During the summer season, ice cream reigns supreme in the 'frozen' section of supermarkets. Difficult to navigate among the dozens of bins available. Follow the guide to help you make your choice.
Ice cream: fat or fruit
Distinguish between ice cream - rich in at least 5% animal fat - and ice cream, which can be vegetable, a mixture of water, sugar, and fruit. Favour the more flavoured "full-fruit" sorbets (which contain at least 45% fruit, reduced to 15/20% if they are acidic and 5% for those with nuts).
Not too much air
Under the pretext of a fast balling, the industrialists sell us the wind! However, the more air they add to their recipe, the less taste, there is and the more we pay for the vacuum. Compare the price per kilo and look for a minimum density of 450 g per liter.
Ice cream in tubs: no to additives!
Avoid "pastry" style ice creams such as crème brûlée, cookies... The more ingredients, there are (chocolate chips, toppings...), the more processed it is and the more likely it is to contain additives. Prefer simple flavors such as vanilla, strawberry, chocolate, pistachio... Also, beware of emulsifiers such as mono and diglycerides of fatty acids contained in palm oil: they promote intestinal inflammation.
Long live short compositions
Prefer milk and cream to lactose or milk protein. Trust "extracts of..." or "natural flavouring of..." from the product indicated, unlike "natural flavouring", which will certainly be natural but not necessarily from the desired product, or just "flavouring", often chemical.
No glucose fructose
To reduce production costs, the industrialists will exchange the sacrosanct sugar for glucose-fructose syrup. Present in sodas, candies, or even cookies, this ingredient, with a strong sweetening power, is suspected of promoting obesity or diabetes. Not to mention the calories it contains.
Ice cream: beware of product recalls
If you store several pots of ice cream in your freezer, be careful! Dairy products, and more particularly ice cream, are often subject to recall procedures. The reason? They may contain traces of ethylene oxide (ETO), higher than those allowed by European legislation. Last week, a jar of vanilla ice cream from Häagen-Dazs was recalled. So it's best to check the Rappel.conso.gouv.fr platform, which lists all the recall procedures, before taking your old tub out of the freezer!
No comments:
Post a Comment