The Fat Scam of Industrial Ice Cream
Many will agree that ice cream is the most delicious food on the planet—creamy, rich, and sweet. And Americans eat copious amounts of ice cream!
Only the citizens of New Zealand consume more ice cream than Americans do. We each average 20 pounds or about four gallons per person annually—and that’s the average. Many folks consume a lot more—much, much more.
And no wonder. Since our bodies need the many types of fat molecules and vitamins that animal fat provides, especially those in butterfat, it’s not surprising that many crave fatty ice cream after a day of low-fat eating.
I call this the best-of-intentions diet. You start with a virtuous breakfast of black coffee, dry toast, and a piece of fruit. Lunch is a lean steak salad with no dressing, and dinner might be a piece of salmon with steamed vegetables—all according to government recommendations. But when bedtime rolls around, you are once again hungry—and the freezer beckons—so hungry that you eat a pint of ice cream in standing in front of the freezer door, or maybe a quart or even a half gallon. This is your body forcing you to get the fat you need one way or another.
But if it’s fat your body wants, you’re better off getting it through conscious eating. Ice cream isn’t just a poor nutritional choice, it’s an extremely expensive way to get healthy fat. If you buy butter at $4 per pound, you are paying about $5 per pound for the butterfat (since butter is 80 percent fat). If you buy ice cream at $5 per pound, you are paying $50 per pound for the same amount of butterfat, since ice cream, by law, must contain 10 percent butterfat.
Read More: Epoch Times
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