another reason to run screaming from ice cream

[Guest guest]

December 21, 2006

 

Something's Fishy in Your Good Humor Bar

I Scream! You Scream!! We All Scream at the Ice Cream!!!

By PARIS REIDHEAD

 

Unilever, the British-Dutch global consumer marketing products giant,

is the largest producer of ice cream and frozen novelties in the U.S.

Unilever's brands sold in the U.S. include Breyer's ice cream, Ben &

Jerry's ice cream, Klondike ice cream bars and Popsicle products.

 

Specifically, Breyer's Light Double-Churned, Extra Creamy Creamy

Chocolate ice cream, as well as a Good Humor ice cream novelty bar,

contain the genetically-modified fish " antifreeze " proteins.

 

Unilever's scientists have patented, and the company is using ice cream

products sold in the U.S., Australia and New Zealand, containing

" antifreeze " protein substances from the blood of the ocean pout (a

polar ocean species). That substance is produced through genetically

modified (GM) yeast, in large vat batches. Unilever's ice cream

products that contain " ice structuring protein " (ISP) contain the

material at the level of .01% of finished product volume.

 

Human " Safety " testing?

 

Like many other GM materials in our foods, The federal Food and Drug

Administration (FDA) looks like it has been asleep at the switch. Long

story short on the human " safety " protocols submitted by Unilever to

FDA: human allergy testing was conducted on codfish blood proteins, not

on blood proteins from the ocean pout.

 

Codfish and the ocean pout do not even belong to the same sub-class, in

the " Order of Species. "

 

In Great Britain, Unilever is seeking approval from the government food

safety agency for approval to use GM-Derived fish " antifreeze " proteins

in ice cream products. Food safety watch-dogs in Great Britain are in

an uproar over such proposals.

 

Unilever touts the benefits of the fish " anti-freeze " protein for

" crystallization " when ice cream products warm (above proper

temperatures) and then are refrozen.

 

In truth: the fish " ant-freeze " proteins look like one more trick in

the corporate bag of tricks to produce cheaper products . . . without

regard to serious safety human safety consideration.

 

PARIS REIDHEAD is an organic food activist who lives in Hartwick, New

York, For more detailed information on the " anti-freeze " see the

December, 2006 " The Milkweed: Dairy's best marketing info and insights "

published by Pete Hardin in Brooklyn, Wisconsin, P.O. Box 10, Brooklyn,

Wisconsin 53521-0010.

 

 

 

I'm getting Pissed for X-mas

Just like the rest of the Year

There's no future in this lonely world

So might as well have a beer

[Guest guest]

Hi Fraggle

 

I believe it was Unilever who recently bought out Toms of Maine as well :-(

 

BB

Peter

 

-

" fraggle " <EBbrewpunx

" vegan chat " ; " vegan-network "

<vegan-network >

Tuesday, December 26, 2006 7:25 PM

another reason to run screaming from ice cream

 

 

> December 21, 2006

>

> Something's Fishy in Your Good Humor Bar

> I Scream! You Scream!! We All Scream at the Ice Cream!!!

> By PARIS REIDHEAD

>

> Unilever, the British-Dutch global consumer marketing products giant,

> is the largest producer of ice cream and frozen novelties in the U.S.

> Unilever's brands sold in the U.S. include Breyer's ice cream, Ben &

> Jerry's ice cream, Klondike ice cream bars and Popsicle products.

>

> Specifically, Breyer's Light Double-Churned, Extra Creamy Creamy

> Chocolate ice cream, as well as a Good Humor ice cream novelty bar,

> contain the genetically-modified fish " antifreeze " proteins.

>

> Unilever's scientists have patented, and the company is using ice cream

> products sold in the U.S., Australia and New Zealand, containing

> " antifreeze " protein substances from the blood of the ocean pout (a

> polar ocean species). That substance is produced through genetically

> modified (GM) yeast, in large vat batches. Unilever's ice cream

> products that contain " ice structuring protein " (ISP) contain the

> material at the level of .01% of finished product volume.

>

> Human " Safety " testing?

>

> Like many other GM materials in our foods, The federal Food and Drug

> Administration (FDA) looks like it has been asleep at the switch. Long

> story short on the human " safety " protocols submitted by Unilever to

> FDA: human allergy testing was conducted on codfish blood proteins, not

> on blood proteins from the ocean pout.

>

> Codfish and the ocean pout do not even belong to the same sub-class, in

> the " Order of Species. "

>

> In Great Britain, Unilever is seeking approval from the government food

> safety agency for approval to use GM-Derived fish " antifreeze " proteins

> in ice cream products. Food safety watch-dogs in Great Britain are in

> an uproar over such proposals.

>

> Unilever touts the benefits of the fish " anti-freeze " protein for

> " crystallization " when ice cream products warm (above proper

> temperatures) and then are refrozen.

>

> In truth: the fish " ant-freeze " proteins look like one more trick in

> the corporate bag of tricks to produce cheaper products . . . without

> regard to serious safety human safety consideration.

>

> PARIS REIDHEAD is an organic food activist who lives in Hartwick, New

> York, For more detailed information on the " anti-freeze " see the

> December, 2006 " The Milkweed: Dairy's best marketing info and insights "

> published by Pete Hardin in Brooklyn, Wisconsin, P.O. Box 10, Brooklyn,

> Wisconsin 53521-0010.

>

>

>

> I'm getting Pissed for X-mas

> Just like the rest of the Year

> There's no future in this lonely world

> So might as well have a beer

>

>

> To send an email to -

>