Crash the Ice Cream Truck?

The Diabetes Blog relays one interesting idea to help curb Type-2 diabetes—get those ice cream trucks off the road! Look:
Doris Paul from the Squamish Nation in Vancouver has one answer -- ban the ice cream truck. Her disdain for ice cream trucks has grown as she witnessed the soaring rates of obesity and type 2 diabetes in her nation's people and her own family. Ms. Paul's father was one of the biggest fans of the jingling bells, licking many an ice cream cone on hot summer days. A kid at heart, he generously bought ice cream for neighborhood children. But he died last year from diabetes complications, and Ms. Paul believes he never equated poor nutrition with his health problems. Ms. Paul's sister is also dealing with diabetes.

Ms. Paul's initiative to ban ice-cream trucks from three native communities on Vancouver's north shore was backed by the Nation's councillors. A mother of five, she also backed up her activism by eliminating junk food from her own pantry, replacing potato chips, soft drinks and ice cream with fruits and vegetables. Her family suffered for awhile, but now reports feeling healthier. A community garden is in the works.
Personally, I think it’s a good idea. It might help impress upon kids that a hearty mixture of sugar and dairy is hardly healthy. Dr. Fuhrman is no fan of ice cream either—if you want sweet, try eating some fruit instead. From Eat to Live:
Regrettably, our human desire for sweets is typically satisfied by the consumption of products containing sugar, such as candy bars and ice cream—not fresh fruit. The U.S. Food and Drug Administration estimates that the typical American now consumes an unbelievable 32 teaspoons of added sugar a day.1 That's right, in one day.

We need to satisfy our sweet tooth with fresh, natural fruits and other plant substances that supply us not just with carbohydrates for energy but also with the full complement of indispensable substances that prevent illness.
1. Kantor, L.S. 1999. A dietary assessment of the U.S. food supply. Nutrition week 29 (3):4-5.
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