Sundae Mourning --A Short Treatise on Ice Cream

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" SUNDAE MOURNING " --A SHORT TREATISE ON ICE CREAM

 

" I scream

You scream

We all scream

For ice cream. "

--old neighborhood poem (by the dairy association)

 

Ice cream is as American as apple pie and mom. Every year, in the United States,

770 million gallons of ice cream and a total of over one billion, two hundred

million gallons of ice cream and related products are produced per year--that's

approximately 23.7 quarts of ice cream for each person in the country!

 

There are many speculations on the origin of ice cream. Some say that ice cream

has been considered a delicious novelty ever since the first ice age dweller

clumsily knocked a beehive into a snowbank and then ate the evidence. " It is

possible that the iced sweetmeats and other frozen dainties had their origin in

early Egypt or Babylon. " (Arbuckle, 1972, p. 3)

 

In the first century, BC, Nero, the Emperor of Rome, ordered his royal runners

to fetch snow from the nearby mountains. This snow was served with fruit juices,

honey, or wine. Nero made these iced treats illegal for everyone but himself.

 

Ice cream recipes were brought to Venice by Marco Polo (the traveler) from 13th

century China. He was told that the recipes were known in Asia for thousands of

years. Instead of snow, milk was used in the modified Venetian concoctions. Only

the very wealthy could afford the ice milk at that time because of the

prohibitive cost of the freezing process.

 

Charles I issued a royal decree to his cook; he was not to divulge the 17th

century ice cream recipe to the peasants. Ice cream making eventually diffused

to France and Germany as well as England. Below is a chronological chart on the

more recent history of the manufacture of ice cream:

 

1700 Ice cream probably came to America with the English colonist. A letter

written in 1700 by a guest of Governor Bladen of Maryland described having been

served ice cream.

 

1774 First public recorded mention of ice cream in America was made by Philip

Lenzi, a caterer, announcing in a New York newspaper said he was prepared to

supply various confections including ice cream.

 

1777-1800 Early advertisement of ice cream by Philip Lenzi, New York GAZETTE

MERCURY, May 19, 1777, and November 24, 1777; by J. Corree in 1779 and 1781 in

the GAZETTE: by Joseph Crowe in the New York POST BAY, June 8, 1786; by A. Pryor

on May 18, 1789. Mr. Hall was selling ice cream in New York in 1785 and Mr.

Bosio, in Germantown, Pennsylvania, established a retail business in 1800.

 

1789 Mrs. Alexander Hamilton, wife of the Secretary of the Treasury, served ice

cream at a dinner attended by George Washington.

 

1811 Ice cream was served in the White House by Mrs. Dolly Madison, wife of the

fourth President.

 

1848 Patents granted on a revolving household type of hand freezer with dasher.

 

1851 The father of the wholesale ice cream industry of America, Jacob Fussell, a

Baltimore milk dealer, began to manufacture ice cream in Baltimore. He

established plants in Washington, D.C., in 1856; and in New York in 1864.

 

1856 Patent granted Gail Borden in August 1856 for the process of condensing

milk. The first condensed milk factory was established in Wolcottville, Conn.

 

1858 Ice cream plant was opened in St. Louis by Perry Bracelton, who learned the

business from Jacob Fussell.

 

1864 The Horton Ice Cream Company was started in New York.

 

1879 Ice cream soda was introduced at Centennial Exposition, Philadelphia.

 

1892 The Pennsylvania State College established the first course in ice cream

making. Iowa State College offered instruction in 1901.

 

1895 Pasteurizing machines were introduced.

 

1892-1906 Investigation and development of the dry milk industry in America. One

of the first dry milk plants was established by Merrell Soule Company at Arcade,

N.Y., in May 1906. The first spray process plant was built in Ferndale, Calif.,

in 1911.

 

1899 The homogenizer was invented in France and was in use within 2 years. The

United States patent was dated April 11, 1904.

 

1900 The Association of Ice Cream Manufacturers was formed and later the name

was changed to International Association of Ice Cream Manufacturers (IAICM).

 

1902 The horizontal circulating brine freezer was invented.

 

1904 The ice cream cone appeared at the World's Fair, St. Louis.

 

1905 The ICE CREAM TRADE JOURNAL was made the official organ of IAICM.

 

1910 First State Experiment Station Bulletins concerning ice cream were

published including: " Principles and Practices of Ice Cream Making, " Vermont

State Bull. 155, R. W. Washburn, 1910; " Classification of Ice Cream and Related

Frozen Products--Score Cards for Judging Ice Cream, " Iowa State Bull. 123, M.

Mortensen, 1911; " Bacteria in Ice Cream " Iowa State Bull. 134, B. W. Hammer,

1912.

 

1911 The homogenizing process was applied to condensed or evaporated milk.

 

1913 Direct expansion freezer was introduced. The continuous freezing process

was patented.

 

1915 Textbooks on ice cream were published in the United States: " The

Manufacture of Ice Creams and Ices, " J. H. Frandsen and E. A. Markham, 1915;

" The Ice Cream Laboratory Guide, " W. W. Fisk and H. B. Elienberger, 1917; " The

Book of Ice Cream, " W. W. Fisk, 1919.

 

1920 Ice cream was generally recognized as a protective and essential food.

 

1921 The Eskimo Pie was patented by C. Nelson, Waukon, Iowa. This was the first

of the coated ice cream and novelty sticks.

 

1922 Development of direct expansion refrigeration adapted to freezers.

 

1925 Dry Ice (solid CO2) was used to facilitate delivery of ice cream.

 

1926 The counter freezer for soft ice cream appeared.

 

1928 The Vogt continuous freezer was developed by Henry Vogt of Louisville, Ky.

 

1929-1935 Development and acceptance of continuous freezers. The Vogt instant

freezer was first introduced by Cherry Burrell and installed commercially in

1929. The Creamery Package continuous freezer was introduced in 1935.

 

1940-1945 Development of the low temperature storage units for the home.

 

1946 Carry-home packages marketed through chain grocery stores gained

popularity. Soft ice cream and drive-in stores appeared.

 

1950 Appearance of vegetable fat products in the ice cream industry.

 

1942-1953 Ice cream centennial held in Baltimore, June 15.

 

1953 High temperature-short time pasteurization of ice cream mis (75¯F for 25

sec) approved by U.S. Public Health Service, Feb. 13.

 

1960 Definitions and Standards for Frozen Desserts approved by U.S. FDA of the

U.S. Dept. of Health, Education and Welfare.

 

1964 Definitions and Standards of Identity for Frozen Desserts--label statements

of optimal ingredients issued by U.S. FDA of the U.S. Dept. of Health, Education

and Welfare.

 

1965-1970 Introduction and development of highly automated, high volume

processing equipment.---(Arbuckle, 1972, p. 425-427)

 

Here are a few interesting quotes from ICE CREAM by W. S. Arbuckle, Ph.D.,

Professor, Department of Dairy Science at the University of Maryland:

 

" The physical structure of ice cream is a complicated physicochemical system.

Air cells are dispersed in a continuous liquid phase with embedded ice crystals.

The liquid phase also contains solidified fat globules, milk proteins, insoluble

salts, lactose crystals in some cases, stabilizers of colloidal dimension, and

sugars and soluble salts in solution. The finished product consists of liquid,

air, and solid, and constitutes a three phase system. " (Arbuckle, 1972, p. 41).

 

" The importance of water and air as ice cream constituents may be easily

overlooked. Both have an important role in the complicated physicochemical

system that ice cream represents. . . " (Arbuckle, 1972, p. 41).

 

What a complicated physicochemical system ice cream represents! We have come a

long way from skimming the cream off the whole milk from Old Gildie (the

favorite Jersey cow), scooping snow from the local mountains, freezing the cream

in the old hand crank freezer, and adding a jar of last year's canned fruit for

an old fashioned treat.

 

Ice cream is a devitalized food. Today, it is made from pasteurized milk, which

contain no enzymes because it has been heated to over 130 degrees. In addition

to this, it is frozen which also kills the enzymes. Ice cream, as are most dairy

products, is very mucus-forming.

 

We have held that inorganic minerals can be accepted into the body but not

assimilated. They migrate to a weakened organ and often they are not eliminated,

their residues causing harm to the body. The minerals most suited for human

nutrition should be of plant origin. These can be utilized by the system once

the colon has been cleansed and revitalized. Here is another quote from the ice

cream industrial manual written by W. S. Arbuckle:

 

Minerals in Ice Cream:

 

" Certain inorganic elements are essential for growth and performance. Those

needed in substantial amounts, such as calcium, phosphorus, magnesium, sodium,

potassium, and sulphur are termed major minerals or macronutrients. Those needed

in small amounts, such as copper, cobalt, iodine, manganese, zinc, fluorine,

molybdenum, and selenium, are termed trace minerals. These inorganic nutrients

are interrelated and should be in definite relationship in the diet. Calcium and

phosphorus are of vital concern since they are very closely related. Milk is

considered the best source of dietary calcium. Milk and its products including

ice cream are among the richest sources of calcium, phosphorus, and other

minerals essential in adequate nutrition. " (Arbuckle, 1972, p. 21)

 

Arbuckle goes on to say that ice cream contains Vitamin A, D, E, and K. (The fat

soluble vitamins.) The water soluble vitamins include B1, B2, B12, B6, and

Vitamin C in certain fruit ice creams. Remember, that the milk of the ice cream

has been pasteurized, and then frozen. This processing renders the nutrients

inorganic.

 

Any nuts added to the ice cream must be dried at 250 to 300 degrees fahrenheit.

 

Sugar added to the ice cream is guaranteed to leach the calcium from the

innocent nerve sheaths.

 

 

Some ingredients in Ice Cream

 

Milkfat: Usually fresh cream is the best, but here are some optional

ingredients:

 

Dairy Ingredients:

 

Cream

 

Dried cream

 

Plastic cream (concentrated milkfat)

 

Butter

 

Butter oil (anhydrous fat)

 

Milk (cow's milk)

 

Concentrated milk

 

Evaporated milk

 

Sweetened condensed milk

 

Superheated condensed milk

 

Dried milk

 

Skim milk

 

Concentrated skim milk

 

Evaporated skim milk

 

Condensed skim milk

 

Superheated condensed skim milk

 

Sweetened condensed skim milk

 

Sweetened condensed part-skim milk

 

Nonfat dry milk

 

Sweet cream buttermilk

 

Condensed sweet cream buttermilk (when adjusted with water to 8.5% plus; acidity

should not be more than 0.17%)

 

Dried sweet cream buttermilk (when adjusted with water to 8.5% plus; acidity

should not be more than 0.17%)

 

Skim milk that has been concentrated and from which part of the lactose has been

removed by crystallization.

 

Skim milk in concentrated or dried form which has been modified by treating the

concentrated skim milk with calcium hydroxide and disodium phosphate.

 

Concentrated cheese whey (contribute not more than 25% by weight of total MSNF)

 

Dried cheese whey (contribute not more than 25% by weight of total MSNF)

 

Sweetening ingredients:

 

Sugar (sucrose) or sugar syrup

 

Dextrose

 

Inverts sugar (paste or syrup form)

 

Corn syrup, dried corn syrup, glucose syrup, dried glucose syrup

 

Maple syrup, maple sugar

 

Honey

 

Lactose

 

Brown Sugar

 

Malt syrup, maltose syrup, malt extract

 

Dried malt syrup, dried maltose syrup, dried malt extract

 

Refiners syrup

 

Molasses (other than blackstrap)

 

Fructose

 

(artificial sweeteners in some dietary products)

 

Egg Yolk Solids: These are used for texture and body, but often slightly-off

flavors in egg products can be noticed in the ice cream. They can be liquid

eggs, frozen eggs, dried eggs, egg yolk, frozen egg yolk and dried egg yolk.

 

Stabilizers: Used to prevent the formation of objectionable large ice crystals

in ice cream. They are of two types:

 

1. Gelatin type which comes from animal sources; calfskin, porkskin, bones, etc.

 

2. Vegetable sources.

 

Stabilizers or Thickening Agents:

 

Agar-agar Carrageenan

 

Algin-sodium alginate Salts of carrageenan

 

Prophylene glycol alginate Furcellaran

 

Calcium sulfate Salts of furcellaran

 

Gelatin Lecithin

 

Gum acacia Psyllium seed husks

 

Guar seed gum Sodium carboxymethyl cellulose (not more than 0.5% of weight of

finished ice cream)

 

Gum karaya

 

Locust bean gum

 

Oat gum

 

Gum tragacanth

 

Emulsifiers: to produce drier ice cream with smoother body and texture.

 

Micro crystalline cellulose (not to exceed 1.5% by weight of finished product)

 

Dioctyl sodium sulfosuccinate (0.5% of weight of stabilizers) Monoglycerides or

diglycerides (not more than 0.2% of finished product)

 

Polyoxyethylene (20)

 

Sorbitan tristereate polysorbate (80) (not more than 0.1% by weight of finished

product)

 

Mineral Salts:

 

Sodium citrate disodium

 

Disodium phosphate

 

Calcium oxide magnesium

 

Oxide

 

Terasodium pyrophosphate

 

Calcium hydroxide or any combination of these (not more than 0.04% of the weight

of the more than 0.2% by weight of the ice cream)

 

Sodium hexametaphosphate or any combination of these (not more than 0.2% of the

finished ice cream)

 

Water and Air: We discussed air and water above. To add to this, in 1960,

Morrison developed a method of injecting liquid nitrogen into the ice cream

instead of air. In 1968, a method of mixing solid CO2 with the ice cream during

processing was invented. The finished produce contained Carbon dioxide instead

of air. Seventy percent of air is allowed in ice cream.

 

Optional Ingredients: Salt, citrates, phosphates (these are used as casein

solvents), calcium and magnesium salts ... these affect the gloss of the ice

cream.

 

Caseinates:

 

Casein prepared by precipitation with gums.

 

Sodium caseinate (may be added in liquid or dry form, but must be free of excess

alkali--may be added to ice cream mix containing not less than 20% total milk

solids.)

 

Ammonium caseinate

 

Calcium caseinate

 

Potassium caseinate

 

---(Arbuckle, 1972, p. 36-42)

 

As an example of a typical selection of ingredients found in ice cream, we have

copied the label from a carton of Neapolitan Ice Cream at a local supermarket:

 

Milk, Cream, Corn Sweeteners, Nonfat Milk, Whey, Cocoa Processed with Alkali,

Strawberry Puree (H2O Strawberries, Corn Syrup, Sugar, Plum Puree, Starch,

Natural Flavor, Potassium Sorbate, Artificial Color), Moss Extractives,

Cellulose Gum, Guar Gum, Mono and Dilygerides, Polysorbate 80, Pectin, and

Artificial Color.

 

The following report from NATURE'S PATH (1958) magazine appeared in the cookbook

TEN TALENTS put out by the Seventh Day Adventist Church:

 

" HOLD IT! Health Hazard: ICE CREAM "

 

In the olden days when ice cream was made of whole eggs, milk and sugar and

laboriously cranked in the old farm freezer, a serving of ice cream was only an

occasional family " treat " which didn't do much harm. Today, in this

mass-producing, synthetic age, it is another matter entirely. Today you may be

" treating " your family to poison.

 

Ice cream manufacturers are NOT required by law to list the additives used in

the manufacture of their product. Consequently, today most ice creams are

synthetic from start to finish. Analysis have shown the following:

 

Diethyl glucol, a cheap chemical is used as an emulsifier instead of eggs.

Diethyl glucol is the same chemical used in anti-freeze and in paint removers.

 

Piperonal is used in place of vanilla. This is a chemical used to kill lice.

 

Aldehyde C 17 is used to flavor cherry ice cream. It is an inflammable liquid

which is also used in anilene dyes, plastic and rubber.

 

Ethyl acetate is used to give ice cream a pineapple flavor. It is also used as a

cleaner for leather and textiles and its vapors have been known to cause chronic

lung, liver and heart damage.

 

Butyraldehyde is used in nut-flavored ice cream. It's one of the ingredients of

rubber cement.

 

Amyl acetate is used for its banana flavor. It is also used as an oil paint

solvent.

 

Benzyl acetate is used for its strawberry flavor. It's a nitrate solvent.

 

The next time you're tempted by a luscious looking banana split sundae, think of

it as a mixture of anti-freeze, oil paint and nitrate solvent and lice-killer

and you won't find it so appetizing. " (Hurd & Hurd, 1968, pp. 124-125)

 

Even in the light of all the evidence against the use of ice cream, we still

have a country full of ice cream addicts. Many a birthday party, parlor party,

family reunion, or wedding would be considered quite incomplete were it not for

the ice cream and cake served to pacify the participants of the ritual. Many

children are persuaded to accept the surgical removal of the tail end of their

congested lymphatic systems (their tonsils) by being promised all the ice cream

they can eat to anesthetize their pain after the surgeon has finished practicing

his primitive medicine on them. Hundreds of thousands of children have been

conditioned to salivate at the ring of the good humor man's bell. Many little

tykes are lured away from a temper tantrum with a milk nickel or eskimo pie.

 

The eskimo pie was invented in 1921. The lyric below is taken from an old

folksong written in the 1920's about a hardened cottonmill boss and ice cream

addict, Tom Watson. It's from the " Windsborough Cottonmill Blues " :

 

" Old man Watson sitting at his desk

 

The old fool won't give us a rest.

 

He'd take the nickels off a dead man's eyes

 

Just to buy Coca Cola and Eskimo pies. . .

 

So much for the history of ice cream addiction. Let's talk for a moment on the

relation of ice cream to childhood diseases such as polio and other diseases of

malnutrition. We have established that the sugar in ice cream leaches the

calcium from the nerve sheaths. This phenomenon combined with the toxic waste

and mucus accumulated in the child's body especially during the summer months

when " ice cream " is rather heavily consumed easily contributes to the dreaded

disease. Children with other nervous disorders could be helped if they were

given wholesome treats such as fruit instead of as one lady put it, " tasty

calcium killers. " And, as we noted in a previous publication, chocolate found in

much of ice cream, contains caffeine.

 

Dr. Ellis gives an excellent discussion in the Health View Newsletter on the

evils of milk and dairy products. These contain a substance which attacks the

arteries, weakening them for such disorders as heart disease and stroke. We will

reprint his discussion in our forthcoming publication, The Regenerative Diet.

Dr. Ellis also points out that the calcium obtained in milk, cheese, etc., is

not the type of calcium that the body can utilize. The growth hormones in cow's

milk are very different from those found in human milk; they were computerized

by the Creator for the calf.

 

As an alternative to ice cream, we suggest bananas and other fruits blended or

put through a champion juicer and then frozen and served with sugarless fruit

topping.

 

When I was just a small boy, I soon learned that there was an especially good

reason for being good--the reward, candy or an ice cream cone! And in those

days, ice cream cones were a rarity. It was an exciting experience to walk a few

blocks with papa to one of those rare (in those days) ice cream parlors. Ice

cream as a dessert, always fascinated me as a child because it was usually

served only in warm or hot weather.

 

I remember well a neighbor of ours who once did an unusual thing for her

daughter's wedding reception at their farm house. They made special arrangements

for ice cream to be served at the party even though it was early in the spring.

This was such an unheard of, or unusual thing, that the ladies borrowed winter

coats to wear in the house so they would not catch colds while eating their ice

cream! How I wished then, that we were rich enough to serve this wonderful

dessert often at our house.

 

As time passed by, I as a teenager, saw more and more of these parlors open, and

ice cream bars and soft ice cream also, flooded the country.

 

As the sales of these products skyrocketed, something else also hit a new peak,

polio. A number of doctor groups started informing people that there was a close

connection between polio and the sale of soda pop, candies, and ice cream that

children begged for during hot weather.

 

Some areas outlawed, for a short period of time, the sale of poplike cold drinks

and ice cream during the hot summer periods called the " polio seasons " . Of

course, with the pressure from money interests in those products, the experiment

did not last long even though it was found that when the use of these " high

carbohydrate " foods and drink were tapered off, polio also decreased.

 

The principle of refined sugars leaching calcium out of the system is a well

known fact, but we just keep it in the back of our minds.

 

After all, our own " taste buds " must be pampered. The leaching of calcium,

weakens the veins and arteries, as well as the muscles which soon deteriorate

without organic assimilable calcium.

 

Another principle that is unknown to many and often ignored by some of those who

do know it is regarding the use of cow's milk. As a baby nurses at the breast,

the milk is the " food " that nature intended to give proper nourishment. This

milk will supply the materials, (minerals, etc.,) for teeth, bones, brain,

muscle and organs to the body of the child.

 

This milk (food) will continue to be in an alkaline form until the baby cuts its

" eye teeth " (#4 and #5) and the stomach teeth (#4 and #5). When these teeth are

cut, this same milk causes a different chemical reaction. The gastric juices

(which the child did not have before weaning) starts flowing as soon as these

four teeth are cut. Now the baby can digest proteins and starches, but the sad

part is that these acid juices mixed with other foods and milk cause the milk to

react as a mucus forming agent. It will cause clogged sinuses and acid and mucus

laden veins. As it was said in the scriptures, " milk is for the baby " . This is

true throughout animal life, for how many adults in the animal kingdom drinks

milk after weaning unless they are given it by members of the " oh so wise " human

race.

 

Ice cream does not only increase our sugar intake, but add insult to injury by

adding milk to clog the system and to slow down assimilation.

 

Our education has been such that ice cream is a reward or a pacifier in most any

situation. The little lost child is offered an ice cream cone when found by

friendly policemen. Tonsils are cut out with the promise, after removing, " you

can eat all the ice cream you want because it melts and slips down the poor sore

throat so easily! " Also at the hospital, poor little and poor big people can

have ice cream for the same reason and because of the milk, " its good for you. "

Yes, this is the education we have been absorbing for many years.

 

There are so many delicious desserts that are good for the body if we will just

look for them. Many fresh fruits as well as whole grain baked goods, etc., that

health minded people describe in recipe books, so it is a shame to " bow to the

cow " . Substitute ice cream can be made from coconut milk, soy milk, nut milk,

etc.

 

 

BIBLIOGRAPHY

 

Arbuckle, W. S., Ph.D. ICE CREAM, Second Edition, Westport Conn.: The Avi

Publishing Company, Inc., 1972.

 

Hurd, Frank D. D., Rosalie, B. S., TEN TALENTS, Collegedale, Tenn; College

Press, 1968.

 

Used by permission - Dr. Christopher's Newsletters, Volume 2 Number 7

 

return to newsletters

 

 

 

--

 

 

 

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The information provided here is for educational purposes only, and should not

be used to diagnose and treat diseases. If you have a serious health problem, we

recommend that you consult a competent health practitioner.

 

After each product is a list of what it has been used to aid. We are not

claiming that the product will cure any of these diseases or that we created

them to cure these disorders. We are merely reporting that people have used the

product to aid these conditions.

 

Finally, we wish to caution you that the information on this web site is for

educational purposes only. Always consult with a qualified health practitioner

before deciding on any course of treatment, especially for serious or

life-threatening illnesses.

 

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