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Article: Low-Carb Ice Cream Illustrates Changes Obesity Has Spurred in Food Industry.
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- December 21, 2003
CopyrightCOPYRIGHT 2003 The Milwaukee Journal Sentinel. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Dec. 21--At a university laboratory in Madison, in the heart of the Dairy State, a longtime professor is tinkering with one of dairy's sacred cows. As obesity reaches epidemic proportions in America, Bob Bradley is creating a no-carbohydrate ice cream stripped of its sugar.
Bradley's experimental ice cream will have plenty of fat and calories, but it won't have the lactose -- the natural sugar in dairy products -- or any of the added sugar. Instead, the ice cream will rely on a no-calorie substitute 600 times sweeter than sugar.
"The Atkins diet is going to love this one," says Bradley. He plans to make his first 50-pound batch of the ice cream next ...