Old Uncle Gaylord's Ice Cream

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Then along came the chemical compardes! Their marriage to We dairy industry resulted in the addition of stabilizers, improvers, emulsifiers, smoothers, and whatever else could be foisted off on the unsuspecting public cheaply while boosting profits. Some commercial "ice creams" today are 80% artificial. As the Dow Jones publication National Observer remarked of supermarket ice cream: "It comes as close to being completely synthetic as it legally can."

Of course, synthetic ice cream doesn't taste the same as the genuine product. Ice cream should have a real texture ... not be a smooth, glutinous mass that nev er melts It's supposed to melt, and fairly rapidly. It should be icy and refreshing and not Nave a sickeningly sweet aftertaste Today's commercial ice creams, mace from the prepared mixes, contain as much as 25% sugar (usually glucose, the villain of the "empty calorie" drama), while old-fashioned ice creams contain from 10 to 12% of 100% pure sugars. Synthetic (mix) ice cream has a flavor as subtle as a jackhammer, while the real thing—diluted naturally by cream, milk, and fresh eggs—is delicately delicious. When you make strawberry ice cream, for example, it is impossible to use more than 20-25% strawberries or you get an "icy" end product. So, when you dilute this naturally subtle flavor, the end product, of course, is also subtle in taste. And the color Mill be pale pink or men off—white, not the fire-engine red that passes for strawberry ice at the local plastic and neon ice cream store.

Most artificial flavors and colors are distilled from coal tar or crude oil. The chemicals used to replace the natural ingredients run the gamut from piperanol, a commercial lousekiller, to acetates mom commonly found in paint thinners and solvents.

Mr. Nixon's Consumer Affairs Advisor stated that Mere we 3,000 adulterants currently being added to dairy foods in the U.S. She estimated that every American eats about 3-1/2 pounds of these additives every year.

Federal and state governments have never made any real effort to stop this adulteration of ice cream. The industry has consistently fought off or bought off all efforts to force them to list their ingredients. They contend it would "only confuse the public". Really? Who wouldn't be confused—or worse, concerned—on finding out that what he thought was chocolate is really sodium hexametaphosphate,

Another small item the dairy industry is apt to get a bit tense about is a serious questioning of their product weight. After years of struggle and negotiation with the Lords of Dairydom, the FDA was finally able to establish weight requirements for ice cream. Today, a gallon of ice cream must weigh a minimum of 4-1/2 pounds ... 4-1/2 pounds! Real ice cream weighs nearly twice that!

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