Ice cream and popsicles in summer, more delicious than healthy?

If the refreshing ice creams fancy at any time of the year, what will it be with the heats of summer. They are one of the favorite delicacies of the little ones, that's why let's know a little more about ice cream.

Because not all ice creams are the same. We distinguish between two types of fundamental ice cream, creamy ice cream and ice cream or "popsicles." Which one is healthier? How to succeed in the election? Are they prohibited on a healthy diet? We answer these questions below.

The composition of ice cream is very diverse: according to the ingredients used in its preparation, its energy and nutritional characteristics will be one or the other.

And although they are tasty and some more nutritious than others, they cannot be considered as a usual snack or dessert but as a sporadic food, compatible with a healthy diet if taken in moderation.

Ice cream

As for ice cream or popsicles, there are some myths regarding their composition and nutritional value. For example, although its main ingredient is water, it's not true that they are just water.

Water constitutes more than 85% of its composition, and they have no fat or cholesterol. If compared with the following group (creamy ice cream), the poles and sorbets have a low caloric intake (about 70 calories per 100 milliliters).

However, this caloric value depends on the amount of sugar: the poles can have sugar in significant quantities (It is used to enhance the taste that is somewhat diminished by the cold), so if there are problems of overweight are not recommended on a regular basis.

In this group we can also include sorbets and slushies. A healthier option is to make the poles or sorbets at home with natural ingredients, natural fruit juices and avoiding excess sugar.

As soon as vitamins and minerals are practically non-existent in ice cream whose base is water. The poles of strawberry, lemon, orange ... usually have the color of fruits, but almost never because they contain pulp of their respective fruits. The color, flavor and fruity aroma are almost always given by different artificial compounds such as dyes, flavorings, acidulants and stabilizers ...

If fruit juice is used to make them, it is very small (about 4%), so these foods cannot be considered a source of vitamins, minerals or fiber.

Sorbets contain at least 15% of fruits, so their vitamin content from these foods is higher, although it is far from the amount of vitamins present in a fresh fruit.

Creamy ice cream

This group includes ice cream made from cream or cream, whole or skim milk and non-dairy fat of animal or vegetable origin. Thus contain proteins, nutrients that are absent at the poles.

Cream or milk ice creams have a lower water content than the poles (over 50%) and their caloric intake is much higher (200 to 250 calories per 100 milliliters), because of their fat content (8% in ice cream, 2.5% in whole milk ...). Therefore, children with a tendency to overweight should take them in moderation.

  • In milk ice cream (either cream, whole or skim milk), being the fatty ingredients of dairy origin, provide a greater amount of saturated fat. Too much saturated fat content makes it very undesirable to consume very frequently or in large quantities. On the other hand, these milk ice creams will supply calcium.

  • Regarding the ice cream made with non-dairy and plant-based fat, it is convenient to pay attention to labeling, because if their fats come from partially hydrogenated oils or fats (trans fatty acids) their frequent consumption is even more harmful than that of saturated fats, since they increase the “bad” cholesterol.

In short, it is advisable to review the labeling to check the composition of the ice cream. If a manufacturer does not identify the fat it uses, it is most likely that it is hydrogenated.

Other types of ice cream

There are some brands of ice cream that offer varieties that mix ice and cream, and there are also low-calorie ice cream, more suitable if there are overweight problems. However, it is convenient to read the composition of these ice creams and not get carried away by the ads.

Ice cream made with non-caloric sweeteners (saccharin, aspartame ...) or with fructose, can be consumed by diabetic people, and there are also gluten-free ice cream for celiacs.

In short, each type of ice cream has its advantages and disadvantages, but the key to success is not to abuse any of them in the children's diet, nor to believe that they are going to replace water, milk or fruits. It would be an excess if the ice cream usually replaces the fruit as dessert.

The homemade options They are a healthier possibility if we follow the recommendations above. We leave you the homemade banana ice cream recipes, very sweet and refreshing, and without dyes, or added sugars ... We also recommend these peach and mango popsicles with yogurt, tricolor watermelon popsicles ...

Anyway, it will cost us to choose the taste and even the color of this refreshing food. Now to enjoy a delicious ice cream with children in summer!

Photos | gunder and woodleywonderworks on Flickr-CC On Babies and More | Milkshake ice cream, iced fruit lollipops with chocolate, Popsicle molds with side straws