For the past few weeks we've been discussing some of our summer faves and not-so-faves. I dissected the hot dog, the veggie dog (and faux-meat veggie everything else for that matter!), and today we're headed for the ultimate summer treat: ice cream! I'm not talking about just any plain cream and sugar ice cream. We're dealing with the mother of all summer party desserts, the Dairy Queen Ice Cream Cake.
People love this stuff! And what's not to love? It's two kinds of ice cream layered in between fudge and some cookie-crunch-crust business. There's even icing, sprinkles, cookies, and chunks of chocolate bars on some of them. Sounds good right? The idea of it may sound good, it's just too bad it's made of processed food waste products. Treats are still food and therefore should still be made of food- that means ingredients we know, would recognize and could buy at the store.
These ice-cream cakes are more closely related to a cocktail of cheap moisturizer and soda pop. We were going to go ahead and highlight the suspect ingredients, but realized that would be all of them, and instead I highlighted the real food ingredients.
Ingredients Of The Typical Dairy Queen Ice Cream Cake:
Bleached wheat flour, sugar, vegetable shortening (partially hydrogenated oils: soybean, cottonseed), caramel color, cocoa, corn syrup, salt, baking soda, soy lecithin.
Chocolate Cold Fudge
High fructose corn syrup, condensed nonfat milk, partially hydrogenated coconut oil, fructose, water, cocoa (processed with alkali) and cocoa, algin, salt, mono and diglycerides, potassium sorbate (a preservative), dextrin, sodium phosphate, disodium phosphate, soy lecithin and artificial and natural flavors.
Chocolate Cone Coating
Partially hydrogenated vegetable oil (soybean, coconut), sugar, coconut oil, cocoa processed with alkali, soya lecithin (emulsifier), salt, artificial flavor.
Vanilla Soft Serve
Milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, vitamin A palmitate.
We found two. TWO FOOD INGREDIENTS!!!
I hope Jacob and his family enjoyed that cake on his 2nd birthday!
When I first read these ingredients I thought, "Wow, I wonder how they get chemicals to look like a cake?"
I had to look up what the majority of these were because I honestly had no idea. In my opinion, not knowing the ingredients that comprise your food is pretty scary.
You know how much I love pulling apart ingredient lists. The fact that there are so many "unknowns" in this cake made my nutrition-nerdiness skyrocket. I'll just go through a few of the real gems here:
- Cottonseed Oil: I don't know who decided that cotton was somehow edible, because it's not (got munch your sock for proof). This oil is a waste product of the cotton industry and therefore there is no cost associated with producing it. Because cotton is not a food crop, it is not bound by the same restrictions in terms of pesticide and fungicide levels as other crops are. To make matters worse, cotton is actually sprayed quite heavily. Cottonseed oil has also been attributed to male infertility due to a natrual toxin found within it.
- Polysorbate 80: Don't you love it when a food ingredient contains a number in it? This is a nonionic surfactant and emulsifier often used in foods. Basically, it makes the ice cream smoother and provents premature melting. You know what else it's used for? It's also an excipient in certain European and Canadian influenza vaccines. In addition to all this goodness, Polysorbate 80 is said to be harmful to people suffering from Crohn's disease.
- High Fructose Corn Syrup: We've been hearing about this demon a lot lately. This is corn syrup that has been processed so that some of its glucose molecules are converted into frucotse molecules. This is done in order to acheive a sweeter product. HFCS is used in many processed food products and has even replaced sucrose (regular sugar) as the primary sweetener in the US food industry. This stuff is way cheaper to produce, is sweeter than sugar, and mixes better into various foods such as soft drinks. It has been attributed to obesity, diabetes, heart disease, as well as other health conditions. Furthermore, it is being produced from GMO corn crops.
Now we have a better understanding of these strange ingredients, but I still don't quite get why they are being used in the first place. I mean, why use Polysorbate 80 to make ice cream smoother when you can use real food ingredients and have it be its natural smooth self? I guess I'll never quite understand this logic.
Still want a treat? Me too! Check back here tomorrow for quite possibly the craziest, most delicious recipe Meghan has come up with yet!
Question Of The Day: What 'ingredients' have turned you off of a certain food?