located above the roof of your mouth - when this nerve center gets cold, it seems to over-react and tries to heat your brain. Therefore, the easy way to avoid brain freeze would be to keep cold things away from the roof of your mouth.
  • 450 grams of ice cream is mixed with air to make a volume of 1 Litre and sold as one Litre of ice cream and we pay for air too.

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