Food scientists from the West Pomeranian University have developed equine gelato, reporting it has half the fat of cow's ice cream and numerous health benefits.
Frank Shellard, Britain's only horse dairy farmer, emphasizes the potential health benefits of horse milk, claiming it helped reduce his cholesterol post-stroke.
The gelato's positive traits include being high in phospholipids, certain fatty acids, and lactoferrin, contributing to immune system boost and digestive health.
Despite promising characteristics, making horse-milk gelato remains challenging, primarily due to the availability of horse milk and existing market production limitations.
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