Why won't ice cream spoil
Nutrition and health: Put an end to your guilty conscience with ice cream!
With the summer comes the season: Whether from the Italian or from the pool kiosk - the delicacy is cult when it burns hot from the sky. The average German licks eight liters of ice cream and more a year from industrial production alone, plus ice cream from the old town hall or the local mixer. Some have a guilty conscience while feasting - wrongly, say doctors. On the contrary: ice cream is actually good for your health. Researchers have shown in a study that it makes you happy and is ideal for reducing stress.
But there are side effects. Because sometimes there is a lot in milk ice cream - but no milk. And chemistry often sticks to the handle, too. There are rules to follow when it comes to ice cream. WELT ONLINE has summarized the most important.
Does ice cream make you sexy?
According to a survey, an invitation to a romantic dinner for 52.4 percent of Germans is the absolute culmination when a sophisticated ice cream creation is served for dessert. 21 percent of strawberry ice cream and 16 percent each of vanilla and chocolate ice cream feel particularly tempted. For 80 percent of women in a steady relationship, a nicely decorated sundae is a surprise that they would like to enjoy more often. In the age group of 14 to 29 year olds, however, almost 15 percent of women suspect a guilty conscience behind the surprise.
Does chocolate ice cream make you happy?
Yes, but only if it contains a lot of dark chocolate: the more cocoa, the more happiness substances are contained in the chocolate - the amino acid tryptophan, a precursor of the good-mood hormone serotonin. The hormone lifts the mood, it sets in motion reactions in the brain that make you satisfied and happy. Chocolate is particularly effective - even more so than sugar. Sugar can also boost serotonin production. We already had this experience as babies - thanks to milk sugar.
Is the ice cream getting more expensive now?
Unfortunately yes. The manufacturers pass the rising prices for milk, milk powder, butter, cream and whey on to us. Nestlé-Schöller has already announced price increases, as well as Rosen-Eis and Süd-Eis.
However, many companies raise the prices even though their ice cream contains hardly any milk or no milk at all - instead, the varieties consist of vegetable fat, egg, artificial flavoring and coloring. The ice cream association Uniteis says: “Our ice cream consists of 70 percent milk, so we are forced to pass on the price increase. Aldi is also increasing its prices: from September by up to nine percent. Ice is also a good indicator of inflation. The ball used to cost a maximum of 30 pfennigs. Today it's worth 60 cents. That is almost four times as much.
Is milk ice cream made from milk?
No. Only those who make their ice cream privately can simply use pure whole milk. The industry mainly uses different types of fat. In total there are only eight varieties on the market. There is ice cream (10 percent milk fat), cream ice cream (50 percent milk content), simple ice cream (three percent milk fat), ice cream (60 percent cream!), Milk ice cream (70 percent frozen milk), ice cream with vegetable fat, fruit ice cream (20 percent Fruit), sorbet (25 percent fruit). Exceptions apply to the lemon flavor: 10 percent less is legal.
Is creamy ice cream particularly fatty?
No. On the contrary. Many cheaper manufacturers whip their ice cream with cold air. High-quality sorts are characterized by the fact that they are heavier - the ratio of volume (given in milliliters) to the actual weight of the ice mass (in grams) is approaching. A one-liter pack (1000 milliliters), for example, can have 700 grams, but also only around 500 grams of ice cream weight plus packaging material. The rest is - in fact - air. The mass is whipped with cold air so that - similar to whipped cream - the taste unfolds and the ice cream becomes lighter and creamier. The ice cream confectioner countered: Sometimes the manufacturers overdo it, the volume / weight ratio is fifty-fifty. A good pastry chef beats a maximum of 25 percent air under the mass.
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