This article is about the rise in hospital-acquired cdiff infections. So the patients were fine until they were served ice cream made with trehalose. I think t

This article is about the rise in hospital-acquired cdiff infections. So the patients were fine until they were served ice cream made with trehalose. I think this paragraph is the article's kicker: >> What has changed is the recent addition of man-made trehalose into the food supply, often in large quantities. This shift was prompted by a new method to manufacture trehalose from cornstarch, which made the sugar much less costly. In 2000, FDA approved the sugar as a safe food additive. Trehalose quickly found its way into processed foods in the U.S. and around the world for its mild, flavor-enhancing sweetness and protection of frozen foods. In some store-bought ice creams, it’s found at concentrations of up to 11 percent. (emphasis added) When I buy ice cream I usually get Haagen-Daaz, because it's the only reliable national brand. Cheap ice creams use various gums (carageenan, guar gum, locust bean gum) to give low-cream products the texture of ice cream.