6 hours ago, chromedome said:I'm with you on that one. I do use heavy cream fairly often (my GF considers it all but a food group in its own right), but don't care for cream in my coffee and especially not in my chowder. That last draws me a lot of flak, but I stand by it.
Sometimes, maybe a couple-three times a year, I'll put cream in my coffee. It must be heavy cream ... manufacturing cream, for example, and some California dairies produce 40% organic cream, which are always a preference.
Some time back, I looked into the contents of cream and was surprised by what I discovered. The Manufacturing Cream that I enjoyed contained only cream, and the ingredient list for the Safeway Lucerne brand shows that it contains cream, polysorbate 80, carrageenan, and diglycerides. Sheesh!
"Carrageenan is a common food additive but it may cause digestive side effects and has a potential link to colon cancer. While more research is needed, you may want to remove it from your diet."
It never ceases to amaze me what garbage goes into the typical commercial foods we are sold. I also found out that these ingredients are in other brands of cream.
Why screw around with such a simple, staple item as cream? Based on my own tastings, the extra ingredients just degrade the taste and mess with the natural texture and mouth feel of the product.
