Blog – Page 2 – Mr. Dewie's

Mr. Dewies Gym Science

Some quick gym science: Your body stores excess energy in the form of glycogen and protein. When you work out, your body burns fuel from anything you’ve eaten recently, and then it breaks down stored glycogen. Your muscles start to use available protein to rebuild within a few hours of working out, but your body is especially good at absorbing carbs and protein within 45 minutes after your workout—the post-workout window you’ve probably heard about. While protein hogs the limelight when it comes to post-workout recovery, as a strength or endurance athlete you can’t forget the important role carbohydrates play. All carbohydrates break down in the body to glucose—the main fuel for muscular energy. Carbohydrates are key before, during and (surprisingly!) after exercise. While you’ve probably heard mutterings of “3 to 1” or “4 to 1” ratios in the locker-room, here’s the 411 on how the perfect ratio of carbs-to-protein can help to speed muscle recovery after your workout.

Muscle glycogen is glucose stored in your muscles. Since your body needs glucose to fuel activity, after you’ve depleted your blood sugar and sugar stored in your liver, your body has to start pulling sugar from your muscles. Your level of training, and the amount of carbohydrates in your diet dictates how long this muscle glycogen will provide fuel. Draining your muscle glycogen is commonly referred to as “hitting the wall.” Even if you don’t completely deplete your muscle glycogen, it needs to be replenished in order to fuel the next workout. After exercise is when your body is primed to uptake carbohydrates to top off the tanks of your muscle glycogen. Research shows that the most effective way to replenish glycogen workout is by consuming a 4:1 ratio of carbohydrates to protein after the workout.

While chocolate milk gets all the press for having a 3–to-1 ratio of carbs-to-protein, there’s a cleaner, plant-based option for muscle recovery: Mr. Dewie’s Cashew ice cream! That’s right, our creamy cashew concoction contains a 4-to-1 ratio of carbs-to-protein, and this comes from the high volume of heart-healthy cashews that we use to make our delicious product! And, to further enhance your recovery, Mr. Dewie’s also contains additional potassium, calcium, electrolytes and iron to help facilitate soft tissue repair, support immune system health and rehydrate your body. Your potassium reserves will inevitably be sapped from an intense workout session. Potassium, among other nutrients like sodium and calcium, is a key mineral which plays a role in muscular energy. This game changer will leave you feeling refreshed and ready to conquer your next workout with an extra spring in your step. Who’d – a – thunk?

Why don’t we make a sugar-free ice cream?

A common question about our cashew ice cream is “why don’t we make a sugar-free product?” The fact is, in addition to being a sweetener, sugar is also one of the three main ingredients in ice cream that determines the texture of the finished product. So, we thought it would be a good idea to provide a basic understanding of the chemistry of sugar in making ice cream, and the main reasons why we don’t use sugar substitutes to make our sugar-free dessert.

The following is an explanation of the role that sugar plays in the production of ice cream: As ice cream freezes, ice crystals separate from the liquid cream base. These crystals would normally join together into a solid mass (like a cream ice cube), but sugar molecules dissolved in the cream get in the way. In effect, this increases the time it takes to freeze ice cream because it takes longer for the ice to solidify around the sugar. The more sugar added to the ice cream base, the longer it takes for the base to freeze, and the result is a smooth and creamy ice cream.

In contrast to sugar, sugar substitutes like stevia or xylitol don’t have the chemical properties to dissolve the ice crystal formation, and one would therefore have to use gums, oils, and emulsifiers to soften the product. Our mission has always been to use healthy and natural ingredients, so using these unhealthy additives was not an option. In the end, we picked our “poison” which is organic cane juice sugar.

Sugars and Sugar-Free Alternatives

Lets start with the basic, most pure form of sweetness. At 16 calories per teaspoon, sugar is not a low calorie sweetener, but its not pretending to be anything other than what it is. Sugar (scientifically known as sucrose) is a chemical compound of glucose and fructose and is naturally found in the stem of sugar cane and in the roots of sugar beets. Sugar can be refined to remove molasses from the granules,

creating a bright white color or can be left in a slightly less refined form with trace amounts of molasses-also known as raw sugar. In our cashew ice cream we use organic evaporated cane juice sugar, which is just another way raw cane sugar is labeled on the market.

What do we know about sugar-free sweeteners? The first thing to know is they all are not created equal. While some sugar free options are better than others, the most common ones used in sugar-free ice creams are often not well tested and the effects of consuming them may not be fully known for years to come. What is currently known about these sweeteners, however, is enough to make anyone wary. Here are a few of the most commonly used sweeteners in sugar-free ice cream products.

One of the more common and most widely approved sugar-free sweeteners on the market today is Acesulfame K (Potassium). It was discovered by mistake, when the scientist who was working with these chemicals accidentally dipped his fingers into the chemicals and proceeded to lick them while preparing to pick up some papers. What he found was a pleasant sweetness that led to further research and in 1988 was deemed safe for consumers. With a sweetness level topping out around 200 times sweeter than sucrose and a slightly bitter aftertaste, Acesulfame K is rarely used on its own. Unfortunately, it is most commonly mixed with Aspartame.

Aspartame is another widely known sugar alternative, and one of the most controversial, as it has gained much negative attention over the years for it’s link to causing headaches, mood changes, seizures, and possibly even cancer. Aspartame, like Acesulfame K, is 200 times sweeter than sucrose, but compared to Acesulfame K, it has a taste profile much closer to regular sugar. The two are often combined to take advantage of each of their best properties, including taste, PH, and reaction to heat. Though there is no conclusive evidence to link Aspartame to the above mentioned symptoms, there is plenty of anecdotal evidence and there still haven’t been enough longitudinal studies on humans to truly know the impact.

As we mentioned above, when it comes to the more healthy sugar-free substitutes, such as stevia and xylitol, they simply lack the chemical properties to soften the ice cream and make it smooth. And, the truth is, when you use gums, oils and emulsifiers in lieu of sugar to soften the ice cream, the texture that it creates is more gooey and gelatinous and ‘fake” feeling.

While we use organic cane sugar in all of our flavors, we do have some flavors that are a mix of cane sugar and healthy alternative sweeteners. We use honey (in our Honey Lavender), maple syrup (in our pumpkin pie) and coconut palm sugar (in our caramel almond crunch). These sweeteners are worthy contenders but they have a distinct flavor profile, and to use them in all of our flavors would change and/or influence the taste of our ice creams. This is why we use them in flavors that complement these sweeteners.

In conclusion, we stand by our mission to bring the cleanest, creamiest and highest quality cashew ice cream. This means choosing sugar in its least refined, most natural state.

Here’s The Scoop About The Cashew Nut

There are many things you might not know about the cashew nut and fruit:

They’re good for you.
They’re used in a variety of things we use every day.
They go through a huge process from the plant to your kitchen.
And this one you’ve probably already figured out…they are very strange looking.

Cashew nuts are widely celebrated for their phenomenal nutritional qualities. They have been known to help:

diminish migraines
improve cognitive ability
lower blood pressure
protect against heart disease and cancer
strengthen bones
protect skin from UV damage
improve joint flexibility, and much more

Add to that the fact that cashews contain zero cholesterol and primarily “good” fat – oleic acid, which is also found in olive oil – and you have yourself a nut that stands out amongst the rest.
Originally native to northeastern Brazil and introduced to the rest of the world by way of Goa, India by the Portuguese in the 16th century, the cashew tree is now widely grown in tropical regions like India, Vietnam and the Philippines amongst others.

Cashews can be harvested before they’re ripe, but at that point the toxic shell is also quite corrosive. This means that gloves are required to cut the soft shell with a knife to extract the still-green kernel. The kernel is then soaked in turmeric to get rid of the corrosive material before use.
In fact, the nuts themselves must be roasted with extreme care before packaging because the resultant smoke can be life-threatening.

Why so toxic and corrosive? Well, to ward off animals, of course. In fact, the shell has also been used to develop insecticides, fungicides, varnish and even as an additive to brake fluid in cars.
The cashew nut is also a common food staple in many countries – including as a nut paste in Indian curry dishes such as korma, in Filipino desserts such as torrones de casuy, salted and roasted nuts in Indonesia’s kacang mete, and as powdered nuts with mashed potatoes in the Mozambique specialty bolo polana.

Likewise, the cashew fruit – which in most places is just an accessory to the nut itself – is popularly processed into many different products. It’s been made into a liqueur called feni which is exclusively made in Goa, India, and as a sweetener in Indian curries. It is also the main ingredient in the very popular Brazilian cashew fruit juice. Mostly, though, it’s fed to livestock and can easily stain clothing.

Mr. Dewie’s uses quality, organic cashews to make our delicious ice cream. We crush the nuts into a fine paste, which is then emulsified with water and the other natural ingredients to make a creamy milk. This milk is then churned in our freezers to make a rich, smooth high protein dessert – 6-8 grams per 4 ounce serving (scoop). Our ice creams are high in protein, and are as rich and creamy as they are because we use a large proportion of cashew paste in every serving. This is in contrast to some other nut milk based ice creams that skimp on the nuts, and instead use gums, oils and emulsifiers to try and achieve these same results. This is a cost cutting step to which we don’t subscribe, and which degrades the quality of the product.

Cashews are an awesome form of fat that we use instead of the fat from dairy. Cashews contain high levels of HDLs (high-density lipoprotein, or “good” cholesterol) a type of lipoprotein that carry cholesterol to and from the body’s cells in the blood. (We’ll discuss the types of cholesterol and how they effect us, in a future blog.)

So, in a nutshell, cashews are pretty darn great. We love ‘em by the handful, and we really love ‘em as a creamy dessert, especially a Mr. Dewie’s dessert!

Check out the YouTube video below for more information.