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Vaneela: You are what you eat...bummer!

Posted by Lynsie Watkins Tue, 23 Oct 2007 19:13:00 GMT

I've been wanting to expose all bad ice cream everywhere with this new bit of news for some time now, however for some reason it was hard finding the motivation...

Perhaps it's the fact that a lot of people already eat this ice cream and I feel guilty ruining their ignorant palates...but not really. =)

For all of you out there who enjoy a double-churned Edy's from time to time, or a low in fat and net carbs Breyer's, this "scoop's" for you:

Check out this article in the New York Times on Eel Ice Cream. Colin sent this article to me a few months ago, and while I was not surprised, I was pretty disappointed. Read the article, and just ask yourself one question: "If they're doing this with ice cream, what are they doing to everything else??"

Just a few discussion topics to reflect upon:

1. Why do people have so much trouble "stomaching"-no pun intended-the high fat content of real, gourmet, natural, handmade ice cream? Maybe it's because they've never had real ice cream before, so when they eat their fresh-from-the-factory variety, it inevitably gives them a stomach-ache no matter what the fat content is.

2. I just love the Haagen-Dazs rep's reasoning behind using good ol' eel blood as a natural ingredient that "belongs" in ice cream. I must be using the wrong recipes!!

3. Unilever makes Breyer's ice cream-and SURPISE...also manufactures Ben & Jerry's, plus a host of other products! Somehow I don't think they're putting environmental sustainability at the forefront of their business practices.

4. Well, if the FDA approves it-it must be OK!

5. Finally, I don't know about you-but I don't just eat ice cream because of how creamy it feels. It should taste good-and oh wait-have good ingredients in it, too! If this new technology is being declared as the best thing to ever hit the ice cream industry, then it is obvious that we need Perfect Flavor now more than ever.