@ansidotorg : Because of #FoodTechnology and thus the use of stabilizers and emulsifiers, #IceCream is able to resist melting. These complex, engineered ingredients, however, are worth examining because they may be negatively impacting our gut microbiome. blog.ansi.org/ansi/ice-cream… • TwiCopy

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American National Standards Institute: Administrator and coordinator of the U.S. private sector voluntary standardization system

ID: 16998220

linkhttp://www.ansi.org calendar_today27-10-2008 13:35:45

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@ansidotorg

21 days ago

Because of #FoodTechnology and thus the use of stabilizers and emulsifiers, #IceCream is able to resist melting. These complex, engineered ingredients, however, are worth examining because they may be negatively impacting our gut microbiome. blog.ansi.org/ansi/ice-cream…

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