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These Ingredients Look Ok To You?

SMRI

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SMRI Collaborator
SMRI
Posted

Cream, Nonfat Milk, Peanut Butter Ribbon (Peanuts, Cottonseed and/or Peanut Oil, High Fructose Corn Syrup, Salt), Sugar, Corn Syrup, Chocolate Liquor and Cocoa processed with alkali, Whey Powder, Emulsifier/Stabilizer Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80).

 

Along with these ingredients, would you get ice cream at an ice cream shop?

 

 

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bartfull Rising Star
bartfull
Posted

The ingredients look OK to me from a gluten standpoint. I wouldn't eat it myself because first of all, I can't have corn syrup, and second of all, I don't like the idea of eating Emulsifier/Stabilizer Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80).

 

But that's just me. I've become a bit of a food snob and try to stick to whole foods as much as I can.

 

But I wouldn't eat from an ice cream shop unless they opened a new tub for me. I worked in ice cream shops in my past. Bits of cone drop into the tubs. Scoops that may have bits of cone or leftovers from gluten ice creams like cookies and cream get put back in the water-filled dispenser. Most shops have a tiny faucet running into that dispenser with a tiny drain in the bottom to keep the water changing. But at the end of the night the sludge at the bottom of the dispenser shows that everything the scoop touches, the scoop soaks in.

kareng Grand Master
kareng
Posted

The ingredients look OK to me from a gluten standpoint. I wouldn't eat it myself because first of all, I can't have corn syrup, and second of all, I don't like the idea of eating Emulsifier/Stabilizer Blend (Cellulose Gum, Mono and Diglycerides, Guar Gum, Carrageenan, Polysorbate 80).

 

But that's just me. I've become a bit of a food snob and try to stick to whole foods as much as I can.

 

But I wouldn't eat from an ice cream shop unless they opened a new tub for me. I worked in ice cream shops in my past. Bits of cone drop into the tubs. Scoops that may have bits of cone or leftovers from gluten ice creams like cookies and cream get put back in the water-filled dispenser. Most shops have a tiny faucet running into that dispenser with a tiny drain in the bottom to keep the water changing. But at the end of the night the sludge at the bottom of the dispenser shows that everything the scoop touches, the scoop soaks in.

 

 

What she said - except I might eat it from a carton in my fridge!

SMRI Collaborator
SMRI
Posted
  • Author

Ok--there is a Baskin Robbins near where I am working and I haven't been to one in YEARS because they all closed back home.  I was thinking about making a detour on the way home but wasn't thinking about the cone residue.....

icelandgirl Proficient
icelandgirl
Posted

I agree with the others. I know for sure that carrageenan bothers me (bloating and D)...so I avoid it completely.

psawyer Proficient
psawyer
Posted

No gluten concerns, but you might be sensitive to other ingredients.

LauraTX Rising Star
LauraTX
Posted

CC at ice cream shops can be an issue, but as said above, if you are lucky enough to be able to talk them into washing a scooper for you and getting it from a new container, you will be better off.  Some ice cream places have soft serve and I usually get that at a local place I go to that is usually so busy there is no point in asking for special treatment.  Good luck!

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Serielda Enthusiast
Serielda
Posted

I do know carageenan is type of seaweed Open Original Shared Link (note I hate using wikipedia as a ref, but it is a starting point) I know from friends of mine who work out  alot that Whey is a protein that some people do have issues with and that it can be used as a substitution for gluten as a binder. As a friend of mine who has had cullinary training and does know his stuff( he abstains from gluten due to Aspergers)

cellulose gum is used often for its thicking capablities again hates wikipedia due to possible inaccuracies but...Open Original Shared Link

The rest i am not sure about but these are.Some I have had to check out in the past as I tend to look crap up or call my cullinary friend when I don't know what the heck something is when I see it listed on products I consume.

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      how much gluten do I need to eat before blood tests?

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      after several years of issues with a para-gland issue, my endo has decided it's a good idea for me to be tested for celiac disease. I am 70 yrs old and stunned to learn that you can get celiac this late in life. I have just gradually stopped eating most foods that contain gluten over the past several years- they just make me feel ill- although I attributed it to other things like bread spiking blood sugar- or to the things I ate *with* the bread or crackers etc   I went to a party in Nov and ate a LOT of a vegan roast made with vital wheat gluten- as well as stuffing, rolls and pie crust... and OMG I was so sick! the pain, the bloating, the gas, the nausea... I didn't think it would ever end (but it did) and I was ready to go the ER but it finally subsided.   I mentioned this to my endo and now she wants me to be tested for celiac after 2 weeks of being on gluten foods. She has kind of flip flopped on how much gluten I should eat, telling me that if the symptoms are severe I can stop. I am eating 2-3 thin slices of bread per day (or english muffins) and wow- it does make me feel awful. But not as bad as when I ate that massive amnt of vital wheat gluten. so I will continue on if I have to... but what bothers me is - if it IS celiac, it seems stupid for lack of a better word, to intentionally cause more damage to my body... but I am also worried, on the other hand, that this is not a long enough challenge to make the blood work results valid.   can you give me any insight into this please?   thank you
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