Monday, October 29, 2012

Ice cream

So I've been contemplating this for a while. I've noticed this new trend of slow churned 1/2 the fat ice cream at the store. I had heard from Sally Fallon of Nourishing Traditions in an interview that the reason whole milk was more expensive than low or non-fat milk was because they could make more money by using the milk fat in ice cream and sell it at a much bigger profit.

But why then are they using skim and non-fat milk in these new ice creams? I think it's because of a few reasons:

1. Low-fat ice cream has a halo for being "healthy".
2. It's cheaper to produce because they're using cheaper ingredients.
3. Low-fat is less filling and therefore you will eat more ice cream to get your fill.

The use of soy lecithin rather than eggs as an emulsifier also has the same effect in supposedly being healthier for you, cheaper to make, and less filling.

We're totally being scammed into eating more food and GMO foods at that.

I say that if you want to indulge in some nice treats this holiday season, make them yourself with real ingredients. It will be more satisfying, filling, healthier and you'll likely eat less as you share the fruits of your labor with others.

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