Tag: Calories

The Best-Kept Secrets About Ice Cream

Fans of ice cream will be pleasantly surprised to learn that two of the most common myths about this product are not based in fact. First, ice cream is not a high-calorie diet disaster; and second, ice cream is actually better for you than its substitutes. It is a good idea to dispel these popular misconceptions, for you can not only enjoy ice cream, you can also appreciate knowing that it is good for you.

Many people believe that ice cream is high in calories, and therefore believe that it is a treat which should be avoided. While calorie content varies, depending on which particular brand and style you prefer, the brands and styles you can find in your local grocery store are considerably lower in calories than one might think. It is not necessary to sacrifice taste and enjoyment, for the regular varies of ice cream do not contain a caloric count that is significantly higher than the “light” or “diet” types.

For example, Breyer’s, which is one of the most popular brands of ice cream, has only 140 calories per serving in their all-natural vanilla flavor. While one might be skeptical about additional tasty morsels in ice cream, Breyer’s natural rocky road only has 160 calories per serving. And while the Blue Bunny brand entices you to its product with wonderful enhancers, even their Bunny Tracks delight, which is said to be “chunky and gooey” will not sabotage your wish to eat healthy treats, at 170 calories in each serving.

For those who prefer their ice cream to be portable, many of these treats are also well within the range for calorie-counters. An Edy’s ice cream sandwich, for example, contains only 150 calories; and there are only 180 in each Blue Bunny neapolitan ice cream sandwich.

Ice creams which are listed as light or diet do not generally have a lower enough calorie content to make it a factor. Most serious ice cream fans will be happy to know that they do not need to sacrifice flavor, taste, and the better consistency of their favorite product for the sake of lower calories. Schwan’s light vanilla, for example, contains 120 calories per half-cup serving, while their regular vanilla is only 140; Perry’s light vanilla has 110 calories, but their premium White Lightning has only 170 calories.

In addition to concern about calories, many people who love ice cream also believe it to be unhealthy in general, and opt for less enjoyable substitutes. While those who have been advised by their physicians to limit their intake of fats and sugars due to medical conditions, should follow their doctors’ advice, people who are in good health and do not have such limitations can note that ice cream substitutes are not generally more healthy than traditional ice creams.

The most well-known ice cream substitute is called ice milk. While many believe that this product is significantly more healthy than traditional ice cream, the only differentiating factor is that ice milk contains less than ten percent milk fat, whereas ice cream is required to contain at least ten percent, and many of the better brands range up to sixteen percent milk fat. Gelato, the Italian style of ice cream which is increasing in popularity in many areas, also does not have a much lower fat content– up to seven percent, as opposed to regular ice cream’s required ten percent. Other than ice cream products which are specially made fat-free or sugar-free for those who have medical conditions which necessitate this, the ingredients in regular ice cream and the process by which it is made make it not only a good choice for one’s enjoyment, but also a healthy one.

How Ice Cream Is Made

The hand crank ice cream maker or freezer was invented in 1846 by Nancy Johnson. In 1848 a similar ice cream freezer, the Johnson Patent Ice-Cream Freezer was patented. By 1850 ice cream had become a popular treat. It wasn’t until 1851 that Jacob Fussell’s Baltimore Company began to manufacture and market ice cream commercially.

At some point in time someone figured out that using salt mixed with the ice would lower the temperature of the ingredients and that the wooden freezer bucket and paddles would open the way for the larger-scale manufacture of ice cream. Today, ice cream is still made using the basic method of the hand-crank ice cream freezer.
With nearly two billion gallons of ice cream and other frozen desserts produced in the United States yearly, there is a need for regulation. This need is met by the International Ice Cream Association. The IICA works to regulate the manufacturing and distribution of ice cream. The organization was founded in 1900 and does market research and regulatory and legislative advocacy.

Along with regulations in producing and marketing ice cream, manufacturers are doing their best to make ice cream healthier. Unfortunately, there is a lot of butterfat and calories in ice cream which, in excess, will cause problems with obesity and other weight-related illnesses.

The fat in ice cream is needed to make the texture smooth. Fat is also what makes the ice cream taste good. Low-fat ice cream does not hold the flavor the way regular ice cream does. Regular ice cream is 10 to 20 percent butterfat and 60 to 62 percent water. To qualify as true ice cream there has to be at least 10 percent fat in the ingredients. With less than 10 percent butterfat, there is more percentage of water which makes the ice cream more like tasteless ice.

Sugar is another ingredient in ice cream that helps keep the creamy mixture smooth and soft by lowering its freezing temperature. Without sugar, or other forms of sweetener, the ice cream would freeze rock solid. Sugar also makes the ice cream taste better. Sweeteners can be regular cane sugar, honey, corn sweeteners or beet sugar. Plant derivatives are stabilizers that also help keep the ice cream smooth and keep it from developing ice crystals. Mono-triglycerides and lecithin are emulsifiers that are used to aid in keeping the smooth whipped texture of the ice cream during and after freezing.

When the ingredients have been mixed in a tank, it is then pasteurized. The pasteurization process involves heating the mixture to a required temperature. Homogenization occurs next where the milk fat is broken down so that the ice cream mixture will be creamy and smooth. It is then quickly cooled to 40 degrees F and then frozen. The ice cream is frozen one batch at a time using the continuous freezer method that has evolved from the method used in the first ice-cream freezers from the 1800’s.

The paddles used in those early freezers may have been precursors to the dasher blades that are used today to keep the ice cream from being solidified. These dashers aerate the ice cream so that it will not weigh more the 4.5 pounds per gallon as required under federal regulations.

After the ice cream leaves the freezer, any chunky ingredients like candy or fruit are added to the mixture before it is packaged. The last step is sending the ice cream to sub-zero temperatures in the hardening room where it is stored until it is shipped and finally ends up in your freezer.

Sweeteners for Diabetics

The latest physical checkup at the doctor has just diagnosed the patient as a diabetic. This may occur because the body is not able to produce enough insulin or can no longer do it. This disease is commonly related to being overweight and can be averted with a change in diet.

Sugar is something people need in the body. Being diagnosed as a diabetic doesnt mean the person can longer take this in. The individual must be aware of the types of sugar that can raise the blood sugar in the system that is bad for the health which can only happen by understanding the regimen set by the doctor and following the dietary plan.

For years, companies have produced various artificial sweeteners. Some of these do not affect the blood sugar of the person while there are those that do. A few examples that affect the system are white sugar, honey, corn syrup, brown sugar and fructose which can still be taken but in very limited amounts.

Calorie free sweeteners are those that contain aspartame, sucralose, saccharine and Acesulphame K. These are better known as Equal, Splenda, Nutrasweet and Sucanat. These products can be taken in large amounts and are either mixed with the food or in the drink.

These products have been tested numerous times and are certified by the FDA. There are other products in the market that have ingredients such as sorbitol and mannitol can also be used but in small amounts since this usually causes diarrhea. Diabetics who come across products that have stevia or cyclamates should not be used since these have not yet been approved.

Diabetes is treatable even if this is a type 1 or a type 2. The person can still live a normal life as long as certain changes in the lifestyle are done. The use of artificial sweeteners basically adds taste to the drink or food the individual has for a snack or in the meal. This is healthy since no calories are absorbed which could be harmful to the body.

The person can buy these artificial sweeteners in packs or in boxes which are perfect for the home or when traveling. The patient should still have regular visits with the doctor to test the blood sugar. By following the program set by the doctor, the person will be able to live a healthy life even after being diagnosed with diabetes.

Splenda Sweeteners- A Great Alternative for Sugar

Splenda sweetener is a no calorie sweetener that contains sucralose and some common food ingredients such as dextrose and maltodextrin. Still, because the amounts of these ingredients are not so high, the calorie content of splenda sweetener is not so high.

What separates this from the rest of the alternative sweeteners in the market is that splenda does not have aftertaste and it really tastes like sugar. This is why it has been used in cooking and in baking. You can also use it in your drinks.

Splenda sweetener can actually be bought in two forms, the granular and the packet. The granular are often used in cooking while the packets are used for travel.

As mentioned before, splenda sweetener is made from sucralose through a patented process that converts sugar into a no calorie sweetener. The process results in a sweetener that tastes like sugar but do not have the same calorie content as ordinary sugar. In fact, after consumption, sucralose will pas through the body without being converted into energy or calories.

Sucralose as an alternative for sugar has already been used in over 80 countries worldwide. In the United States, it has already been found safe by the United States Food and Drug Administration as well as the Joint FAO/WHO Expert Committee on Food Additives (JECFA). Even the Health Protection Branch of Health and Welfare Canada, and Australia’s National Food Authority have found sucralose safe.

Because it is found to be safe, splenda can be used by anybody even those in delicate conditions like pregnant women and nursing mothers. This is actually a favorite post-natal way of avoiding calories and aids in the losing of weight. Still, before opting for splenda, mothers are asked to consult their pediatricians for their nutritional needs as people in their conditions may need some calories for energy.

Children can also use splenda. This is actually even recommended for children who are trying to lose weight or those that are diagnosed as obese. This will help them with their diet without necessarily giving up sweet meals that they love.

People with diabetes can also use splenda. In fact, numerous studies have already shown that sucralose and splenda for that matter is already suitable for people with that condition. Because sucralose is not recognized by the body as either sugar or carbohydrate, it is not metabolized and does not have an effect on the carbohydrate metabolism and insulin secretion.

Master Cleanse Lemonade Recipe – Losing Body Fat

The master cleanse diet has been around for years and thousands, maybe more, people all around the world proclaim it a winner when it comes to losing excess body fat and detoxifying your body. If you want to give it a try for yourself you may want to know what the master cleanse lemonade recipe is and how to make it.

The basic recipe is quite simple, it consists of fresh lemon juice, maple syrup, cayenne pepper and water. (I”ll give you the exact recipe below, just keep reading). This unlikely combination of ingredients will help your body get rid of years of built up toxins as well as ‘slough’ off excess fat you’ve also been building up for years.

Many people claim an initial weight loss of up to 20 pounds, though it’s very common to gain at least some of that weight loss back since a portion of the weight loss is actually just water weight. Even so, losing up to 10 pounds of fat in a healthy way in just a few days is pretty impressive.

What may be even more impressive is the fact that the cleanse will also help clear your system of so many really harmful toxins. These toxins can cause a lot of problems in your body. They can manifest themselves in many ways such as a rash, irritable stomach, bloating, and headaches to name just a few. Cleansing will help you clear your system so you can feel relief form these minor ailments immediately after the cleanse.

You can cleanse monthly, if you want to . Just make sure that before and after the cleanse you prepare your body. It will be difficult to maintain the cleanse for several days, but if you’re committed and disciplined you can do it.

Pick a date that you want to start. Make it a few days, or a week or two away. Once you’ve got your ‘start’ date down start preparing yourself mentally and physically for the cleanse. For example, you can start eating lighter foods for several days prior to the beginning of the cleanse. Instead off eating a lot of heavy meat and potato type meals you might want to eat more broth and soups. That will help acclimate your body to ingesting fewer calories while you’re on the cleanse.

When coming off the cleanse you will want to slowly add more solid foods back into your diet. When I say slowly I mean over a period of days. The first few days off the cleanse, add some juice and soup broth. Than you can slowly add more and more heavy foods until you’re back to eating normal.

OK, now that that’s out of the way, here is the master cleanse lemonade recipe (this recipe will make you a pitcher full so you can drink it throughout the day). Try to only use organic ingredients whenever possible:

1. 12 Tablespoons of Lemon Juice

2. 12 Tablespoons of Maple Syrup

3. 1/2 Teaspoon of Cayenne Pepper Powder

4. 60 ozs. of water

Mix it up in a pitcher and sip on it during the day. Ideally you will spread it out over the day and not just drink it all right away.