The ice cream industry of today has grown by leaps and bounds. Let us take a look at a report given in the magazine Natures Path – June 1958.

In the olden days when ice cream was made of whole eggs, milk, and sugar and laboriously cranked in the farm freezer, a serving of ice cream was only an occasional family “treat” which didn’t do much harm. Today, in this mass-producing, synthetic age, it is another matter entirely. Today you may be “treating” your family with poison.

Ice cream manufacturers are not required by law to list the additives used in the manufacture of their product. Consequently, today most ice creams are synthetic from start to finish. Analyses have shown the following:

Diethyl Glucol – a cheap chemical is used as an emulsifier instead of eggs. Diethyl Glucol is the same chemical used in anti-freeze and in paint removers.

Piperonal – used instead of vanilla. This is a chemical used to kill lice.

Aldehyde C17 – used to flavor cherry ice cream. It is an inflammable liquid which is also used in anilene dyes, plastic and rubber.

Ethyl Acetate – used to give ice cream a pineapple flavor. It is also used as a cleaner for leather and textiles and its vapors have been known to cause chronic lung, liver and heart damage.

Butyraldehyde – used in nut-flavored ice cream. It’s one of the ingredients of rubber cement.

Amyl Acetate – used for banana flavor. It’s also used as an oil paint solvent.

Benzyl Acetate – used for strawberry flavor. It’s a nitrate solvent.

The next time you’re tempted by a luscious looking banana split sundae, think of it as a mixture of anti-freeze, oil paint, nitrate solvent and lice killer and you won’t find it so appetizing.

– From The Handbook to Going Raw, chiDiet.com.