Ice Cream and Frozen Desserts That Resist Melting: a 24-Hour Experiment скачать в хорошем качестве

Ice Cream and Frozen Desserts That Resist Melting: a 24-Hour Experiment

It’s a marvel of food technology: ice cream that resists melting. So we wanted to experiment to see what happens over 24 hours on a kitchen counter. We picked two items: a Drumstick vanilla caramel sundae cone and Häagen-Dazs vanilla bean ice cream. The Drumstick includes ingredients called emulsifiers, and the ice cream does not. Emulsifiers are chemicals that act as a stabilizer in thousands of supermarket foods — and, in some cases, make ice cream slower to melt. Studies have found that emulsifiers can alter the mix of bacteria in the gut, known as the microbiome or microbiota; damage the lining of the gastrointestinal tract; and trigger inflammation, potentially contributing to problems elsewhere in the body. Emulsifiers and stabilizers are among the most common ingredients in ultraprocessed foods, a prime target of the “Make America Healthy Again” campaign by Health and Human Services Secretary Robert F. Kennedy Jr. Dreyer’s Grand Ice Cream and Nestlé, which make and market these products, did not respond to requests for comment. #icecream #maha #rfkjr #shorts #drumsticks