Store bought and Soft Serve Ice Cream

soft serve ice cream

Soft Serve Ice Cream

All soft serve ice cream makers must use emulsifiers to replace surface proteins and aid in forming the frozen smooth state of ice cream.  They also contain artificial sweeteners and chemical preservatives making these frozen treats a chemical concoction of poisons.

Here is a list of ingredients in more than 95% of all soft serve formulas which include a minimum of 3-5 stabilizers and emulsifiers and artificial flavors.

Calcium Sulfate

Calcium sulfate is used to dry and to clot.  In its unrefined state, it’s a translucent white rock sourced from gypsum and anhydrite.  Partially dehydrated gypsum is also known as plaster, which is just great for repairing drywall or making casts but has no place in food. The commercial sources of calcium sulfate in soft serve ice cream are either animal-derived (from cow or pig) or synthetically manufactured.

Polysorbate 80

Polysorbate 80 has been found to negatively affect the immune system and cause severe anaphylactic shock, which can lead to death.  

Polysorbate 80 also causes infertility.  Studies show that baby female rats  injected with polysorbate 80 at days 4-7 after birth showed accelerated  maturing of the rats and caused changes to the vagina and womb lining, hormonal changes, ovary deformities and degenerative follicles.

According to the World Intellectual Property Organization, which is part of the United Nations, scientists from the organization are developing vaccines specifically to damage fertility as a method of contraception. A suggested ingredient for the vaccine is Polysorbate 80 (also known as tween 80). As it is a preferred ingredient, scientists are obviously aware of its ability to cause infertility.

Magnesium hydroxide

Magnesium hydroxide is a common component of antacids and laxatives that interferes with the absorption of folic acid and iron. In addition, it can be used as a deodorant, a whitener in bleaching solutions and it even has smoke-suppressing and fire-retarding properties.

Xanthan Gum

Xanthan gum is produced by fermentation of glucose or sucrose by the Xanthomonas campestris bacterium.  One of its most remarkable properties of is its capability of producing a large increase in the viscosity of any liquid by adding a very small quantity of gum, usually less than one percent.  For this reason, it is used as an emulsifier in a very large percentage of ice creams around the world.

As a polysaccharide, one of the problems with this food additive is that it is typically made from corn.  People who have corn allergies may not be aware that these additives can cause diverse reactions when consumed.  Moreover, a very large percentage of corn around the world is now genetically modified.

Some people develop an allergy to conventional xanthan gum, with various gastrointestinal symptoms such as bloating, gas, and diarrhea.  Even consumption of a very minor amount can lead to days of recovery and many trips to the bathroom.  For others a xanthan reaction can also precipitate migraine headaches and skin itchiness.

Plant sourced organic xanthan gum is non-GM and non corn-derived without any chemical reproduction in a laboratory.  Some people who develop reactions to synthetic xanthan sources and then consume organic sources experience no symptoms at all.

Corn Syrup Solids

Corn syrup, corn syrup solids, and high fructose corn syrup (HFCS) are all made from corn, and all are sugar and genetically modified.  Studies show that HFCS can cause behavioral reactions similar to those produced by drug abuse, such as cocaine.  HFCS causes insulin resistance, diabetes, hypertension, and increased weight gain.  Plus it is made from genetically modified corn.

Each of these ingredients will give your child cravings for more sugar.  These ingredients actually interfere with hormones that tell a child’s brain that they’re full! Therefore, it’s very common to overeat on foods that contain any of these sugars, or similar sugars.  See post about dangers of High Fructose Corn Syrup.

Potassium Sorbate

Food and chemical toxicology reports have labeled potassium sorbate as a carcinogen, showing positive mutation results in the cells of mammals.  Other studies have shown broad systemic and toxic effects on non-reproductive organs in animals.  No long-term studies have ever been initiated on either animals or humans, so there is simply not enough evidence to theorize what could happen after years of ingesting this preservative.

Mono- and Diglycerides

Mono-diglycerides remain the most widely used emulsifiers in food production. They are called mono-digylcerides because they are made from oils that have a high mono saturated fat content, but they are still hydrogenated. They are hidden trans fats where an alcohol (in this case glycerol) has been combined to form an emulsifying agent.

Mono-diglycerides are not nutritious in anyway. Their only purpose is to improve volume, uniform structure and develop the right meltdown characteristics. Regardless of their quantity, the inclusion of hydrogenated oils in any food product is only detrimental to our health and their adverse effects are well documented. Avoid any ice creams (or any food products for that matter) with mono-diglycerides.

Guar Gum

Also called guaran, this is the ground endosperm of guar beans. Typically produced in powder form, manufacturers like it because it’s so cheap–it has almost eight-times the water-thickening potency of cornstarch so only a small amount is needed to create sufficient viscosity.  It is used as an emulsifier, as it prevents oil droplets from coalescing, or as a stabilizer because it stops solids from settling.

The use of conventional guar gum as an ingredient in non-prescription diet aids was officially banned in the early 1990s in Canada and the U.S. The guar gum would bind with liquids in the stomach and swell, causing a feeling of satisfying fullness. However, this mass of swollen guar gum would also cause dangerous intestinal and duodenal blockages, as well as abdominal cramps, nausea, flatulence and diarrhea.  Guar gum was declared unsafe and ineffective for use as a non-prescription diet aid, but then allowed in small doses in the food supply.

Conventional and synthetic guar gum used extensively in soft serve has been linked through studies to occupational rhinitis and asthma.  Its ingestion may also cause a significant reduction in the absorption and bioavailability of calcium, iron, and zinc.

Sodium Phosphate

Listed under names like “sodium phosphate,” “calcium phosphate” and “phosphoric acid,” there are dozens of different phosphate-containing food additives used in hundreds of processed foods and one of them is soft serve ice cream.  Studies show that even among healthy adults, people with higher phosphate levels have higher mortality rates. Sodium phosphates cause a more rapid progression of the specific ailments such as chronic kidney disease. Phosphate additives have also been linked to an increased risk of heart disease and they’re linked to accelerated aging and interfering with the way your body activates vitamin D.

Soy Lecithin or Soya Lecithin

Soybean lecithin comes from sludge left after crude soy oil goes through a “degumming” process.  It is a waste product containing solvents and pesticides and has a consistency ranging from a gummy fluid to a plastic solid.  Before being bleached to a more appealing light yellow, the color of lecithin ranges from a dirty tan to reddish brown.

A very large percentage of soy lecithin is produced from soy which is genetically modified and unfermented.  Fermented soy is the only soy fit for human consumption.  Unfermented soy has been linked to digestive distress, immune system breakdown, PMS, endometriosis, reproductive problems for men and women, allergies, ADD and ADHD, higher risk of heart disease and cancer, malnutrition, and loss of libido.  See post about the dangers of Soy.

Carrageenan

Carrageenan is another emulsifier and stabilizer. It comes from algae or seaweed extract common in the Atlantic Ocean.  Carrageenan, even at low doses, have been found to destroy human cells and are linked to various human cancers and digestive disorders.  Carrageenan has also been found to impair and depress cell-mediated immunity and cause the proliferation of tumor growth. The mechanism responsible for carrageenan-induced immune suppression is believed to be its selective degenerative effect on white blood cells.

Artificial Flavors, Dippings, Toppings

High fructose corn syrup, corn syrup, sugar, E330 citric acid, E405 propylene glycol alginate, E412 guar gum, E413 tragacanth, E414 acacia, modified corn starch, E296 malic acid, E211 sodium benzoate & E202 potassium sorbate, artificial flavors, E129 FD&C Red No. 40, E133 FD&C Blue No. 1.

* Except for organic ice cream, all store bought ice cream and those from an ice cream shop use the above ingredients in their ice cream; some more, some less.  It is best to get an ice cream maker and make your own ice cream where you get to choose your own wholesome ingredients.  We have an ice cream maker by Cuisinart that is fabulous.  When making vanilla ice cream, the only ingredients we use are heavy cream, whole milk, vanilla, and cane sugar; that’s it!  And the ice cream tastes SO much better!

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5 Responses to Store bought and Soft Serve Ice Cream

  1. Tammi Shuman says:

    What about frozen yogurt from yoplait? Usually if we buy ice cream it is Bryers cause it don’t have all of the extra junk in it.

    • dianesgarza says:

      Yoplait is not good. Any kind of flavored yogurt is going more than likely going to have these ingredients. The best yogurt is Greek Yogurt (like Oikos or Fage), and then add your own toppings to it, like fresh strawberries and it’s juices. If want to send me the ingredients list of Yoplait frozen yogurt, I would be happy to look at it.

      • Tammi Shuman says:

        skim milk, milk, sugar, diced peaches, cream, inulin, contains less than 1% of egg yolks, peach juice concentrate, natural flavors, carob bean gum, pectin, carrageenan,
        food – starch modified, cellulose gum, apricot juice concentrate, annatto extract for color…..
        CONTAINS MILK AND EGGS…CONTAINS THE FOLLOWING YOGURT CULTURES;;;;; LACTOBACILLUS – DELBRUECKII SUBSP. – BULGARICUS – STREPTOCOCCUS – THERMOPHILUS

      • dianesgarza says:

        Ugggg…..annatto (food dye is terrible, affects behavior), carrageenan, cellulose gum, natural flavors (are NOT natural; it’s gross, actually), carob bean gum (also known as locust bean gum) are horrible!

  2. dianesgarza says:

    Also, flavored yogurts have more sugar in them than a Twinkie. It’s best to get plain Greek yogurt and add the toppings yourself.

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