They’re colourful.
They’re ice cold.
They taste like liquefied sherbet.
And apparently, they’re putting some young children in hospital.
Yep – today I’m talking about slushy drinks.
You’ve probably seen them, even if you haven’t tried one.
They are gigantic cups of brain-freeze-inducing icy syrup, which come in lurid bright colours.
You can buy them in corner shops, cinemas, theme parks, and anywhere children are likely to be.
Clearly, they are very sugary.
But that’s not the main problem.
A study published this month in the journal Archives of Disease in Childhood looked at 21 cases of British children aged two to seven who ended up in A&E within an hour of downing a slushy.
The culprit was glycerol, a naturally occurring sweetener added to slushy drinks to stop them freezing solid.
Because, of course, if they were made of solid ice like a classic ice lolly, children would be unable to suck them down in seconds and demand another.
And this is why glycerol is such an issue.
If a child guzzles one too quickly, especially on an empty stomach or after running around a lot, the glycerol can trigger a chain reaction that includes:
• Shock
• Hypoglycaemia (dangerously low blood sugar)
• Seizures
• High blood acidity
In fact, four of the children who have suffered the after-effects of downing a slushy needed brain scans after almost losing consciousness.
Professor Ellen Crushell, who led this study, warned that the 21 emergency cases they covered in their research may be the “tip of the iceberg.”
Many more kids will have suffered milder symptoms, she pointed out, including nausea, vomiting and dizziness – but their parents never connected these symptoms to the slushy.
Now this isn’t the sort of side effect you’d expect from something aimed very squarely at young children.
After all, these drinks are deliberately given garish colours that ONLY really appeal to little kids, with cute cartoon logos – so there’s no mistaking the target market here.
So why this potentially toxic ingredient?
Well, here’s the paradox…
Glycerol is in there so that it can SEEM healthier!
Why Sugar Might Be Better for Kids In this Instance
The reason glycerol is used instead of sugar is to keep the product technically ‘sugar-free.’
And this just goes to show how the food and drink industry manoeuvres around the government’s attempts to curtail its unhealthy practices.
They might be lowering sugar content and slapping “no added sugar!” on the labels….
But they’ve added all kinds of sweeteners and other additives into food and drink, many of which are poorly tolerated by young children.
So in this case, it would be better if parents (and grandparents) treated the kids with something sugary, where they KNEW what that sugar content was.
Instead of opting for this seemingly less sugary option with a dangerous ingredient in it.
After all, there’s no harm in a treat now and then.
Just avoid opting for so-called ‘low sugar’ options without checking the ingredients label carefully.
That’s not easy to do if you are at a fun fair and you buy a slushy from a stall where it’s in a big plastic vat and you don’t have any labelling to scrutinise.
Worse, the labels don’t say how much glycerol is in each drink…
And what is considered a ‘safe dose; depends on a child’s weight, speed of consumption, and whether they had lunch or did exercise immediately before it.
So it becomes a guessing game!
The Food Standards Agency say that children under five should avoid slushies entirely, while under-11s should have no more than one.
But I’m not sure how many grandparents and parents know about this?! Or that it’s the speed at which the slushy is drunk that can have an effect?
Some are now arguing that they raise the minimum age to eight.
However, I’d say that we should all steer clear of them.
If you, or your young relatives, fancy a slushy when the weather gets warmer this spring, then you can always make your own.
A Naturally Sweet Slushy to Make at Home
Take 200g frozen mixed berries and 150ml apple or orange juice (not from concentrate).
Place the frozen fruit and juice in a blender along with a load of ice cubes and 1–2 teaspoons of honey. (I also recommend the juice of half a lemon or lime for a bit of zing – the tanginess helps reduce the need for sugar.)
Blitz the mixture until it reaches a thick, slushy consistency. If it’s too thick, add a splash more juice or a little cold water.
You could also add a little more honey if needed.
This is not only a healthier alternative, it gives you a pretty decent nutritional boost too.
• Berries are high in antioxidants, especially anthocyanins, which protect cells from damage. Plus, they contain fibre, which helps with digestion and blood sugar control.
• Apple / Orange Juice contains vitamin C and potassium, which support heart function. Apple juice contains polyphenols, which may reduce inflammation and help with brain health.
• Lemons and limes are high in vitamin C, which helps with iron absorption and immunity.
And no risk of side effects – apart from a little brain freeze, perhaps!
If that doesn’t appeal to any youngsters you’re looking after – and a manufactured item is the ONLY option (believe me, I’ve been there!) – then you’d be better giving them a shop-bought ice lolly which they can’t consume at high speed.
Again, you may as well choose sugar over a load of glycerol!
Yours as ever
