There's just one problem. The operative word describing the ice cream cone is "fat." Ice cream, good ice cream that is, is full of fat. It makes you fat. That's right. It really is that simple. Fat.
What if there could be really good ice cream that didn't make you fat? Well, lucky for you, there are new industrial processes which have allowed manufacturers to produce very creamy, dense, reduced-fat ice creams with fewer additives. Awesome. Totally awesome.
These new ice creams use what is referred to as an ice-structuring protein instead of fat. You know. Whatever. It won't make you fat.
Then you get to thinking. Ice-structuring protein? What the hell is that? Sounds harmless enough. Well, you're better off if you just don't ask. It somehow involves a protein cloned from the blood of an eel-like Arctic Ocean fish, the ocean pout.
I really don't know where to start with this. Seriously. Fish blood. And, cloned at that. Dude, a cloned ice cream cone? Where is that bill from last session to ban cloning?
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