By Ken Anderson
From the lapping up of snow with a few squirts of raw cow's milk for flavoring to today’s embalmed, synthetic and chemical flavored, puffed up sugared ice cream, we've come a long way, baby!
Marco Polo brought a recipe back from his travels at the end of the 13th century. Nancy Johnson, in 1846, invented the crank and paddle freezer for making home made ice cream. Jacob Fussell is the father of mass-produced ice cream. In 1851, Fussell, a
Today there are more than 1400 flavorings, colors, stabilizers, and emulsifiers available to the commercial producer of ice cream - an array of possible ingredients that would have dizzied the old-lime ice cream makers who dealt primarily with cream, sugar, and various flavorings.
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. Ice cream makers are giving us a wide variety of delicious flavors. BUT ARE THEY FIT TO EAT?
There's hardly any ice cream flavor that doesn't have a chemical substitute.
Some of the artificial flavors are potent poisons, powerful enough to cause liver, kidney and heart damage.
The flavors range from apple butter to zabaglione. The Polly Ann parlor in
Some ice creams contain natural flavorings; some contain a mixture of natural and artificial flavors; and some are entirely artificially flavored.
In the trade, as well as by Federal regulation, naturally flavored ice creams are identified as: category I; the ice-cream label reads, say,” Vanilla." Category II is a combination of natural and artificial flavors; the package reads "Vanilla flavored." All-artificial flavoring is category III; these ice creams are labeled "Artificially flavored vanilla."
The Ratings identify the category of each ice cream.
Peperonal is used in place of vanilla. This is a chemical used to kill lice.
Vanillin is also a chemical used to produce a vanilla flavor. It is made from the wastes of wood pulp and has no relationship to the vanilla bean.
Natural vanilla, in the form of pureed vanilla beans or vanilla extract, is more expensive than artificial vanilla. That explains why many of the vanillas are flavored artificially, either entirely or in part.
Benzyl acetate is a synthetic chemical that imparts a strawberry flavor.
According to the Merck Index, an encyclopedia for chemists, it warns that this substance can cause vomiting and diarrhea. It is also a nitrate solvent. Ethyl acetate is used by many manufacturers to give their product a pineapple flavor. This is a substance that can cause liver, kidney and heart damage. 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.
Then there's amylbutyrate to replace banana. It's also used as an oil paint solvent.
Aldehyde c 17 is used to flavor cherry ice cream. It is an inflammable liquid which is used in aniline dyes, plastic and rubber.
Butraldehyde is used in nut-flavored ice cream. It's one of the ingredients in rubber cement.
Diethyl glycol is the same chemical used in antifreeze and in paint removers. Because it is cheap it is used in ice cream as an emulsifier instead of eggs. According to the Merck Index, it is sufficiently toxic to cause liver and kidney damage.
Chemical additives as propylene glycol (the antifreeze constituent), glycerin, sodium carboxy methylcellulose (a cellulose), monoglycerides, diglycerides, disodium phosphates, tetrasodium pyrophosphate, polysorbate 80, and dioctyl sodium sulfosuccinate are all permitted by law. Most of these additives are used as "stabiliers" and "emulsifiers". Stabilizers make ice cream smooth; emulsifiers make it stiff so it can retain air.
Of course, pumping air into ice cream increases its volume. Two batches of mix weighing the same but containing different amounts of air take up different amounts of space. The batch with more air naturally appears greater in quantity. And since ice cream is sold by volume it is possible to make a little mix fill a lot of half-gallon or gallon cartons.
But air does more than alter ice cream's size. It effects its taste. Each manufacturer has his own formula for the amount of air ("percentage of over-run" in trade jargon) that makes "the best" ice cream. Ice creams contain from 40 per cent to 60 per cent over-run (air).
Too little air makes a heavy ice cream. Too much air makes a foamy ice cream. By law, a gallon of ice cream must weigh at least 4.5 pounds. Home made ice cream and the natural ice creams on the market are heavy and weigh about 7 « to 8-1/2 pounds a gallon.
The next time you're tempted by a luscious-looking banana split (or to let your belly be your god), think of it as a mixture of oil and nitrate solvent, antifreeze and lice killer, and you won't find it so appetizing.
August 18 4:38 AM SGT
Ben and Jerry's ice cream contains high dioxin levels - study LOS ANGELES,
Aug 17 (AFP) - Ben and Jerry's gourmet ice cream has levels of dioxin 2,200
times higher than those authorised for waste water discharged into San
The study, presented Thursday at a 'Dioxin 2000' conference in
Jerry's could account for 200 "extra" cases of cancer among lifetime
consumers of the ice cream.
The study, completed by one former government scientist and confirmed by an
independent laboratory, singled out the contradiction between the firm's
promotional material for the ice cream, and the product's potentially
Ben and Jerry's Homemade, the company which makes the ice cream, has been
well-known for its much-vaunted attitude of social responsibility --
reflecting the views of its original owners. In April, Dutch conglomerate
Unilever acquired the company for 326 million dollars.
The Ben and Jerry's website cites a Greenpeace warning on the dangers of
dioxin in the atmosphere.
The study said that a serving of Ben and Jerry's ice cream was found to
contain 80 picograms of dioxin. "In contrast, the Tosco Refinery wastewater
is permitted to contain 0.14 picograms of dioxin per liter," said Michael
Gough, the leader author of the study.
Gough is a former chair of a US Health and Human Services advisory panel
which looked at the effects of dioxin-contaminated Agent Orange on US Air
Force personnel in
Junkscience.com said they believe existing scientific evidence does not
credibly link low levels of dioxin exposure with human health effects.
But they criticised the company for a product which was in conflict with
its own promotional literature.
"Ben and Jerry's and Greenpeace ... have concluded that dioxin is not safe
at any level. "If dioxin is so dangerous, perhaps Ben and Jerry's should
removed its ice cream from the market until it is 'safe,' consistent with
the company's promotional literature," Milloy suggested.
Christine Heimert, a spokeswoman for Ben and Jerry's at its headquarters in
fact is dioxins are global environmental pollutants.
"They exist worldwide primarily as a result of certain industrial
practices, and they do in fact make their way into the food chain ...
especially (in) dairy products."
Federal authorities have not laid down a limit for dioxin levels in food,
she noted, adding that the only reason the study's authors "have singled us
out (is) because we have taken a very public stance on dioxin."
The Ben and Jerry's website warns that "dioxin is known to cause cancer,
genetic and reproductive defects, and learning disabilities ... The only
safe level of dioxin exposure is no exposure at all."
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Subject: JOKE-CLEAN: Ice Cream delight
Ice cream is fun, or so you thought.
Here is an excerpt of a writeup that appeared in the Saturday morning Indian newspaper The Hindu, dated 20th July, 1996.
Did you know that ice cream contains 30% of ordinary non-boiled, non-filtered tap water, 6% fat, 7-8% sugar and about 50% air?
It is not vegetarian unless stated otherwise. It starts off as a slab of fat toughened to be made rubbery to hold large volumes of air pumped into it.
Something is added to this aerated mix to resemble cream, make it gooey and stick to the spoon. This something is an injection of glue, produced from parts of animals no one eats: Udder, Nose, Tail and Rectal skin. This glue gives the satisfying smooth taste when passed between tongue and roof of the mouth.
It is regrettable home-made ice creams have given way to such a horrible non-veg mixture. The average ice cream contains the following substances
Diethyl Glucol - Used as an egg substitute in ice creams. Also used in anti-freeze and paint removers.
Peperonal - Vanilla substitute. Other uses Anti-lice medicines.
Aldehyde C17 - Gives you Cherry taste in ice creams. Used in dyes and rubber factories.
Ethyl Acetate- Pineapple substitute in Pineapple ice creams. Known to find uses in Leather and Textiles. Causes lung, liver and heart damage.
Butraldehyde - Provides nut flavour in ice creams. Used in rubber cement.
Amyl Acetate - Banana flavour; Good oil paint solvent.
Benzyl Acetate - Tasty Strawberry flavor and a good nitrate solvent.
So when you treat your friends and near ones next time for an ice cream delight, don't tell them that your are actually treating them to a bowl of glue, polluted water, anti-freeze, oil paint, lice killer, nitrate solvent and lots of air. After all, you want to delight them!