Choose ice cream over sorbet, as its fats and proteins slow down the absorption of carbohydrates, thereby avoiding a rapid sugar spike and the subsequent energy crash, even though both desserts have similar sugar content.

noli's read

The idea that sorbet is not necessarily the best option for vitality is cleverly raised here: the presence of fats and proteins in ice cream does indeed slow down the digestive process. This mechanism is scientifically validated by randomized clinical trials, such as the seminal work of Collier and O'Dea or that of the team led by Gentilcore, which confirm that the addition of lipids to a sugar intake flattens the body's glucose curve by slowing gastric emptying. However, the claim that typical post-sorbet energy fluctuations cause cellular damage in healthy individuals is highly exaggerated and is not supported by any scientific consensus. Furthermore, favoring a food that is significantly higher in calories and saturated fatty acids (like ice cream) solely to smooth out one's energy curve may prove counterproductive for overall nutritional balance and weight management. In short, while the principle of buffering sugars with proteins and fats is real, its systematic benefit for the general public remains a subject of significant debate.

the sources

1. 1Shukla AP, Andono J, Touhamy SH, et al. 2017
2. 2Shukla AP, Iliescu RG, Thomas CE, Aronne LJ 2015
3. 3Shishehbor F, Mansoori A, Shirani F 2017
4. 4Buffey AJ et al. 2022
5. 5Bellini A et al. 2023