Longford’s Ice Cream | Rye Brook Westchester County New York
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Longford’s Ice Cream


Rye Brook

Westchester County


10580, Ice Cream, Rye, NY, Own-Made Ice Cream, ice creams, sorbets, frozen yogurts, Great reviews, Longford's ice cream Longford’s Ice Cream

914-967-3797
 
Longford's Own-Made Ice Cream made with chemicals and preservatives is located at 4 Elm Place, Rye, NY 10580 in Westchester County in Westchester County.

The word is Several Ice Cream Shops say "Ice cream made fresh daily in the store." . This does not mean the ice cream is free of chemicals. We were shocked to learn that many ice cream shops claiming their ice cream is made fresh in the store each day, neglects to list ingredients or inform customers that their "fresh" ice cream includes one or many chemicals and preservatives.

Caution: Read Ingredients
Ask for a list of ingredients (available at all ice cream counters) before buying any ice cream. If there are chemicals in the ice cream, find chemical-free ice cream for kids and your family at Safe Ice Cream options.

Before eating Longford's Ice Cream or buying it for your child, we advise you to check ingredients on the Longford's website at Longford's Ice Cream Ingredients. Among the different flavors in Longford's Ice Cream you'll find ingredients, including preservatives, such as:

    Longford's Bear Track Ice Cream ingredients: Mix A (milk, cream, sugar, cornsyrup, whey, nonfat milk, guar gum, mono- and diglycerides, polysorbate 80, xanthan gum, carrageenan, Mix B (milk, cream, sugar, cornsyrup, cellulose gum, mono & dyglycerides, guar gum, salt, carrageenan & polysorbate 80, vanilla extract, Praline pecans ( sugar, pecans, butter (cream, salt), corn syrup, salt), health bar (sugar, chocolate (sugar, cocoa butter, milk, chocolate liquor, soy lecithin and vanilla), partially hydrogenated soy bean oil, corn syrup, butter, (cream salt), almonds, brown sugar, salt cream, natural flavor, vanilla and soy lecithin, fudge brownie dough (margarine (palm oil, soybean oil, salt mono and dyglycerides, artifical flavor, colored with annatto, calcium disodium edta added as preservative , vitamin palmitate added), sugar, enriched wheat flour (wheat flour, thiamine mononitrate, niacin, riboflavin, reduced iron, folic acid). Fructose, pasterized eggs, cocoa processedwith alkali, water, brown sugar, natural cocoa, unenriched wheat flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), glycerine, powdered sugar (sugar, corn starch), natural flavor, potassium sorbate (preservative) , salt), caramel (corn syrup, sugar, water, non-fat milk solids, butter (cream, salt), molasses, salt and pectin.


Note: The United States FDA has issued a preliminary determination that partially hydrogenated oils (which contain trans fats) are not "generally recognized as safe", which is expected to lead to a ban on industrially produced trans fats from the American diet. Read FDA Statement

Be aware:
Monoglycerides and diglycerides serve the same purpose as partially hydrogenated oils with similar risks Monoglycerides & Diglycerides: Same Killer, Different Name
Source: www.stopkillingmykids.com

Also see: Former FDA official: HFCS consumption ‘destroying the youth of the U.S.’


Source: Dangers of Carrageenan by Dr. Andrew Weil

"All told, I recommend avoiding regular consumption of foods containing carrageenan."

Carrageenan
". . . Dr. Tobacman said that her research has shown that exposure to carrageenan causes inflammation and that when we consume processed foods containing it, we ingest enough to cause inflammation in our bodies. She explained that all forms of carrageenan are capable of causing inflammation. This is bad news. We know that chronic inflammation is a root cause of many serious diseases including heart disease, Alzheimer's and Parkinson's diseases, and cancer.

"Dr. Tobacman also told the board that in the past, drug investigators actually used carrageenan to cause inflammation in tissues in order to test the anti-inflammatory properties of new drugs. And she reported further that when laboratory mice are exposed to low concentrations of carrageenan for 18 days, they develop 'profound' glucose intolerance and impaired insulin action, both of which can lead to diabetes."


Location: Rye Brook

Restaurant Cuisine
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