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Weight Loss Forum / General Topics / November 2007Answer my question or I'll keep pestering -- WTF does cream in the local store contain carrageenan, polysorbate, preservatives, and mono/di- glycerides when milk doesn't?!
I will keep posting this same set of questions until someone answers them properly. Dave Bugg, youd better stay outta this new thread unless you want to see more of my repetitions. Same to you, Doug Irv. If you have something insensible to say then please keep it to yourself. I am really interested in these questions and would prefer that crap-talking @$$holes -- like the two mentioned above -- stay out of here. To everyone, I'll keep posting until I get this question answered properly. So please respond with reasonable answers & keep out the jokes, off-topic nonsense, taunts, insults, and trivializations. I am really interested in this. WTF does cream in the local store contain carrageenan, polysorbate, preservatives, and mono/di- glycerides when milk doesn't?! Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free, preservative-free, carrageen-free, carrageenan-free, polysorbate-free, purely-natural, completely-organic cream made from the milk of healthy cows, free of nonfat milk solids and free of added mono/di- glycerides. If cream contains carrageenan, preservatives, polysorbate and/or added mono/di- glycerides, then it is not “real cream”, and should be disposed off like the POS it is. When I buy cream at the store, it always contains other crap in the ingredients such as carrageenan, polysorbate, preservatives, as well as mono/di- glycerides. WTF does the cream contain carrageenan, polysorbate, and mono/di- glycerides? WTF does milk *not* contain carrageenan, polysorbate, and mono/di- glycerides? If milk can be sold pure, then WTF can’t cream? WTF is the problem?! In the milk that is sold there is usually only one ingredient: milk In the cream there is usually a mixture of carrageenan, polysorbate, preservatives, as well as added mono/di- glycerides. This makes me so upset. I feel like burning -- with oxyacetylene flames -- the bastards who make/sell these crap as well those who benefit from such production/sale. I also feel like transporting stinky human kakaa into "cream" that contains carrageenan, polysorbate, preservatives, and/or added mono/di- glycerides. I then want to burn this "cream" with oxyacetylene flames. WTF do these bastards add this crap to the cream? If milk doesn't need them, then why does cream? I answered you. Some *Lite* whipping creams contain additives such as mono- and diglycerides and carrageenan to thicken and fluff the whipped cream and help it maintain its peaks. Manufacturers find it cheaper to blend additives than process a cream with higher fat for creating the stiff, fluffy peaks we like in our whipped cream. Check your local organic or whole foods markets for cream that is pasturized and doesn't contain extra additives. Otherwise look for half/half or heavy whipping cream as usually those items contain just milk and milkfat/cream. Now go-away. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ >I will keep posting this same set of questions until someone answers them >properly. Dave Bugg, youd better stay outta this new thread unless you want [quoted text clipped - 48 lines] > > If milk doesn't need them, then why does cream? > Some *Lite* whipping creams contain additives such as mono- and diglycerides > and carrageenan to thicken and fluff the whipped cream and help it maintain > its peaks. Manufacturers find it cheaper to blend additives than process a > cream with higher fat for creating the stiff, fluffy peaks we like in our > whipped cream. Those lite whipping creams should be tossed into the incinerators along with the lazy-a.s manufacturers. > > Some *Lite* whipping creams contain additives such as mono- and > > diglycerides [quoted text clipped - 5 lines] > Those lite whipping creams should be tossed into the incinerators along > with the lazy-a.s manufacturers. Then don't buy them. >WTF does cream in the local store contain carrageenan, polysorbate, >preservatives, and mono/di- glycerides when milk doesn't?! [quoted text clipped - 21 lines] >In the cream there is usually a mixture of carrageenan, polysorbate, >preservatives, as well as added mono/di- glycerides. Good god, Google is your friend. You rant, but you don't name names. What brand are you talking about and where are you buying it? I can only conclude you are either not American or not buying a dairy product. carrageenan (a seaweed extract) http://recipes.howstuffworks.com/question315.htm polysorbate (an emulsifying agent) http://sci-toys.com/ingredients/polysorbate_80.html preservatives - self-explanatory mono-diglycerides (hydrogenated oils) http://www.dldewey.com/columns/monodyf.htm NONE of the above are used in "cream", but they are used in ice cream. >This makes me so upset. I feel your pain.  SignatureSee return address to reply by email remove the smiley face first > carrageenan (a seaweed extract) > http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 8 lines] > > NONE of the above are used in "cream", but they are used in ice cream. Um, yes they are used in 'cream', visit Ralphs, Albertsons, Vons, or other grocery stores and you'll know what I'm talking about. > > carrageenan (a seaweed extract) > > http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 11 lines] > Um, yes they are used in 'cream', visit Ralphs, Albertsons, Vons, or > other grocery stores and you'll know what I'm talking about. Those cartons in the grocery stores are actually labelled and sold as Whipping Cream or Heavy Whipping Cream, so the ingredients are, of course, added to help it thicken when the whipping cream is whipped using something like an wire egg beater. I don't actually recall seeing any cartons of just plain (non-whipping) cream being sold in the grocery stores. >>> carrageenan (a seaweed extract) >>> http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 18 lines] > I don't actually recall seeing any cartons of just plain (non-whipping) > cream being sold in the grocery stores. You can find it, but it's rare. I agree that I would like pure cream, and a high butterfat content. The bottom line to Radon's "WTF?" question is, well, the bottom line. It's cheaper to put out a stabilized, thickened cream mixture than pure cream , with extra-high fat content and short shelf life. Dave >>>> carrageenan (a seaweed extract) >>>> http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 29 lines] > > Dave Well these cheap-cheat turdlets deserve to burn in hell! If they call it cream, it should be real cream. Customers should not be tricked. >>>>> carrageenan (a seaweed extract) >>>>> http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 32 lines] > Well these cheap-cheat turdlets deserve to burn in hell! If they call it > cream, it should be real cream. Customers should not be tricked. How are the customers being tricked if the contents are listed on the label? > >>>>> carrageenan (a seaweed extract) > >>>>> http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 34 lines] > > How are the customers being tricked if the contents are listed on the label? You know, it would be pretty impractical to require grocery shoppers who, for example, want to buy a can of tomato soup, to go to the grocery store and pick up at least 1 of -every single tomato soup can from every manufacturer- and flip it around to read the ingredients to make sure it actually contained tomato soup. I don't know about you but I would be pretty grossed out to go to the grocery store and stand in the aisle and watch a dozen shoppers pawing through at least 1 of every single food item on the shelf where I want to make a selection from just to see what's actually in the container. I would much prefer that they do what they do now - which is to stand in the aisle not touching anything and just reading the front of the label. Ted >>>> carrageenan (a seaweed extract) >>>> http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 29 lines] > > Dave The shelf lives of milk and real cream are about the same. Yet most milk is sold pure. Cream isn't. This is one of the signficant reasons why I asked. >>>>> carrageenan (a seaweed extract) >>>>> http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 33 lines] > is sold pure. Cream isn't. This is one of the signficant reasons why I > asked. because when you UHT pasteurize cream, it funks up the texture. so they try to fix it, but not well. And calling any animal product "pure", unless you raised the stuff yourself, is a joke anyhow. They pump the cows full of hormones and other drugs. Anyone who has nursed a child knows that what you eat goes into your milk. You can taste and smell it. Pasteurization kills good bugs as well as bad bugs; homogenization is completely unnatural. Not that its natural or likely very healthful to eat dairy past toddlerhood either. DISCLAIMER: I eat plenty of dairy myself, I'm just making a point here. SignatureSarah Gray >>>>>> carrageenan (a seaweed extract) >>>>>> http://recipes.howstuffworks.com/question315.htm [quoted text clipped - 34 lines] >> milk is sold pure. Cream isn't. This is one of the signficant reasons >> why I asked. > because when you UHT pasteurize cream, it funks up the texture. so they > try to fix it, but not well. Call me extreme but maybe they shouldn't pasteurize it, that way they won't have to "fix" it. > And calling any animal product "pure", unless you raised the stuff > yourself, is a joke anyhow. They pump the cows full of hormones and > other drugs. These cows are not organic then, are they. I said in my original post, real cream/real butter is made from cows that are completely-organic -- no hormones, no drugs, no rBST, no other nonsense. > Anyone who has nursed a child knows that what you eat goes > into your milk. You can taste and smell it. Pasteurization kills good > bugs as well as bad bugs; homogenization is completely unnatural. So avoid pasteurization and homogenization. It tastes so much better without those processes. However, I don't recommend raw milk/raw-milk products if you're immunosupressed. There is the risk of infection. I know my immune system is working fine, so raw cream is perfect for me. >> because when you UHT pasteurize cream, it funks up the texture. so >> they try to fix it, but not well. > > Call me extreme but maybe they shouldn't pasteurize it, that way they > won't have to "fix" it. I will agree that raw milk and cream is preferable, but unfortunately, that is illegal in my state unless I buy a share of a cow from a dairy. Also, considering the amount of food product that gets tainted with awful sh.t "accidentally", it may just be a good thing that pasteurization of milk is standard. Even though we now have tests for, and ways to quarantine animals suffering from the cattle diseases that are communicable to humans, I think I'd have to be raising the cattle myself or know those doing so well enough to trust that they were being cautious about such things. >> And calling any animal product "pure", unless you raised the stuff >> yourself, is a joke anyhow. They pump the cows full of hormones and [quoted text clipped - 3 lines] > real cream/real butter is made from cows that are completely-organic -- > no hormones, no drugs, no rBST, no other nonsense. http://dir.salon.com/story/news/feature/2005/04/13/milk/index.html there is nothing wrong with wanting quality food, but it's pretty hard to come across, unless you want to do the footwork. >> Anyone who has nursed a child knows that what you eat goes into your >> milk. You can taste and smell it. Pasteurization kills good bugs as [quoted text clipped - 5 lines] > > I know my immune system is working fine, so raw cream is perfect for me. If you know where you are getting it from. And if you have a source for "real" cream, stop bitching about what stop-and-shop carries! I mean, I might bitch about the insane amount of processed food out there, but this is a little much. Find a solution! SignatureSarah Gray If you want the real thing try Trader Joe's. They even have cream top milk. Ora On Sun, 4 Nov 2007 23:22:08 -0800, "Daniel W. Rouse Jr." >I don't actually recall seeing any cartons of just plain (non-whipping) >cream being sold in the grocery stores. >> WTF does cream in the local store contain carrageenan, polysorbate, >> preservatives, and mono/di- glycerides when milk doesn't?! [quoted text clipped - 39 lines] > > NONE of the above are used in "cream", but they are used in ice cream. not true. I have seen carageenan for sure, and I believe both other additives listed in the ingredients on the side of a pint of "cream". >> This makes me so upset. > > I feel your pain. SignatureSarah Gray >> NONE of the above are used in "cream", but they are used in ice cream. > not true. I have seen carageenan for sure, and I believe both other > additives listed in the ingredients on the side of a pint of "cream". Yup. Me too and it really outrages me. It makes me so upset that I could burn anyone alive after defecating on them. > polysorbate (an emulsifying agent) > http://sci-toys.com/ingredients/polysorbate_80.html The phospholipids naturally-present in the cream are natural emulsifiers. WTF does a stinky human-made polysorbate need to be added? > mono-diglycerides (hydrogenated oils) > http://www.dldewey.com/columns/monodyf.htm That's horrible for health. They should stop adding this. Hydrogenation causes trans-fats which are far worse for health than saturated-fats and cholesterol combined. >I will keep posting this same set of questions until someone answers them >properly. *** garbage deleted *** keep posting if you want to, you just went to my killfile - idiot >I will keep posting this same set of questions until someone answers them >properly. Dave Bugg, youd better stay outta this new thread unless you want [quoted text clipped - 25 lines] > When I buy cream at the store, it always contains other crap in the > ingredients such as carrageenan, Cream needs stabilization ... just like you. > I will keep posting this same set of questions until someone answers > them properly. Dave Bugg, youd better stay outta this new thread unless > you want to see more of my repetitions. Same to you, Doug Irv. If you > have something insensible to say then please keep it to yourself. Contact some dairies to ask or check with the FDA or Federal Department of Agriculture if you're located in the United States. Green Xenon [Radium] wrote..., On 11/04/2007 19:17: > I will keep posting this same set of questions until someone answers > them properly. Dave Bugg, youd better stay outta this new thread unless [quoted text clipped - 37 lines] > > This makes me so upset. What's really annoying is when they add these ingredients to sour cream and even buttermilk. The neat thing about buttermilk is that you add a few drops of active culture to regular milk or even skim milk, and after a few days it turns so thick and rich and creamy. But the customer would much prefer the same skim milk with some carrageenan and xanthan gum added to make it thick, and a few drops of acetic acid to make it tangy. It is always important to read the ingredient list, but also be on the lookout for deceptive labeling that says something similar to: "SOUR CREAM ................................................... .............................................................. .....with other natural flavors..............Net Wt. 16oz/455g" On Nov 22, 4:40 pm, dank <d...@nugget.org> wrote in http://groups.google.com/group/rec.food.cooking/msg/2de4253a3f4708cc : > What's really annoying is when they > add these ingredients to sour cream [quoted text clipped - 12 lines] > .............................................................. > .....with other natural flavors..............Net Wt. 16oz/455g" The only good sour cream is the sour cream made from real-cream* and free of any and all xanthum gums, thickneners, annatto, preservatives, carrageenan, polysorbate, nonfat milk solids, added mono/di- glycerides, cellulose gum and other crap often added by sick lazy @$$holes who have no concern for anyone other than their own phukking selves. *Real cream = "sweet" [i.e. unsalted and non-soured], annatto-free, preservative-free, carrageen-free, carrageenan-free, polysorbate-free, purely-natural, completely-organic cream made from the milk of healthy Jersey cows [who graze solely on natural pasture], free of nonfat milk solids, free of added mono/di- glyceridesm and free of any other crap often added by sick lazy @$$holes who have no concern for anyone other than their own phukking selves. "Thick and low/nonfat"? Thats disgusting!!!!!!!!!! If you really want to torture me, then make me drink some nonfat, non-soured, boiled milk that has enough water removed to give it the thick viscosity of human-spit-foam. Oh and be sure to to mix it up with a power blender to give it a foamy consistency -- which I truly hate beyond description!!!! This milk would really stink like the morning breath of a human who never clean the back of his/her tongue!!!! Combined with that, it would remind me of a perverse human foaming at the mouth -- EEEEEEEEEEEWWWWWWWWWWWWWWWWWWWWWWWW!!!!!!!!!!!!!!!!!!!!! |
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