THE PERILS OF ICE CREAM
In the old days, when ice cream was made of whole eggs, milk and sugar, and laboriously cranked in the old home freezer, a serving of ice cream was an occasional family treat, and didn't do much harm.
Today, in this mass producing, synthetic age, it is quite another matter entirely. Today, there is a very good possibility that you are treating your family to another poison if you buy some cheap supermarket product.
Ice cream manufacturers are not required by law to list the additives used in the making of ice cream. Consequently, today the majority of ice creams are synthetic from start to finish. Laboratory analyses have show the following.
1. Diethyl Glucol: A cheap chemical that is used as an emulsifier instead of eggs. It is identically the same chemical used in anti-freeze and in paint removers.
2. Piperonal: Used as a substitute for vanilla. This is a chemical used to kill lice.
3. Aldehyde C17: Used to flavour cherry ice cream. It is an inflammable liquid which is used in aniline dyes, plastic and rubber.
4. Ethyl Acetate: Used to give ice cream a pineapple flavour. It is used as a cleanser for leather and textiles and its vapours have been known to
cause chronic lung, liver, and heart damage.
5. Amyl Acetate: Used for its strawberry flavour. It is a nitrate solvent.
The next time you are tempted by a luscious-looking sundae or banana split or ice cream soda, think of it as a mixture of anti-freeze, oil paint, paint remover, nitrate solvent, leather cleaner, and lice killer, and you
may not find it so appetising.
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