Monthly Archives: July 2014

Soft-Serve Ice Cream


My local farm market makes their own ice cream sandwiches using chocolate cookies they make and sandwich soft serve ice cream in the center. Last summer I discovered them for the first time and I shamelessly say every time I passed by, I would go in to buy one(or two…or…three), eat one right away and keep the rest for later.

Since I had been on my elimination diet this summer and adding foods back to my diet, I stopped yesterday and bought two. I eagerly unwrapped the one when I got into the car, anticipating the yumminess of before…one bite and I knew something was wrong. It was no longer that yummy taste of last summer…in fact, after just one taste, I no longer wanted anything to do with it. How can that be? 003

When I got home, I decided to look up what exactly is in soft serve ice cream…and when I did, I realized why I no longer could tolerate it.
Besides the milk and the sugar, according to National Post, the other ingredients are: ”

Corn syrup To make corn syrup enzymes are added to corn starch, breaking it down into a gooey mixture of glucose, dextrose and maltose. All those -oses are mainly used to thicken the cone, but they also soften texture, add volume, stop crystallization and enhance flavour.

Whey Also known as milk plasma, whey is the liquid that remains after milk has been curdled and strained.

Mono- and diglycerides These emulsifiers help mix ingredients that would not otherwise blend well. They consist of a fatty acid chain — or two, in the case of diglycerides — which is covalently bonded to a glycerol molecule through an ester linkage. You were paying attention in chemistry class, right?

Artificial flavours ’Nuff said.

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 can be used as an emulsifier, as it prevents oil droplets from coalescing, or as a stabilizer because it stops solids from settling.

Calcium sulfate A common lab and industrial chemical, calcium sulfate is used as a desiccant and a coagulant (in other words, 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 great for repairing drywall or making casts. The commercial sources of calcium sulfate may be either animal-derived (from cow or pig), vegetable-derived or synthetically manufactured.

Cellulose gum One of the most common thickening agents used by the processed-food industry due to its versatility and efficiency, cellulose gum comes from natural cellulose strains such as the lints from cotton seed. Its main functions include adding mouthfeel and texture, stabilizing proteins, retaining moisture and forming oil-resistant films. Fun fact: It’s also part of many non-food products, such as K-Y Jelly, toothpaste, laxatives, diet pills and paint!

Polysorbates 65 and 80 These are emulsifying agents, often used in soft serve to prevent milk proteins from completely coating the fat droplets. This allows them to join together in chains and nets, which locks air in the mixture and provides a firmer texture. Polysorbate 80, a viscous, water-soluble yellow liquid, has been linked in numerous studies to infertility in mice.

Carrageenan A naturally occurring family of carbohydrates extracted from red seaweed. From this source, manufacturers develop different blends of carrageenan for specific gelling, thickening and stabilizing properties. This is also found in chocolate milk, which is why it tastes similarly — and eerily — smooth.

Magnesium hydroxide An inorganic compound, 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!

NOTE: This is nothing compared to the dips and toppings. If you opted for, say, a soft-serve ice cream with strawberry syrup, you’d have to contend with these ingredients: High fructose corn syrup, corn syrup, sugar, E330 citric acid, E405 propylene glycol alginate, E412 guar gum, E413 tragacanth, E414 acacia, E415 xanthan gum, modified corn starch, E296 malic acid, E211 sodium benzoate & E202 potassium sorbate, artificial flavours, E129 FD&C Red

No. 40, E133 FD&C Blue No. 1. When there are more numbers than letters in the ingredients, it can’t be good.”

I am continually amazed with what is in our food supply…now it looks like I need to buy a small ice cream maker. I told my husband this latest development and he just rolled his eyes…he hasen’t changed his diet at all and thinks I have totally gone insane. But, I continue to clean up my diet and read the ingredients.

til next time…Eva








Wood and Cotton…in our food supply?!


You might already know this but I just found it out this week…that it is permissible for the food manufacturers to actually put wood pulp in our food(and some put cotton pulp in)!

The ingredient name to look for is CELLULOSE…aka…wood pulp. It is also listed as the following:
Powdered Cellulose
Microcrystalline Cellulose
Carboxymethyl Cellulose
Cellulose Gum

How is it made? Powered cellulose is made by cooking raw plant fiber…usually wood…in various chemicals to separate the cellulose. It is then purified. The modified versions then go through an extra processing by exposing them to acid to further break down the fiber.

The FDA supposedly sets limits on the amount of cellulose in certain foods. It is unable to be digested by humans and the food manufacturers use cellulose as an extender…it provides structure and reduces breakage. It is much cheaper than “real” food ingredients that perform the same jobs and actually add nutritional value to the product. The bottom line is to slash costs and fill up the product.

Fun fact…in addition to food, cellulose is used in the creation of plastics, cleaning detergents, welding electrodes, pet litter, automotive brake pads, glue and reinforcing compounds, construction materials, roof coating, asphalt, and emulsion paint!

There are 15 Food Companies who serve you wood. Here is a basic list of the companies:

Pepsi(Aunt Jemima Pancakes, Original Syrup and Lite Syrup)

Kellogg(Morningstar Farms, Waffles, Cinnabon)

Weight Watchers Ice Cream

General Mill(Fiber One Products, Pillsbury Cake Mixes, Betty Crocker Whipped
Frosting, Duncan Hines Cake Mixes)

McDonalds(many products)

Sara Lee(Jimmy Dean Products)

Taco Bell(many products)

Jack in the Box

Kraft Foods(Wheat Thins, Macaroni and Cheese, Frozen Bagel)

Pizza Hut

Wendy’s (many items but the one that really bothers me is the Frosty!)


Dole(peaches and cream Parfait, Apples and Cream Parfait)


I may never buy grated cheese again…apparently cellulose made from wood pulp and cotton is used to coat the shredded cheese to keep it from sticking. Many salad dressings have it because it is an anticaking agent, thickening agent and also replaces fat. Meat products may “only” have 1-4% of cellulose added.

I keep repeating myself here…but we need to all be reading the labels, we need to look up any ingredients we don’t understand. I personally cannot understand that someone could morally decide to add ingredients to our food that could potentially harm us.

til next time…Eva