Healthier than Halo Top!
Unfortunately most ice creams (including Halo Top) are loaded with ingredients responsible for dumping syndrome, stalls and regain for RNY & VSG patients.
- The natural sugar options cause dumping syndrome, raise blood glucose and stimulate the neural pathways responsible for the habits that create weight stalls and regain.
- The sugar-free versions are even worse. They are full of artificial sweeteners and sugar alcohols. And both ingredients have been shown to disrupt gut bacteria, increase blood glucose, cause diarrhea and are major culprits in stalls and regain.
Currently, Halo Top is a popular choice among weight loss surgery patients. Unfortunately, the reality is just adding protein to sugar doesn’t make it any healthier.
Coconut Milk is loaded with healthy fats
A major benefit to using coconut milk in ice cream is not only the full flavor it provides. But, it has tremendous anti-inflammatory properties and protective affects with regards to the lining of your intestines.
This promotes the growth of healthy gut bacteria and calms inflammation. Thus, helping weight loss surgery patients jump start weight loss and kick stalls to the curb.
To learn more about the health benefits of coconut milk Click here
Coconut milk beat out Prilosec in fighting inflammation affiliated with ulcers
Ulcers are a major concern for weight loss surgery patients. In this study , coconut milk and coconut water were shown to produce better results for calming inflammation affiliated with ulcers as compared to the popular over the counter drug Prilosec (Omeprazole).
These results are highlighted by the authors of the study as they state that….
“The C-reactive protein (lab marker of inflammation) was significantly reduced in coconut milk compared to control”
The authors go on to state….
“We conclude that the protective effects of coconut milk and water is expressed by inflammation suppression, up-regulation of mucus cell population and catalyses mucosa homeostasis via angiogenesis and mucosal cell proliferation following mucosa erosion.”
This study highlights the power of using Coconut Milk as the base for ice creams and by the way, it tastes great as well 😉
Creamy Mango Ice Cream
1 can unsweetened full-fat coconut milk
1/2-1 cup* frozen mango(can substitute any berries or frozen fruit you enjoy)
2 Tablespoons- 1/4 cup* unsweetened almond or coconut milk
Ice cube tray
*2 Tablespoons milk, 1/2 cup frozen fruit and 6 cubes of frozen coconut milk will make a single serving of ice cream
BLEND AND ENJOY!
Shake the can of coconut milk until you feel the liquid moving before opening or stir it well once opened. Pour the full can of coconut milk into the ice cube tray and freeze(mine was frozen for a few days, but as long as the cubes are frozen it should work). In a high-speed blender or food processor add almond or coconut milk, frozen fruit and 6-12 cubes of frozen coconut milk blending until smooth and creamy(I blended mine in my Vitamix and it honestly looked like those “Dots Ice-cream” you can buy at games, but as I stirred and combined the mixture it began looking more like a scoop of ice cream). Serve & enjoy immediately!