Food Allergy/Intolerance? Rebalance your Life with our Healthy Equation!
UK FOOD ALLERGY AND INTOLERANCE WEEK
24th – 30th January 2011
- Life in balance
It’s an unhappy but well-known fact that thousands of people suffer from food allergies or food intolerances; the number of which are increasing at an alarming rate.
Food Allergy and Intolerance Week is dedicated to raising awareness of allergies and intolerance and their related symptoms; such as migraine, asthma, eczema, Irritable Bowel Syndrome (IBS), Coeliac disease and joint pains (for example Rheumatoid Arthritis) that can come as a result.
We are at least consoled that many of you (including us, incidentally!) who suffer from health challenges such as dairy allergy or intolerance, asthma, eczema, arthritis, etc are able to enjoy our goats’ milk gelato; and often even find that some of the dreadful symptoms are thankfully alleviated/soothed by its’ consumption.
And as we care so much about you and your health here in our tranquil little Welsh valley at Lovespoon HQ, we’ve decided that this is just the right time to tell you about some exciting new developments we have in the pipeline for the next few seasons!
You already know, of course, that Lovespoon Gelato not only tastes sublime but is also a “healthy” alternative to most ice-creams; being lower in fat and sugar than standard and premium* varieties.
In addition, it is made from only natural, unprocessed** ingredients: our own goats’ milk; eco-friendly British sugar; local Welsh free-range egg yolk; and with a touch of velvet-smooth goats’ cream for that luxuriously indulgent texture.
On your behalf we have been working hard to source some fantastic new, really punchy, “Superfruit” ingredients: some of which will be making their UK dessert debut, exclusively, with Lovespoon.
And not only that: we are also studying with one of the world’s experts in pro- & prebiotic infusion of frozen milk-based produce so that we can bring you the ultimate “get-up-&-go” gelato!
We balance everything for optimum nutrition and absolute pleasure. So if a food allergy or intolerance has been getting you down, we intend to put the spring back in your step and a smile back on your face: Love Life + Love Gelato = LOVESPOON!
*Whilst you might assume that “Premium” means “Luxury” when applied to ice cream, think again…it’s actually typical fat content. Thus anything containing 18-35% fat, is technically classed as “Premium”; whilst above that level it is classed as “Super Premium”.
Meanwhile any such product containing lower than 5% fat, cannot even be deemed ice cream in the UK; as it is considered an “iced dessert” (N.B. with no consideration of the product’s ingredients – this extract from a media review of popular mainstream “mentioning-no-names” products, reads thus regarding an “ultra-low-fat” brand:
Description: Great taste low fat strawberry sticks. What it actually is: This low-calorie, low-fat product is so far removed from the dairy it is not even allowed to call itself ice cream.
“Its key ingredient is inulin, a plant fibre extracted from chicory root that absorbs water and forms a gel within the product which gives a smooth texture that mimics a fat”, explained a spokeswoman.
Inulin has the very “helpful-to-dieters” property of passing straight through the human gut almost without being digested.
Taste Test Verdict: Soft and claggy, then disappears rather than melts in the mouth in a very unnerving way. The texture is reminiscent of damp cotton wool.
Read more: http://www.dailymail.co.uk/health/article-393432/The-chilling-truth-ice-cream.html#ixzz1CoZceDu3 ).
**Carrageenan is a natural but highly-processed ingredient known as a linear sulphated polysaccharide which is a gelatinous extract from the family of red Chondrus Crispus seaweeds. Carrageenan has the EU additive E-number E407 or E407a when present as “processed eucheuma seaweed”, and is commonly used as an emulsifier in many dairy ice creams.
Recent research worryingly suggests that carrageenan can cause ulcerations in the gastro-intestinal tract; intestinal inflammation; inflammatory bowel disease and gastro-intestinal cancer, due to its unusual alpha-1,3-galactosidic link that is part of its disaccharide unit structure.
No thank you – not in our gelato: the only “E” or emulsifier you’ll find in Lovespoon, is Egg Yolk!
