Ice cream,Gelato,ice cream vs gelato differences,Ice cream headache,head freezing sensation ,ice cream and head cold - onclick786

Ice cream,Ice cream headache,head freezing sensation ,ice cream and head cold ,ice cream vs gelato differences

Ice cream headache

A brain freeze, also known as ice-cream headache, cold-stimulus headache, trigeminal headache or its given scientific name sphenopalatine ganglioneuralgia (meaning "nerve pain of the sphenopalatine ganglion"), is a form of brief pain or headache commonly associated with consumption (particularly quick consumption) of cold beverages or foods such as ice cream and ice pops. It is caused by having something cold touch the roof of the mouth (palate), and is believed to result from a nerve response causing rapid constriction and swelling of blood vessels[3] or a "referring" of pain from the roof of the mouth to the head.The rate of intake for cold foods has been studied as a contributing factor. Ice-cream headache is distinct from dentin hypersensitivity, a type of pain that can occur under similar circumstances.

ice cream

Ice cream (derived from earlier iced cream or cream ice) is a sweetened frozen food typically eaten as a snack or dessert. It is usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. It is typically sweetened with sucrose, corn syrup, cane sugar, beet sugar, and/or other sweeteners. Typically, flavourings and colourings are added in addition to stabilizers. The mixture is stirred to incorporate air spaces and cooled below the freezing point of water to prevent detectable ice crystals from forming. The result is a smooth, semi-solid foam that is solid at very low temperatures (<35 °F / 2 °C). It becomes more malleable as its temperature increases.

Gelato

Gelato is the Italian word for ice cream. It starts out with a similar custard base asice cream, but has a higher proportion of milk and a lower proportion of cream and eggs (or no eggs at all). It is churned at a much slower rate, incorporating less air and leaving the gelato denser than ice cream.

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