Comment on Did something about mass produced ice cream change like 10 years ago?
whodatdair@lemmy.blahaj.zone 5 weeks ago
You aren’t imagining it, they add various types of gum and additives to slow real I’ve cream, and a lot of ice cream is straight up fake - “frozen dairy dessert” is a euphemism for fake ice cream.
Honestly now-a-days one of the few ways those of us in the states are going to protect ourselves is to rely on the ingredients list and familiarize ourselves with what products are actually what they claim they are, and whether they contain anything questionable.
Here’s hoping 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.
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
That’s really awesome. Respect.
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
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.
I mean if they gut the regulatory agencies the companies will probably just remove the ingredient list altogether
Yep, hoping he’s not stupid enough to do that. However, on the other hand brain worms…
Corn syrup has wrecked ice cream for me. I can’t stand it and actively avoid buying ice cream with it.
I miss the old Bryer’s
It still has a bit of gum in it (hard to find without these days) but that talenti stuff in the US appears to be real cream still - honestly that’s the big kicker for me with ice cream, too much gum or any vegetable product just makes it not worth the calories 🤢
“frozen dairy dessert”
It’s “frozen dessert” because they can’t say ice cream when they take out dairy.
It’s actually because icecream has a defined air and fat content, and if you leave those guidelines you stop being icecream.
For now. I fully expect rules like this to be fully rolled back so that I’ve cubes will be legally “ice cream”.
Drag wishes they sold more fake ice cream, but unfortunately the vast majority of what you can find at the supermarket isn’t vegan.
Catoblepas@lemmy.blahaj.zone 5 weeks ago
Just as a point of chemistry clarity, partially hydrogenated oils contain trans fat, fully hydrogenated oils do not. Partially hydrogenated oils are no longer GRAS by the FDA and shouldn’t be in any commercially sold foods, except the amount that occurs naturally in foods like butter.
Fully hydrogenated oils still have saturated fat so it’s not like it’s healthy, but it’s not as bad as trans fat.
VirusMaster3073@lemmy.autism.place 5 weeks ago
Another NoStupidQuestion, what are trans and saturated fats anyway?
Catoblepas@lemmy.blahaj.zone 5 weeks ago
The Mayo Clinic has a good overview here that explains about the different types of fats
dragonfucker@lemmy.nz 5 weeks ago
There’s no chemistry in that article
AnyOldName3@lemmy.world 5 weeks ago
As someone who’s just spent half an hour reading Wikipedia thanks to this thread, I can now dispense a summary of what I read to make it feel like I didn’t just waste a chunk of time I should have spent in bed by wasting another chunk of time I should be spending in bed.
Fats are made out of fatty acids, which are carboxylic acids with a longish carbon chain. A saturated fatty acid only has single bonds between carbon atoms, a monounsaturated fatty acid has a single double bond somewhere in the chain (and these are sometimes things that turn into buzzwords, e.g. omega three oils are ones where there’s a single double bond three along from the end of the chain), and a polyunsaturated fatty acid has more than one double bond.
Single bonds in a carbon chain can only be one way around, so you don’t get isomers of saturated fatty acids, but double bonds in a carbon chain can be in either of two orientations. If the hydrogens are on the same side for both sides of the bond, that’s the cis orientation, and if they’re on opposite sides, that’s the trans orientation. Most natural unsaturated fats are cis, so they generally don’t get explicitly labelled as cis fats, and just the trans ones get the extra label. Notably, though, vaccenic acid, which is about 4% of the fat in butter, is trans by default, so it’s cis-vaccenic acid that gets the extra label.
Unsaturated fats tend to be more liquid at room temperature, but can be made by growing cheap vegetables. They also go off faster as free radicals can attack the double bonds. Saturated fats tend to be solid at room temperature, but mostly need to come from animals or more expensive plants (palm fat is an exception - it’s cheap and mostly saturated). It’s therefore desirable to use industrial processes to artificially saturate fats, and we can do that by heating them up and exposing them to hydrogen in the presence of a catalyst like Nickel. You don’t necessarily want to fully saturate your fat, though, so might stop part way, and if you do, unless you intentionally tweak the process to avoid it because it’s the 21st century and you’re legally obliged to, you get some of the partially hydrogenated fat switching from cis to trans.
Over the course of the last century, we realised that (except for a few like vaccenic acid) trans fats are harmful in lots of exciting ways, e.g. messing up cholesterol, blocking your arteries, and building up in your brain. They’ve therefore been banned or restricted to certain percentages in a lot of the world. You can get a similar effect by fully hydrogenating things to get safe (or at least safer) saturated fat and mixing it with the unmodified fat, or by switching everything that used to use hydrogenated vegetable oil to using palm oil, which is one of the driving forces behind turning rainforests into palm plantations.
Apparently, this was twenty five minutes of writing, so I’m nearly up to an hour of thinking about fats.
Rai@lemmy.dbzer0.com 5 weeks ago
Saturated fats are okay kinda
Trans fats never leave your body. They’re unbelievably delicious but horrid for you.
dariusj18@lemmy.world 5 weeks ago
Alton Brown’s Good Eats explains fats
youtu.be/ukaaesfbO1k
whodatdair@lemmy.blahaj.zone 5 weeks ago
TIL - Thank you!