If he was deeply upset by the health crisis, the summer of 2020 still has a constant: the consumption of ice cream, inseparable from the holidays. Carbohydrate content, energy value, abundance… The dietician nutritionist Florence Foucaut gives us the inside story of the composition of ice creams and sorbets. One watchword: pleasure.
What time of day would it be best to eat ice cream?
From a digestive point of view, the main role of the stomach is to bring food to temperature. Thus, eating ice does not pose any problem for digestion, especially since, as the texture will become liquid, it is easier to bring it to temperature. There is therefore no ideal consumption time. Ice is one of the sweet products, therefore pleasure foods; it is inseparable from summer and vacation. It will be welcome for dessert, at the end of the afternoon, or even in the evening.
Even if you can eat it all year round, it’s the right time to do it. You have to feel guilty: ice cream is not a heat bomb. On the other hand, today we have the possibility of adding a lot of ingredients on it: granules, chocolate syrup, almonds, candies… We must not overlook the fact that these fillings will increase the caloric intake.
What are the differences between ice cream and sorbets?
In ice creams, there is pasteurized milk, which is of some interest since it is a source of calcium: we can estimate that it reaches 135 milligrams per 100 grams of ice. On the other hand, there may be added sugar in sorbets, so a little more carbohydrates. Their average content is 30 grams per 100 grams, knowing that a scoop of sorbet weighs 50 grams. Be careful however: these figures are to be taken with tweezers because they also take into account the fruit sugar.
Ice cream contains 25 grams of carbohydrate per 100 grams, while a scoop is also 50 grams. The energy value will depend on the quality: artisanal ice cream parlors will perhaps add cream, therefore more lipids. On average, it is estimated that 100 grams of ice is 180 kilocalories and 100 grams of sherbet is worth 134 kilocalories. In any case, you have to indulge yourself: this is what counts when choosing between sorbet and ice cream.
Should we favor artisanal glaciers?
It is very good to turn to homemade ice cream, but you have to be careful with the abundance. When you make an ice cream, you have to cool it: you put it in a turbine and you incorporate air. Thus, the volume will necessarily increase. What you should know is that it should not be more than doubled compared to the proportion of initial ice. For example, if there is more than 300 grams of ice at the base and you end up with a 750-gram container, that means that there is a lot of air: you buy air at the cost of ice cream.
For the consumer, it is hard to realize this: it is rarely indicated in artisan glaciers when you take a ball or two. But, generally, they attach great importance to the quality of their products. Moreover, if you buy a container of ice cream, it means that you have to read the initial grammage of fruit, milk … On the other hand, consuming an ice cream with a large volume of air is not bad for the person. ‘stomach.
Are there more or less “bad” physiologically speaking scents?
No, but the calorie intake will change: the chocolate may be a little more caloric and the banana a little sweeter. In absolute terms, that doesn’t make a big difference: whatever its flavor, ice cream remains a caloric contribution. Then, as the fruits are mixed, there is no longer any fiber intake, even if the vitamin content is preserved.
In any case, the nutrient most represented in ice cream remains milk, lipids, or sugar: I’m not sure whether we choose to take a blackcurrant sorbet for its vitamin C contribution. Customers will reason in terms of sugar or calories, but not nutrients. Then, in the pleasure diet, it is precisely the pleasure that prevails and that must prevail. It is also a question of quantity and frequency of course, but, at the base, it remains a pleasure diet.
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