The Whole Truth About Ice Cream.
The whole truth about ice cream.
Cool delicacy – the progenitor of the modern ice cream – was invented many centuries ago. Then the thirst-quenching sweet called “icicles” and made it out of chilled wine or fruit. The snow for cooking “ldinok” sent his servants to the mountains yet the Roman emperor Nero in the I century AD Today, ice cream produced from almost anything that is handy at the confectioner! No wonder that it might be a creamy, fruity, chocolate, vanilla, nuts, etc. So in the summer heat is truly eye run. Yes, that’s just not all sweet abundance safe for our health to you.
Experts say that having tried this product, you may find yourself in a hospital bed. Therefore we decided to find out from which manufacturers make favorite treat children and adults, and that really lies behind the colorful packaging.
Three times frozen
Hot summer day, a colleague Natalia Prashkina decided to freshen up a bit and one of the metropolitan retail trays bought ice cream. Then the girl had no idea what will result is “imprudent” desire. An hour later her health deteriorated. A few hours later, Natalia hospitalized with acute food poisoning. As explained to the doctors, the cause of her illness was that most ice cream. It seems to have been flawed.
When the girl discharged from hospital, doctor advised to continue to refrain from buying cold sweets. Well, if I’d like to cool off, it’s better not to risk it and buy ice cream in stores. There, at least, respected the storage conditions of the product. And at street stalls refrigerators often barely breathe. Well do not throw the same half tuched products! And sellers freeze them again. This, of course, not the best way affects the quality of ice cream.
“Half of all poisonings in the summer associated with the consumption of meat and dairy products. E. coli can cause severe poisoning, I would call it a permanent “resident” intestines of humans and animals – says “New” President of the Research Center for Independent Consumer Expertise “Test” Valentin armless – but the group includes E. coli and pathogenic micro-organisms that cause severe toxicological infection. True, in order to poison them in the product should be very much. But if the ice is stored correctly, the germs get a fertile environment for breeding. ”
Note: Only ice cream Sundae № 1 “(Zhitomir Butter) experts” Ukrmetrteststandarta “vegetable fat is not found.
But the product may be defective and was initially – some manufacturers, not very thought about the consequences for the health of consumers, sin is just that. The most common error – the substitution of the composition. For example, the packaging stated “ice cream for milk-based, that is, it must be exclusively dairy fats. And in fact, up to 90% of the product consists of vegetable fat. In small quantities it does not hurt, but if they abuse, health, you are unlikely to add.
Of the six samples tested in the laboratory of SE Ukrmetrteststandard, five were found, these most vegetable oils. Popular ice cream Plombіr. Three vedmedі (Berdichevskaya ice-cream factory) contains 10-20% of plant and 80-90% of milk fat. That’s nothing, say the experts! But in the “cream of Now” (TM Svitays) of vegetable fats found over 90%. The situation is similar with “Hercules” (JSC “Hercules”). In the “cream” of the same manufacturer 10-20% milk fat and 80-90% vegetable. In “real Ukrainian ice cream (LLC Lasunka) 50-60% of milk and 40-50% vegetable fat. And this despite the fact that in all the above products of vegetable fats should be in principle! And the only ice cream Sundae № 1 “(Zhitomir Butter) experts” Ukrmetrteststandarta “vegetable fat is not found.
“Bouquet” of colors and flavors
Today in Ukraine there are three standards of ice cream: milk-based (“Creamy,” “cream”), with a combined composition (milk fat plus vegetable) and frozen juices (fruit ice cream). “Ice cream” is made from milk and its products, ie cream, butter, or, in extreme cases, dry milk. No coconut, palm or any other fat in such products should not be! In the dairy delicacy put nuts, jam, syrup, fruit, juice, chocolate. Although dietary supplements our lawmakers also authorized. This ice cream can rightly be considered the most bold. In the “cream” from 12 to 20% fat. In cream – from 8 to 11, 5%.
But “dairy-free” ice cream – just what a women’s magazine recommended the following: a lot of vitamins in the complete absence of fat. In this case, the important thing to fruits and berries were straight from the tin and the present. Who after all wants instead grown in the garden of fruit-berry feast on “bouquet” of colors and flavors! Although there is a very interesting product called “flavor ice cream (our legal framework allows it to produce). It turns out that this mysterious delicacy made from sugar syrup, which “flavor” flavors, natural dyes and other additives.
Product, in which there is a coconut or palm oil, simply must be called “ice cream with a combined composition. But the producers, knowing the “love” birthmark buyer to vegetable fats, such a bypass service side. There is no dispute that this ice cream “in the law.” Here are just a producer must honestly tell us the truth. Yes, and it should cost much less than natural.
Understand the manufacturer makes such substitution is not difficult. On the financial side of it much more profitable to add vegetable oils rather than milk. Because the cost of milk-based ice cream is higher than the product with a combined composition. But the eye to distinguish the “vegetable” product from “milk” is impossible. And therefore the consumer is left with no choice but to trust the “label” information. “According to my observations, it turns out a very interesting pattern. Producers, who more than others added vegetable fats in their products, not just call it “cream”, and loudly say: “this cream”, “This Ukrainian ice cream.” Although – let’s face it – until now it oh how far! – Shares his observations of the chief scientific research center product testing SE Ukrmetrteststandard Vladimir Semenovich. – At the same time over the past two years the situation has improved with ice cream. ” Specialists wonder: in fact, all manufacturers, including those that use various tricks, have every opportunity to make a quality product. But if you really take up the wholesale cost to the consumer’s health, so at least be kind enough to inform us about the true composition of goodies.
I kvass associated with a happy childhood, when, together with the neighbor girl we are “armed with” three-liter enameled bidonchikami and went behind this miracle soft drink. Then his purchase turned into a ritual! It was necessary not only to trace the arrival of the barrel, but also to take place, stand in it at least an hour and then enjoy the refreshing coolness. And about bottled kvass in those days could only dream of. Now, alas, not everyone drink called kvas might actually called them.
A sweet unrest
Traditionally considered beverage kvas resulting from fermentation. Nevertheless, there are other, simpler, versions of its preparation. For example, a kvas include beverages produced by the mixing of ingredients without fermentation. In these cases, the basis is concentrated unfermented wort (aqueous extractives of plant material or malt intended for digestion).
Striking in its simplicity and the other recipe kvass – domestic “craftsmen” make a drink on its own exclusive recipes! It is based nutritional supplements, diluted in water. Well, that newfangled “kvasok” no different from the present, the mixture gaziruyut. Maybe among consumers and have admirers edakogo artificial mix. Nevertheless, most still remembers and loves the real taste of kvass. Yes, the trouble is that easy to distinguish this “exclusive” drink from the traditional.
For the buyer the main source of “fermentation” of information serves as a labeling bottles. Without a thorough study of the label really does not cost anything to buy. Although there are little secrets. In the beautiful inscription, deposited on the front side of the label in large letters, the experts do not recommend to get a grasp. If kvass obtained by fermentation, somewhere beneath the inscription in small letters will indicate “fermented beverage”. If the taste of kvass created using nutritional supplements, it is already “a drink on the flavors.” And maybe something in between. In this case the inscription will sound like “a drink on the aromatic plant raw material” or “drink on cereals.
“As our guests clearly stated only the concept of” bread kvass. He must be a beverage fermentation. Alas, this legislative omission gives opportunities to the manufacturer. They are not lost – on the right side write “kvas”, and a more accurate name (for example, “soft drink flavoring on”) is placed at the site unreadable, so even the small print “- outraged the head of the department of testing and analysis of the Research Center of Independent Consumer Expertise “Test” Nina Kilda.
Invigorates and refreshes
The main advantage of kvass that it not only quenches your thirst, but also invigorates and refreshes. Many in this drink vitamins B1 and B2, and potassium. Interestingly, in unpasteurized kvass is a certain amount of living yeast. Therefore, if the drink of sweetness kvas, yeast will begin to wander right into the body. Because of this “cocktail” in the human stomach a little drunk.
“By choosing bottled brew is worth knowing that because it is a natural carbon dioxide, at the opening of containers must be out of gas. After reading the inscription on the label “low calorie”, should understand that this drink can not be real. As for the composition, if it is a real