Breyers ice cream has introduced some new ice cream:
Breyers(R) CarbSmart(TM) Light Vanilla Fudge Sundae and Breyers(R) CarbSmart(TM) Light Chocolate Peanut Butter have half the fat, 40 percent fewer calories than regular ice cream* and 4g net carbs (per half-cup serving).
What kind of processing occurs in a food to make it like this? Here’s an original idea to cut calories, carbs, and fat: eat less of the ‘regular’ ice cream.
Stevia has now been ok’d by the FDA, but only after the big food/beverage producers pushed it through on fears of the liabilities created by asparatame/splenda. The aftertaste is dpendent ont he brand/how it is produced. I use the Trader Joes version and it works great–I make lemonade for the kids and homemade ice cream and they like it (yes, they have regular sometimes too, so it is not just ignorance). I think we need to learn to make our own food like people did for millenia and quit whining that the industrial food machine is not feeding us properly. It takes some experimenting, but homemade is almost always best, and if we have to train our tastes a bit away from industrial food, it’s worth doing.
http://online.wsj.com/article/SB122955049250715515.html
See Omnivore’s Dilemma by Michael Pollan
i am in love with your comment. thank you so much for being cool
. i actually just wrote a report in school on the topic of food additives like fake sugars.. no one understands and it pisses me right off.
but you do!
I’ve found that the difference between low-fat or light ice cream and regular ice cream in calorie count isn’t very much. Just adding an additional ounce of low-fat ice cream just about equals the calories of regular ice cream. I typically buy Breyers ice cream because is has fewer chemicals listed in the ingredients. So, many of the other brands have stuff I can’t even pronounce and I try to avoid as many of those chemicals as possible. I guess the best option is to make your own with trust ingredients, whenever possible.
This is an old article, it needs some updating buy someone who cares about this site. I personally HATE
stevia. It tastes bad even if it were legal to be added. For mass production, a company would go out of business. It has a horrible aftertaste and that is the key. I think that only radical health nuts think it tastes ok because your brain convinced your taste buds. But if the buds had a choice they would say go FCUK yourself stevia
Some stevia brands have a stronger aftertase than others, in liquid stuff I often use the drops in others I use the powdered kind in packets. My favorite packets brand I order online at Swanson vitamins dot com
I agree, we the people DESERVE to get products sweetened by stevia instead of the chemical sugar substitutes on the market. Shame on the United States for becoming a police state, shame on our congressmen for allowing it and the greed of the chemical/pharmaceuticl companies for causing this and the way our medical people are trained just to prescribe medicine, not to cure people. For interesting information check out naturalcures dot com or watch the movie ” America, From Freedom to Fascism.”
I would like to know how the creamy texture of ice cream be obtained in a skimmed milk made ice creams?
I would also like to know how can I mask the after taste of stevia
Here’s a story about the blood of an eel like fish that could be used to make lower fat ice cream:
http://www.timesonline.co.uk/tol/news/uk/health/article679459.ece
Gloria,
Eel Blood? I think not. This probably originated from Edy’s use of a substance extracted from seaweed called carrageenan. It’s an emulsified stabilizer. Other company’s use guar gum, xantham gum, egg yolks(homemade custard), or, in the past, gelatin. Carrageenan in particular is under fire for being a possible mutagen. I’ve recently attempted using guar gum, which is safe, but can cause laxative effects in large doses. Fortunately, the doses used in ice cream making is like 1/8-1/4 of a tsp per 1.5 quarts.
I’ve wondered about stevia ice cream, but I’ve always considered the sugar(I use xylitol) crystals to have a necessary role in the freezing process. I know different sugars(mono or di-saccharides) produce respectively smoother or less smooth consistencies…what would the consistency of no sugar be? I’m hesitant to try with 1.5 cups of pricey organic grass-fed cream!
sometimes i think its such a sad and rediculaous world we live in. thank you US government for serving the good of the people
How can we order icecream sweetened with stevia that is commonly produced in Japan. Don’t you think our government should allow companies to produce foods with stevia or import it from other countries?
Did I read somewhere that there was eel blood in the slow churned ice cream to make it creamier?
I am a big fan of stevia myself and would like for food makers of cereals and other products use it in them. There has to be a way that people can get together and make these producers of foods use more natural and organic products in there products.
With the evergrowing obesity in this country, especially amoung young children, who are becoming “Adult Onset” diabetics, you would think that our government would stop walking around with blinders and address the problems NOW. Stop pushing the additives, sugars, and preservatives and help us become healthy.
I would especially like to see stevia approved by the FDA. It is the best substitue for sugar. Looking forward to healthy ice cream.
Fokes, Don’t get this Ice Cream.
I think a healthy ice cream would be made from grass-fed milk with organic flavors and sweetned with xylithol or stevia and they can put some chocolate in it.
Companies will start putting Stevia in their foods when the FDA stops taking bribes from the sugar companies to keep Stevia as a dietary supplement instead of a food additive. It can’t legally be added to food unless added by the consumer.
hopefully manufacturers will soon start using naturally healthy ingredients like stevia and coconut oil. here’s a healthy ice cream recipe from http://www.livecoconutoil.com
Coconut Ice Cream
One 14 oz. Can of coconut milk
8 oz. Of heavy whipping cream
2 oz. Live Coconut Oil
1 Tablespoon of vanilla
1/4 teaspoon of Stevia
Mix all ingredients together and freeze in an ice cream freezer. (Or you can just put it in the freezer and stir occasionally to keep it from getting too hard.)
Also, many manufacturers simply whip more air into the product, thus producing the same “quantity” when measured by quarts – but less of all the “food” ingredients!
Since the “fake sugars” all seem to have dubious-to-dangerous side effects, when will manufacturers start using STEVIA which is NATURAL and used by so many other countries for many years, I wonder???
Actually, it is a combination of two key processes. Reducing the fat content of ice cream is quite simple: use skim milk. You’ll notice that most light ice cream gets a clear layer of ice on the top. This is due to the higher water content and reduced cream content. There is no possible harm to the body in this step.
The second step is done by replacing sugar (usually high-fructose corn syrup) with sugar substitutes like multidextrose (aka Equal) and sucralose (aka Splenda). These taste sweet to the tongue because of the basic chemical structures, but are not capable of being metabolized by our bodies. Thus, they pass straight through without contributing to caloric intake.
From there, add natural and artificial flavors, a couple ketone and glycol chemical stabilizers that you’ll find in all manufactured milk products and you have produced ice cream with lower fat and carbohydrates. Tada!
Of course, you’ll pay for this leap in food innovation at $5.09 for 1.75 quarts.