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Did something about mass produced ice cream change like 10 years ago?
(sh.itjust.works)
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this post was submitted on 09 Nov 2024
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You aren’t imagining it, they add various types of gum and additives to slow melting rates of real ice cream, and a lot of ice cream is straight up fake - “frozen dairy dessert” is a euphemism for fake ice cream often padded out with cheaper ingredients like vegetable oils.
https://www.foodandwine.com/drumstick-ice-cream-doesnt-melt-tiktok-8635415
Honestly now-a-days one of the few ways we are going to protect ourselves is to rely on the ingredients list our governments mandate and familiarize ourselves with what products are actually what they claim they are, whether they contain anything questionable, and what euphemisms they use to hide undesirable ingredients. (Hydrogenated Oil == ~~Trans~~ Saturated Fat, Natural Sweeteners == Sugar, Corn Syrup == cheap substitute for sugar)
For those of us in the US (yes I know this is world - sorry) we can only hope the brain worm dead bear boy doesn’t gut the FDA as badly as he promises, or companies are going to start adding all sorts of fun stuff to our food.
Educate yourself and your friends about “the poison squad”, fascinating story of the kinds of crazy shit they used to put in food. Copper sulfate in canned peas and such.
Oh, Jesus. I'm autistic and rely on safe foods, I can't wait for them to start killing me now
Cook meals at home when possible. You're not the only one that doesn't like what corporations do to food, autistic or not.
I'm going to start making my fries from potatoes that I will grow inside, although part of that is also just to save money on groceries
Okay, after some research, I found out potatoes don't grow well indoors and growing them indoors ends up being more expensive than just buying potatoes, but I know how to make fries from scratch, so that's still better and cheaper than using oven fries or ordering fast food
That's really awesome. Respect.
Yea, I make my own ice cream, because, well, really it's something we shouldn't be eating a lot of in the first place (mostly the sugar, but there's also this double-whammy to glycemic response when a lot of sugar is consumed with a lot of fat - ice cream).
So I'll make about a quart at a time, usually for an upcoming event. I got my first ice cream maker at a second hand store for not much, and it was a modern one with the freezable insert.