You can, but only carefully: six rules for ice cream lovers

Extreme temperatures make you want to cool off with your favorite treat – ice cream. The nutritionist tells what to look for when buying it, and how much cold dessert you can eat in the heat.

Tatyana Meshcheryakova, a nutritionist at Level Kitchen, recommends first of all to pay attention to the composition of the delicacy, and also talks about the basic rules for its use.

Let the dessert warm up a little.

Due to the high temperature difference (sometimes it can be up to 50 degrees in the sun outside), ice cream can provoke throat diseases in people with low immunity – it sharply cools the submandibular and palatine tonsils, and provokes their hypothermia. It can be pharyngitis or tonsillitis, which develop against a background of sore throat. It is better to wait until the ice cream melts a little, its temperature in this case will rise from -20 ° C to zero degrees. Creamy ice cream has less “inflammatory” effect: fats soften the contrast effect.

Caution: Calories

The high content of fats and sugar makes ice cream a high-calorie product. It is advisable not to get involved in cold treats for people with obesity, metabolic disorders and insulin resistance. If a diagnosis of diabetes or pre-diabetes is established, then it is better to refrain from ice cream altogether, quotes expert edition “Country”.

What should be the composition

In the composition of ice cream, in addition to the basic components (milk, cream, sugar), there are ingredients that allow you to maintain consistency so that the ice cream does not spread when melting. Most often, these are E-additives: stabilizers, thickeners, flavors, dyes. Basically they are relatively safe. But milk fat substitutes that allow manufacturers to save on cream – vegetable and palm oils, confectionery fats – pose a certain health hazard.

It is not yet fully understood how they are metabolized and utilized in the body. When choosing ice cream, it is better to avoid complex compositions, especially if they include icing (often vegetable fats, sugar, skimmed milk powder, artificial flavors, colors) or toppings (sugar, syrups, preservatives, colorants).

Exotic taste and unnatural shades

Ice cream with bright colors and the promised exotic taste may not be safe. It should be understood that manufacturers will not add pineapple, kiwi or passion fruit to cheap ice cream – their role will be played by artificial flavors and flavorings. When choosing ice cream, you should pay attention to the absence of artificial food colors E102 (gives a bright yellow color) and E124 (a red dye banned in some countries), as well as unknown sweeteners, milk fat substitutes (like palm oil, vegetable fat, cooking oil, margarine).

Moderation and self-control

One of the fattest types of ice cream is ice cream. The amount of fat in different types of ice cream varies from 0 to 20 g per 100 g of product. If the weight of one serving of ice cream is close to 100 grams, then the average safe consumption rate is 2-3 per week. This will not cause significant harm to health in terms of calorie intake, since portions will be distributed throughout the week. Do not eat two or three servings of ice cream in one sitting. The use of 300 grams of ice cream is comparable to a one-time consumption of almost half a pack of butter.

Shelf life is important

The shelf life of ice cream varies, ranging from six to twelve months – they depend on the production technology. It is recommended to always look at the expiration date, appearance and integrity of the package. It is better to avoid deformed ice cream, in this case, storage conditions may have been violated.

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